Reviewed: Nov. 11, 2009

I thought this was excellent. I used 2 chopped serrano chile peppers instead of 3 as some people said it was too spicy. It was just perfect for me, a nice kick but not overpowering. Will definitely make again. It was a little salty so next time may use garlic powder instead.

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Nov. 11, 2009

AWESOME! My hubby and I felt like we were in a Thai restaurant. I did make subs like a few other -- fish sauce instead of oyster sauce, coconut oil to cook the chicken and sweet chili sauce instead of the chili oil, sugar and peppers.

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jmcleland

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Reviewed: Nov. 8, 2009

I did not have the chili oil so I used olive oil instead. Also did not have the hot chili peppers so I used jalapeno pepper instead. I also used garlic powder instead of garlic salt. It turned out delicious with nice bite! Would definitely make again using the chili oil and pepper!

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Jodie

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Reviewed: Nov. 5, 2009

I tried this with ground beef, but I added a small amount of peppers. It still came out really good! My daughters loved it and they are both really picky eaters!

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Crystal Ann

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Reviewed: Oct. 14, 2009

YUM! I wasn't sure oyster sauce would be the right flavor in this dish, but IT IS! It tastes just like #9 at my favorite local Thai place (gai prig prow...I believe). I didn't have hot chiles, so I used chili garlic sauce (with the rooster...Sambal Oleck) and I added sliced red peppers onion and a can of bamboo shoots (to make it more like my favorite #9). It worked! This is on the repertoire for sure!

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Cathi

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Reviewed: Aug. 18, 2009

We really like this recipe with beef, using a tender cut. I've followed a few suggestions: 3 T fish sauce instead of oyster sauce and garlic powder instead of garlic salt. When adding the basil, I turn off the heat, throw the basil in the pan and cover. I let that sit for 5-10 minutes, stirring now and then; that way it gets less leafy. Thank you for the recipe!

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 10, 2009

I think what really makes or breaks this dish is the oyster sauce and the basil you use. I think that sweet basil pairs well with this dish and the brand of oyster sauce I used was Good Luck which I didn't think was the best. I will try another brand next time. I didn't have chili oil so I used vegetable oil which was fine. I used 2 serrano chilies and 1 anaheim. I like spicy and it was plenty spicy enough. I almost threw in some Sriracha and I am glad I didn't. Overall it was really good and I will be making it again.

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ASU_DEVIL_WPCAREY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 6, 2009

easy and good...next time i will try with ground beef to make pad ga pow. i didn't have spicy oil so i used olive oil with some red pepper flakes instead. i also added onions and red peppers instead of mushrooms.

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PINKXG1RL

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Reviewed: Jul. 18, 2009

This was awesome. I took the advice of other reviews and used 4 tablespoons of oyster sauce and 1/2 cup of water. It turned out perfect!

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Tray_H

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Reviewed: Jul. 15, 2009

Great recipe, I didn't change a thing!

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Lisa C.

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 4, 2009

Very good, but I used the thai sweet chili sauce instead of the oyster sauce (and omitted the sugar). I did not have chili oil or hot chilis so improvised with chili powder. I also added some water to create a sauce and served it over pasta. I definately will make it again, but might add some finely chopped tomato for more color. (Hint: don't eat this while breastfeeding! Woops, unhappy baby today!)

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jun. 23, 2009

Yummy! Made it for a dinner party, everyone liked it! Next time, I may take out the oyster sauce, it had a wierd smell to it (but no one else thought it was wierd.

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 17, 2009

Excellent! I took other reviewers suggestions and did the following: eliminated the oyster sauce and garlic salt and used a little fish sauce instead; added some broth, carrots, scallions and mushrooms. Served it with brown rice for a hearty, healthy, and filling meal. Next time I might add some lime juice.

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ETHERICJOURNEYS

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Reviewed: Jun. 5, 2009

Very easy to make and good flavors, but I have to agree with a lot of other reviewers... very salty. Cut down on fish sauce and no garlic salt needed!! I would maybe add some vege/chicken broth to make a bit more saucy. Chili oil and 2 serrano chile peppers gave just enough heat... any more peppers would have been too hot for my taste (but I'm a wimp!). I would also add another onion to give more substance.

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Roxie

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Reviewed: May 16, 2009

Very good! Entirely too salty, though! I haven't tried it, but would suspect, that adding an extra clove or two of garlic, eliminating the garlic salt and using 1/4 to 1/2 teaspoon of regular salt would achieve superior results. I will definitely try this again!

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: May 10, 2009

I didn't make this spicy since my kids don't like spicy foods. A lot of basil will definitely make this a winner :-)

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Carey

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Reviewed: Apr. 30, 2009

My boyfriend loved it, said it was one of the best dinners I ever made :) The only thing I didn't have was chili oil, so I added crushed red pepper to the olive oil I browned the garlic and peppers in. Served over rice noodles. I loved the fresh basil flavor and did not find it too salty, although I did not add salt and pepper. I have been commanded to make this one again, thanks for a great recipe! UPDATE: Made this again with sweet Vidalia onions and portobello mushrooms...superb!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 28, 2009

This was good, but I do think it needed more sauce and some more veggies other than the mushrooms and onions.. maybe water chestnuts and carrots? Anyway.. I also didn't add the full amoutnof peppers because I thought it would be too hot. Next time I'll add more.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 29, 2009

This recipe is really too spicy for me, but it still is a good and tasty stir fry! I had to order the chili oil off of the internet, because my local grocery store does not sell it. I used Serrano chile peppers for the hot chile peppers, and served it over Basmati rice.

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