I have been making this recipe for three or four years now and still love it. I have made it cold, hot, with beef (for Eric), with tofu (for me) and just plain. It is always delicious. The heart of this recipe - the spice + peanut butter - is what really makes it. I've also added extra vegetables (shredded carrots, snap peas) if I have them in my refrigerator because why not? As a side note, I prefer to eat it warm for dinner because it's so quick to make.
Things I learned from this recipe:
Be careful with the chili flakes. I think because the flakes don't really get blended that much they stay incredibly strong. I used 1tsp which is exactly the amount the recipe calls for when serving two and it's too much. I'll try 3/4tsp next time.
I read a review of this recipe before I made it that said to use an immersion blender and blend the peanut butter and soy sauce first and then slowly add the broth to make a good consistency. I've stuck with this and it works every time.
Would I make this recipe again?:
Without a doubt.