I thought this recipe was lacking 3 key thai ingredients...lime juice, fresh cilantro and fresh basil, so I added them (1/2 cup each for a doubled recipe). I also added some red bell pepper for color and sweetness. I also think the key to this dish is tossing everything right before serving. I used thai rice noodles because I didn't have udon (too lazy to go shopping) and they worked out fine, but again, I wouldn't recommend tossing this head of time with anything but udon. Other noodles will get gummy.

I just made this for a potluck at work and it was a hit! I added about 2 tbsp. of brown sugar and I was pretty liberal with the ginger. It turned out great!

While I enjoyed the flavor of this dish, my guests would have preferred a less "earthy" taste. Next time, I'd skip the sesame oil. I also left out the ginger and the mint, but only because I'm not a fan. Otherwise, this was a fun dish to serve and was a refreshing addition to our summer BBQ - a cold noodle salad on a hot afternoon is always a hit.

This sald was OK-it didn't live up to my expectations. It was definitely missing something. After making it for my family, I added some red pepper, ground ginger, and a terryaki dressing to give it a "kick" and some tang and it tasted a little better. It was just kind of bland. I'm taking the "improved" version to work for a pot luck tomorrow so we'll see what kind of reviews it gets.

This was ok - I followed the advice of other reviewers and doubled the noodles (didn't have Udon - used linguine) but I thought it was too much. I would've liked to have had it saucier. Plus I only had 2 T of soy sauce but it really needed the 3 T. I ate it cold but my husband wanted it heated up without the lettuce. I'm not sure I'll make it again but it was good to try.

I used leftover Ramen noodles to make this for lunch today. I loved it Jessica and didn't change a thing. Thanks!

I tried this recipe for the new years bash I threw. My guests thought I bought it. It was that good!!

Made this for lunch and turned out well. I personally did not care for it but my husband loved it. Used half the recomended mint and would probably use less sesame oil next time my advice on the oil would be to add half and taste before adding more.

I thought this salad was great! I made a few changes, but nothing that made a big difference from the original recipe. I used soba noodles instead of udon and I used light coconut milk instead of regular milk. I also cut back on the amount of sesame oil - I find it too strong of a taste to use a whole tablespoon.

I had an issue with the amount of noodles. I made the sauce ahead of time and chopped all the veg's. However i used pre-cooked udon noodles 8oz and there was not enough compared to the amount of sauce and veg's. The flavor was only okay. I thought it was kind of weak. Something was missing.

I agree, this one's a keeper. I added 1/8 tsp of Splenda to the dressing and a bit more crushed red pepper. I also added thin slices of red peppper and snow peas to the salad. I also chose Peking Noodles (they don't need to be boiled) over Udon noodles. With these modifications, this salad was crisp 3 days later. I mean it, it's a keeper!

I made this for my husband and I for lunch and tons left over for lunch the next day. loved the dressing and will add a little more red pepper next time for more kick. thanks jessica.

This is my favourite recipe! I've made it for several parties and even asked my fiance to cook it on my birthday. It's delicious and a great way to show friends that I don't eat twigs and leaves. (I'm vegan - and soy milk is a great substitute for regular milk in this recipe. Also, soba noodles rather than udon are an interesting variation.)

I followed the recipe as exactly as I could although I did have to do a little guess work here and there. I used unsalted old fashioned peanut butter and, although it didn't specify, I used unseasoned rice vinegar. My noodles were quite sticky so next time I will add a little sesame oil to them after I rinse them in cold water. Will also add a bit more red pepper flakes to spice it up a bit more. All in all, a very nice recipe with lovely flavor. Thank you.

FANTASTIC!!! Excellent for a warm summer night when you want to cool down. I was skeptical about mixing milk directly with vinegar in the dressing because I thought the milk would curdle, so I combined all the dressing ingredients *except* the milk, stirred it well, then added the milk. The dressing tasted just like what I've had at good Thai restaurants!!! I made one addition to the noodle mixture: fresh cilantro. The results were so fresh and yummy! I'm glad the recipe made a lot of noodle salad because I'm looking forward to having it for lunch tomorrow.