96 Reviews

My new favorite recipe!! Thank you so much. I will make this again and again. I did add chicken, used broccoli instead of frozen veges and I doubled the sauce. I also used gluten free spaghetti noodles (just my preference). I really only needed about 1 1/2 the sauce recipe but that's because I like it saucy. It was delicious and I had leftovers for two days for lunch and it was still fantastic. I'm wondering if I could make giant batches of the sauce and freeze? It's that good!

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debreinhardt05 July 22, 2016

Loved it! Added a little extra sesame oil and garlic chili sauce to kick up the heat.

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Kristy A. July 16, 2016

This was SO GOOD!! I used a Thai-style rice noodle (like you'd make Pad Thai out of) and soaked them awhile before adding to the rest of the mixture. Evidently I didn't soak them enough but I was able to add a bit of water to the mixture at the end and continue cooking it for a few minutes while stirring till they softened. Just my mistake, not the fault of this recipe. I made everything else the same and everyone really enjoyed it. (Used chicken thigh meat, diced, and marinated for 15-20 minutes in Yoshida's.) I loved the simpleness of the sauce and flexibility of what vegetables you could use. Great recipe! Thanks.

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Maven in the Making November 24, 2015

Made this tonight with some substitutions. Used rice noodles, added fresh thai basil and deglazed with wine. Would not use rice noodles again-they are starchy and too soft.

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Yvonne A. October 31, 2015

This is a nice, spicey Thai dish!

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Silkster October 06, 2015

Excellent recipe. I also added an extra tablespoon of peanut butter. Quick, easy and relatively healthy. Thank you!

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punkarooni September 07, 2015

My husband and I REALLY liked this recipe! We did need a little bit more veggies, but overall it turned out excellent with good flavor. We definitely will be making this dish again.

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Goralka June 08, 2015

This sauce is wonderful! Just the right amount of zing and loaded with flavor! DH, who is not a fan of stir fry, loved that this one has noodles. It was a hit with my family. I do not have chili sauce in my pantry but took someone's suggestion to use Sriracha sauce and it worked out very well, in my opinion. I opted to fry up some shrimp on the side to add to the finished product. I will make this again. Thank you!

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The Esquire February 19, 2015

Excellent stuff! Tweaked the sauce a bit by adding some fish sauce and water cause it was too thick, increased chili sauce plus sriracha for a stronger kick, raided fridge for a greater variety of veggies, and tossed in tofu that we pan fried separately before.

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chinle65_9320566 November 16, 2014

Delicious!!! I made a few changes to fit what I had in my kitchen. Instead of the frozen veggies I used 2 cups of steamed broccoli slaw. I also added 2 roasted chicken breasts cubed. I really like my Thai noodles spicy, so I sprinkled with red pepper flakes before eating. This is my new recipe for Thai noodles, thank you!

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DeAnna G. August 25, 2014
Thai Noodles With Spicy Peanut Sauce