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5 Reviews
Paige A.
June 4, 2020
Yummy goodness!! I've had my eye on this recipe for a few months now and finally made it for dinner tonight. My entire family had seconds, and my husband enjoyed thirds! For the chicken, I used two cutlets roasted in a simple marinade of sesame oil, soy sauce, brown sugar, gochujang paste, and a little rice vinegar. 350 degrees for 35 minutes. Next time, I will also add fresh tofu as a protein option! SO GOOD!
Maggie A.
August 6, 2017
In the directions, it states to add beans but there are no beans listed in the ingredients. It assumed that it is a typo but just wanted to make sure I didn’t leave out something important. Thanks so much.
bobbie J.
June 28, 2016
I added thinly sliced red bell pepper. I never even made the noodles! We just ate it as a big salad and it was delicious.
BethA
August 30, 2014
Fantastic! I feel like I finally made something Thai, and it worked. Everything is perfectly balanced: flavors, textures, colors, aromatics. Yumm! * I did substitute poblano for the spicy pepper to accommodate kids' palates.
lologod
August 19, 2014
Tried this for my picky eater. Dislikes veggies. And....surprisingly it was a success. We are adding this to our list of quick and yummy weeknight dinner list. A slight twist was I made extra sauce and cooked some chicken thighs in the sauce. It came out beautifully.
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