• Pittsteats on December 30, 2023

  Kindle

Notes about Recipes in this book

• Spicy basil beef (Pad krapow)

  • D.Barker on April 25, 2021

    This was fantastic!! We are adding it to our personal cookbook. Super easy to make and delicious served with rice and an egg. Will definitely make again! We substituted the thai basil for just regular basil and it turned out just fine! Even the two-year-old gobbled this up!

  • cardan on September 03, 2025

    Loved this. It was so easy to make with relatively few ingredients. I did use regular basil instead of Thai though because it’s what I had in my garden. I also did 1.5 cups basil VERY lightly packed. The gram measurement for the basil seemed like a lot.

  • alinutzamica on February 16, 2026

    10/10 I really enjoyed this. Spicy, but delicious! I used thai Holly basil at the recommended amount And it definetly elevated the dish.

  • Thegirlwho on March 08, 2026

    9/10

• Kimchi fried rice

  • peaceoutdesign on May 06, 2023

    Good but add 1/2c more Kimchi and some carrots. I added chicken as well for a simple no-husband around dinner.

• General Tso’s chicken

  • hbakke on March 23, 2020

    This was good, but I should have used a bigger pot to fry the chicken. It took forever to cook all the chicken because we used too small of a pot. There is a missing instruction to dredge the chicken in the tempura batter after dipping in the tempura flour. The dry chilies I bought may have been very old because they didn't add any flavor to the final dish. This wasn't a quick recipe, but I would make it again.

  • dj0447 on February 21, 2026

    I'm really just reviewing the sauce because I used pre-made chicken. I thought this was great, and had a nice balance of sweet, tangy, and spicy flavors. However, the sauce was very salty, and I'm not really sure how to fix that since it's basically just a mix of other sauces. I may try using low sodium soy next time.

• Orange-flavored chicken

  • catwoman153 on December 27, 2018

    Add 1 tbsp sriracha for a bit of a kick.

  • ellencooks on March 03, 2024

    This was delicious!

  • Deja1 on January 28, 2026

    Easy and delicious. I made this alongside the fried rice that Jet Tila makes in his YouTube video of this recipe. Next time, I’ll probably use less sugar.

• Beef and broccoli

  • hbakke on March 25, 2020

    Good recipe, although we waaaay overcooked the broccoli. I would probably not pre-cook the broccoli and just cook it with the beef at the end. The sauce doesn't thicken a great deal, so I wouldn't cook it more the instructions recommend.

  • PinchOfSalt on January 25, 2021

    I agree about the sauce. It was very thin following the recipe as written. The picture shows a much thicker sauce that clings to the beef and broccoli. Looking at the recipe, 1 tsp cornstarch is way too little to thicken the amount of liquid in the recipe and produced by the beef and broccoli during cooking. Less stock or more cornstarch - experimentation is required.

• Szechuan beef

  • debkellie on October 25, 2018

    Absolutely you must try this! Sooooo tasty. I added some red pepper and coriander (as I needed to use them up).. really really good! Badsass flavor is correct!!

  • hbakke on March 26, 2020

    This had the expected szechuan peppercorn numbing. It was weird because it seemed spicy due to the peppercorns, but it wasn't really. This was good and very quick to make. It took longer to prep the sauce/vegetables than it took to cook the entire dish. We used a crappy piece of meat that we couldn't really julienne which resulted it thicker strips of beef. It might be better if the meat pieces were a bit smaller.

• Sweet and sour pork with pineapple

  • ellencooks on March 03, 2024

    BF and I both really liked this.

• Spicy pork with peanuts

  • peaceoutdesign on March 30, 2023

    Tastes very authentic and was easy to put together. I would definitely make again.

• Thai BBQ chicken with sweet chili sauce

  • Lsblackburn1 on August 15, 2022

    This was tasty! Did the marinade in the morning, then for dinner cooked the chicken in the oven for about 30 minutes and then finished it on the grill outside. Served with potato salad.

• Salmon teriyaki

  • peaceoutdesign on April 29, 2024

    Very simple but just So-so. There are better teriyaki sauces out there.

• Street vendor pork satay

  • Lsblackburn1 on February 19, 2021

    Smoked up the whole house cooking this on the grill pan, but so worth it- delicious! Used pork shoulder - yum! I’d cut back the salt next time by half. Made the sauce with green curry paste and then served this with naan. Oh and did not use skewers. Thought about it, but then decided they were unnecessary.

  • Laurel21 on July 23, 2021

    Sustituí por carne molida, aconsejo reducir la sal y utilicé palos de paleta en lugar de brochetas.

  • StarrSitter on December 31, 2025

    It's great with chicken, too. I've made it dozens of times now.

  • cardan on January 04, 2026

    This was quick and easy and really really good. We skipped the grill and just sautéed on med/high and will definitely stick to that in the future. I LOVE the included peanut sauce, as someone who is not a peanut person.

• Bulgogi-sesame beef

  • D.Barker on November 14, 2021

    This was really good! And super easy. But use cheaper cuts of steak. Rib-eye just makes it really expensive, and you cut it small enough that it is tender no matter what you use.

• Korean spicy grilled chicken

  • hbakke on June 04, 2019

    Great recipe. Cooked on the bbq. I was only able to marinate the chicken for about 2 hours, but might try longer marinade next time.

  • Lsblackburn1 on June 30, 2019

    I marinated this for several hours then cooked it outside over charcoal. Delicious!

  • cardan on September 04, 2025

    Definitely marinate as long as possible. We smoked the chicken and loved the flavor it added. Will probably reserve some of the sauce next time to do a quick toss at the end.

• Korean short rib tacos with gochujang sauce

  • dj0447 on January 16, 2026

    I was skeptical of the quantity of short ribs needed here, but you definitely want to get the full amount because they cook down a lot! But the recipe is great, and my husband said that the tacos tasted like something you'd get in a restaurant.

• Tandoori chicken

  • sarahawker on September 12, 2022

    Very simple marinade, I recommend leaving in for at least 24 hours. This attempt was closer to 6 hrs and the flavor was lovely but could be even better.

  • dj0447 on March 13, 2026

    This was okay but needed some garlic and salt

• The last pad Thai recipe you’ll ever need

  • debkellie on December 27, 2021

    So a different use of leftover turkey & prawns .. didn't bother with the tofu or dried shrimp, and subbed cabbage for bean sprouts .. but absolutely delicious & quick (once the prep is done!)

  • peaceoutdesign on December 30, 2022

    Tastes authentic but I think I wound prefer using "unbaked"tofu. I made it with triangular rice noodles and think that it might have made a difference so will try per the recipe next time.

• My famous drunken noodles

  • chawkins on December 04, 2021

    It tasted pretty good, but the instructions were terrible. Part of the basil were chiffonaded and part left whole, basil was added at two separate steps but he did not specified which to use, then tomatoes were added at two different steps and there was only halved grape tomatoes listed in the ingredients, I added mine at the end and I used Genoese basil because that is what I have, also use compari tomatoes and jalapeños only. Also, he had you scrambled the eggs first and left in the wok while you continued to add and incorporate the other ingredients, they wound up over cooked, much better if you removed and add back in later.

• Khao soi northern curry braised beef noodles

  • Lsblackburn1 on January 16, 2023

    I made half (2 pounds) of his braised short rib recipe, and I like that amount of beef for this. Making the short ribs early meant this came together easily later on. Very delicious! Topped with pickled mustard greens, which added an interesting taste and texture, but not the shallots.

• Pad see you with chicken

  • SenseiHeidi on May 28, 2020

    Made 28 May 2020. Yummy. Be sure to cut the broccoli into small pieces. Matchstick the stalk, if using regular broccoli, and microwave with 1 Tbsp water for 1-2 minutes, or until tender. Be sure to add 1 teaspoon fish sauce (it seems to be missing from the recipe). I served with fish sauce, chopped dry roasted peanuts and lime juice on the side. Serves 2 generously.

• Thai minced chicken salad (Chicken larb)

  • Lsblackburn1 on May 10, 2020

    Yum! Just like in a restaurant. I couldn’t get Thai chili powder, so subbed Korean, which seemed to work. I should have drained the liquid from the meat before adding the other stuff. Served with butter lettuce, which made for messy, but tasty wraps.

• Minced chicken lettuce cups with hoisin sauce

  • D.Barker on May 07, 2021

    With a few tweaks, this is a new favorite recipe. My tweaks: I would serve with iceberg lettuce (a full head, halved or quartered) to add a little additional crunch. Second, I would like this better served with something crunchy inside (what can I say, I like crunch!) Nuts, rice noodles, just something to change the texture up. But otherwise, very simple and delicious!

  • jvozoff on August 02, 2023

    This was super easy and tasty! I may add additional veg next time but not necessary. Delicious as is.

• Cucumber seaweed salad (Sunomono)

  • PinchOfSalt on June 09, 2021

    Metric conversions in this recipe should be ignored. For example, one correctly converts one cup to 240 ml. while another converts three cups to 705 ml instead of 720. The worst problem I encountered was with the purported weight of the dried seaweed. Sadly I measured my wakame by weight and ended up with an overwhelming amount in proportion to the cucumber after it had been rehydrated. (I did use a nice long English cucumber, so this was not a matter of using a regular cucumber instead of a much larger English one.) Aside from the metric issues, the amount of dressing in this recipe is also far more than needed. Half as much was more than sufficient. The photo in the book shows slices of daikon in the salad instead of daikon sprouts. All of these issues aside, the salad, once assembled, was tasty. (I used the large quantity of extra wakame to make my own wakame salad.)

  • mjes on August 05, 2021

    Pinch of Salt is correct that this recipe is messed up - I went with the photo rather than the recipe and went for diakon not diakon sprouts. regular cucumber rather than English cucumber ... but this does make a great salad.

• Five-spice pork belly sliders

  • chawkins on June 18, 2021

    Thanks to Eat Your Books, I found this recipe to use up soy and five spice marinated pork belly left over from joong making. I made half an recipe since I only have about skinless pork belly left. I skipped the soy and the five spice in the recipe and used store bought boa bun. They were absolutely delicious.

  • Baking_Introvert on February 11, 2026

    Loved this recipe but you definitely need to plan ahead due to the long cook time. I used regular slider buns with a kimchi slaw and they were fantastic. I highly recommend and will be making them again.

• Red miso soup with tofu

  • Lsblackburn1 on January 27, 2024

    Nice miso soup recipe. Would use slightly less wakame next time - it was a lot once rehydrated.

• Teriyaki sauce

  • peaceoutdesign on April 29, 2024

    There are much better teriyaki sauces out there.

• Thai green curry with chicken and sweet potato

  • sarahawker on September 10, 2024

    Simple enough for a weeknight. Family loved this one. I did not have tamarind paste so used some leftover tamarind sauce from take-out.

• Peanut sauce

  • StarrSitter on December 30, 2025

    I love this, but cut way back on the coconut milk or it's too thin for me.

  • Thegirlwho on March 08, 2026

    9/10