I make this recipe frequently. It's not the most authentic recipe, but it is delicious, and thereby gets a high rating in my book.

I too use pre-roasted peanuts, and cut back on the oil.

Easy to prepare, and freezes well too, so I make a big batch and freeze it in ice cube trays for quick meals.

I made this recipe a couple of times, using rice noodles instead of chow main noodles to accomdate gluten intolerant family members.  Good recipe, but like another reviewer I used serrano instead of jalapeno.  I also start with a good quality already roasted peanut, rather than frying my own and that seems to work well.

I really love this dish but I did make some modifications.  I used a serrano pepper instead of jalapeno for more kick.  I used unsalted regular peanuts (not raw) and I added more ginger and a tad more sriracha.  For the other reviewer- sriracha is found in almost every grocery store in the Asian section.  It is a red bottle (colored by the sauce) and has a green cap.  I use it in virtually all of my Asian cooking.