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Thai Peanut Noodle Stir-Fry

Reviewed: Sep. 17, 2012
This needed a lot of sriracha to take it from edible to yummy. I looked through the comments and made a few tweaks (rice wine vinegar instead of sake, cutting down on sweetener) and also added sambal oelek to the sauce. I don't think I would make this again as written, but might try again with more sauce modifications (maybe fresh garlic and fresh ginger) because the texture was really nice.
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