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.




Pei Wei Thai Curry Soup

Pei Wei Asian Diner  Restaurant Copycat Recipe

2 tablespoons vegetable oil
3 garlic cloves, minced
2 tablespoons fresh lemongrass, minced
1 (1 inch) turmeric, peeled & minced
1/4 teaspoon salt
1 tablespoon red curry paste
1 tablespoon massuman curry paste
1 tablespoon palm sugar, grated
1/2 cup chicken stock
3 cups coconut milk
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 bunch Thai basil
5 kaffir lime leaves, bruised with knife
1 pound chicken breast, boneless, skinless & sliced thin
1/2 pound shrimp, peeled and deveined
1/2 pound Chinese egg noodles, wide & cooked
2 fresno chilies, cut into rings
1 bunch fresh cilantro

In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30
seconds. Add  the salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste. Add the palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add  the fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes.

Add the chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves &  Thai basil. Add lime juice, turn off heat & reserve. Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with  bright chiles and a sprig of cilantro. Serves 4.

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