Reviewer:

RAWENERGY1

Reviewed: Apr. 12, 2012

very good....thanks

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Reviewer:

Stacy

Reviewed: Apr. 4, 2012

Good...Nathan liked it. Needs to have a veggie side with it.

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Reviewer:

drmyatt

Reviewed: Apr. 2, 2012

as is, this recipe is a solid four stars. second time around, i added two extra T pb, and i made it crunchy pb so as to avoid having to chop peanuts. i also like things on the spicy side, do i added extra chili pepper powder.

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Reviewer:

shireen95

Reviewed: Apr. 1, 2012

Awesome ww noodles and omitted the ginger (don't like it), added cilantro to the end product. Delicious, thanks for the recipe:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 26, 2012

We liked this pretty well. I did not add peanuts and I used a bit of crushed red pepper in place of the paste. I put the sauce over regular whole wheat noodles and stir fry veggies for the kids. Hubs and I had the sauce over chicken and stir fry veggies. I liked it because the kids got their veggies and noodles and the adults enjoyed a healthy alternative.

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Reviewer:

danelle

Reviewed: Mar. 26, 2012

I made this last night. It was amazing. Found out I didn't have any chicken stock so I drained a can of chicken noodle soup. Ya got to do what ya got to do. Will be making over and over

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Reviewer:

lisacottn1

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Mar. 24, 2012

Made this as written and loved it. My teenaged son took leftovers in lunches for 2 days. Thanks for a great recipe!

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Reviewer:

Elizabeth

Reviewed: Mar. 8, 2012

My very picky family really enjoyed this. I opted to leave out the hot sauce and just served it as a topping since everyone here has a different spice tolerance. If I would change anything I would probably add a little less ginger. Great as is though!

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Reviewer:

ANGELIAFRO

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Omaha, Nebraska, USA

Reviewed: Mar. 7, 2012

I couldn't believe how good this was! My husband had a fantastic Thai peanut butter noodle dish at one of our fave restaurants and couldn't stop raving about it, so I decided to try to recreate it. As I can't have peanuts, I used almond butter in place of the peanut butter, and my husband said he couldn't even tell the difference! Other than the almond butter, I kept the sauce EXACTLY the same. To make the dish itself more like the restaurant version, I first stir-fried 1 lb. sliced chicken breast with some snow peas, water chesnuts, julienned carrots and red bell pepper, and even with all that thrown in, there was still plenty of sauce to coat everything completely. When I make it again, the only change I will make is to omit the additional nuts. I added toasted almonds in place of the peanuts, and they didn't stand out enough to make the extra calories worth it. By the way, with the veggies and the chicken, this made 4 verrrrrry large portions, and with far fewer calories than you would expect from a nut-butter-based dish (500). AWESOME RECIPE--Thank you so much!!

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