Restaurant Menus

I was wondering if anyone had the recipe for this dish because I used to work at this Thai restaurant and had this awesome dish that me and my whole family loved when i worked there and now they are out of business and there isn’t a way to get the recipe so i will post what the description of what the dish was on the original menu from the archives online. Please help me, i would love to make this to eat again.

* Crispy Rice
a scrumptious and unique taste, a combination of crunchy rice, ginger, and spices, seasoned with lemon grass, red onion, green onion, and cilantro with your choice of tofu or chicken. Served with a plate of lettuce and herbs for lettuce wraps

Pf Chang’s Chicken-Lettuce Wraps
Ingredients:

MARINADE

1 teaspoon cornstarch
2 teaspoons sherry wine or 2 teaspoons 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 5 tablespoons peanut oil
1 teaspoon minced fresh ginger or 1 teaspoon grated ginger
2 teaspoons garlic, minced
1/2 cup green onion, minced
1 cup shiitake mushroom, 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 1 tablespoon red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaf, washed and taken off the head but left whole

Directions:

1
Mix all ingredients for "cooking sauce" and set aside.
2
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.
3
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.
4
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.

http://www.food.com/recipe/pf-changs-chicken-lettuce-wraps-137175#ixzz1WjxC59sr

I’m going out tonight but trying to stay healthy, here are my picks, which one is healthiest and why?

1) Beef Salad- Sliced grilled beef, flavored with spicy lime sauce and mixed with lettuce, tomatoes, mint, green onions, cilantro and cucumber.
2) Yum Yai- Chicken and shrimp, fresh lettuce, onions, cucumber, and tomatoes, tossed with house vinaigrette-dressing and topped with boiled egg and cracked peanuts.
3) Rama Salad- Chicken breast or Tofu, steamed broccoli, spinach, hard-boiled egg and corn kernels topped with peanut sauce and served with jasmine rice.

Or, a stir fry (I’m not entirely sure what "stir fried" entitles but the menu offers a lot of veggies with these options)

Definatly option number 1!