Reviewed: Jul. 1, 2009

Maybe raw veggies aren't my thing. I think I may boil them a bit next time. I didn't use the full amount of vinegar or soy sauce, it was still good. I only used one type of oil, sesame.

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Dude's Mom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

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Reviewed: Jun. 26, 2009

Fabulous flavour, healthy and fresh! As a Type 1 diabetic, I eliminated the pasta and doubled up on veggies:)

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KPries

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

I cooked too many spaghetti noodles one night, so I searched for a recipe in which I could serve them again without my family feeling like they were getting leftovers. They loved this! Even better, I loved the fact that I didn't have to toss out the noodles.

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danamulligan

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Reviewed: Jul. 17, 2008

I was looking for a new use for zucchini and this was LOVELY. I ended up using ground beef and the flavour was good. Although I think my husband and I would have preferred the beef strips, our toddler ate the beef bits (success!). I quickly blanched my broccoli with the pasta and used the hot noodles and beef to slightly steam the rest of the vegetables. Next time I will add more vegetables.

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PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Jul. 8, 2008

Yummy! I changed just a few things: added a second cup of broccoli, used red wine vinegar instead of rice white wine vinegar and used soba noodles instead of spaghetti noodles, and I did not use all of the dressing. I only lightly coated the salad. The dressing was not too vinegar-y as others have commented on. This could be due to the swap in vinegars or because I did not pour all of the dressing on. Will be making often.

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BETSY TUCKER

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Reviewed: Feb. 29, 2008

I needed a recipe for some leftover flank steak and this recipe was perfect! I'm not a big fan of cayenne pepper and I had read what some of the other reviewers said about too much rice vinegar. I added all the other ingredients to the blender and then added the vinegar and cayenne to my taste and it came out wonderful! I also used a little less of the the ground ginger. I will definitely be using this more often! Thanks!

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ALISATODD

Cooking Level: Expert

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Reviewed: Jul. 12, 2007

I was disappointed in this recipe. Rice wine vinegar was definately too stong and it just lacked something. I love Thai food but this needed more than just "tweaking" in my opinion.

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DONNA1000

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Mar. 1, 2007

very good, very quick to make too. I didn't let it sit for 2 hours, but good flavor. The rice wine vinegar may have been too strong. But worth making and playing with to "tweek" it to your taste buds!!

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Eliza

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Feb. 9, 2007

I loved the taste and texture combination of this recipe and as an added bonus it is very fast and easy to prepare. If you are quick with a knife then the recipe will only take as long as it takes to cook the spaghetti so get the water heating up for it 1st thing. I didn't have any reduced-sodium soy sauce on hand so I used regular soy sauce and simply omitted the 3/4 teaspoon salt and it turned out just right for our taste. Thanks for the recipe Patricia!

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