Reviewed: Apr. 5, 2012

Delicious! I made just a little bit more sauce to make it saucier and left out the ginger since I didn't have any. This is going to be a perfect summer pasta salad! I might even try to adapt it as a warm dish too.

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Reviewer:

camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 26, 2012

This recipe ROCKS!!!.....The flavors are wonderfully close to a resturants version we recently enjoyed. We made this as a hot dish served individually. Starting with the sauce, we doubled and heated all the ingredients in a sauce pan. Cooked the chicken and cut into strips seperate into 4 servings. Cooked the pasta al dente saving some of the pasta water, and setting it aside. In a skillet, add a small amount of the pasta water, handfuls of peanuts, shredded carrots, beans sprouts, and green onions. cook for 1 minute. Add the chicken, cook for another minute. Add desired amount of pasta for a single serving and peanut sauce. Toss in the skillet long enough to coat all with sauce. Top with cilantro and enjoy!!!

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Reviewer:

DEEWEEZ

Reviewed: Feb. 15, 2012

VERY good taste, whole fam of 5 loved it - I doubled the sauce as recommended by others (which was perfect amount of sauce) but didn't double the Asian garlic chile...and didn't put in the red pepper flakes, I was a little nervous about the amount of heat. Glad I did what I did - it was a little hot for the meek- but tolerable...perfect for those who like a good kick. Older 2 daughters fighting over who gets to take to school for lunch tomorrow! :)

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Reviewer:

GECKO3

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

I took this to party today and it went over very well. I did cut back on the red pepper flakes since there was kids at the party and not everyone likees heat. I did find it a bit too "salty/soy saucy" so I did add probably double the broth and it was great. I also doubled the sauce as suggested and then tossed it with about 3/4 of the sauce and put the rest in a small bowel next to it for those that wanted more. I did sprinkle with chopped peanuts, but also put a small bowel with extra for those that wanted to sprinkle more on. Great recipe and I can easily see using the dressing on chicken or other things as others have suggested. Thanks for the recipe. It's a keeper.

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Reviewer:

Pleasanton Mom

Reviewed: Dec. 10, 2011

Delicious and perfectly spicy!

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Reviewer:

Dani

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Reviewed: Nov. 27, 2011

This is one super recipe. My family all devour it whenever I make it. I did tweak a little by using toasted mixed seeds and slivered almonds instead of the peanuts. I also doubled the dressing and it was superb.

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Reviewer:

lspen32

Cooking Level: Expert

Living In: Cairns, Queensland, Australia

Reviewed: Sep. 1, 2011

I thought this was very good. I used vacuum sealed fresh udon noodles instead of pasta. I felt like it was missing something so I doubled the Asian garlic-chili sauce.(I found a similar recipe that asked for 2 TBSPs of the sauce and decided to try it.) But I still thought it needed something else so I ended up adding a few drops of sesame oil to the noodles. Then I thought it was perfect. So did my husband.

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Reviewer:

abcgirl

Reviewed: Aug. 22, 2011

I made this for a housewarming BBQ and it was among the favorite items on the table. (if not the favorite) I did spice up the dressing with some Rooster Sauce, topped the bowl with a nice portion of bean sprouts and served it with lime wedges. Phad Thai esque version I guess.

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Reviewer:

messing up the kitchen

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Reviewed: Jun. 10, 2011

Love, Love, LOVE this recipe. Made exactly as written!!

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Reviewer:

Michelle Risk

Reviewed: May 4, 2011

Delicious.. I used yam noodles instead of linguine, broccoli instead of red peppers and used a light peanut butter product. I tried it warm first and then cold and IMHO cold was much tastier. The chili garlic sauce really works in this

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