- Most Helpful
- Highest Rating
I also added more veg - sweet peppers, carrots, green onions, fresh mushrooms and subbed napa cabbage. It turned out fantastic! Thanks for the recipe - a true keeper!
Very good! I used less peanut butter and it was perfect. Next time I will make double the sauce and add veggies. Can't wait to eat the leftovers for lunch tomorrow!
Really good! Per the comment of another reviewer, I added julienned carrots, yellow & green squash to the veggies, which gave the dish some much needed color. The flavor of the sauce was mellow, but really tasty. I'm glad it didn't really have an overwhelming peanut butter flavor. The chopped peanuts add some interesting crunch - I wouldn't omit them. All in all, a wonderful introduction to thai food.
Wasn't crazy about this. It was very peanut-buttery and I also felt it needed more veggies. The cabbage and onion alone weren't enough. I did add some chicken which helped a little bit and my sauce came out nice and thick, but the flavor and texture just wasn't the greatest.
I rarely write reviews, but this recipe is has been of the staples in my house for months! It's outstanding! Yes, lots of ingredients but worth the mess! I usually add a shredded grocery store rotiserrie chicken and call it dinner. I even use this one for entertaining! Thanks - Fantastic Recipe!
I've never made anything like this before and it was great! Even though my kids didn't like it, my husband and I thought it was great. The sauce was a little thin... maybe I'll use less coconut milk next time. Will definitely make again! Would be great with shrimp!
I actually only made the sauce portion of this as I had leftover cabbage/noodle lo mein. The sauce is very smooth and creamy and even with low-fat coconut milk it has a rich flavor. It has a more mellow flavor than I usually associate with Thai food but that worked well for me today and I can always kick the heat up another time if necessary. The sauce was thin, but that may have been due to the low-fat coconut milk. It worked fine anyway ~ I served it over the cabbage/noodles, basmati rice, and tofu cubes, and then used it as a dipping sauce for some Thai shrimp spring rolls. This was a quick and easy Thai fix and I can already tell it will become a lunch staple around here. Thanks for posting!