Reviewed: Mar. 28, 2011

I had never tried to make anything thai before and this turned out pretty good. I wanted a pasta salad for the weekend, so I made this and left out the lettuce. Used carb smart speg. noodles. Hubby said it needed a bit more "kick" so he added more soy sauce to his. I will try again. It was something new and fun.

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Reviewer:

UrbanBeachBum

Home Town: Holden Beach, North Carolina, USA

Reviewed: Apr. 9, 2010

This did not last long! super addicting flavors. I would add a little less milk. Mine turned out just a little runny.

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Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Nov. 1, 2009

This was great!!! We didn't have enough peanut butter so we added half almond butter and doubled the pepper flakes. Next time we will try coconut milk. Next time will be soon.

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Reviewer:

Bekah

Reviewed: May 13, 2009

This is one of my favorite salads to make in the summer. I love it! It doesn't keep that well in the fridge, though. The cucumbers get kind of icky and the salad goes watery. Best to make it not long before you serve it. Also, refridgerating can affect the consistency and make the dressing and noodles kind of stiff. It still tastes good, it just doesn't look as pretty and is harder to serve.

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Reviewer:

annie

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 27, 2008

I loved the dressing!!!! The best thai pasta salad I have ever had! I opted not to do the Romain lettuce. I added seseame seeds and cilantro. I did not use cucumbers but I used green bell peppers and peas. Yummy!!!

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Mrs Largent

Reviewed: Sep. 18, 2008

My husband and I were disappointed in this recipe...from the ingrediants, we thought we would love it! I made it as written and I think that it could use a lot of changes to make it a hit! But, it does have potential. Cilantro and basil added to the salad would be terrific and lime juice added to the dressing would be great as well...maybe even a little lime zest. Also, I think it would be better as just a noodle salad without the lettuce. I think I'll try this again with a few changes, but, as written I wouldn't suggest it. Thanks, anyway!

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Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 5, 2008

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.

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Reviewer:

Sara in Michigan

Reviewed: Jun. 29, 2007

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!

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Reviewer:

PinUpGrrl74

Reviewed: Jun. 24, 2007

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.

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Reviewer:

Ingwed

Cooking Level: Intermediate

Home Town: New Gloucester, Maine, USA

Reviewed: Jun. 19, 2007

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.

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