Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Pei Wei Asian Diner Thai Blazing Noodles



THAI BLAZING NOODLES
Pei Wei Asian Diner

Blazing Sauce:
6 ounces light soy sauce
3 ounces mushroom oyster sauce
2 ounces sriracha sauce
3 ounces ketchup
4 teaspoons rice vinegar
1 teaspoon black pepper

Chicken:
2 pounds boneless skinless chicken breasts
potato starch
1 egg
2 cups milk
1/4 teaspoon white pepper
1/8 teaspoon salt

Noodles:
2 (12 oz.) packages refrigerated chow fun noodles
1 tablespoon vegetable oil
1/2 cup carrot, sliced
1/2 cup snap peas
1/3 cup green onion, top only
1/3 cup Thai basil
1 tablespoon cilantro leaf
1/2 cup tomatoes, chopped
1 tablespoon garlic, minced


To make the sauce: Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.

Cut  the chicken breast into 3/4 inch squares. Whisk the eggs, milk, salt & white pepper together. Place  potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake  chicken in a strainer to remove excess starch.

Heat 2 quarts of water in a large sauce pan. Once boiling, cook chicken for 3 to 4 minutes or until
cooked all the way through. Drain on paper towels and reserve.

In a flat bottom wok or a large saute pan, heat 1 tablespoon of vegetable oil until smoking hot. Add
minced garlic and tomatoes & return the chicken to the sauce then saute for 5 to 10 seconds.
Add the noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer  and toss until the sauce is 90% absorbed into the noodles.

Dish should not be dry or overly saucy. Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.

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