Thanks, this was so easy and tasty. I was worried about the heat from the nearly raw sliced Thai chilies so I added them to the hot oil whole and left them in to cook until the end. You can take them out any time during the cooking if you like, or use fewer than 12. I used the orange ones which I believe are milder than the green chilies. Still came out nicely hot. You may not want to eat them whole - too hot! Family member made that mistake. Had no peanut oil so used 1 TBSP grapeseed oil in my nonstick wok and at the end added a little sesame oil as suggested by other reviewers. I did add some sliced yellow bell pepper and 1 inch white pieces of green onion (scallion) to the hot oil at the beginning as well, for more veggies. I added the sliced green parts of the onion with the basil at the end. I also stirred in some sweet chili sauce at the end and a splash of limeade (no fresh limes around). Hubby says this is a keeper recipe! Next time will try to buy Thai basil as reviewers say it makes it really authentic tasting. Didn't know there was a difference!
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Thanks, this was so easy and tasty. I was worried about the heat from the nearly raw sliced...