Reviewed: Feb. 23, 2012

This was SO tasty! I often try to make Asian style recipes at home and find they fail to deliver on flavor without calling for all kinds of ingredients I rarely have on hand. This one was loaded with flavor. The substitutions I made were to use chicken instead of pork, and soba noodles instead of chinese noodles (these taste very similar to whole wheat spaghetti, which several other reviewers substituted). I also made my own Thai sweet chili sauce from a recipe online since I didn't have any. My cooking technique varied just slightly, since I was starting with uncooked skinless bone-in chicken pieces. I added these to the pan with the oil, red pepper, and onions until they browned nicely on each side. Then, I stuck them in the oven at 375 until they were 160 degrees on a thermometer. I shredded the chicken and mixed it, along with the noodles, back into the stir fry and served. Yum! Thanks so much for this recipe!

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Reviewer:

eksthompson

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

The pork tenderloin stayed very tender and the dish tasted very authentic. I was happy to sneak some fresh veggies into my kids as well. By the way, I dropped the amount of red peppers and carrots to make it more friendly for my kids.

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Reviewer:

genewoncook

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Reviewed: Jan. 16, 2012

I made this with Thai rice vermicelli and changed some of the veggies around. (Celery is not a favorite in stir-fries here.) My store had no Napa cabbage this week, but a bag of coleslaw mix served me well in this. The only truly unique ingredient here is the Thai sweet chili sauce, and that is what makes this stir-fry a star recipe. I found my 12-inch skillet to be inadequate to handle this volume of vegetables and left most of them raw in a salad bowl, mixed with the dressing from AR's "Soccer Salad" which is my go-to for Asian-style cabbage slaw dressings (though there are better versions, that one is the simplest and easiest to whip up in a hurry). We found this stir fry excellent served over our raw extra veggies. Thank you, thriftybob, for coming up with something interesting to do with pork loin, which always comes in too big a roast for one sitting!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Oct. 19, 2011

Made to the recipe exactly and thought it was fantastic. Seems to be even better as leftovers with the flavors melting together. It did make a ton of food however, 6 servings is no joke, I'm going to be eating this for awhile.

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Reviewer:

dwarfcatt

Reviewed: Oct. 2, 2011

I really loved this recipe. I made it exactly as stated. The only thing I might do next time is skip the cornstarch. I felt it made the sauce a bit slimy. Other than that, I will definitely make again.

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Reviewer:

MissyLynn

Reviewed: Sep. 12, 2011

Super duper! Didn't change a thing. But, used fresh garlic & ginger. I'm not a sweet-lover and I thought this was very good... made a double helping just for myself! p.s. found a sweet chili sauce recipe online and made my own...real easy.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 14, 2011

This was pretty good. My husband loved it which is rare with stir fry so that was good. I made a lot of substitutions but only because I did not have all of this on hand. I used ramen noodles, no seasoning; shrimp, snow peas, mushrooms and in addition to the garlic powder, one clove of garlic.

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Reviewer:

housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Jul. 14, 2011

I do like the versatility of this recipe. It's adaptable to whatever meat/veggies you want. One major change I would make if i were to make this dish again is to reduce the sweet chili sauce to less than 1/4 cup and the sesame oil to 1 Tbsp or less. Sesame oil has a really strong flavor and you don't need a lot. My dish was WAY too sweet and I'm surprised more reviews don't state that. Definitely add more veggies if you have them on hand. Shitake mushrooms would be a good too.

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Reviewer:

kte67

Reviewed: Jun. 19, 2011

Really delicious. I was missing some of the ingredients, so I substituted rice for noodles and added green onions. It came out great and I"ll definately be making this again!

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