Copycat P.F. Chang's Singapore Street Noodles

"A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Paula W. photo by Paula W.
photo by Sandi From CA photo by Sandi From CA
photo by Alaina T. photo by Alaina T.
Ready In:
40mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Boil rice stick noodles for 2 minutes or until just soft.
  • Rinse under hot water and drain.
  • Toss noodles with 2 tbsp oil and keep warm.
  • To prepare sauce, mix vinegar with curry powder and turmeric until blended.
  • Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
  • Set sauce aside until needed.
  • Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
  • Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
  • Stir in sauce mixture until everything is evenly coated.
  • Cook for 1-2 minutes more or until dish is heated through.
  • Toss noodles with chopped scallions, cilantro and sesame oil.
  • Garnish with fried shallots, if desired.

Questions & Replies

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Reviews

  1. 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!!!!
     
  2. This is a wonderful recipe! I worked at Chang's for 3-4 years, and it is spot on. My only critique (and the ONLY reason I'm giving 4 stars instead of 5) is that the ketchup is entirely unnecessary. If you leave it out, you get more of the authentic P.F. Chang's Street Noodle flavor.
     
  3. Excellent flavor but I would recommend putting in only half the Siracha if you want it to taste like PF Changs. This version is much spicier.
     
  4. 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 Recipe #357523 (which I burnt, but I won't expound upon... they were still good!) Thanks, Sue, for another culinary winner!
     
  5. you can toast the shallots in the oven instead of frying them, use a little less sriracha and pf changs uses grape tomatoes, not conventional ones
     
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Tweaks

  1. Love PF Chang's! Glad to get all these copy cats, but I'm not such a big fan of cabbage so I'll use Bean Sprouts in most recipes instead!
     
  2. I've never had PF Changs before, but I love this dish! I even used extra hot sauce but we like it that way ;) I'm blowing my nose as I'm typing this, but I regret nothing! This has tons of flavour. Did some minor changes, left out carrots but added green beans and used sausage in place of chicken. I really love the addition of the curry powder. It's different from noodle dishes I've made before and I really like it. It's definitely a big, bold dish! Thanks!
     
  3. 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!
     
  4. I just did the noodles and sauce- - didnt use curry or tumeric but still turned out great! -Also i added a little siracha powder.. and used apple cider vinegar because its the only close vinegar i had to malt - and i was out of soy so i just added a lil salt. :) tastes great kids loved it too!
     
  5. 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!!!!
     

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I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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