Step 1

Mix all sauce ingredients, well, and set aside

Step 2

Instructions:In a large pot of unsalted, boiling water, add the rice noodles and cook to 1 minute less than the al dente instructions on the package. Strain, rinse under cold water and set aside.

Step 3

Place chicken, milk, egg, salt, and white pepper in a mixing bowl and toss thoroughly. Put chicken into a large zip-lock bag, knocking off any excess egg mixture. Add the cornstarch, zip the bag, and shake well until the chicken is completely dredged.

Step 4

Stir-Fry Instructions:In a very hot wok or sauté pan (extra-large), add 1 TBL of canola oil. Once the oil begins to simmer, add the chicken and minced garlic. Stir-fry the chicken until completely cooked, about 3-4 minutes. Add the carrot and snap peas and stir-fry until softened. Add the Blazing Sauce and cooked noodles (you may need to rinse the noodles again if stuck together). Toss the noodles in the sauce. Add the tomato, scallion, cilantro, and Thai basil and gently toss all ingredients.

Step 5

Serve with P.F. Chang’s Chicken Lettuce Wraps and Benihana’s Ginger Salad and Enjoy!