Look for bottled toasted sesame seeds for a quick garnish. Toss cucumber, tomato, onion, and cilantro with rice wine vinegar and a little toasted sesame oil for a snappy side dish.
Quick, easy, and good. I don't know that I'd serve it for guests, but as a work night dinner for the family, oh yeah. A Thai-inspired cucumber salad on the side makes it even better. My only complaint is that the portion size is pretty small for the calories.
So yummy. I used rice noodles instead of linguini and chopped up some unsalted peanuts and toasted them along with the sesame seeds to sprinkle over the top, which added a bit more crunchy texture and made for more of an authentic Thai dish. I thought the heat was perfect, but it can be easily modified by changing the amount of Sriracha. The side salad is also fantastic - so simple and yet so full of flavor, I plan to bring these noodles to a cookout this summer and serve them cold because they're just as good right out of the fridge!
thought this was really good. used 1/4 c peanut butter. didn't measure rest of ingred, just threw all in the pot with the hot linguine and 1/2c of the pasta water. mixed well without using extra dishes or appliances. also used chicken broth since i had some opened. meant to use cilantro, but mine was looking sad. have a recipe that is similar that uses salsa in it.
Quick to put together and very satisfying. But I did find the sauce a little heavy on the peanut butter side.
Great weeknight meal!
Cooked this using pre-cooked chicken, added chopped red peppers and left out the Sriracha and ginger (because it was me and my 2 year old eating). Really delicious and am very happy that I added the red pepper to sweeten the taste. Will definitely make again (and I don't think I missed the ginger or hot sauce).
The sauce is great, not too much of a bite, but just enough to make it worth it. We tried it on both pasta and rice, pasta much better. We also did this meatless, adding a few more vegetables to the mix to make up for it. Overall, I really liked it but my husband did not care for the flavors. Will make again for my lunches at work, but not for both of us. C
So yummy! Definitely had a kick to it - I put in the full amount of sriracha sauce because I like spicy. I cut back slightly on the peanut butter like others said, and it was perfect. I did use my food processor, but may try just whisking the sauce next time - because there will definitely be a next time! I may also try cooking the carrots a little longer than 3 minutes, too.
This was excellent! I did what other said and cut the peanut butter back. I also used a little less heat and I separated the sauce so my kids wouldn't have any heat. I actually wish I would have doubled the sauce to have a bunch extra for leftovers. I did add broccoli, but I think next time I'll leave it out. I bet red peppers would be good though. We used Thai Rice noodles from Trader Joe's and I think they were perfect. We served it with a side of Asian cucumber salad. This is going on the remake list soon! Delish! :)
Really loved this recipe. I've made similar recipes in the past, but this one had the most flavor by far. I did make a few modifications, as others who have reviewed this have. They were: (1) Used chicken broth--but only because I didn't have any vegetable broth, (2) Whisked the sauce together--didn't see a need to dirty my food processor, (3) Added broccoli along with the carrots, (4) Put a little less peanut butter in the sauce, as others recommended, and (5) Added a little cilantro garnish to my dish when served. I will definitely make this again. Hope the leftovers hold up well.
We loved this dish, it was wonderful. My husband adored it and asked me to make it again and again. This recipe will definitely become a staple around our house.
really good. A little heavy on the peanut butter - will reduce it next time and will reduce the siracha.
This was a very delicious dish. I used spaghetti instead of linguine, and it worked out fine. I also shredded my own carrot on a box grater, so I did not cook with the pasta, as my carrot slices were already tender enough. I also added some sliced red bell pepper, which I thought added a nice crunch to the dish. The sauce was good. Originally I only put in 1/2 c. of chicken broth, but then I did add some more broth to make the sauce a little more liquidy. I probably should have left it at 1/2 c. and not added any more. The sauce was good - I did not end up using all of the sauce it makes. Also, the sauce was a tad too spicy for me. When I make this in the future, I might make it with 1.5 t of the hot chile sauce. I would make again - my fiance loved it!
love love love it! i make it several times a month, and usually end up leaving out the chicken b/c it is so filling and complete even without it. although i generally stick to the recipe, i like to monkey around with the amount of sri racha and soy sauce.
Quite possibly the best dish I have prepared from Cooking Light (and I've made a lot of good ones)! Great peanut flavor and just the right amount of spice. It will be hard to eat only one serving to keep this a "light" dish!
Delicious! I added a bag of broccoli when I added the carrots and it made it even better. I would highly recommend this recipe. Per other reviews, I added more Sriracha than called for. It gave it quite a kick, so be careful about adding more if you don't like very spicy.
Excellent-I halved the sauce but still used 8oz of pasta and it was perfect. No chili sauce so I used crushed red pepper to taste. Used bagged shredded carrots to save time/prep and didn't cook them. SO GOOD! A little lengthy prep but a couple more times and it will come together quickly. Will add more veggies next time because I love them and maybe use chunky PB or add peanuts as suggested.
Wow! This was good, there are no leftovers! I'm the type that likes to put my own spin on a recipe, but in this case, I followed it exactly and it was perfect! I would not change a thing. This is my favorite CL recipe that I've had yet, out of probably two dozen. Go for it - you'll love it!
Love this dish! But I am a peanut butter addict. Definitely use less liquid in the sauce-- you want it to stick to the noodles. And toss in some roasted, salted peanuts before serving!
Delicious! One of our new favorite Asian recipes!
This was a tasty, quick and easy dish. I used frozen peas instead of the carrots and Thai Rice Noodles for the pasta. The sauce was delish, but I only used about half - it was still very flavorful. I enjoyed this!
