Pei Wei Asian Diner Thai Blazing Noodles

• Blazing Sauce
• 6 ounces light soy sauce (Kikkoman)
• 3 ounces mushroom oyster sauce
• 2 ounces sriracha sauce
• 3 ounces ketchup
• 4 teaspoons rice vinegar
• 1 teaspoon black pepper
• Chicken
• 2 lbs boneless skinless chicken breasts
• potato starch
• 1 egg
• 2 cups milk
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt
• Noodles
• 2 (12 ounce) 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

1. Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.
2. Cut chicken breast into 3/4 inch squares. Whisk 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.
3. Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve.
4. In a flat bottom wok or a large saute pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then saute for 5-10 seconds.
5. Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy.
6. Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.

blazing sauce, soy sauce, oyster sauce, sriracha sauce, ketchup, rice vinegar, black pepper, chicken, chicken breasts, starch, egg, milk, white pepper, salt, noodles, noodles, vegetable oil, carrot, peas, green onion, basil, cilantro leaf, tomatoes, garlic

Taken from www.food.com/recipe/pei-wei-asian-diner-thai-blazing-noodles-469629 (may not work)