My husband and I love trying new things. I really wish my daughter would, but as a 5-year-old her list of acceptable foods is a short one. She has gotten better in the last year about trying new things, but still fairly picky. While planning our menu for the week, I put a few kid-friendly foods but knew there was one that she would not try. Dan Dan Noodles.
The blog I found this on says that it’s a copycat recipe from the version served at P.F. Changs. We love P.F. Changs and after skimming the ingredients, I knew we would love it. I was right. It was pretty easy to make, the only change is that I used pad thai noodles in place of the chow mein noodles. I’m not sure how big of a difference that makes, but there ya go. We served ours with egg rolls, and this dish was also great as leftovers!
Dan Dan Noodles
Recipe adapted from Wannabite
2 lbs. boneless, skinless chicken, cut into bite-sized chunks
2 tbsp. oil
1.5 tbsp. minced garlic
1 package pad thai noodles, cooked according to package directions
1/2 cup green onion, chopped
1 tbsp. ginger, minced
1/2 cup soy sauce
3/4 cup chicken broth
1/3 cup dark brown sugar
2 tsp. Thai garlic chili paste
2 tbsp. cornstarch
1/2 cup water
For garnish: bean sprouts, peanuts, Sriracha and green onions
Heat oil in a nonstick skillet. Add chicken and season to taste, cook until no longer pink through. Remove the chicken and set aside, then add the garlic, ginger and green onions to the pan. Saute’ for one minute before adding the soy sauce, chicken broth, brown sugar and chili-garlic sauce. Bring to a simmer.
Combine the corn starch and water and stir into the sauce, simmer until thickened (a couple of minutes).
Once thick, add the chicken and simmer to warm the chicken back up. Add the noodles to the pan and gently coat with the sauce. Serve with garnishes of your choice.