Recreating Pei Wei’s Thai Blazing Noodles at Home

My earliest memories of Pei Wei were often framed by the hurried excitement of a weeknight dinner. The fluorescent lights, the clatter of woks, and the promise of something satisfyingly spicy always drew me in. But it was the Thai Blazing Noodles that truly captivated me. The way the fiery sauce clung to the slippery noodles, the vibrant colors of the vegetables, and the tender chicken – it was a symphony of flavors and textures that I craved. Finally, I decided to try to bring that experience into my own kitchen, and I’m excited to share my attempt to recreate this classic dish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: Approx. 8 cups
• Dietary Type: Not Gluten-Free

Ingredients

For the 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

For the Chicken:

• 2 lbs boneless skinless chicken breasts
• Potato starch (for dredging)
• 1 egg
• 2 cups milk
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt

For the Noodles & Vegetables:

• 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, sliced into 1-inch pieces
• 1/3 cup Thai basil leaves
• 1 tablespoon cilantro leaf, chopped
• 1/2 cup tomatoes, chopped
• 1 tablespoon garlic, minced

Equipment Needed

• Mixing bowls
• Whisk
• Large saucepan
• Paper towels
• Flat bottom wok or large sauté pan
• Strainer

Instructions

1. Prepare the Blazing Sauce: In a mixing bowl, combine the light soy sauce, mushroom oyster sauce, sriracha sauce, ketchup, rice vinegar, and black pepper. Whisk thoroughly until all ingredients are evenly mixed. Set the sauce aside.

2. Prepare the Chicken: Cut the chicken breasts into ¾ inch squares.

3. Create the Egg Wash: In a separate mixing bowl, whisk together the egg, milk, salt, and white pepper until well combined.

4. Dredge the Chicken: Place the potato starch in another mixing bowl. Dip each piece of chicken into the egg wash, ensuring it’s fully coated. Then, dredge the chicken in the potato starch, pressing lightly to help it adhere.

5. Remove Excess Starch: Place the potato starch-coated chicken into a strainer and shake gently to remove any excess starch. This will help create a crispier texture.

6. Parboil the Chicken: Heat 2 quarts of water in a large saucepan over high heat until boiling. Carefully add the dredged chicken to the boiling water and cook for 3-4 minutes, or until the chicken is cooked all the way through. This step helps to pre-cook the chicken, ensuring it’s tender and cooks quickly in the wok later.

7. Drain and Reserve Chicken: Drain the cooked chicken on paper towels to remove any excess water. Set aside.

8. Sauté Garlic and Tomatoes: Heat 1 tablespoon of vegetable oil in a flat-bottom wok or a large sauté pan over high heat until the oil is smoking hot. Add the minced garlic and chopped tomatoes to the wok and sauté for about 5-10 seconds, until fragrant.

9. Combine Chicken and Sauce: Return the parboiled chicken to the wok with the garlic and tomatoes. Pour the Blazing Sauce over the chicken and sauté for another 5-10 seconds, allowing the chicken to absorb the flavors of the sauce.

10. Add Noodles and Vegetables: Add the chow fun noodles, sliced carrots, and snap peas to the wok.

11. Simmer and Coat: Pour the Blazing Sauce over the mixture and toss to coat the noodles, chicken, and vegetables evenly. Simmer and toss until the sauce is approximately 90% absorbed into the noodles. The dish should not be completely dry but also not overly saucy.

12. Garnish and Serve: Add the green onion pieces, Thai basil leaves, and chopped cilantro to the wok. Toss well to combine.

13. Plate and Enjoy: Divide the Thai Blazing Noodles evenly into 4 bowls and serve immediately.

Expert Tips & Tricks

• Sauce Consistency: The key to a great Blazing Noodles dish is the sauce. Don’t be afraid to adjust the ratios slightly to suit your taste. If you prefer it sweeter, add a touch more ketchup. For more heat, increase the sriracha.
• Noodle Preparation: To prevent the noodles from sticking together, you can gently loosen them with your hands before adding them to the wok. A quick rinse under warm water can also help.
• Chicken Tenderness: Parboiling the chicken ensures it stays incredibly tender. Make sure not to overcook it at this stage, or it could become dry.
• Wok Hei (Breath of the Wok): Achieving that smoky “wok hei” flavor requires high heat. Make sure your wok or sauté pan is screaming hot before adding the oil and garlic.
• Vegetable Crispness: To keep the vegetables crisp-tender, add them towards the end of the cooking process and don’t overcook them.

Serving & Storage Suggestions

Serve the Thai Blazing Noodles immediately while they’re hot and the noodles are still slippery. Garnish with extra Thai basil and cilantro for a pop of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or stir-fry in a wok or pan with a little bit of water or chicken broth to prevent the noodles from drying out. The noodles will lose some of their original texture upon reheating, so it’s best to consume them as soon as possible. I wouldn’t recommend freezing this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1160 kcal	N/A
Calories from Fat	207 g	18%
Total Fat	23.1 g	35%
Saturated Fat	7 g	35%
Cholesterol	352.5 mg	117%
Sodium	5732.5 mg	238%
Total Carbohydrate	151.1 g	50%
Dietary Fiber	7.9 g	31%
Sugars	10.9 g	43%
Protein	85.2 g	170%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the chicken with firm tofu, tempeh, or extra vegetables like bell peppers, broccoli, or mushrooms. Use a vegetarian oyster sauce.
• Gluten-Free: This recipe, as is, is not gluten-free due to the soy sauce and chow fun noodles. You would need to substitute the soy sauce with a gluten-free tamari and the chow fun noodles with rice noodles specifically labeled as gluten-free. Double check all other ingredients to make sure they are gluten-free, as well.
• Protein Variations: Try using shrimp, beef, or pork instead of chicken. Adjust cooking times accordingly.
• Spice Level: Adjust the amount of sriracha to control the spiciness of the dish. For a milder flavor, use less sriracha or omit it altogether. For extra heat, add a pinch of red pepper flakes.
• Vegetable Variations: Feel free to add other vegetables like bok choy, bean sprouts, or snow peas.

FAQs (Frequently Asked Questions)

Q: Can I make the Blazing Sauce ahead of time?
A: Yes! The Blazing Sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. This is a great way to save time when preparing the dish.

Q: What can I use if I can’t find chow fun noodles?
A: If you can’t find chow fun noodles, you can substitute them with wide rice noodles or even fettuccine pasta. Keep in mind that the texture and flavor will be slightly different.

Q: How do I prevent the noodles from sticking together?
A: To prevent the noodles from sticking, gently loosen them with your hands before adding them to the wok. You can also rinse them under warm water to separate them.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables, but they may not have the same crispness as fresh vegetables. Add them towards the end of the cooking process and avoid overcooking.

Q: Is there a substitute for mushroom oyster sauce?
A: If you don’t have mushroom oyster sauce, you can substitute it with a combination of dark soy sauce and a small amount of sugar for sweetness. For a vegetarian option, use vegetarian oyster sauce.

Final Thoughts

Recreating the vibrant flavors of Pei Wei’s Thai Blazing Noodles at home is a truly rewarding experience. While it might take a few tries to perfect the sauce and technique, the end result is a delicious and satisfying meal that’s sure to impress. Don’t be afraid to experiment with different ingredients and spice levels to create your own unique version of this classic dish. I hope you give this recipe a try, and I’d love to hear about your culinary adventures and any tweaks you make along the way. Consider pairing it with some spring rolls or a refreshing Thai iced tea for a complete and delightful meal!