Reviewed: Mar. 27, 2008

Great quick dinner. I substituted 1 TBS of canola oil for the chili oil to bring the heat down and only added 4 TBS of oyster sauce to cut down on the salt. End result was perfect. Spicy, but not too hot. Hubby added a bit of extra chili oil at the table to bring up the heat a little. Would definitely make this again. Use lots of fresh whole basil leaves.

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DG Cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Mar. 26, 2008

Great recipe followed the spicing exactly! I also added green beans for some additional veggies.

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 26, 2008

Good recipe....tho a bit too spicy for me. I will cut back on the fire next time.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Sep. 18, 2007

Very delicious meal! I decided to cut the mushrooms from the recipe, and it still turned out great! I also added a bit of cayenne. (Gave it an even spicier flavor.) Thank you very much, I really enjoyed it!

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Chef0000

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Reviewed: Jul. 26, 2007

I've been looking for some easy and authentic Thai recipes and this was great! I didn't have oyster sauce so I used 3 tbsp fish sauce, added some cilantro with the basil, and squeezed some lime right before serving. Turned out great!

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Pumbkin

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Reviewed: May 24, 2007

This is a tasty dish. I would have given it 5 stars if it were saucier and moister.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 27, 2006

Prepared with red pepper flakes (1 tsp) and thai chilli sauce w/ garlic (2 tsp) instead of chili oil and whole peppers. 1/2 tsp sugar and 2 tbsp oyster sauce. No garlic salt (heard it would be too salty). substituted some mushrooms and red bell peppers for onion (had none). Nice flavor. Next time, make more saucy. perfect degree of spiciness. boyfriend was alarmed that I used up half his basil plant for this one meal.

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Jeannie

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Reviewed: Jul. 21, 2005

Very good! However, I found it to be very salty. When I watered down the oyster sauce (about 2 Tbsp to the 5 Tbsp of sauce), I was much happier with the results. Goes nicely with Thai noodles, too!

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