Super easy, moist and yummy! I made it as-is with three bananas. It was exactly what I wanted! I also think this will make a great base recipe for variations. I'm looking forward to playing with it more. :-)

Reviewed On: Aug. 4, 2009

As a base recipe it's ok. But it loses at least one star for the first step. I was foolish enough the first time around to follow the instructions here instead of the instructions on the rice noodles package--even after an hour and a half, the noodles weren't soft enough. I've made this a half-dozen or so times since, and it just works better (and goes way faster) to just cook the noodles first (minus a minute or so, or the noodles will get a bit sticky). The recipe as written also didn't have a strong enough flavor or enough sauce for us. Now, I double the sauce, add 2-3 tbsp peanut butter, add 1-2 tbsp soy sauce, use rice vinegar instead of white vinegar, add a sliced carrot for color, and serve with lime (not lemon) slices and fresh cilantro. To be fair, I'm not sure how authentic my version is, but we love it.

Reviewed On: Apr. 23, 2009