This stir-fry dish is both spicy and aromatic. Add more green curry paste if you dare. Try it with prawns or scallops for a change. Serve with jasmine rice instead of noodles if you prefer.
Very nice, i did add a little more curry paste - 06 Nov 2011
The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall, a great recipe. Thanks! - 21 Aug 2008 (Review from Allrecipes US | Canada)
This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook. - 19 May 2009 (Review from Allrecipes US | Canada)