The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 2, 2009
There are such great, bold, fresh flavors in this recipe; we loved it!! I did substitute dried, crushed red pepper flakes for the black pepper, but other than that I made this exactly as written, and it was outstanding!! We're looking forward to the leftovers tomorrow. I think this would also work well with chicken instead of shrimp. Thanks so much for sharing this great recipe!! The only trick to this recipe is finding a store that carries Tahini; the end result is definitely worth the effort!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
I made it as the recipe stated except I didn't find tahini. It was excellent. Even my husband who doesn't like cold pasta salads liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 26, 2009
LOTS of room for you to fiddle with this recipe, and it is ALWAYS a winner. I've brought it to a bunch of parties, and my husband asks me to make it at home too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 13, 2009
I made this tonight for me and my wife, and it was delicious! I loved it, and I followed the recipe almost exactly. I adjusted the recipe for a 16 oz box of pasta, b/c that is what I had and I didn't want to have 4 oz of dry angel hair hanging out in the pantry. Because I'm lazy, I nuked a frozen "fajita" mix of peppers and onions and substituted that instead of slicing a bunch of peppers, and I used pre-shredded carrots. These convenience products made this a fairly quick and easy dish to throw together, and I loved it. My wife ate it heartily as well, and she's not really a fan of Thai food. Next time I might try adding some fresh basil and ginger, and maybe some lime juice as well, just b/c those are flavors I love in Thai food, but really I think this is a great recipe! Anyone who thinks this is bland must have been stingy with the chili sauce! (The 16 oz. box yielded a lot of leftovers, so I'm already looking forward to lunch tomorrow!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 7, 2009
Loved this recipe, esp the sauce. Very similar to Pad Thai. Used cole slaw mix instead of the napa and slice carrots. Cilantro as garnish (like pad thai) Use "normal" onions sliced thin. Sauce could, possible use a little spicing up. The only thing I will do different the NEXT time I make this is a little less peanut butter. I love peanut butter but the suggested amount makes the sauce a little too thick for me. But, for me and DH, seriously great recipe. Maybe Mung Bean Sprouts if you've got some handy.
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Home Town: Crestview, Florida, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 4, 2009
its pretty good, I used chicken instead,and didnt use the tahini either...I have it but it didnt sound good to me in this...I also added 1 tea gound ginger and honey instead of brown sugar and I doubled it...I also added honey roasted sunflower seeds instead of peanuts..didnt have those on hand...plus I added the juice of 1 lime..will make it again
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Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA
Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 18, 2009
YUM!!! I made it exactly as listed just made mine with more spice. I also added toasted almonds :o) Will be making over and over again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 13, 2009
Flavorful and easy! It's a recipe that is better the next day, when all the ingredients are the same temperature. --Shortcut: I used a bagged cabbage/carrot mix. I was making 1/2 recipe so I didn't want the HUGE napa cabbage. It worked really well and cut the prep time down. Also, I used mini sweet peppers because they were cheaper than the bell peppers. I sprinkled with chopped cashews...this really was a great recipe! Pretty easy too, if you keep your pantry stocked with Asian ingredients & spices.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 1, 2008
This was fantastic! I used chicken instead of shrimp (I had one of those ready to eat roasted chickens in the fridge from the night before, so I just chopped the leftovers up, I didn't use tahini, I used apple cider vinegar, cuz that's what I had, and olive oil instead of sesame oil. I also cut the recipe in half. It turned out great! Don't skimp on the peanuts! They really make the salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2008
We made this to pack for lunches. I mixed the noodles with half the sauce and the fresh veggies with the other half the sauce. I put the noodles in the tupperware topped with the veggies then the peanuts and sesame seeds on top. (This was to keep the veggies from getting limp and ugly and the seeds from getting soggy.) Yum! We had people eyeing our lunch and wishing it was theirs. :) Unfortunately, as another reviewer commented, it is a not a 'quick' recipe, but worth the work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2008
This was great! We used rice noodles instead and coleslaw mix (as one of the other reviewers suggested) in place of the shredded cabbage and carrot. Easy! We also sauteed the veggies to soften them a bit and make this more of a stir fry than salad. The sauce has incredible flavor! It might be a bit strong for some but can easily be diluted with broth or coconut milk. This is a keeper!
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Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Sep. 26, 2008
Very good flavors! I made exactly as directed, except omitting green pepper because I didn't have any. The dressing is a little too thick and strong for me. I diluted and thinned mine with chicken broth - perfect. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 19, 2008
This is a great recipe. I did not add the shrimp and I also could not find tahini sauce so I didn't use that either. Very tasty!
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Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2008
I love this salad, it was huge hit at my dinner party!!! I did change somethings and added a bit as well. Instead of using napa cabbage I used Bok Choy, I also added a cup of chopped Cucumber and used 1/2 cup of sweet chilli rather then just a 1/4 cup!!! Love this recipe...looking forwarded to using it as a meal with grilled chicken on top!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 25, 2008
The dressing for this is amazing. I used three ingredients for the salad itself-matchstick carrots, chickpeas, then cilantro at the very end atfer adding the dressing. I did add 2 Tablespoons of honey, as did another reviewer. It does in my opinion need a bit of spice but I am not sure what-salt, or something with a kick like hot pepper?? Great nonetheless!!! Everybody loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 23, 2008
Great recipe! Thank you!!!
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Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 17, 2008
I used whole wheat linguine instead of angel hair, cucumber and scallions instead of carrot, lime juice, olive oil and fresh ginger in place of peanut butter and tahini. Also, didn't use shrimp but wish I had...grilled chicken would be nice as well. I will make this again and again. It's addictive, healthy and beautiful to look at. A real keeper, thanks!!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 23, 2008
LOVED this recipe! Definitely will make it again.
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Amy
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 11, 2008
Editor's note: Amount for black sesame seeds corrected on 1/11/2008.
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 6, 2008
I thought the sauce was fantastic. To cut down on prep, I used a bagged shredded cabbage, same for the shredded carrots. Also, I left out the green onion and shrimp (food allergies). I will make this again.
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Cooking Level: Expert

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