Reviewed: Aug. 14, 2009

This was great. I didn't follow the recipe exactly, left out the meat because we're vegetarians, and substituted here and there with the vegetables I had on hand. I mixed everything together an hour or so before we ate and let it marinate in the frig. The leftovers the next day were very good too, it didn't get mushy. I spent a summer in Taiwan in college, and this reminds me of noodle dishes I used to find at a vegetarian restaurant in Taipei. Very light and summery, not like the heavy food I find in local Asian restaurants. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JBS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MICKIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patty V

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 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!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

theButtercreamKid

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

americanmutt

Home Town: Crestview, Florida, USA

Living In: Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SOHOL

Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LuvtooBake

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

courtney

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AWORKINPROGRESS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Megan

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paula

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jaden

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Great recipe! Thank you!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shirley

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
3 users found this review helpful