Reviewed: Feb. 25, 2013

We really liked this but like others, found it way too salty. Next time, I will try to add more vinegar, lime juice and sugar to counteract the excessive salt. Would be 5 star if successful.

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Reviewer:

D. in the kitchen

Reviewed: Jan. 27, 2013

This had great potential, but we couldn't eat it without rinsing it in a strainer because it was incredibly salty! I would reduce the oyster sauce, fish sauce & soy by A LOT! Rinsing iit completely made it edible, and I may try it again without so much salt.

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jenjen

Cooking Level: Expert

Reviewed: Jan. 5, 2013

Excellent! I used 1/2 the red pepper flakes and found it still too hot for me. I will try less next time. Didn't have Tai basil, used 1 Tablespoon dry basil. The flavors blended beautifully.

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Reviewer:

Lorigal

Reviewed: Dec. 4, 2012

This recipe was very flavorful and delicious! I used regular basil (instead of Thai Basil) and white sugar (instead of palm sugar). It couldn't have been better! This recipe is spicy due to the red pepper, so reduce or omit if you don't like spicy food. Cheers!

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Reviewer:

ASPIRING RAE

Home Town: North Pole, Alaska, USA

Living In: Washington, D.C., USA

Reviewed: Nov. 4, 2012

Very Tasty and easy to cook !

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Oct. 14, 2012

I was craving a Thai dish just like this! It was amazing! Just a little bit spicy for my taste, so next time ill use half the amount of red pepper and Serrano. Otherwise, absolutely perfect! I added bean sprouts and broccoli, while also using a different kind of noodle because I like them a little thicker.Thanks for the recipe, it's a keeper!

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Reviewer:

AKbabe

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Oct. 7, 2012

Way too spicy! Next time, I'll cut the red pepper in half, at least.

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Reviewer:

gdowdy3

Reviewed: Aug. 8, 2012

Very delicious... way to many noodles however.

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Roxanne

Cooking Level: Beginning

Home Town: Plaquemine, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jul. 9, 2012

I made a few minor adjustments- used dried rice noodles, regular sugar, and regular basil. I used thin rice noodles because that's what I had on hand, but in the future would definitely use wide. First of all, the flavor was AWESOME!! But, like pretty much everyone else said, ridiculously salty (and I used reduced sodium soy sauce, too). The flavor really makes it worth it, but I would love to find a way to cut back on the saltiness of this dish.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Jul. 4, 2012

This one is a keeper! Everyone loved it! It even rivaled the Pad Kee Mow that I order at my favorite local Thai restaurant. It was quick, easy and fabulous! I followed the recipe exactly except that I didn't have quite enough Thai basil and substituted 1 cup regular basil. It was just the right level of spiciness for me. I usually order medium at Thai restaurants. ***Also - brand/style of fish sauce can make a huge difference. I tried Phad Thai with some milky looking fish sauce - it was disgusting. Squid brand fish sauce is what a Thai friend recommended. It's a clear brown that is much milder and not scary at all.

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