Reviewed: Nov. 23, 2009

Both my husband and I didn't care for this. There wasn't a whole lot of flavor and I think the peanut butter gave it a weird texture. Thanks anyway.

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CJ

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Reviewed: Nov. 15, 2009

it was good. but a little dry for leftovers

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samp1274

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Reviewed: Nov. 8, 2009

I really enjoyed this one. Didn;t have any ginger so made it without and it still came out great. I also made it with angle hair pasta. Super fast and easy recipe!!

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Lisamce

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Reviewed: Oct. 28, 2009

Two of my daughters and I could only eat alittle bit of this. My other daughter and husband wouldn't touch it. It wasn't disgusting, just wasn't for us. Thanks anyway.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Oct. 24, 2009

Very tasty, the only thing I'd do different is to stir-fry the cooked pasta before mixing in the sauce.

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ZMCCLAIN

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

I am always looking for nutritious recipes that my 2 yr old will eat, and he absolutely loved this. My au pair from Thailand also loved it! Thanks!

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JENJEN3

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Reviewed: Oct. 9, 2009

I liked these a lot. I used 16 oz. of whole wheat spaghetti, doubled the sauce, and added steamed carrots and broccoli. I used a little bit of peanut oil and sesame chili oil, toasted the sesame seeds, and let it all sit in the fridge for two hours before I ate it. I have had tons of leftovers to take for lunches from this.

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Caitlin

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 4, 2009

Addictively good. Served with teriyaki chicken kabobs. The flavors really do come together after resting in the fridge for a few hours. Thank you very much!!!

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LisasChef

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Orange Park, Florida, USA

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Reviewed: Sep. 22, 2009

At first it was just alright but had it again the next day and thought--hey, this is pretty good! I warmed it up in the microwave a bit which I thought made it taste better. My 13 month old enjoyed eating this so I would definitely make it again.

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limeun

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Reviewed: Sep. 15, 2009

Tasty recipe. Very similar to a Rachel Ray recipe which adds thinly sliced fresh spinach and sliced rotisserie chicken. Makes it even better!

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GINNY671

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Reviewed: Sep. 9, 2009

This was very good and I will definitely do it again. Used everything on the list, except for the thai chili sauce (I live in France and wouldn't know what to look for) and the green onions(couldn't find any). I did as the poster suggested and used fresh ginger and let this sit for two hours. Well worth the wait and look forward to this again.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 2, 2009

I used fresh ground ginger like the poster suggested and spicy chili paste and a mixture of one tablespoon soy sauce and one of hoison. I also used whole wheat linguni noodles and omitted the sesame seeds. Oh and crunchy peanut butter. Really really good!

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

I thought this was quite good but must admit I did not follow the recipe as written. I used soy sauce, as I didn't have tamari sauce on hand, used whole wheat pasta, and, as I wasn't paying proper attention to the recipe, added the toasted sesame seeds to the mixture rather than garnishing before serving. I followed the additional suggestions by the author and used fresh ginger, and let the dish stand for a couple of hours before serving (one hour of the time refrigerated). I think that if this were served with regular pasta, as listed, I would give it a "5" rating, and I do look forward to making again. It needs a touch of something to be served with the stronger flavoured whole wheat pasta, perhaps a bit of cilentro, if that is your preference. This said, my husband loved it . Thank you very much kelcampbell. I look forward to trying other recipes in your collection.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 28, 2009

Yum! This was a littel on the sweet and thick side for me, but the flavor was fantastic. I cut the sweetness with a couple splashes of rice vinegar and served this on Napa cabbage. Very good, thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2009

Delicious!!! Both kids liked it - a rarity! I used linguini, to approximate lo mein noodles. I used crunchy PB, yum! I didn't use the chili paste (didn't have it) so I added some pepper. I felt the sodium content as written was egregious, so I used "lite" soy. I added chicken chunks to make it a meal and served it hot. Reminded me of the chicken Pad Thai from a local restaurant. A huge hit!

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 10, 2009

Loved this recipe and would definately make it again... but had a little difficulty with the ingredient list. After spending way too much time searching the isles of the local Asian market, (and then finally giving up and going on-line) - I learned that tamari is soy sauce. Also, the recipe reads 1/2 (8oz) package of spaghetti - I think it should read just 8oz of spaghetti. But otherwise a really great recipe!!!

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di

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Reviewed: Aug. 9, 2009

Spectacular.... Only changes were soy sauce instead of tamari and hot chili sauce instead of sweet only because this is what I had on hand. Can't wait for leftovers for lunch!

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Angi

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Reviewed: Jul. 28, 2009

Super easy for a new cook!! Made it for 5 servings with Fettuccini, and eeryone raved!! Didn't have any Tamari but figured Hosin would work just as well... And it did!! Thanks for a new family favorite

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Dorian

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Reviewed: Jul. 25, 2009

I am the recipe submitter and I just wanted to clarify some things that seem to be a tad different from what I submitted. I use the sweet red thai chili sauce in my version as well as fresh grated ginger (not dried ground). Also, it's really an integral step, is to let everything sit refrigerated for a couple of hours before eating - this is really an important step that you won't regret. The only other thing worth mentioning is that I toast my sesame seeds - I love them this way! Happy eating!

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