The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 3, 2010
Very good! I used the peanut sauce recipe mentioned in the first review, but it was VERY thick even when I kept adding water and a little lime juice. Finally I added about a 1/2 c. of chicken broth and that was better. Still, it thickens over time. I skipped the cucumbers because my husband hates them and I didn't think I'd care for them cooked. I substituted broccoli and snow peas for the mushrooms too. I had no oyster sauce, so I skipped that. I couldn't find anything that said "red chile sauce" but I did find a "thai-style chile sauce" and it was very good. This has a great flavor. I toasted the sesame seeds which are a great touch. Crushed peanuts would also be delicious. Thanks for the recipe. I'll definitely make this again. It would go great with rice too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 27, 2010
Great basic starter. Didn't have all the ingredients so I did change a few things. No chicken wanted veg dish used red,green,orange,and yellow peppers. Made fresh peanut sauce from AR. Didn't have red chile sauce so I used Kung Pow Sauce for the spice. next time will have all ingredients and will rate then. Thank you for the great recipe.
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Cooking Level: Expert

Living In: Overgaard, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 19, 2010
Fantastic! I'm enjoying this dish as I type this review. Tastes like it was made in a high-quality Thai restaurant, not in my very own kitchen! I love my stir-fries to have very strong flavors and to be fiery hot, so I was a bit more liberal with the ginger and hot sauce. I also varied the veggies a bit, I honestly think this recipe would go great with any your heart desires. I omitted the cucumbers but wouldn't omit the red and green peppers- they really add something essential to the medley of flavors. Oh, I also added a splash of orange juice just before serving, it gave a very nice citrusy tang. Next time I'd like to try this over rice. This dish will be made often, thanks so much for sharing it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 27, 2010
This is good, fine, quite similar to other Asian dishes I have prepared. I wasn't blown away but I certainly ate all my food.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 26, 2010
Husband thought it was 4 star. Turned out a tad soggy, I probably overcooked the noodles. Also, I think the type of peanut sauce you use affects the taste. I may try making it as another reviewer suggested.
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Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 15, 2009
I used the peanut sauce from this site (Thai Peanut Butter Sauce). Then I doubled everything and made this with shrimp! Turned out great, thanks for the recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 30, 2009
excellent recipe that had thai flavor and heat. My whole family ate this and asked for more. Thanks for sharing such a great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 22, 2009
I left the chile sauce out because I don't like too much spice, and added some Red Hot instead. The result ended up being a little flavorless, and much too peanut-y. I doused the leftovers in soy sauce and they were a little better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 2, 2009
Fabulous recipe. I also made my own Peanut sauce using the recipe in the very first review. We will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 22, 2009
Delicious!! I used what I had on hand, which is quite a bit lately (been exploring lots of new recipes) But used pork instead, still very good! The only thing i would change is not to make the rice noodles too far ahead of time. By the time i got to them (never used rice noodles before) they were a big clump! Awesome recipe!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 4, 2009
This was good for starters; but our local Thai restaurant uses a lot of basil in their dishes. I omitted the peanut butter and used sweet basil (dried because I didn't have fresh) and it tasted a lot more like what our restaurant here serves.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 22, 2009
good, but tasted a little too much like peanut butter
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 8, 2009
I left out the cucumbers and used snow peas instead. A bit spicy for kids but they loved it anyway
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 8, 2009
This was a very good meal.I left out the peanut sauce and is was very good.I also added a litte soy to my noodles as they soaked.Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 24, 2009
This might be the best recipe we've tried on here so far, we didn't have the mushrooms or bell peppers but wanted to try it anyway and we are glad we did! This is a keeper !!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 15, 2008
Very tasty. However, I altered the recipe by using broccoli in place of cucumber (as suggested), deleted the mushrooms (husband does not like them), had red chile garlic sauce on hand and used that in place of the plain red chile sauce, and since I wasn't quite sure what Peanut Sauce was, I used a Satay Sauce. Quite a few people said the sauce got really thick, so I did not drain any liquid from the chicken and the sauce was perfect. The rice noodles were a bit different but very nice and suited the dish well. Makes a very pretty presentation. And definity will feed 4-6 people. Would be great to take to a potluck dinner. I will absolutely add this dish to my line-up. Thanks. We really enjoyed it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jul. 5, 2008
This was a really quick and easy dish to whip up. The texture was a bit gloggy but overall it tasted yummy.
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Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jun. 29, 2008
Wasnt to fond of the rice noodles i used but the flavor was pretty good. May or may not make again.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 6, 2008
Wow! Delicious! This is definitely something that I will be making again! The only thing I tweaked, was I used spicy stir fry sauce along with the soy sauce to marinate the chicken... Also I served it on sticky white rice instead of noodles. But it's so versatile you could even put it in a pita pocket or tortilla! That's what I'm doing with the left-overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 9, 2008
this is a great recipe. I am a vegetarian so I left out the chicken and added more veges. we were licking our plates !!! didn't use the cuke, seemed abit strange.
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Cooking Level: Professional

Home Town: Hamburg, New York, USA

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