Reviewed: Nov. 2, 2009

Too nutty for me! My friends/family loved it though!!

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Reviewed: May 7, 2009

I too used a cam of coconut milk. I also boiled my chicken in chicken broth instead of sauteing and then I used the broth in the mixture. I also upped the grated ginger and didn't use as much pasta but upped the bean sprouts...I like crunch. It was a very tasty dish!

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girl_mechanic_in_the_kitchen

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Reviewed: Mar. 15, 2009

I LOVE this recipe. I made a few changes per suggestions. I added 1/3 c coconut milk, red pepper flakes and some extra ginger - I like it spicy. I also added zuchinni and anything else in the fridge. Delicious. (I personally don't think it is too peanut buttery)

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Kimbop

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Reviewed: Dec. 14, 2008

I boiled chopped pieces of frozen chicken breast and used asparagus stir fry vegetables and chunky peanut butter. It was quick and easy and delicious!

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NonisGoodies

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Reviewed: Nov. 23, 2008

I did not care for this recipe. Didn't taste Asian or anything like it, just thick, heavy peanut butter.

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W. Adkisson

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Reviewed: Sep. 16, 2008

Very good. I scaled this back to 2 servings (just me tonight) and added red pepper flakes and a little sesame oil to the noodles. The sauce was a little thick, but very nice. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 16, 2008

This recipe is really good! I thinned it just a bit and seasoned the chicken with salt and pepper, of course, before sauteing.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Apr. 14, 2008

I like the flavor, after I made it into sauce. The peanut butter mixture is to thick, its not a sauce. I acutally took 2 tbs of the mixture and added more chicken broth and added to chicken/veggies/pasta. I then tasted and went from there as I made less chicken too as there is only two of us. If I make again I will add some red pepper. I did not add the bean sprouts because my son does not like it.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 31, 2007

Used 12 oz wheat spaghetti and increased all ingredients by one half. Substituted coconut milk for the broth. Used shelled edamame and broccoli for veggies. Added garlic, crushed red pepper, and cayanne pepper to peanut sauce and squeezed lime on when served. Decent, easy meal, nothing amazing.

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Chelsea S

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Reviewed: Jul. 19, 2007

A good recipe, but needed some spice. Once we added some hot sauce it was much better. I decreased the peanut butter based on other reviews, and I used a shredded rotisserie chicken to save myself a step. I'll make it again, but I'll remember to add some cayenne pepper or hot sauce to kick it up.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 29, 2007

Even tho I added more seasonings and a bit of vinegar, we thought this was very good. Due to peanut allergies, I used soy nut butter and just a hint of cayenne. Didn't have any angel hair, so I tossed the sauce with whole wheat rotini I had on hand. Also added a bunch of leftover vegies that were begging to be used. Delicious and thanks Holly!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 7, 2007

The only vegetable I had on stock was an orange pepper and the sweetness of it really complimented will with the sauce. This recipes exceeded my expectations. The flavor is not what i expected, but it's actually quite good.

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Tong

Cooking Level: Intermediate

Home Town: Clackamas, Oregon, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 22, 2007

This is very good, my husband and I really liked this. I increased the broth to one cup and soy sauce to 1/4 cup, and I also added chilli pepper flakes to give it a kick. Will make this again

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MyHubbysWife

Cooking Level: Intermediate

Home Town: Mexicali, Baja California, Mexico

Living In: Vernon, British Columbia, Canada

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Reviewed: May 20, 2006

I thoght it was a nice recipe. However a little thick. I recommend adding 1/3 cup coconut milk, an additional 1/4 cup chicken broth and Linguini instead of angel hair. That would make it a 5 star

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Chadlee

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Reviewed: Apr. 5, 2006

surprisingly good recipe. used chunky peanut butter and a gourmet 5 pepper hot sauce and added vanilla soy milk to balance it out. for garnish coarse ground some roasted peanuts and chopped some green onion...

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redii

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Reviewed: Feb. 19, 2006

I used suggestions and added some water and garlic, and left out some peanut butter. It was a little bland, but I found that adding some more soy sauce and some salt spiced it up a bit. I'd say next time, onion and more veggies are a must. For garnish and a little crunch, add some raw bean sprouts!

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Shayna

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Reviewed: Jan. 17, 2006

GREAT!!

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Shelak

Cooking Level: Professional

Home Town: Redlands Mesa, Colorado, USA

Living In: Augusta, Maine, USA

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Reviewed: Sep. 19, 2005

this is a great recipe. I like a little change in my meals, and this did just that. The only thing I would do differently when I make it again, is make extra sauce. I like lots, and I found it a little dry.

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LOVE4DAISIES

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Reviewed: Aug. 12, 2005

Great dish! The only change I made was to use crunchy peanut butter (since that was all I had at the time). And actually, the peanuts added to the texture of the dish.

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U2KATRINA

Home Town: San Angelo, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 21, 2005

I liked this recipe but I also made some changes. I used a whole can of chix broth, whole bag (7 oz) of bean sprouts. I used 3+ teaspoons of ginger, added some shrimp. I would add the peanut butter slowly so that you get a good sauce consistency.

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ZUMZUMZUM

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Pasta With Peanut Sauce

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