Reviewed: Jan. 8, 2011

Fantastic! I used buckwheat soba noodles since I didn't have regular pasta, and it turned out great

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Reviewed: Oct. 23, 2010

I made this dish for my daughter for a class project on Thailand. We made it with chicken instead of shrimp. Turned out great!! Loved it!! Also took it to a chruch potluck and had 4 people ask for the recipe.

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moosh

Reviewed: Sep. 19, 2010

Really quite good! Restaurant quality even. I have 2 suggestions: don't add the salt to the dressing, as it is plenty salty already. (And if you taste the dressing before you put it on the salad, don't be scared off by the saltiness of it - once it is on the salad, the veggies soak up the dressing and "cut" the salt taste). Also, if you like ginger, I suggest grating about 1 tbsp. into the dressing, as ginger tends to flavour Asian/fusion recipes well. One last comment: it does take quite a bit of time to chop all the veggies, using a pre-packaged mix as one reviewer suggested is a fantastic idea! A great recipe, thanks for submitting!

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Reviewer:

bakerchic

Reviewed: Aug. 9, 2010

Ok, so as written, I gave the recipe 4 stars. With the changes I made the second go-round it got 5 stars. This was very mild to be a thai salad but had great flavor. SO, the second time I doubled the sauce, added more chili sauce as well as some crushed red pepper and a little sriracha chili sauce (the stuff with the rooster on the bottle). It got rave reviews. Thanks for the recipe!

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Reviewer:

mandys_284

Cooking Level: Expert

Home Town: Citrus Heights, California, USA

Reviewed: Jul. 4, 2010

I made this for a cookout. I didn't add the shrimp and only had one yellow pepper at home and a few heads of broccoli. So I put the one pepper in and lightly cooked the broccoli instead. I also used chives from my garden instead of green onions. AMAZING. It was gone so quickly that I didn't even get to have any.

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Heathen Mama

Reviewed: May 23, 2010

Fantastic! I doubled the sauce and kept the noodles and veggies approximately the same as called for. Everyone raved!

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tscarlet

Reviewed: Apr. 22, 2010

Very good. I loved the flavors.

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Tiffanyg

Reviewed: Apr. 14, 2010

5 because I loved the dressing. I used rice noodles, and modified some of the veggies because I didn't have bell peppers. I made both with PB and w/o. Didn't notice it either way.

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Reviewer:

Day

Cooking Level: Intermediate

Reviewed: Mar. 28, 2010

We LOVED this recipe!!!!! Used chicken breast instead of shrimp, subbed almond butter for tahini because this was all I had, used whole wheat spaghetti, and julienned all the veggies. It was amazing, I ate it all the next day for leftovers!!!! Thank you!

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Reviewer:

runsanity

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Reviewed: Mar. 26, 2010

Takes a fair amount of prep time, but it comes together quickly after that. I love the peanut dressing with the pasta, the crunch of the veggies, and fresh cilantro. I had large shrimp that I marinated and stir fried with lime and ginger--my modification. We loved this salad!

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