Reviewed: Jul. 8, 2007

This was absolutely spectacular it tasted great and we all loved it. The problem that people have been having is that they follow the recipe directly. So here's what we did: added vegetable such as baby corn, bell peppers and ccarrots, added 2 extra spoons of soy sauce and on top of all this we did a little less fish sauce. Bon appetit. P.s If ur not to strickt on calories you can always at a tea spoon of cream which gives it that extra bit of texture.

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laura.j

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Reviewed: Mar. 19, 2007

I wish I'd read the reviews before making this recipe. It was way way too salty I would cut back on the fish sauce by at least half.

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6 users found this review helpful

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Cal

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Reviewed: Dec. 3, 2006

I haven't made this recipe yet, but I think if you'd exchange the soy sauce for oyster sauce, your food would be less salty and more Thai flavored. I received dash of this and a dash of that recipe for Thai chicken with cashews and that be the only thing that they told me different to do.

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SarahJ

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Reviewed: Oct. 2, 2005

I thought this was okay But I added some Mustard and Butter to it and I thought it was'nt bad afterward.

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Garner

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Reviewed: Jan. 1, 2003

I thought this was going to be so good as I was making it, but it was incredibly salty. In fact, we had to throw out most of it. I didn't use light soy sauce either and now I know why the recipe calls for it. Also, it wasn't spicy enough. If I made this again, I would cut way back on the soy sauce and up the spice. Very disappointed.

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LISASNOW

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Reviewed: Feb. 15, 2002

I thought this dish had potential but was way too salty. Next time I will cut back on the fish sauce and add more sugar. Also I think I will add some rice vinegar.

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15 users found this review helpful