Reviewed: Aug. 15, 2005

This is an extremely easy sauce to make - smells simply wonderful, I've been using it for years. Go get yourself some ginger-garlic paste from an Indian food store (you'll use it in absolutely everything) and stirfry that with carrots/zucchini/water chestnuts/shrimp etc. Then add the sauce of peanut butter and soy. To make the sauce more liquidy, add some chicken broth or my favorite, some coconut milk from a can.

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KVA1223

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Reviewed: Aug. 12, 2005

I love this recipe, i've been using it for a few years, just never got around to reviewing it. I don't like a lot of salt, so I cut down on the soy sauce.

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ZOMBIETRASH

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Feb. 7, 2005

Excellent recipe! Made it yesterday for a SuperBowl party. I tripled it for 10 people and it was demolished. I tried adding egg, and wasn't overly psyched with how that worked out. Because the egg made it kind of odd looking, I used a handmixer to mix everything together, and it really brought the sauce together.

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CSLKASIAN

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Reviewed: Feb. 3, 2005

If I could give this recipe a 10 I would. It is perfect. I had tried a sauce similar to this a few years ago and have been craving it ever since and this was very close. I just added a little more red pepper flakes to it. Don't be intimidated by peanut butter and noodles, they are wonderful together in this recipe. Thanx so much Maureen! This is a keeper!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Feb. 1, 2005

This was a very good recipe !! even my picky husband liked it. Next time I would coat the cooked noodles with a little bit of olive oil to keep the thickness down a bit, also I doubled the hot water. Also Next time I would make a bunch of steamed veggies (My husband wont eat them ), for the top. Cant wait for the fresh cilantro from the garden !!

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CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

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Reviewed: Jan. 31, 2005

I used Lo Mein noodles and I forgot to buy real ginger so I used dried/ground. Turned out great. I also added cilantro, bean sprouts, water chesnuts, and baby corn. My whole family loved it.

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LEOGIRL1

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Reviewed: Dec. 31, 2004

This was excellent! A local chinese place here has a dish called "peanut butter chicken" and is very similar to this--my favorite! (I did add cut, sliced chicken breasts to this recipe and sprinkled a few green onion tops over before serving). my family loved it and it was easy to make.

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Purplelgs

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Reviewed: Nov. 23, 2004

This recipe is -great- as is, but with the following alterations, I think it's perfect. Use light soy sauce instead of regular (much less salty), and scramble 2 eggs along with the scallions. In addition, use rice noodles instead of spaghetti. Also, crunchy peanut butter (instead of smooth) gives it a nice texture. Garnish with either a few tablespoons of crushed peanuts, cilantro or sesame seeds.

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MILESOFSMILES79

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Reviewed: Nov. 9, 2004

Delicous.. with a few adjustments.. definetly the sauce could be to much if you don't cook enough pasta or add extras like veggies and/or chicken ect. I cooked enough pasta for 3 plus added brocoli and peppers and still only used half the sauce.. I just mixed a bit in at a time while mixing till I had the right consistency.. otherwise it was great!! Would definetly make again.

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ELLISONONE

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Reviewed: Oct. 26, 2004

We liked this. Next time, I would break the spaghetti noodles smaller. Added fresh cilantro and a little more crushed red pepper because we like spicy dishes. Simple to prepare.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 26, 2004

The recipe alone fairs okay but with some added fresh garlic, julienned carrots and cucumbers and 2 more teaspoons of sugar it really packed a punch! Much more peferable cold.

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 6, 2004

Rather ho-hum, but it did its job. Needs lots more spices to enhance the flavor.

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KINXTRIX

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Sep. 4, 2004

Yummy, yummy, yummy! The only change I made was to use ground ginger in place of the fresh.

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JODID1

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Reviewed: Aug. 21, 2004

Way too much soy sauce. I suggest cutting it in half.

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LSCHROTH

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Reviewed: May 6, 2004

Yup,this is a great & easy recipe.I used homemade Teriyaki sauce I had on hand in place of the soy sauce required,came out great.Very good for picnics.

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KEYSOLA

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Reviewed: Apr. 27, 2004

This is a decent base recipe but I just couldn't get it the way I wanted. After making it 4 or 5 times and still not being thrilled with it, I tried the 'peanut butter noodles' on this site which I like much better. If you do decide to try these, make sure to increase the liquid amount - otherwise these get horribly sticky very quickly.

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RAVEN321

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Reviewed: Feb. 2, 2004

Very good recipe. I only gave it 4 stars though because it's more of a base recipe. In other words, the next time I make it I will add carrots, maybe some chicken etc. There's a lot of potential here. Of course, it's good even without the meat and vegetables...but I know it would be even better WITH them. CHANGES I MADE: I put the ginger in with the soy sauce-peanut butter sauce...and used a blender to mix it up well. I also added a bit more sugar. I didn't have any problems with the sauce. It was the right amount and the right consistency.

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KANGHARUE

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Reviewed: Jan. 11, 2004

Good side dish. The sauce was easy and had a nice consistency for tossing with pasta. My family really liked it.

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LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Jan. 10, 2004

Yummy recipe... I used homeade fettucine noodles. As another reviewed noted, very similar to one of my fave dishes at a popular restaurant. They also serve it with julienned carrots and bean sprouts which I think would be a nice addition for next time.

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BAYBEDAUL

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Reviewed: Nov. 8, 2003

I love this recipe! I've made it three times already. I love the ginger and green onions--they really add something to the dish. I also like to add a little bit of scrambled egg, too (I guess because this is a little like Pad Thai and I've had Pad Thai with egg in it). I'm waiting to try this dish with crunchy peanut butter sometime!

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MARTIEDARLING

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Baltimore, Maryland, USA

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