Reviewed: Sep. 24, 2011

You really need to double up on the sauce for this one! I did and it was a perfect amount. I used soba noodles and fresh ginger instead of the ground. Also added in some red bell pepper and topped with green onions. Loved this!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Nov. 10, 2007

Excellent! I as well, changed the amount of sauce and cut back on the rice vinegar. I also used precooked chicken and reheated it with the sauce in the pan to coat it as I was very short on time. This one definately makes the rotation!

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Reviewer:

babymurr

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Jul. 11, 2007

This was ok. I thought there was way too much rice vinegar though. I halved the recipe but kept the marinade/sauce amount the same. If I were to make it again - which I doubt; there are better Thai noodle recipes - I would add more veggies. Thanks anyway.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 17, 2007

My husband and I love this dish.

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Reviewer:

eaast16

Reviewed: Mar. 6, 2007

Like other reviews I would say this needs more sauce.

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Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 3, 2007

I love this dish. I marinate the chicken the night before so the next day it only takes about 15 minutes to fix dinner after I arrive home from work.

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Reviewer:

camille

Reviewed: Feb. 8, 2007

I really enjoyed this recipe. Like other reviewers I doubled the sauce and might even triple it next time. I added a lot more red pepper flakes because we like it hot, and also added shredded cabbage with the snow peas. I prepared a little differently: 1) Prepare noodles, 2) stir fry marinated chicken (I only used about 1/5 of the sauce to marinate and reserved the rest), once chicken was browned on outside I 3) added snow peas & cabbage and cooked a few minutes longer. 4) Then I added the noodles and all the rest of the reserved sauce and cooked until heated through. Thanks for the great recipe!

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 3, 2007

Very tasty and easy to make, but not at all filling. My husband and I both had growling stomachs just a couple of hours after eating this. Next time we'll add some stir-fry veggies and maybe substitute the chicken for tofu. We loved the sauce.

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Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

Reviewed: Jan. 21, 2007

LOVE this recipe. I have made it twice already, and it has been a hit! I added more snap peas, and doubled the dressing like some other posters suggested.

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Reviewer:

Angela C.

Cooking Level: Beginning

Home Town: Cambridge, Ohio, USA

Living In: London, Ohio, USA

Reviewed: Jan. 20, 2007

This was quick and delicious but I too did not throw away the marinade. I just added it to the wok and let it cook. I also threw in a few more vegies to make it more of a complete meal. My crew loved this!

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