We really loved this recipe! I had to make a lot of changes due to necessity/allergies but that just underscores how great a recipe this is - it is so fantastic because it holds up under heavy manipulation! I do not eat any fish/seafood (not a vegetarian, just don't like fish) so I was concerned that the fish & oyster sauces would be instantly detectable and ruin the dish for me. As the "Most Helpful Positive Review" suggested, I halved the volume of both sauces and I added 2 Tbsp. of soy sauce (I used Rongway's Soy Sauce Substitute found on this site). No fish taste at all, but great flavor. I also used 1/3 cup of peanut oil instead of 1/2 based on other commenters' advice. I used long grain white rice and made a special trip to my local local Asian market but they did not sell Thai basil. They also did not have Thai bird's eye peppers (what kind of Asian market is this???) so I planned to use Sriracha but forgot. I almost didn't make the recipe because so many reviewers were adamant about using Thai basil, but I decided that since I love Italian basil I'd give it a go. I did some research on Thai basil and read that it has a black licorice taste to it, which is a big NOPE for me, so that further cemented my decision to use Italian. My rice was nice and cold, taken straight from the fridge and into the pot...I don't have a wok so I used a Teflon-coated 3-quart stock pot and it was fine. Like I said, many changes but still terrific!
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We really loved this recipe! I had to make a lot of changes due to necessity/allergies but...