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Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
Saved 5/26/07 to Kitchen Goddess

Lettuce Wraps from PF Changs recipe


This is a copy recipe of the lettuce wraps from PF Changs!

MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole

Mix all ingredients for "cooking sauce" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. THen pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

55 Min & 4-6 servings

Sarene3439762 Sarene3439762 1 year 22 weeks
Thanks for replying! According to this, bean threads and cellophane noodles are the same thing: http://www.thekitchn.com/glutenfree-asian-noodles-121367 mine got hard and not quite pleasant when I fried them, they didn't puff up, they just tasted like raw oily noodles. Did you soak them before putting them in oil? any further advice would be appreciated, like the temperature of the oil or brand name of the noodles.
Annette14399911 Annette14399911 1 year 22 weeks
I found this recipe last year! It is awesome! My Mom who eats like a bird, devoured these. The first couple of times that I made these I was perplexed with getting the crispy noodles right. I finally found them. They are called "Bean Threads" To cook these so that they are very similar to what you get at PF Changs, you have to put a couple quarts of oil into a large pan ( I use my stock pot with about 4 inches of oil at the bottom) The Bean Threads will puff up in about 20 seconds and are ready to come out of the oil. I line a strainer with paper towels and pile the threads in high. After they cool, I simply take scrunch them down and store them in a gallon plastic bag. I usually make a couple of packages of the threads at once, because they are great on salads too and they seem to store pretty well for at least a couple of weeks. Just a note on the recipe~ I usually always make more Marinade and Cooking Sauce then called for, but I always double the recipe and sometimes quadruple the recipe because everyone comes out of the woodwork when I make this. I serve them with peanut sauce and chili garlic condiments. If you like them more salty put the soy sauce on the table, that does the trick.
Sarene3439762 Sarene3439762 1 year 45 weeks
I have been using your recipe and trying for ages to get these noodles right. The ones I've had at PF Chang's are crI've taken cellophane noodles (mine are labelled Mung Bean noodles, but they seem to be the same thing) I tried taking the raw noodles and frying them, they didn't puff up and tasted like raw noodles, pretty gross. I tried cooking them first as per the instructions on the packet, in boiling water, and then throwing the slimy noodles on the frying pan after that, and they stayed slimy, and got oily, and not at all puffy and crispy. Is there some method I am missing, or is it some other type of noodle?
Aaron2578024 Aaron2578024 2 years 22 weeks
So, just made these for dinner tonight. They turned out ok, everyone liked them and I would fix them up again. BUT they were definitely NOT like PF Chang's (which we had just a few days ago.) Followed the directions to the t, it didn't come out the same color for starters, which tells me I'm missing something or not enough of some of the ingredients. It was also a bit bland, we had to season it up with salt and pepper. All and all it was still good, just not what we were looking for...
levimom levimom 5 years 28 weeks
I had to write back -- I tried this recipe and it is fabulous! I don't think the noodles were the same as the ones PF Chang's uses, but the chicken recipe was spot on! I hope everyone tries this -- it is absolutely delicious. Anyone have the recipe for the vegetarian version of this dish??
levimom levimom 5 years 29 weeks
Wow! This recipe reads like the real thing. I can't wait to try this out. Thanks for sharing! How about the Mongolian Beef -- do you have a recipe for that one as well?
valh1 valh1 5 years 30 weeks
Tried this recipe. We also added minced sugar snap peas and carrots. Also used brown rice as the base as we were doing a detox program and it only allowed brown rice. We took it to a church get-together and it was devoured. It is wonderful! I think the oyster sauce needs to be a really good one because the one I found was oyster flavored sauce (not quite the real thing) but it was still good. I will definitely make this again.
buttoncandy buttoncandy 5 years 49 weeks
The recipe is right on--except I'm pretty confident that they use ground chicken at the restaurant; rather than diced chicken. :-) otherwise--delicious!!
Livience Livience 7 years 16 weeks
Those look SO GOOD!!! :drool:
pinkangelmonkey pinkangelmonkey 7 years 16 weeks
i love wraps and this looks so good. i have never been to a PF Changs but the ingredients sound soooo good!
POPSUGAR-Food POPSUGAR-Food 7 years 16 weeks
love lettuce wraps! they're so versatile, you can do chicken, pork, beef, tofu etc. yum!
jennifer76 jennifer76 7 years 16 weeks
I keep hearing about these! I definitely need to try to make them. Thanks!
haze1nut haze1nut 7 years 16 weeks
talk about yummy looking! i love the lettuce wraps from pf changs! and i'm loving this recipe, it looks like a close match and it's great for dieting if you cut back the vegetable oil. thanks for sharing this :)
mellie_608 mellie_608 7 years 16 weeks
I've never tried these before! They look delicious! The chicken pieces look so uniform, great dicing skills! :)
LaylaCams LaylaCams 7 years 16 weeks
These look great! I love lettuce wraps.
partysugar partysugar 7 years 16 weeks
This looks delish!
wynter wynter 7 years 16 weeks
I've never been to a PF Changs, but this sounds great!
ALSW ALSW 7 years 16 weeks
I love PF Changs! Yum! *Who ever thought a good little girl like you could destroy my beautiful wickedness?
Twinkle1 Twinkle1 7 years 17 weeks
I love PF Changs :drool: Am adding this to my favorites. Thanks!
MustangMonday MustangMonday 7 years 17 weeks
YUM I am going to try that!