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.
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