Was out of hot sauce, so I used sriracha. It added some heat and cleared sinuses, but it was still awesome. I also doubled up on the shrimp instead of bothering with the crawdads. Served it with rice cooked in chicken broth. It was a hit.

A Christmas party hit! I doubled the spice requirements and added a pinch of clove. Adults loved it and the kids loved the virgin version of it (hot cider used instead of water and rum).

Easy to make and very pretty. I added black beans.

Added black olives. Next time I am going to try green olives stuffed with garlic next time and simply leave out the garlic. Served with a variety of hummus and thin sliced pita bread.

Great recipe to make with kids. Mixing up the ingredient while they have an assembly line going makes things run smoothly (until they start eating them). And freezing/refrigerating the peanut butter cups before hand did make all the difference when having to shove them in hot cookies.

The leftovers are even better if you are able to keep them! After taking them out of the fridge, heat for 45 seconds in the microwave and enjoy!

Great recipe! It wasn't a peanut oil mess like most Pad Thai dishes. The boyfriend got overzealous with squeezing limes, but it turned out great when I replaced the fish oil (yuck) with extra lime juice. I served it with Spring rolls (see:Thai Basil Rolls with Hoisin-Peanut Sauce). It was a hit around the house.

Served this as a side to some Pad Thai. The recipe was fairly easy to fix and tasty, but I wasn't keen on all the mint it required. I will be scaling back next time or maybe replace it altogether with cabbage. I did add shredded carrots and substituted the pork for some leftover brisket laying around and that didn't seem to hurt it much. I LOVED the peanut sauce! I look forward to doing these again so I have an excuse to make the sauce.

Great recipe! I took a 10 & 12 year old with me to a Vietnamese grocery store and was able to get everything I needed. The trip there was an enjoyable adventure in itself. I would recommend that vs trying to find it all in a large commercial grocery store. Everything was easy to prepare...in fact the 10 year did most of the work. I grabbed a spice bag for pho and added it along with the beef 30 minutes before removing it from the simmer mode and added brown mushrooms. Adding sriacha, hoisan, & soy will give the dish a whole new flavor, but I wouldn't recommend dumping all three in there. I also added fresh thyme for one of my garnishes.

I have a diabetic boyfriend who is a finicky eater, loathing both tomatos and 'mushy textured food' as he calls it. With all of that to contend with I can say that this dish was a HUGE success! I modified it in a few ways by using curry paste and about 1/8 cup of olive oil to coat the chicken. I also subbed the sugar for Splenda. 30 minutes prior to taking it off the heat, I threw in some fresh green beans for some color and crunch & at 5 minute prior, I tossed in some corn starch to thicken the sauce. I served it on a bed of Near East brand Rice Pilaf with some lightly boiled yams coated with cinnamon and sprinkled some coconut flakes on top of the dish for grins. After picking out the stewed tomatos, the boyfriend was thrilled about the dish! We also noticed it didn't throw his blood sugar levels off terribly. This recipe is definitely being committed to memory!