9 Reviews

First thing you should know is that this makes a lot! Perfect for parties cuz everyone will love it. I used whole wheat pasta(accidental purchase) and let pasta chill in fridge for two hours and then finished the sauce and veggies. I didn't have any fish sauce but I did have some ginger which is sold in a tube in produce section. I added about two tablespoons of the ginger and I used more chili sauce than called for also. Don't like napa cabbage so I used green cabbage instead. Very good!!!

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Sauce Lover March 11, 2014

Wowza!!! I could eat this everyday! I added about 1T of grated ginger to the dressing and only used 2/3 of the dressing for the finished salad. I also used the beans sprout and toasted the sesame seeds.Oh..and didn't use the fish sauce, I'm not a fan. I LOVED this salad. DH doesn't like peanut sauce on anything and ate two servings. I'll be making this again. Thanks so much for this recipe.

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Lucky in Bayview August 16, 2012

I love this! Thank you. I followed the recipe to the T (well I used oyster flavored sauce instead of fish sauce) except I made super tiny pork and sesame meatballs that I sauted in some butter and sesame oil, cooled them, fridged them overnight and added them when the pasta mixture and the meatballs were chilled. I cannot tell you how awesome it was. Thanks again!

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johnrapp69 July 24, 2012

Just got done making this for a Memorial Day party. I do have one problem. I'm afraid it won't make it to tomorrow. I've already picked on it a few times & it's not even cold yet. Love this recipe. Thank you for posting.

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shadowgirl... May 24, 2012

really good recipe! i use the thin spaghetti..no sprouts..added crushed red pepper flakes to my liking..no fish sauce..just original amount of soy (tamari) sauce..i use a whole bag of the snow peas, chopped..probably more than a cup..its a real crowd pleaser!

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chris.koponen September 12, 2011

Great recipe! Followed the recipe exactly with the substituting of the fish sauce for more soy sauce to keep it vegetarian. Brought it to a potluck and it was loved and everyone asked to bring some leftovers home.

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LizP February 24, 2010

This is a keeper! I reduced the recipe to make a much smaller amount & the recipe was still spot on. When first made I sampled a few bites & thought the rice vinegar was far too strong, but after chilling as suggested the flavors blended beautifully. Thank you for sharing the recipe. Made for Spring '09 Pick A Chef.

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Susie D April 04, 2009

Seriously Good Stuff.. I used Crunchy Peanut Butter because that is all I had on hand and also used Rice vinegar instead of rice wine because that is all I had.. Subbed the fish oil with soy sauce for the GAG factor and used sriracha.. Still came out GREAT and will for sure make this again.. :)

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Mama Jen August 04, 2008

Perfectly wonderful dish. Perfect balance of spicy, sweet, salty, crunchy. I just added all of the dressing at once with great success. I added some grated carrots to this as well and did not add the chef's optional veggies. Note for others, be sure you have a VERY large bowl to toss this together as the ingredients tend to jump right out :)

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Vicki in CT July 26, 2008
Cold Thai Noodle Salad