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The biggest cause of mushy and sticky rice noodles is that the starch is broken down too quickly in boiling water. Thai chefs typically just soak the noodles in room temperature water so that's...
It has a good taste, but 3 stars due to the preparation. I followed the directions exactly. By the time the vegetables cooked, the noodles were way overcooked and mushy from stirring. What I w...
The biggest cause of mushy and sticky rice noodles is that the starch is broken down too quickly in boiling water. Thai chefs typically just soak the noodles in room temperature water so that's...
It has a good taste, but 3 stars due to the preparation. I followed the directions exactly. By the time the vegetables cooked, the noodles were way overcooked and mushy from stirring. What I w...
Its not bad, the broth could use a little salt. And when you cook the rice noodles make sure you use a large pot and stir it constantly because the rice noodles are really sticky.
I changed the method a bit, only because my chicken breasts were still raw. I cooked the chicken in the vegetable oil, until well browned, then added the chicken stock and brought it to a boil, ...
I loved the sauce! Switched the veggies for sauteed mushrooms, green peppers, green onions, and added a bit of tahini paste instead of using peanuts, but it was amazing.
I omitted the peanuts because I didn't have any on hand but, I think it would have improved the recipe so I would recommend using them. Also, as other reviews suggested, I browned my chicken a l...
Needs more vegetables. Didn't use cilantro or nuts, or have enough zucchini for what it called for. Add more peppers (mult kinds), scallions and maybe water chestnuts next time.
Made it again using only 4 cups of broth, so it wasn’t soupy this time! I might brown the chicken with some garlic or something next time because it’s sort of bland— but that’s my fault, not the...