How P.F. Chang's Secret Curry Sauce Makes Singapore Street Noodles Better Than Takeout
A step-by-step breakdown of how to recreate P.F. Chang's Singapore Street Noodles at home, including their proprietary curry sauce, alkaline soy marinade for chicken and shrimp, and the correct way to hydrate rice vermicelli so it stays light and separate. The video covers restaurant-accurate techniques like deep-frying the protein and using dehydrated rehydrated garlic, at a fraction of the restaurant cost.
9:10
by Jason Farmer
#dairy-free #chicken #shrimp #curry noodles #wok cooking #Singapore noodles #stir fry #Chinese-American #PF Changs #budget meal #rice vermicelli #restaurant copycat #gluten-free adaptable #copycat recipe #alkaline marinade
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🧾 Ingredients
- 1Thin rice vermicelli (4 oz dried)
- 2S&B Oriental Curry Powder (4 tsp)
- 3Turmeric (¼ tsp)
- 4White vinegar (1½ tbsp)
- 5Light soy sauce / Lee Kum Kee low sodium soy sauce (5½ tbsp)
- 6Oyster sauce (5½ tbsp)
- 7Sriracha (1½ tbsp)
- 8Ketchup (2 tbsp)
- 9Boneless skinless chicken breast (3 oz per serving)
- 10Shrimp 41/50 count (3 oz per serving)
- 11Baking soda (½ tsp)
- 12Water (1 cup)
- 13Green cabbage, finely shredded
- 14Red cabbage, finely shredded
- 15Carrots, finely shredded
- 16Grape tomatoes (⅓ cup, halved)
- 17Dehydrated minced garlic (1 tsp rehydrated)
- 18Green onions (½ cup, cut into sticks)
- 19Cilantro (¼ cup)
- 20Toasted sesame oil (1 tsp)
- 21Neutral vegetable oil
- 22Fried shallots (for garnish)
- 23Lime wedge (for garnish)
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