Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.

This is a great dish. Made some changes just due to necessity - I couldn't fine udon noodles or black vinegar in my grocery store. I used angel hair pasta and red chinese vinegar, and it turned out just great. A big hit in my house!

The first time we had this dish it was really thick and kind of heavy. But the taste was really good. We thought the sauce was thick because when we cooked our noodles, we didn't use enough water and the noodles made our sauce thick.

This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.

wasn't bad, just interesting. my kids and I weren't too excited, my husband ate what he first put on his plate. thanks.

EXCELLENT! we used asparagus in place of the broccoli. we will be making this again!

Tasty, simple, and fast! You can't ask for much more. I wouldn't change a thing.

Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.

My boyfriend was very skeptical about this recipe because of the name, but I promised him we could go to Taco Bell or something if he didn't like it. We both liked it, though! I had to use rice vinegar and whole wheat spaghetti noodles (half a pound), but didn't change anything else. This was quite tasty and I ALWAYS have the ingredients on hand (I buy precooked, shelled, frozen baby shrimp), plus it was fast, so I'll surely make it again. We had it with steamed edamame (soybeans). Thanks for the good recipe!

Not a bad recipe. I think that the amount of sesame oil shoiuld be cut back to about 1/2 teaspoon and maybe a little something like a little honey to sweeten it up. The udon noodles were gag me though. I think that good old linguini would work much better.

It was tasty but heavy. It needed more broccoli.

This was pretty good. Not my favorite Asian Peanut sauce but I'd make it again. What I liked about it was I could prepare everything in the same pot. I boiled my noodles, pulled them out, boiled the shrimp, pulled them out and then boiled frozen Asian vegetables all in the same water. Needed a little soy sauce on top of the noodles. Easy clean up and extremely fast and well balanced meal to prepare.

I used a frozen mixed stir fry vegetables with noodles in place of noodles and broccoli. Turned out nice.

Very tasty. The noodles were a bit overcooked and mushy, will definitely cook less next time. The sauce was quite delicious.

I cooked according to directions but my noodles came out a little too overcooked. Could be because I have a gas stove. Family all said they would make it again so I will but will cook the noodles less and add more shrimp and broccoli. Flavor was good.

Really good recipe. I just made the peanut butter sauce and poured it over plain noodles (because I dislike shrimp and broccoli) and most everyone in my family seemed to enjoy it. One of my sisters even begged me to make her just the sauce so she could use it as a salad dressing.

This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut butter melted. Instead of broccoli, I added shredded cabbage, shredded carrots and green onion. I also used extra chunky peanut butter, which added a nice crunch. I used pork instead of shrimp, as I already had some ready for use. Thanks so much for the post! I'll be making ths one often.