Super easy and yummy too! Like a couple others, I opted to not place the shrimp in the salad dressing, just used as is. Only made this for the 2 of us, but left 'sauce' ingredients as noted due to some comments about being too dry. Used light smooth peanut butter, minced fresh parsley (don't like cilantro) and added some pepper strips instead of onions. I also only used a bit of sesame oil to sautee the veeggies. Really yummy as leftovers too!

My husband and I looove this. I skip the part with the italian dressing and also I use authentic Thai rice noodles and it is delicious. He likes it much more spicy than I do, so he adds his own helping of red pepper.

I made this with ginger sesame dressing instead of the Italian because I had some to use up and added red bell pepper and pea pods for color. Very easy and would probably make again sticking with the sesame ginger dressing.

Yummy! I loved this. Since everyone said there wasn't enough sauce, I just sort of added a bit extra of everything. The taste was exactly what I thought it would be. Thanks for a yummy recipe!!

I would probably give this 3.5 stars. It was ok, but I personally thought it needed a lot more flavor. I doubled the sauce because I doubled the noodles. I used uncooked shrimp, but it cooked quickly. I halved the hot pepper flakes because I was worried about the heat, but ended up adding chili oil for more heat. I also added 2 cloves of garlic to the sauce because I couldn't believe there was not any in it. I think next time I will add the cilantro at the end and not cook it for maximum flavor. It was fast and easy to make. Thanks for sharing.

This recipe is fabulous as is...we loved it, and I'm making it again this week!

I have made this recipe several times now and absolutely love it. I follow the recipe exactly.

Very tasty. I added some chicken breast - cubed it and cooked it in with the carrots and onions. I also used rice noodle instead of the angel hair pasta only because that's what I had in the house. It worked well.

This was pretty dry. If I ever make it again, I will find a liquid to add.

I made this recipe with rice noodles instead of angel hair pasta and it was fabulous!

I scaled the recipe to three servings but kept the amount of sauce the same. For a more authentic Thai flavor I used galanga instead of ginger, and I added a good slosh of fish sauce. If I were to make this again, I wouldn't bother marinading the shrimp in the Italian dressing - I don't think it added any flavor at all. Anyway, we enjoyed this. Thanks, Ramona!

This was so very good and easy. Every bit as good as a restaurant. It can be sort of a "kitchen sink" recipe...whatever veggies are on hand -- even frozen mixed ones work OK. I add fresh jalapenos for more kick. The leftovers are every but as yummy as a cold sald. It would be a good potluck dish to make ahead as a salad.

I made this for my husband - I don't like shrimp, but he does. He said it was really good and came back for seconds. Some things I noticed that I would do different next time are - make extra dressing because the noodles dry out in the fridge (although he didn't seem to notice). Break the noodles in 3rds before cooking to make eating easier. I also added a few splashes of soy sauce to the salad after it was all mixed to give it a darker, bolder color. I did not have chunky peanut butter and my kids won't eat it so I did not want to purchase any, I used creamy with a lot of chopped up dry roasted peanuts, I also sprinkled some on top for effect.

Made this for Remi's Birthday at University of Oregon

Outstanding! Gourmet flavor without being difficult or time consuming. I loved the peanut sauce! I was forced to omit the cilantro 'cause I didn't have any, and I halved the recipe. You could use chicken for this recipe as well.

This recipe is delicious. Also great with chicken instead of shrimp. I was tempted to not bother with going out and buying the Sesame Oil. But, I'm glad I didn't because it really added a great Asian flavor. Adding peanut halves and mushrooms make it even better. Easy to make too.