Thai Noodles With Spicy Peanut Sauce

From: Aunt Cookie

On Nov 7, 2008

This was a hit at our Thai-themed dinner party. It has a nice flavor, and it's not too spicy (unless you want it to be, of course). We added some fish sauce and used fresh vegetables instead of frozen (zucchini, mushrooms, grean beans, red pepper), otherwise we followed this recipe closely. I liked this at room temp., too. Thanks for posting!

From: Yaffa

On Sep 5, 2008

Wonderful! I tweaked it somewhat....used more vegies, used rice malt syrup as our vegan son doesn't eat honey, and added some red pepper flakes since I didn't have any chili-garlic sauce. Everyone loved it. Thanks very much.

From: Michellebelle61

On Mar 6, 2005

I was looking for a recipe similar to the Thai Chicken Pasta dish at Cheesecake Factory, and this was very close. To bring it closer to the Cheesecake Factory Dish, I added two cut up chicken breasts, which I cooked until it turned white before adding the carrots and vegetables. Also, I increased the peanut butter by a tablespoon, doubled the chili sauce, and topped the final dish with fresh bean sprouts. One more thing; whisk the sauce ingredients before adding it to the vegetables to make a smooth sauce. My whole family loved this!

From: sugarpea

On Apr 8, 2005

I could easily become addicted to this peanut sauce; sweet and hot and all my favorite vegetables in the stir-fry. I used chili paste rather than sauce - I wanted a little more heat and I sprinkled the finished dish with the green onions rather than cook them. Absolutely and deliciously satisfying, Holly.