This is a good "base" recipe that you can customize to your liking, and simple enough for anyone to make. I took some cues from others and made the following changes: I did half chicken, half firm tofu. I used peanut oil instead of butter, and put in some minced garlic with the chicken. Used Egg Beaters instead of eggs, rice vinegar instead of white wine vinegar, and splenda instead of sugar. Also added a tsp of smooth peanut butter to the sauce because I like a good peanutty taste, but the sauce still needs some more flavor to it. I will definitely increase the amount of sauce and red pepper next time. Oh, and I cooked the rice noodles according to package directions (boil water, then add the noodles and take off the heat, let sit for about 5 minutes, drain and rinse in cold water). Soaking the noodles in cold water takes too much time if you are trying to whip this together after work.
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This is a good "base" recipe that you can customize to your liking, and simple enough for...