Actually, for the sauce, I added filtered fish sauce, tripled the amount of garlic, and used the good part of a rotting onion instead of going to the store to buy a fresh one, and it turned out really, really well.
I tried using a cast iron Lodge pan and an aluminum baking pan, and the latter was predictably much inferior to the former because the crust stuck to it pretty badly.
In Thailand, any cheese is expensive, and the one called for in the recipe is unavailable where we live, so we used a cheap pre-shredded mix. It was most excellent. The sweet Thai basil was also a great match.
Next time, I must find a bigger, better alternative to the baking pan.