Thai Pork and Noodles

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Really great. I was introduced to it by a much better cook than I and then tried it myself. I used the whole package of noodles which was 14 oz instead of the 8 in the recipe which made it a little hard to find the pork! The sauce was excellent, though, and it will be even better next time with fewer noodles.

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I thought this was good. It did not, however reheat well. I kept dipping pieces of the pork, which I grilled, into the sauce before I dressed everything, and boy was that delicious. So, tonight I am serving grilled, sliced pork with the sauce over top with sugar snap peas. Yum!

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This one is truly a keeper. I used green jalapenos and mine were very spicy. I will make again soon. THANK YOU!

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WOW! We love Thai food and this is outstanding. Kids loved it too. The cilantro/jalapeno/fish sauce combo was so fresh and beautifully bright green. Next time we'll add some red bell peppers or carrots for color contrast. Also, you have to get the water boiling hot in order to soak the noodles to softness. This recipe is definitely a keeper.

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Very good. I followed the recipe exactly except the pork was substituted with chicken breast. I got raving reviews from the family. The only suggestion I received was to make it more spicy. Next time I may try hotter peppers.

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This was amazing! I used only one jalapeno and added broccoli, cabbage, zucchini, and celery because my family loves veggies. The broccoli is what made it even better! We will definitely be making this again!

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This is absolutely delicious, but I had to modify the recipe a bit to suit everyone's tastes in my family. I left out the jalapenos and used crushed red pepper flakes instead. Siracha sauce would be nice to have as a condiment if you make a mild version like I did. Also, just soaking the rice noodles for 10 minutes was not enough. I had to add boiling water after 10 minutes to completely soften the noodles.