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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Bekah

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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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annie

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Minneapolis, Minnesota, USA

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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

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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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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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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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Sara in Michigan

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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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PinUpGrrl74

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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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Ingwed

Cooking Level: Intermediate

Home Town: New Gloucester, Maine, USA

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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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Trina L.

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Reviewed: Mar. 23, 2007

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.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Mar. 2, 2007

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

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 2, 2007

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

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dlangleben

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Reviewed: Nov. 3, 2006

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.

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V. Strickler

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Reviewed: Jul. 27, 2006

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.

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IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jun. 20, 2006

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.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Apr. 29, 2006

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!

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Melly Gee

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 22, 2006

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.

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Jack's Mom

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Reviewed: Dec. 9, 2005

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.)

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Reedsong

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Reviewed: Sep. 7, 2005

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.

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EAKE

Cooking Level: Professional

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Reviewed: Jul. 16, 2005

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.

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MAJORSKY

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 3, 2005

Excellent! Loads of flavor. I doubled the recipe, followed the directions exactly, using the Eden brand Udon noodles and served for a luncheon. It makes quite a bit. Everyone loved it and asked for the recipe. It was a perfect combo with Cold Cantaloupe Soup. Thanks Jessica!

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MOUNTAINCHEF

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