Red capsicum, spring onions and bean sprouts are tossed with strips of cooked chicken and thin pasta, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger. Subtitute egg noodles for the vermicelli, if desired.
Beautiful. Loved it and even customers at work who could smell it wanted the recipe! Didn't have spring onion though, and put bean sprouts on top to serve not cook cos I like the cold crisp alternative. My partner is now spending a lot less on takeaway! - 24 Oct 2013
After reading the reviews i decided to give the receipe a go, keeping in mind it's peanutty flavour which i love anyway! I did as one suggestion said added garlic, just used veggies from the fridge, ie broccoli, red onion, peppers & spinach. Used water instead of broth, at least 1 cup in the end and a more flatter shaped pasta. Finally it was cooked BBQ'd chicken that went in and the final result i must say was fantastic. My boyfriend is a chef and he loved it, and inspired him for a new menu idea at his restaurant!! Well done Holly - 18 Mar 2003 (Review from Allrecipes USA and Canada)
I thoght it was a nice recipe. However a little thick. I recommend adding 1/3 cup coconut milk, an additional 1/4 cup chicken broth and Linguini instead of angel hair. That would make it a 5 star - 20 May 2006 (Review from Allrecipes USA and Canada)