Reviewed: Jan. 13, 2008

My husband and I have been trying peanut noodle recipe over the years and never quite gotten it right--until now-- We both loved this recipe. We used whole wheat spaghetti and it tasted great. Quick and easy to make--it will be a standard in our house. Thanks!!

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donnaw

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Reviewed: Dec. 8, 2007

Wonderful! I used SDTERP's recommendations (add a few cloves of minced garlic, triple the ginger and cut the soy sauce roughly in half). I also added chopped red bell pepper, roughly chopped baby bok choy, sliced zucchini, and sliced carrots. Finally, I doubled the recipe. The result was truly wonderful. The explosion of ginger, peanut butter, sesame oil and soy sauce flavors in the mouth is memorably good.

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MKAYSER

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Reviewed: Nov. 28, 2007

My fiance loved this dish, but it's a little too peanut-y for me. I used 1 tbs ginger, but next time I'll use more scallions, 1 tbs sesame oil and 1/4 cup peanut butter.

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Amber D.

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2007

very tasty, and very easy. i added honey instead of sugar, a more ginger than posted, and it turned out great. also added cubed tofu for a heartier meal.

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krodriguez

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Reviewed: Oct. 22, 2007

Too thick and peanutty. Read the reviews and cut the peanut butter, added water, but still tasted like peanut butter-coated-noodles. Nope. Not again.

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valandabby

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Reviewed: Oct. 17, 2007

This was a very nice basic recipe for peanut noodles. I added red bell peppers and carrots for some crunch, plus tofu and garnished with orange slices. Also, I omitted the red pepper flakes since I was serving to a 2-year-old.

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www.GlutenReport.com

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 13, 2007

Delicious and easy! I recommend cutting the amount of soy sauce in half and getting white chocolate peanut butter for reduced sodium and sweeter effect.

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kayjeckel

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 6, 2007

Really good! I followed suggestions from prior reviews and tripled the ginger and doubled the red pepper. I didn't have cider vinegar so I substituted rice wine vinegar, and I used whole wheat spaghetti and natural peanut butter because that's what I had on hand. The next time I make this I'll saute some garlic along with the onions and ginger, and reduce the peanut butter just slightly. I'll also add veggies and/or chicken as other reviewers suggested.

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ROBIN_NY

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jun. 15, 2007

not that good

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katie

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Reviewed: May 23, 2007

This recipe is excellent. I highly recommend tripling the ginger, and doubling the crushed red pepper (warning: spicy). Once the sauce is finished cooking, I rinse, cut, and quickly blanche brocolli in another pan. Once blanched, toss the brocolli in the sauce to coat, then mix with noodles. Absolutely delicious.

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Dan

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Reviewed: May 10, 2007

I had great expectations for this, but it just wasn't that good.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

Love this sauce. The first time I followed the recipe exactly. So yummy, and no leftovers. I really liked the sauce, but I'm trying to stay away from pastas so I tried the sauce with stir fry vegetables. It was super yummy, and again no left overs. I had some extra sauce so I froze it for future use. That worked fine to, it freezes well. Great recipe, thanks for sharing!

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Sara L.

Cooking Level: Intermediate

Living In: Ontario, Oregon, USA

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Reviewed: Apr. 13, 2007

My husband and I liked this recipe after it had been tweaked. I used many of the previous suggestions...Toasted seaseme seeds, sliced grilled chicken breast, snap peas, and sprouts. My own tweaks, I used reduced fat peanut butter and low sodium soy sauce, and I let the whole thing sit and chill overnight. Before serving I let it come to room temperature.

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AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Hillside, New Jersey, USA

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Reviewed: Feb. 18, 2007

Add chopped peanuts on top. Also brown sugar instead of white seems to take care of the "too much peanut taste" problem. Have fun its great!

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IREALLYHATECOOKING

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Reviewed: Feb. 12, 2007

I thought this would have more of a thai flavor. It was VERY peanut butter flavored. If I ever make it again, I will cut back the peanut butter and add more ginger.

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theerwaz

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Reviewed: Jan. 25, 2007

This was a little to peanuty for me. But it wasn't bad. It had good taste otherwise.

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BRODBECK314

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Reviewed: Jan. 20, 2007

I have had better peanut noodles. This was just ok. Missing something. I think when I made it before with another recipe - it had some teriyaki sauce. Something was missing here.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Jan. 19, 2007

I reduced the soy and peanut butter per others directions figuring I could always add more later. Gross. Perhaps I've eatten too much Thai and Chinese in my life, but this stuff could not compete. The dish tasted like peanutbutter on speghetti noodles.

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Janell the Great

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

This recipe just needs a little tweeking to bring it up to 5 stars. You can address the "too thick" and "too salty" by cutting back to a 1/4 cup of both pb and soy sauce, also use a reduced sodium soy sauce. A TBSPN of red pepper sauce (Frank's Red Hot) adds another level of complexity to the flavor. Finally, to turn this dish into a meal - add a (cooked) diced chicken breast or a handful of diced tofu, sauteed shredded carrots, peas, and beansprouts. Sprinkle with sesame seeds and a garnish of cilantro. YUM!

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Danielle

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Reviewed: Nov. 14, 2006

Wow! HATED these. WAY too salty. Maybe if I'd taken the advice of other reviewers and only used half the listed amount of soy--but I always try the recipe as written before making changes. In fact, if I made this again (which I won't) I'd use maybe 5 Tablespoons of soy and instead of cider vinegar, use balsamic vinegar. But that advice would be for the next reader of these reviews cause I'm continuing my search for good cold noodles.

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