Reviewed: Jan. 11, 2012

Used frozen stir fry veggies. Did not see a need to double sauce. Did add extra hot sauce for flavor.

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Linda

Reviewed: Nov. 1, 2011

This was fantastic!! Thank you for a great recipe!

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KRISTALEE5

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Sep. 4, 2011

Great recipe! I followed other reviews by adding red bell pepper, zucchini, and yellow onion. I also added black pepper and a tsp of garlic powder to the chicken marinade to layer the flavors. When the veggies were done I added the zest of 1 lime and about a cup of Thai basil! This added a very nice flavor! Delicious! Will definitely make again! And I did double the sauce and used 8 oz. Of rice noodles.

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tiffany8389

Reviewed: Mar. 1, 2011

I have been making this easy, yummy dinner for several years now! My dad has even requested it when I am there which is awesome because he makes lo mein as well just a different version. My husband and son love it! I always double the sauce as we like it to be a bit saucy and I add whatever veggies I have on hand. Tonight I am making it with baby corn, spinach, green onion, broccoli, bell peppers, and zuchinni. It is also AMAZING for leftovers! I have also made it with beef using a ribeye or whatever steak we have and it is just as good!!!

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Erin

Reviewed: Feb. 4, 2011

Wow. This was fantastice jusy as described. Definetly a keeper. just be sure to make enough for seconds!!

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bettyrebel

Reviewed: Jan. 18, 2011

This recipe is delicious and very forgiving. I messed up and didn't follow the method exactly, but it was still so good. The only ingredient changes I made were to use rice wine vinegar instead of wine or broth in the marinade and cashews instead of peanuts. And I used a 14oz. pkg. of Tinkyada brown rice noodles. My picky son asked for seconds! Will definitely make again.

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LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

Reviewed: Oct. 27, 2010

This is a great recipe that is great as-is or as a base to a more complex recipe. For those that think the chicken is no flavourful enough even after marinating, it could be the brand or style of soy sauce you are using. I made this once with a high-quality reduced sodium brand and it was great. Another time I used regular (also good), but another time I had to use a cheaper brand of reduced sodium soy sauce and it tasted really weird and bland.

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tarapara

Home Town: Hamilton, Ontario, Canada

Reviewed: Jun. 22, 2010

Rice noodle is a popular food in Vietnam too. We love it. Many dishes are delicious. Especially Pho, Stir fried noodle, salad noodle… So I was absolutely thrilled to find this Vietnamese Brown Rice Noodles called Happy Pho – it only has a few organic & all natural spices, brown rice, organic green tea, water and salt. That’s it! No hidden gluten. It takes only 10 mins to cook. And most importantly, tastes amazing! I came across their demo at Bryan’s in Laurel Village. But apparently they’re in Whole Foods Oakland.

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Nguyen Ngoc H. Yen

Reviewed: May 24, 2010

I made this last week and it was a huge hit with my family (even my super picky husband loved it). Thanks for the recipe!

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Skye Chase

Reviewed: Mar. 29, 2010

I thought this was delicious. I doubled the amount of noodles I used, but other then that made it as the recipe is written. Even my two kids liked it.

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