Reviewed: Mar. 13, 2012

Very tasty dish and great over rice noodles. The cucumbers were a little weird in it so I'll skip those next time. I added extra bell pepper and a bit of broccoli to stretch the meal out a bit, and I used BLSL thighs.

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Reviewer:

Chile Pepper Daddy

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Clermont, Florida, USA

Reviewed: Feb. 16, 2012

I used chicken thighs and left out the red pepper, cucumber, and mushroom. I used green pepper and a frozen Asian mix (broccoli, snow peas, carrots, and water chestnuts) instead of the listed vegetables. I didn't try to mix in the noodles and just served the chicken and vegetable mixture on top. It was delicious and was quickly dispatched by my friends.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 1, 2012

We tried the recipe this evening and did not change anything. It was very good, but if you are looking for spicy add a litte more chili sauce or paste. I was not sure about putting in the cucumbers, but was pleasantly surprised. I will definately make this again and try making my own peanut sauce next time, too. Thanks for the recipe.

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Reviewer:

Marie

Reviewed: Jan. 8, 2012

Perfect heat, simple recipe.. I omitted the peanut sauce and it was still perfect. Made for a fun dinner with friends..

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Reviewer:

Idaho

Reviewed: Nov. 27, 2011

The final result was good, not great, but I found this recipe very annoying because of the ingredient order. All of the ingredients were completely out of order. I guess I didn't realize how much I relied on ingredient order until they were disorganized. I kept losing my spot and having to reread the recipe over and over. By the end, I was so over this recipe.

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Reviewer:

jstorment

Reviewed: Nov. 27, 2011

Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per dish. Roast and grind (traditionally with pestle and in a little mortar) or very quickly blend (on pulse) to a corse and crunchy texture. Do not mash it to pulp! Sprinkle it before serve or quickly toss it last to keep them crunchy.

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Reviewer:

Thai Cook Chutima

Cooking Level: Expert

Reviewed: Jul. 21, 2011

WOW

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Reviewer:

Tommyv917

Reviewed: Jun. 24, 2011

Although I do like peanut butter, I found this recipe way to peanut buttery to eat as a main dish with rice. If I was to make it again, I would have other dishes with it to cut the taste a bit more.

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Reviewer:

TAPJ

Home Town: Sydney, Nova Scotia, Canada

Living In: Embrun, Ontario, Canada

Reviewed: Jun. 18, 2011

Oh my stars, is this ever FANTASTIC!! The flavors are so rich and complex. Since some of my family claims to dislike Thai food, I cheated by using cayenne instead of the chili sauce and calling it "Chinese stir fry." My husband proceeded to eat 4 helpings, and my extremely picky 7 year old even wanted seconds. Other than subbing for the chile sauce, I added all the ingredients called for except I didn't have rice noodles and used regular spaghetti instead. I also tossed in a generous handful of broccoli--yum! I made my own peanut sauce using the Thai Peanut Sauce recipe on this site and adding garlic powder as suggested in another review here by someone making their own. I also used rice wine vinegar in place of the sherry. I wound up halving the recipe because my wok wouldn't have held the entire amount called for, but we still got a big enough bowl of noodles so that after dishing up almost 7 servings total, we still have enough left for lunch tomorrow. Thanks so much for posting this!

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Reviewer:

Novelist Lisa Logan

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Reviewed: Jan. 4, 2011

very tasty dish! I used water chestnuts and bok choy in place of the bell peppers. I also didn't have red chile sauce so I just used 1/2 tsp of red pepper flakes instead. Oh, and i did add a few dashes of lemon juice at the end too. Also, I followed the peanut sauce recipe that one of the reviewers posted and it was way to peanut-buttery for me, so i'll cut the peanut butter in half next time. One reviewer mentioned that this dish was gloggy. To cut down on the gloggy factor I did not mix the noodles and chicken mixture together before serving, put them in separate bowls. Will make this dish again for sure! It's fun to make, you've gotta try it!

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