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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Reviewed: Mar. 11, 2005

This dish has potential but made exact to the recipe it had problems. the sauce is too thick, too much PB not enough other flavors. the bean sprouts turn to mush and clump together. I won't be making this dish again.

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beccy_h

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 22, 2005

This was a yummy way to make dinner with an almost empty fridge. I made a few adjustments - used carrots, celery, and red cabbage for the vegis; sauted in peanut oil; used dark chicken meat (good flavor against the peanut, also helped with the "toughness" some other reviewers discussed); used dry vermouth instead of broth; halved the amount of PB; added a few squirts of spicy asian sauce (the one with the rooster on it at all the Vietnamese restaurants); mixed in a tablespoon or so of apricot jam for a sweet-hot flavor. We loved this and will be making it again! Thank you!

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KBFRIES

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Reviewed: Jan. 14, 2005

I really liked this recipe. I added (in addition to listed ingredients) celery, broccoli, peanuts, and a japanese green spice to give it a kick. Someone suggested using just water. I wouldn't recommend it. It needed that flavor boost. I also added a bit more water.

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LinC

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Reviewed: Jan. 5, 2005

Thank you for the recipe, I'm quite new in the kitchen. And this was a nice easy recipe - I didn't follow it a 100% but is something I will make again especially for dinner parties.

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MYSKELM

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Reviewed: Oct. 17, 2003

This recipe was okay. not a bad taste but i wasn't crazy about the consistency of the sauce. will probably make again but will revise by adding coconut milk.

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ESSIELTTE

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Reviewed: Mar. 18, 2003

After reading the reviews i decided to give the receipe a go, keeping in mind it's peanutty flavour which i love anyway! I did as one suggestion said added garlic, just used veggies from the fridge, ie broccoli, red onion, peppers & spinach. Used water instead of broth, at least 1 cup in the end and a more flatter shaped pasta. Finally it was cooked BBQ'd chicken that went in and the final result i must say was fantastic. My boyfriend is a chef and he loved it, and inspired him for a new menu idea at his restaurant!! Well done Holly :)

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CourtneyC

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Reviewed: Nov. 19, 2002

WAY too much peanut butter...nice idea though & I will probably try it again, just make adjustments on the peanut butter. I also added some rice wine vinegar, little extra chicken broth. Oh well, gotta break some eggs to make an omelet. Happy cooking!

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EBONYI

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 2, 2002

I have made the sauce several times now, I use a touch of coconut milk in it to give it a more "thai" taste. It is not too spicy, which is right up my roommates alley. I add more hot sauce to mine at the end.

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SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 22, 2002

If you like peanut sauces, this is perfect. I used more garlic & called for, and it turned out beautifully. I also made this a delicious vegetarian dish by eliminating the chicken & using a bag of frozen stir-fry vegetables. It was so flavorful, I didn't miss the meat!!

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JLD114

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Reviewed: Jun. 14, 2001

Too peanut-y...even for a peanut sauce. Maybe with less peanut butter...but then you would have a thinner consistancy.

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BECKY Y

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Reviewed: Apr. 3, 2001

Excellent dish. I suggest doubling the vegetables and I added zucchini and orange peppers. I never expected regular pasta to work in this dish but it does. I have enjoyed it and will make it again.

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