As someone who has never tasted an "authentic" version of this dish, this recipe is an absolute homerun! I've made it with Udon noodles as well as Thai rice sticks, and it is always wonderful. I see no need to cook the ingredients separately and suggest sauteing the onions, garlic, and carrots in the oil/chili sauce until the onions are translucent. Then toss in the chicken and soy sauce and cook until the chicken is cooked through. Finally, I add the noodles and a whole bag of Trader Joe's shredded cabbage and mix it all together just until the cabbage it heated through--about a minute or two. It's perfect and delicious. Note: I use Hunan chili sauce (potent!) instead of chili paste so I only use 1 Tbsp. I still cry, but only a little. :) Update: My feelings remain unchanged, but my husband who is very salt sensitive, can't even eat this dish. :( Use low sodium soy sauce. But even then, it might not be tolerable for some. Oh well, more for me! :)
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As someone who has never tasted an "authentic" version of this dish, this recipe is an...