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Spicy Thai Noodles with Ginger Peanut Dressing Recipe

Spicy Thai Noodles with Ginger Peanut Dressing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on September 01, 2012

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    Delicious! I tried it the "major BOO BOO" way because I'm a vegetarian and it was SO good. I may garnish with julienne cucumber for a cool, fresh topping. Can't wait to serve it to my husband tonight. Yay.

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  • on August 15, 2012

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    Very, Very Good. My family loved it and couldn't believe it was chicken in the recipe. I will definitely make it again. I added mushrooms and broccoli to the chicken when it was almost done. An excellent addition.

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  • on August 27, 2011

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    DELICIOUS EVEN WITH A MAJOR BOO-BOO! I was in a rush and missed one of the major ingredients (CHICKEN. What I ended up doing was pouring the chicken marinade over the warm noodles and when they were at room temperature, I added the peanut dressing. My family just raved about the noodles. They liked it even better the next day right out of the refrigerator. I am making it again tonight and I really don't know if I should make it the "boo-boo" way or the original. I think that I'll stick with what the family likes. I guess that this recipe should be considered "goof-proof".

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  • on August 02, 2011

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    Excellent recipe. My 13-year old son thought it was excellent. I did a couple of things differently, though. I used whole wheat spagetti, omitted the oranges, added the cooked chicken to the dish rather than put it on skewers. I also added lots of chopped cucumbers because a Chinese friend from grad school made a similar dish and used cucumbers - also because the cucumbers are producing in my garden like crazy right now. We eat this warm, room temp or straight from the frig. We will definitely make this again!

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  • on July 23, 2011

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    Excellent. I followed the recipe except for the chicken skewers. I just sauteed the chicken in a couple of batches and tossed the oranges in to heat up. This is a 5 star recipe and with a little help could be a tad better. Tonight, I will add chopped, roasted peanuts and thinly sliced broccoli and red bell pepper. The kids love it, too.

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  • on May 29, 2011

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    This is really good! I used whole wheat thin spaghetti noodles and added vegetables that I had on hand: red peppers, asparagus, and carrots. Also, I added chopped seedless cucumber with the green onions and cilantro.

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  • on February 21, 2011

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    I just made the Thai dressing and have not yet tried this recipe with the noodles, but ... I LOVE IT!!! I just finished it and tried it and it was amazing! I plan on serving it tossed with romaine lettuce with crispy wontons, bean-sprouts, rice sticks, julienne cucumbers and carrots, and a few edamame beans. I didn't have any fresh ginger, so I substituted 1/2 tbs. of dried ginger instead of 1 tbs. of fresh and it was still amazing! Also, at the very end, I added about 1/2 tbs. of butter... just because it gave it an extra creaminess : But I will definitely continue to use this recipe!

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  • on November 13, 2010

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    I made this last night and it was delicious and very easy. I prepared it without the chicken skewers since I served with Marinated Thai-Style Pork Spareribs (a recipe from epicurious.com which was incredible. My husband said it was a "keeper." Wine Pairing: Helfrich Vin D'Alsace, Pinot Gris, 2007, recommended by my favorite wine shop in Atlanta. www.WithaSouthernTwist.com

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