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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Steph

Cooking Level: Intermediate

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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Reviewer:

Pat K

Cooking Level: Expert

Living In: Overgaard, Arizona, USA

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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Reviewer:

Joy1982

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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Gwen on the West Coast

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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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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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Reviewer:

azrefugee

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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Littlesparrow

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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Reviewer:

franybanany

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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Food Lover

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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K-Town Cooker

Cooking Level: Intermediate

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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WYOCAT

Reviewed: Aug. 22, 2009

good, but tasted a little too much like peanut butter

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Becca

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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Lauren_Woolley

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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Reviewer:

hefa

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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Reviewer:

Kim

Cooking Level: Beginning

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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FLMNTRESSES

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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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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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Peanut

Cooking Level: Intermediate

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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mingolady

Cooking Level: Professional

Home Town: Hamburg, New York, USA

Thai Noodles

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