Thai Noodle Salad Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Aug. 1, 2005
I really liked the dressing and would even use that for another recipe! The salad was very generous. I substituted Chicken for the shrimp and that was still very tasty. I would use fewer Black sesame seeds, but they add a nice flavor and visual presentation
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Reviewed: Mar. 21, 2005
Good, a nice change of pace for a bag lunch. I omitted the shrimp and sesame seeds and used different noodles. Took it to work with the sauce separate and added it right before eating. A nice kick, filling, and something I can feel good about eating. Thanks
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Cooking Level: Intermediate

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Reviewed: Jul. 3, 2001
excellent. company favorite
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Photo by Cindy

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA
Living In: Newark, Delaware, USA
Reviewed: Jun. 13, 2001
Makes a ton!! Although it states this is a "quick" recipe, it is time-consuming: make dressing, cook noodles, chop or shred lots of vegetables. Not as flavorful as other Thai noodle salads I've eaten as the sauce was on the mild side. It was o.k., but it didn't receive much response from my guests, and only 1 (out of 11) asked for the recipe.
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Reviewed: May 7, 2001
Tahini was too hard to find so I used Pad Thai sauce which was available at our grocery. I also used crunchy LaChoy Rice Noodles over the top for a bit more crunch and texture.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Apr. 29, 2001
This was very good, although I cut the recipe in half it still makes HUGE amount. I also doubled the cilantro and the sweet chili sauce. In addition I added about 2tbsp of honey to the sauce. This will be a long time favorite for us!
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Reviewed: Apr. 27, 2001
I substituted Thai rice noodles for the pasta. A little cilantro goes a long way. The recipe divides easily. Tasty sauce. My preteen daughter helped with all of the "chopping" and enjoyed the dish, especially the sauce.
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