Reviewed: Jan. 9, 2012

Here are my notes for the next time I make this delicious dish. I tried to follow it exactly the first time. I did use Thai basil instead of regular & happened to have Thai chili"s so I used it. Also, there was so little soy sauce I doubled it & I used about a heaping tablespoon ginger because I love it. This recipe is very similar to a dish at a very popular restaurant I worked at in San Francisco. So happy for this post. Now here come the notes: Used soba noodles, good:) Try Jade (spinach) noodles next time. Next time double the sauce! The following directions are for current recipe (not doubled): Use a heaping tablespoon ginger & 1 Thai chili (could add another for a touch more spice). Only needs 1 chicken breast (try diced). Double the soy sauce. Use Thai basil (cut some more for plate). Add whole can coconut (reserve some to mix with the tbls. cornstarch). Heavy cream is necessary.

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Reviewer:

smeghead09

Reviewed: Sep. 1, 2011

I skipped the cilantro, ginger, coconut milk and the rice noodles and it still turned out great!! I don't like relying on cornstarch too much so I ended up using some flour in addition to less cornstarch. Tastes great and I put it over rice instead of rice noodles and it still works out great! Thank you for the idea for something new for my chicken!

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Reviewer:

CupCec

Living In: Kingston, Ontario, Canada

Reviewed: May 23, 2011

Was not impressed; didn't have much flavor.

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Reviewer:

ghen

Reviewed: May 7, 2010

I used spaghetti instead of rice noodles, since that's what I had. I used light coconut milk, a jalapeno, and leftover roast chicken. I added some shredded carrots, and served with sliced mango. It was a little bland at first, but a squeeze of siracha solved that

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Apr. 5, 2010

Excellent recipe. This was my first time making Thai food, however this easy to follow recipe made it easy. After it was finished, I realized it would have been better to add 1/4 more liquids than was called for as it came out a bit dry, but that may have been because of my eye-balling the noodles ;)

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Reviewer:

Fredrick1122

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Reviewed: Feb. 23, 2009

Be careful not to overcook lo mein noodles. Served with Thai Potato Crab Cakes & Spicy Thai Rice.

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Reviewer:

Dragngirle

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

Good base recipe; I added more garlic, ginger, soy sauce, a bit of salt, Sriracha chili sauce, and green curry paste only because I know my family's taste. Cream not needed. I also served it over rice rather than the noodles - again, just a family preference. My kids request this dish regularly!

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Reviewer:

JeanneBean

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Valparaiso, Indiana, USA

Reviewed: Jul. 7, 2008

Bland. That was all my family had to say about it. It had a good creamy base that can be altered to each individuals taste. We will be using curry pastes next time.

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Reviewer:

MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

Reviewed: Jun. 23, 2008

I defintely would add the more soy, real ginger, garlic and curry. Perhaps add some peanut butter. The recipe was good, but not spicy enough for our family. :)

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Reviewer:

jane

Reviewed: Feb. 28, 2008

This was really yummy. I am a true Minnesotan and cannot tolerate any spice, so we kind of split the recipe and made half of it with no spicy stuff for me, and I think without that it could have used a little more seasoning. My boyfriend thoroughly enjoyed his half, however, with full complement of spices!

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