Reviewed: Nov. 1, 2009

Stellar! And simple! Oh wow, I love this dish! I used seafood, fresh rice noodles; added mushrooms and omitted the sugar. I added extra thick soy sauce and I believe the thick soy sauce is a must, because it imparts flavor that regular soy sauce does not. I didn't have fresh basil, however, I did have fresh pesto, so I blended it at the last minute. Must try! Thanks, Deborah B and your husband!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Oct. 29, 2009

Sooo good! This dish had a lot of flavor! I couldn't find the large rice noodles since my store had a very small ethnic section but they had thinner ones for which I followed the directions on the package and they were fine... I used another reviewers suggestion to make the thick soy sauce with brown sugar and I probably doubled my oil but I didn't measure, just poured some in the pan. I added one whole serrano chili that I seeded and it was just mild in heat. I threw in a handful of shredded carrot and a little crushed peanuts on top. So yummy, I will definately make this one again! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 9, 2009

This was an interesting dish to make. Don't get worried if it tastes a little weird while you're cooking it, everything comes together in the end. The ingredients in thick soy sauce are soy sauce, molasses, sugar, and salt. It can be found in a jar in the soy sauce section of an Asian market. Next time I will just try to use regular soy sauce and brown sugar instead because it had a little bit of a weird taste. I think that I kept the noodles in hot water for too long because they started to fall apart into 1" pieces... and I didn't even keep them in for the suggested full 1 hour. Definitely check the noodles while they're cooking so you don't overdo it. Otherwise, the taste was delicious.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Oct. 3, 2009

Excellent! I made with regular soy though, rather than thick soy. Hubby suggested maybe next time adding some shrimp to it. Will make again for sure! Thanks!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Sep. 24, 2009

Wonderful flavor! I doubled the sauce and added some red bell pepper. I've also tried it with chicken, it was good, but I prefer the pork.

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LAFEMME83

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Reviewed: Sep. 4, 2009

This was great! I just had chipotle peppers so I used those. Also used very thin Asian rice noodles and added chopped peanuts at the end. Fantastic!

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MARIBEL86

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Reviewed: Aug. 28, 2009

Absolutely delicious and it doesn't require any special or hard to find asian ingredients. I made a few changes. I didn't add the basil during cooking. I waited until right before serving the noodles to add fresh, chopped basil. I also added fresh,chopped cilantro and green onions. The fresh ingredients made a huge difference. Next time I am also going to serve with chopped peanuts.

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lctclove

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Reviewed: Aug. 20, 2009

I am the recipe submitter, but it is actually my Thai husband's recipe and I had never tried it until last night. (I just don't trust some of the ingredients he throws into his dishes!) The five stars that I think it does rightfully deserve are for overall flavor: There's a very nice mix of spicy and sweet in this dish. As Scratchcook noted, it might be wise to start with only 1/2 a serrano pepper unless you're used to spicy food, as they are quite hot. The only thing I didn't like about this was the noodles, but that's a personal thing. I just don't care for the texture of rice noodles. However, my husband insists that ONLY rice noodles are appropriate in Pad Kee Mao!

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 16, 2009

Very yummy, just a little on the too-spicy side for me (I should have either seeded my pepper or used a half). If you can't find the thick soy sauce, consider mixing 2 tsp of molasses with 1 tsp of reg. soy sauce. I used a thin-cut pork loin chop. It was really delicious, and next time I'll try with tofu for a veggie version. Thanks for the fun recipe! The spiciness was cut down by the ice cold beer I had with the dish.

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Scratchcook

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 13, 2009

I made this tonight for dinner, very very good!! I used chicken breast cut into strips instead of pork because I had to use them tonight. I went a couple different places and finally found the thick soy sauce. My hubby really liked this and asked for me to make this weekend for his parents. Thank you Deb for this wonderful recipe!!

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Aug. 11, 2009

I made this for lunch today and it was very delicious! I cut the serving down to 1 for me alone but I wish I made more. I subbed chicken breast strips for the pork (since I hardly ever eat pork) and sweet peppers for the bean sprouts (I don't get those here) This turned out so delicious and since I like spicy food this really hit the spot! Thanks for sharing your recipe Deb!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I made this for Dinner today, I subbed the dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) for regular rice noodles as I had no time to go to the Asian market, I also used 1/2 a serrano pepper instead of 2 cos the kids were going to eat it too. I added some red and yellow bell peppers to compensate for the serrano pepper reduction and for added colour. We all liked this recipe and I will be making it again, Thanks DeborahB for a great recipe!

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