Reviewed: Jan. 23, 2008

LOVED this recipe! Definitely will make it again.

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Amy

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

Editor's note: Amount for black sesame seeds corrected on 1/11/2008.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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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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HALCION

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

Really good. But had WAY TOO MUCH black sesame seeds. I actually like sesame seeds, but couldn't tolerate this much. Recipe calls for 2 CUPS as a garnish. I would reduce it to t TABLESPOONS. My guess is that was a mistake or typo.

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eileen

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Reviewed: Nov. 13, 2007

My 15 guests and I thought this was a wonderful salad. In spite of second/third helpings, we had leftovers! I used chicken instead of shrimp and about half the cilantro. It needed salt & I added extra dressing. The dressing is good for other purposes, e.g. a Thai wrap dip, similar to those made at Good Earth restaurants. (Just wrap favorite ingredients, like couscous, green onions, chicken, etc.) Thank you!

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Ginger

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

This salad is a real crowd pleaser. The first time I made this salad, I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 people, but I am glad I did because there was hardly any left! The sauce is fantasitic, and versitile - it would make a great dipping sauce for chicken, shrimp or pork.

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Michele

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Reviewed: Jan. 27, 2007

This is so good. My husband is from Laos and i love Thai and Laos food, I thought it sounded weird to use speghetti noodles, but it was actually tasted VERY yummy! I would have given 5 stars, but there was just that LITTLE SOMETHING missing in the sauce???? I'll have to play with it next time, my husband LOVED this!! :)

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lilly

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 13, 2006

Awesome. Delicious. Used peanut butter only instead of the tahini because I didn't have any. Skipped cilantro, but still many complex flavours.

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COREYINOZ

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Reviewed: Feb. 8, 2006

This is pretty good, my first attempt at Thai food. It was way too salty for my tastes. I didn't use tahini, sweet chili sauce, or black sesame seeds because I couldn't find them. I also just now realized that I forgot to add the cabbage, darn it! It made a ton. I'll probably make it again.

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AMYL22

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Reviewed: Aug. 1, 2005

I really liked the dressing and would even use that for another recipe! The salad was very generous. I substituted Chicken for the shrimp and that was still very tasty. I would use fewer Black sesame seeds, but they add a nice flavor and visual presentation

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PREOCCUPIEDWITH1985

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Reviewed: Mar. 21, 2005

Good, a nice change of pace for a bag lunch. I omitted the shrimp and sesame seeds and used different noodles. Took it to work with the sauce separate and added it right before eating. A nice kick, filling, and something I can feel good about eating. Thanks

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 3, 2001

excellent. company favorite

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Cindy

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 13, 2001

Makes a ton!! Although it states this is a "quick" recipe, it is time-consuming: make dressing, cook noodles, chop or shred lots of vegetables. Not as flavorful as other Thai noodle salads I've eaten as the sauce was on the mild side. It was o.k., but it didn't receive much response from my guests, and only 1 (out of 11) asked for the recipe.

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KIMAR

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Reviewed: May 7, 2001

Tahini was too hard to find so I used Pad Thai sauce which was available at our grocery. I also used crunchy LaChoy Rice Noodles over the top for a bit more crunch and texture.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Apr. 29, 2001

This was very good, although I cut the recipe in half it still makes HUGE amount. I also doubled the cilantro and the sweet chili sauce. In addition I added about 2tbsp of honey to the sauce. This will be a long time favorite for us!

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LEE SLEZAK

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Reviewed: Apr. 27, 2001

I substituted Thai rice noodles for the pasta. A little cilantro goes a long way. The recipe divides easily. Tasty sauce. My preteen daughter helped with all of the "chopping" and enjoyed the dish, especially the sauce.

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