Reviewed: Sep. 23, 2008

Delicious! Great sauce and wonderful flavor...

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Jun. 10, 2008

Oh yea :) This was great. My whole family really liked it. I was surprised too. I made this as an accompaniment to lemon sawgrass beef and it was great. Very unique in flavor. Enjoyed it. Thanks.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Jun. 1, 2008

I keep coming back to this recipe...it is so good and really easy to make!

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SHARIKAY1

Cooking Level: Expert

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Feb. 5, 2007

I think it would have been alot better without the fish sauce. Vegetable broth would make it a nice soup.

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Kathilee and Emma

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Reviewed: Dec. 3, 2006

This had an authentic asian taste, with the fish sauce in it. It was a little strong for me. I did double the sauce, which was a good amount, but next time I'd double all the sauce ingredients except the fish sauce.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 6, 2006

We weren't big fans of this dish I'm afraid. I altered the recipe slightly by adding 1 Tbsp of Tamari and reducing the fish sauce to 2 Tbsp. I also sauteed the cabbage instead of boiling it. In the end, we just didn't care for it, but it's only personal preference.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 23, 2006

I made this according to the recipe except I added quite a few more shrimp. The sauce was very good - tasted just like Thai Spring rolls. My noodles were very overdone, though, which ruined the rest of it. The noodle package said to soak them in hot (not boiling) water. I then cooked them as the recipe said. I assume I was supposed to only do one or the other. I will make this again but not cook the noodles.

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Theresa

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Reviewed: Aug. 17, 2006

I thought this was awful. Ate 3 bites and placed the entire meal in the disposal. The sauce smelled great but lost something once it was all put together. Spouse agreed with me and he never complains. Must be a matter of personal taste.

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Cathy R.

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Aug. 12, 2006

This was really good, however, I had to make some changes to fit my taste. I added seasme oil and soy sauce to the blender. I also heated up the sauce and then mixed it togethor with the grilled shrimp and noodles. Couldn't find rice noodles, so i settled for linguine. I also added red cabbage, carrots, and mushrooms. Sprinked with fresh green onions when done, and then I had a meal!

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Aug. 11, 2006

i only used the marinade for the shrimp of this recipe but it was SOOOOO good :D very tasty and flavorful.

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EENERKWAK

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Reviewed: Jun. 30, 2006

i thought this dish was just awful. we threw most of it away, and i never do that.

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BILCHAK

Home Town: Circleville, Ohio, USA

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Reviewed: May 15, 2006

Delicious! I made this dinner 3x in the past two weeks I enjoyed it so much. The flavors in this dish come together very nicely. I added a bit more cabbage and ommited the ginger. One of the best recipes I have tried so far!

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Jessica

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Apr. 12, 2006

YUMMY!! I only used one clove of garlic, and I omitted the ginger. I substituted romaine lettuce instead of cabbage. This is great for summer.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Mar. 21, 2006

I love Thai food and cabbage. So I thought this recipe had great flavors. It was very light. I found it very easy to prepare. I will, however, make some extra sauce.

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nvon

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Reviewed: Feb. 5, 2006

Maybe it was too Traditional for us. Sorry, my family did not like this.

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TAWNIE21

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Reviewed: Jan. 30, 2006

We've made this twice now and have really enjoyed it. The second time was for company. I like more cabbage so we doubled the quantity. It even tasted good the next day cold right out of the fridge. If you like the "fresh" taste of mint and cilantro you will enjoy this recipe.

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ROBIN1005

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Reviewed: Jan. 16, 2006

This bowl was very unique, quite a different flavoring. My family enjoyed it very much.

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Toottie

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Reviewed: Nov. 1, 2005

We really enjoyed this recipe, tangy and sweet, a pleasant surprise. I would make a littel more of the sauce then it calls for. I used wide rice noodles, but ay size would be great. Thanks!

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Jun. 17, 2005

I'm not rating this because I did not follow the recipe very closely, but wanted to add my thoughts. I omitted the mint, but otherwise made the sauce as listed (added about 1 t ginger b/c I wasn't sure about that). I served soba (buckwheat) noodles, crisp-tender broccoli and carrots, and cooked shrimp; I let everyone top the noodles with the veggies and shrimp as desired and then put the sauce on top of that. Yum, yum, yum. Fresh, tasty, unique, and healthy. Oh, and also quick.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 20, 2005

This is definitely unique for my tastebuds! My husband and I loved it. I used carrots and broccoli instead of cabbage. I'm sure it's even better with cabbage. Took no time to make. Thanks for sharing!

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