Reviewed: Sep. 29, 2010

I didn't like this much and I love Thai food. It is bland and the peanut flavor is overwhelming. If I were to make this again, I'd up the jalapeno and salt, as well as add some coconut milk, onion and sesame seeds.

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Reviewer:

mrs. kosmos

Reviewed: Apr. 27, 2009

3 but potential to be a 4 if spiced up a bit. Also Rob would like a crunch (add peanuts).

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Reviewer:

Melba

Reviewed: Apr. 27, 2009

I'm sure glad I had all the ingredients on hand. I'd hate to think I made a special trip to the store for these results - I followed the recipe to a tee. It tastes like straight peanut butter.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Apr. 9, 2009

Really great and easy!! I didn't use all the peanut butter it called for, just enough to give it the flavor. I bought the peanut oil just for the recipe but it wouldn't have been necessary.

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Reviewer:

sassy29girl

Cooking Level: Expert

Home Town: Paulina, Oregon, USA

Reviewed: Feb. 26, 2009

Great recipe. I didn't change one thing about this recipe. Although my husband thought it lacked meat...so I may add cold shredded chicken next time.

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3 users found this review helpful

Reviewer:

HostessWitDaMostest

Reviewed: Feb. 2, 2009

I marked this one star, but mostly because of personal taste. I should note that I made it in advance and the reheated it. It came out curdled. The taste was weird to me, too. It was like peanut butter melted on hot noodles, which wasn't very appetizing. I guess some people like that, but it's not for me. I used regular peanut butter and omitted the sugar. I also used whole wheat spaghetti. Only downside was that I didn't have peanut oil or rice vinegar on hand and had to buy them just for this recipe, making it a bit expensive.

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Reviewer:

RoadyJane

Reviewed: Jan. 24, 2009

Good recipe! We used regular spaghetti instead of the egg noodles - and turned out great.

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8 users found this review helpful

Reviewer:

karitchka

Reviewed: Oct. 31, 2008

I made this for a potluck at work and received rave reviews. I made a double batch of the recipe to serve over 20. I poached 6 boneless, skinless chicken breasts and shredded them, then added them to the final salad. I also added two more tablespoons of black tea to the peanut butter to cut the peanut flavor even further. This recipe works well with a peanut butter that is not sweetened. If you don't like Thai flavor combinations, this may not be for you. I love peanut sauces, and love the fact that this recipe is relatively inexpensive to make. I will absolutely be making it again.

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30 users found this review helpful

Reviewer:

misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 31, 2008

I made this for a Halloween potluck; it was very well received. I included 1 cup of chopped green onions to garnish and balance out the cilantro flavour.

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12 users found this review helpful