Shrimp-Mango Stir-Fry and Rice Noodles

Followed recipe to the tee except switched noodles for brown rice.  Family loved it and wanted more! 

This was pretty good. I did add some minced garlic to the shrimp before stir-frying. Unfortunately, I had to use canned organic mango (never used this product before) and so it wasn't as good as I imagine fresh mango would've been. DH said he would've preferred rice instead of noodles. Liked the sauce. We might try this again and see if we can get it up to a 4 star meal.

I made half this recipe for 2 of and it was really good and easy. The only change I made to the recipe was to cube the veggies instead of strips. I made the full recipe of sauce to half the recipe of veggies and 12 med-small shrimp. Perfect dinner!

Loved it, sweet, spicy --- nix the noodles and put in a pita!

This dish was fantastic ... not sure I understand the poor reviews. I did double the sauce and spices and added a little more ginger. But other than that it was excellent. We always add a little more spice because that's our preference. Fantastic summer dish that I will be making again!

I think this recipe deserves more credit than it has received. Yes, you need to double the sauce (perhaps even triple it!) but you just can't go wrong with shrimp in a wok with vegetables. The mango was just pure icing on the cake. It went well with the rice noodle/asian flare. I added a lot more crushed red pepper to kick it up, but only because my husband and I really like heat in our asian dishes. I didn't make the cucumber/onion dish. The reviewers were really down on that. I'm sure I'll make this dish again sometime.

After reading the reviews, I made double the amount of sauce and am glad I did. I still found the flavor a little too mild, but I'll make it again and add some chopped peanuts at the end to add crunch and a little salt to the sweetness.

Loved this recipe. Substituted jasmine rice for the rice noodles. Otherwise followed recipe. Great flavors!

What a waste! At least we had some Thai spicy chili sauce to add over this dish. There is not enough sauce per the recipe, and it is bland as is. Even the accompanying cucumber salad was bad. Needed more dressing, and 1 cup of purple onion was way to much...pitched it after dinner. The shrimp were great as were the veggies, but without my Thai sauce the dish was really not good. Will try it again, by doubling the sauce and use my own recipe for the cucumber salad.

Loved this recipe! Took me about 20 minutes from start to finish to throw it together and it tasted amazing. With the red pepper, it was a little spicy for the two year old, but you could always leave out the red pepper until the kids dish up. You could also sub cubed chicken for the shrimp if you have a shell fish allergy or can't find good shrimp. I recommend finding the shrimp with the tails already removed, or removing them before cooking... makes it easier to eat the meal.

This was delicious. I would certainly add this to a new favorite list. I liked that it was very light, even for a "pasta" dish. I definitely thought of it more as pasta and less as stir fry. The prep certainly was the longest part, cook time was less than 5 min. For me, this was nice also because it really is all "staple" ingredients.

I liked this. It was simple and fresh and the ginger/lime combo went well together. My boyfriend was not a fan but I enjoyed the subtle flavors. Plus, it was very easy.