Copycat P.F. Chang's Singapore Street Noodles

From: Chef #1445472

On Nov 12, 2009

This was wonderful! It's been a while since I had the noodles at P.F. Chang, but they sure taste similar to what I remember. Nice and spicy! I had to make a few modifications since I was out of some items. I only used 2 chicken thighs that were already cooked from a previous meal. I diced them up and added at the cabbage step. I also didn't have shrimp but added a handful of peanuts to give it some more bulk. I used more shredded cabbage to help thin out the noodles a bit and used an extra squirt of Sriracha Hot Sauce in place of 1T of the Ketchup. I also used the white part of the scallions and sliced them thin and sauteed them with the cabbage. I omitted the cilantro as I'm not a fan and didn't end up using the limes (was too excited to eat!) I also used a handful of broccoli slaw instead of the carrot since that's what we had in the fridge. Basically this recipe can accommodate a lot of change and still retain the same basic taste due to the yummy sauce. This is seriously the best and easiest to make sauce. I'll definitely be making this again. Thanks so much to Sue for sharing this recipe!!! Oh, I would make the suggestion to use 8 oz of boneless skinless chicken thighs instead of the breast meat. They have a lot more flavor for a stir fry like this. Enjoy!!!!

From: Jani04

On Jun 13, 2009

LOVE this recipe. The curry powder in the sauce is genius! I use pork mince instead of chicken (didn't have any) and green beans instead of carrots. Halved the recipe but added 25% extra sauce. And also added 2 cloves of garlic and a thumb sized amount of minced ginger when cooking the meat also. Oh forgot to add I cooked the meat in a splash of sesame oil too. GREAT recipe!

From: 3shihmum

On Mar 8, 2009

We don't have PF Chang's here so I can't vouch for authenticity but this was excellent. Big flavor here! I omitted the fried shallots only because I had none. I added a handful of sugar peas with the rest of the vegetables too, and made half with whole wheat spaghettini (lower GI for diabetics) and half with rice noodles. This recipe makes a lot, probably enough for 6. I found it took me longer to prep everything but the cooking time was much less so all in all the times given balanced out. This recipe is so flexible with what you have on hand. We REALLY enjoyed this, and I'll be making it often. Thank you Sue L

From: Sandi (From CA)

On Feb 26, 2009

Wow! Stunning flavor! I made a few necessary changes, but I was determined to follow what I could of this recipe because it looked really good and I wasn't disappointed! I omitted the chicken and lime (won't next time, but I didn't have either), and the optional fried shallots. I also used Ship Green Label Indian curry powder and cut the sriracha by half. This made it still too hot for us (we're wussies), so next time I'll use about 1/4 of the listed amount. The sauce is absolutely outstanding... what a great mix of flavors! I served this as a simple meal with a batch of my Lumpia / Lumpias (which I burnt, but I won't expound upon... they were still good!) Thanks, Sue, for another culinary winner!