When cooked exactly as per the provided recipe, I found the sauce to be too thick (my garlic was burning at 2 minutes, too), and the fettuccine far too large. In later attempts of this recipe, I shot for an "idiot version" pad thai: I combined steps 2 and 3, and shortened the cooking time to about 90 seconds total, used a packet of re-hydrated rice stick noodles instead of the fettuccine, and added 1/4 - 1/2 cup of hot water at the very end, which made the sauce more creamy. My variation has made it into my family's regular menu rotation!
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great recipe. Thanks so much. My people and I loved it!
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I agree with another viewer that if I had completely followed the instructions my meal would have an unfavorable outcome. My garlic was burning at about 2 minutes (even though I had already added in the next few ingredients as per the recipe. I also felt it needed a lot more veggies, so I added 1/2 of a zucchini, 1 portobello mushroom, and doubled the amt of broccoli. We did enjoy this very rich vegan dinner with a cucumber salad on the side.
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I made this for my partner and myself last night. We both loved it. I added zuccini and used thin hokkien noodles instead. I also used reg PB and Soy sauce. I would have added some peanuts if i had any. For us, it wasn't too sweet or too salty. And just the right amount of spice. Could have added more if i wanted a hot spicy dish.
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We've made this recipe quite a few times since coming across it. We've made quite a few modifications such as upping the veggies and adding tofu and peanuts. Also, I use whole wheat noodles and still think it tastes great. I tried to cut back on the noodles and up the veggies! I really think it is delicious and I love that it takes less than 30 min to whip up! :D
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Loved this. Added a little Gardein "Chi'kn" for some extra protein, making it a fantastic vegan main. Thanks so much for posting! I will definitely make this again.
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Everyone loved this! Doubled, left out the carrots (too lazy), used spaghetti (had on hand), guesstimated everything. I think next time I will increase the broccoli and the red pepper flakes and use the carrots. Timing seemed about right. Thanks!
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I followed the recipe, and it turned out extremely salty. The peanut butter taste was over powering as well.
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Not a bad meal. I followed the sauce exactly except for the peppers since my kids wouldn't eat it with the spice, so we just added thai chili sauce to the top. I followed other peoples instructions and added more vegetables and it could probably still used more. I used 2 heads of broccoli, a zucchini, grated carrot and snow peas. I also added chopped peanuts to the top. I'll make this again, but it's not something that I could eat often.
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I was pretty pleased with this recipe. I've been looking for a sauce I can make at home to replace the Archer Farms brand peanut sauce because its a little expensive, this recipe wasn't quite as good, but t was still much better than the others I've tried. I added a little cumin and it tasted great!
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This was DELICIOUS! I used crunchy peanut butter to give it more of a peanut-y taste and I increased the spices a little bit, as well as the amount of broccoli and carrots because I love veggies :)
This recipe is especially tasty the next day after the flavors have had some time to develop ^_^
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Doubled the recipe and used thai noodles and also added some leftover pork. Only used about 1/2 the peanut better because I was scared it would be too strong.
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Very good recipe. I made this to go with some Thai chicken breasts and they went together well. My girls thought it had too much peanut butter and asked me to cut back a bit. I thought it was perfect and will make again. I did forget to add the carrots....they sat already grated on the the cutting board....lol. Oh well, next time. Thank yuou for sharing this with us.
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Outstanding! I did change it up a little bit. I used fresh ginger in place of ground ginger and balsamic vinegar in place of rice wine vinegar. I also added sauteed onion and red pepper. Worked out very, very nicely! Thanks for posting!
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LOVE this one. I usually use baby carrots cut in 1/4s lengthwise. A little less peanut butter and a little more soy sauce to make it less sweet. This is one of my absolute favorite recipes ever!
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This is really good~~though I did make a few changes. I doubled the recipe. I did not use carrots, but added TVP beef chunks. The red pepper flakes were really hot!! My 3 year old took a bite and started complaining! Next time, I will just leave them out and let everyone spice theirs to their preference. Thanks so much!! :O)
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Soo good! Kinda spicy, but sweet. I used what I had: bag of stir fry vegs, red wine vinegar, cubed garlic, & penne, then doubled it. It's got a bite! Next time I'll try cook pepper more/use less, maybe less vinegar and more PB! Soy was right on though.
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I'd say this was pretty good, but nothing spectacular. The sauce was way too thick for me. I added a bit of pasta water, but I think if I just changed the proportions it would have been better since it tasted too peanut buttery as well.
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This was wonderful! I had to change a few things because I didn't have them on hand, but it was still great. I did end up using whole grain pasta because that's what I had and i didn't think it made a big difference. Of course, I really like that kind, haha.
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