Reviewed: Oct. 25, 2009

Yum. Like others mentioned, I cut down the oil by half- it was more than enough. It could definitely use a tablespoon of soy sauce, or to taste. The Thai Basil is important to use instead of Italian (common) basil. We found ours at an Asian grocery, along with the fish and oyster sauces. The fishy smell of the sauces goes away as you stir-fry, so don't worry about it. I was a little freaked out about it at first, and everything was fine. Our Fav Thai restaurant recently burned down :( and this was my husband's favorite dish from there. It's very similar to the restaurant's dish. I think there is still something missing though but I can't put my finger on what.

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VALORIEC

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Reviewed: Sep. 17, 2009

Next time I will use a little less of the peanut oil but overall this is an excellent recipe!

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The Oven Mitts

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 5, 2009

This recipe is very similar to a dish my husband and I had at King and I Thai, a restaurant in Minneapolis. There, our waitress recommended adding fried eggs to the dish; it's the way their cook serves the staff in the kitchen. She served them over top of the rice with soft yolks. We love the dish this way and it allows to leave out the chicken for a vegetarian meal.

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cmkronberg

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Reviewed: Aug. 8, 2009

for such a simple recipe this is fantastic. Don't skimp on the Thai basil. I agree though it's not especially "spicy"

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kohmaru

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Reviewed: Jun. 12, 2009

hmm. i've made this before, using a very similar recipe, and LOVED it but something was missing in this. it was good, but not sure it was worth all the prep work. not sure why the rice needs to be chilled first b/c the end result is just like i took the chicken mixture and mixed it with jasmine rice that i'd just cooked - in other words, there's nothing "fried ricey" about it, imo. maybe it needed more spice? i used chile paste instead of serrano peppers, but i've done that before and it was great... i'll keep playing with the leftovers & see if i can find the "missing" ingredient!

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 8, 2009

I was searching for recipes to use up some of the thai basil from my garden and I found this one. It is an excellent dish with amazing flavor!

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Leah

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyandotte, Michigan, USA

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Reviewed: Apr. 19, 2009

This recipe is awesome. the only changes that I made was that instead of regular onion I make it with green onions. I have made this recipe at least five times now. Thank you for submitting this recipe.

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dailyn

Living In: Miami, Florida, USA

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Reviewed: Mar. 24, 2009

This is the first Thai recipe I have tried that was simple and really tasted authentically Thai and not like an American trying to make Thai food. It was a big hit. 2 modifications I used that the reviewers suggest: 1/2 the peanut oil and add the oyster sauce mix and stir before adding the chicken and veggies instead of after. For vegetarians, tofu would be a simple substitution for chicken.

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KellyStar

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Reviewed: Mar. 13, 2009

I did what one reviewer suggested and added the fish sauce and oyster sauce in the oil for a bit before adding the chicken. This is an old trick my mom uses to take the strong fish smell out of the fish sauce. I also had to add two extra cups of rice since it was quite wet. I'll have to try seafood or beef next time. Excellent dish!

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tnarladni

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 10, 2009

My family loved this recipe! I could not find sweet Thai basil so I just used the Italian kind. Also I will use less oil next time.

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ragina filange

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Excellent recipe! i couldnt find any thai basil so i just used the one i could find..so fragrant!! also, i didnt have serrano peppers on hand, so used chopped jalapenos. i added some chili sauce (siracha) to the sauce and some more later. also, i didn't have a red pepper so just used green. The blend of flavors was deelicious!!

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zunaira

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Reviewed: Feb. 19, 2009

Great receipe...we love it! Saves us a trip to eat out when we crave Thai.

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jwolfe11

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

This was a great recipe! I love it with shrimp and beef too!!!!!

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emily448

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Reviewed: Feb. 15, 2009

Excellent dish! I've never cooked with fish sauce or oyster sauce before and their pungent smells on their own had me doubting whether the rice dish would turn out okay. It was fabulous! I added the cilantro and cucumber. My husband would have liked a little more spice or "kick" to it. It was not spicy at all.

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acsauser

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Reviewed: Feb. 6, 2009

Delicious and tastes like it was served in a Thai restaurant. The only change I made was omitting the oyster sauce and did 3T of fish sauce. Also added about 1T of soy sauce. Yummy!

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SHOCKLEY1

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

This was totally worth the chopping (which really was not that much.) I hit our local Asian market for the ingredients, but I also saw that everything needed can also be found at the big-box grocery stores, too. Since we have kids, I omitted the serrano peppers and they cleaned their plates! And my hubby had thirds! That's a huge hit in our house!! I think we are going to try and do this with some kind of seafood next time. Great recipe - thank you so much.

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Comotrekker

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

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Reviewed: Sep. 30, 2008

This recipe had very genuine thai flavor. Instead of sugar I substituted a bit of honey and only used a drizzle of oil to cut back on the fat. I also used brown rice and added a few handfuls of sugar snap peas to increase the serving size without increasing the calories by much. Excellent recipe and I can't wait to share it with all of my friends

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Shookie

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2008

Excellent! Took another reviewers advice and added 2 T of soy sauce and added extra chili peppers - we like it hot. Will make again and again!

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Eblueiz11

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Reviewed: Jul. 23, 2008

Wonderful recipe! My favorite Thai resturant here in Atlanta taste EXACTLY the same as this recipe. I did modify one thing to get the same taste. I bought a small can of oysters to use just the juice instead of the fish sauce and oyster sauce. I moved to Idaho & mourned not being abe to get this food. Sure, the other Thaii resurants HAD Thai Basal Chickeken but NOT THE delious Thai Chili Resturant Thai Basal Chicken here in Atlanta. Thanks so much!

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Doralee

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Reviewed: Jul. 14, 2008

Yummy! I'm a vegetarian who doesn't eat fish products--so I substituted fish sauce for soy sauce, and substituted oyster sauce for a mushroom stir-fry sauce I bought at an asian market. Instead of chicken, I added some delicious fried tofu. Great recipe!

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Danielle

Cooking Level: Intermediate

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Thai Spicy Basil Chicken Fried Rice

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