I was really looking forward to this, but maybe I used the wrong kind of peanut butter? I used Wegman's brand natural creamy peanut butter. All of my proportions were right, but the sauce was bland. It has a peanut buttery taste but I didn't like the texture (which was all from the peanut butter). Although it had a nice kick to it from the chili sauce, the garlic and soy were really muted. But I'm a college student and don't cook much, so maybe it's my inexperience. I added some soy sauce to my bowl but I don't think there's much I can do to fix it. I don't think I'll make it again, but if I did, I'd use chunky peanut butter like everyone else said, because I really think there should be something crunchy in it besides the vegetables. Also, Wegman's now sells "Far East Stir Fry" bags of frozen vegetables (broccoli, sugar snap peas, green beans, carrots, celery, onions, red peppers, water chestnuts), and I just threw them in with the boiling pasta for only a few minutes. They were cooked until just a little crunch was left.