Thai Noodles With Spicy Peanut Sauce

From: CrudeFood

On Nov 14, 2009

This was delicious and easy to modify for personal tastes. I had to use brown sugar in lieu of the honey (didn't have any) and used whole wheat linguine. For veggies I used: 1 bell pepper thinly sliced, shredded carrots, sliced onion, sliced cabbage, and one small bag of frozen stir fry veggies. I doubled the sauce, though didn't fully double the rice wine vinegar. Wonderful vegetarian lunch!

From: horseplay

On Nov 7, 2009

This was perfect! I didn't have any chili sauce so I added 7-8 dashes of Tabasco... it was lovely! I made it with fresh broccoli, sliced baby carrots, and snow peas instead of frozen veggies, and served it with chicken strips marinated in homemade teriyaki sauce. Will definitely make again, and was great as leftovers!

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.