The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 19, 2009
I am really disappointed in this recipe. The only change I made was to add some peanut butter, but I still put in the exact amount of spices and other ingredients. My husband and I both thought it was extremely bland, it tasted like nothing. For all of the wonderful ingredients I added, I thought it should have much more flavor. If I were to make this again, I would double almost all of the ingredients that went into the sauce.
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Photo by Allie D.

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 24, 2009
This came together so quickly and easily. Highly recommendeed!!! After reading other reviews I made these changes: 1) Add 2 tbsp. peanut butter and decrease chopped peanuts to 3/4 cup. 2) Marinade chicken in the sauce for 30 mins. while you chop the veggies. 3) Triple all sauce ingredients except for chicken stock. Use 1 1/2 tbsp corn starch. 4) I added 1/2 steamed zucchini, 2 cups steamed broccoli and 8 mushrooms.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 8, 2009
I love this recipe! So quick and fun to make to break up the normal dinners. Fresh cilantro make this dish. I also add peanut butter to the sauce to make it taste like real pad thai.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 29, 2009
Made this last night, and it was delicious. My suggestion would be to use half the green onions and substitute white onion for the other half. Next time I think I'll also add broccoli.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 24, 2009
Made this for the first time last night, and it was a hit! I followed the suggestion to use peanut butter, and it worked fine - but 3/4 c. was too much. It over powered the other flavors. Next time I will cut it back to 1/2 c.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 9, 2009
Used regular onion instead of green onion, flour instead of cornstarch, vegetable oil instead of peanut oil, and skipped the peanuts. I added bean sprouts. I served with fried rice with green bellpepper, which provided a pretty contrast of the the red pepper in this dish. My boyfriend wants me to open a restaurant!
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Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 12, 2009
I followed the recipe as is, and it's pretty good. It does lack a bit of flavor though..missing that KICK.. I guess I was expecting this to be Big Bowl's thai basil peanut chicken... will look for ways to add that flavor next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 12, 2009
So good! I followed the other suggestions and left out the cornstarch, and added 3 Tbsp. of chunky peanut butter. I served this over brown rice, but next time I'll use whole-wheat noodles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
Excellent flavor. I will definitely be making this again.
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 9, 2009
Fabulous. Do add peanut butter to the sauce, it makes it even better over white rice. This is such a flexible recipe, so feel free to subtract and add what you like/dislike.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 19, 2009
This was really good. My husband loved it. It's a bit like the Peanut Butter Noodles recipe from this site. At the reviewers' suggestions I added 3 Tb peanut butter to the sauce. I also put 1/3 c. peanuts which gave it more texture and crunch. And I added a bag of stir-fry veggies instead of peppers and green onions. It went great with the sauce.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 4, 2009
I gave this recipe four stars since I used so many of the suggestions the first time. I had to add the lime juice suggested by one user, since it just made sense. And I substituted pb for the nuts, since it also sounded good. The pb added a nice creaminess to the sauce. The dish was *wonderful* and got rave reviews(except for my picky four-year-old). I served it over jasmine rice--yummy!!--but next time I'll use rice noodles. The peanut butter amount suggested(3/4 c) was a little much for us. Next time I'll use about 1/3c and maybe some added chopped peanuts. Also, if you're using pb, I think natural peanut butter would be much better than just regular Jiff. It was a tad on the sweet side, even though I had omitted the sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 3, 2009
Great flavor- I used real peanuts (1cup only)and 1 extra tbsp of peanut butter. Served over white rice- muah!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 18, 2009
This was very delicious! I did add about another half a cup of chicken stock and some peanut butter (like others suggested). Just enough spice for my taste. Will make again.
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Home Town: Lapmezciems, Tukums, Latvia
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 11, 2009
WOW! super YUM YUM YUM!!!! since i was craving a peanut tasting dish, this does it! but i did the substitution with 3 T of pb instead of the peanuts...o man!!! you gotta try this!
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
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Reviewed: Feb. 5, 2009
We were so disappointed with this recipe. We took a couple of bites but did not care for it. The chicken had no flavor at all and the sauce never thickened up and it didn't have a good flavor. Try the Thai Peanut Chicken recipe on here, it's sooo much better.
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Cooking Level: Expert

Home Town: West Chicago, Illinois, USA
Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 29, 2009
I like the flavors. The crunch of the peanuts is a bonus.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 28, 2009
This was very good. I added broccoli and served over jasmine rice. I used about a cup of peanuts which was plenty. The whole family loved it. Thanks for the recipe.
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jen

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 14, 2009
was ok...will not make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 30, 2008
Ive made this twice so far and love it ! I took some advice from other reviewers to change it up slightly. I didn't use peanuts but half a cup of crunchy peanut butter. I also altered some of the seasoning amounts. I used 5 garlic cloves,doubled soy sauce,ginger and red peppers and left the rest as is. The cilantro and green onions are a ferfect pair.As far as the chicken broth, I used half the amount to start and added as it cooked depending on how thick I wanted it and found myself using slightly less than called for. Next time I will leave out the sugar, dont really see it as necessary. Once all the chopping is done, the rest makes for a quick meal. Leftovers taste great as well. I put it on a plate of rice with broccoli and the next day it even tasted good as a sandwich.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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