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My mom shown me how to make this Wing bean Salad as the tradition way if the young people wanted to learn more 😊💕 she added pommalo, toasted thin slide of coconut , crunchy peanut young ,Nana flowers thin sliced ( washed good no sap left )red onion slided for coloring 😊 bean sprouts.for mory crunchy too .lime ,anchovy sauce and the big chilli toast ( cut to 1")garnish on top the salad .I do garnish with thin salted 🥚😅for my self replace anchovy sauce ! 😂 Ha ha ha ! Bon Appetit!🎉

Thank you!

I used a brand I could find in Hong Kong call "Nam Jai". I think all brands are quite comparable except for 2 factors; spiciness and saltiness. Some brands are overly spicy and/or salty. Nam Jai is ok for the salty part but some curry paste could be quite spicy (but this red curry is ok). Mae Ploy is another brand that I think would be ok for these two fronts.

@@cookthaiwithmumu5836 thanks for your tips. I used Cock Brand red curry paste and the dish is delicious. Ill look for brands your reommended. Greetings from Poland 😊

I am not expert on this but I believe they're the same thing! Sweetened condensed milk is basically just evaporated milk. If yours is unsweetened then it should be just evaporated milk (just different name). To confirm, it is richer than milk and not sweet (or only slightly sweet just like normal milk)? If so, I believe it is.

@@cookthaiwithmumu5836 unfortunately it’s not the same thing there are recipes like tres leches that have both evaporated and condensed milk but I just looked it up and the only difference is that condensed milk is more condensed for a longer time therefor the thicker texture but I’ll just try to mix in some water in it to imitate the runny texture u have and it should be the same🤷🏻‍♀️ thanks for the recipe looks dangerously delicious 😍

Yes, definitely tapioca starch helps the noodle holds itself better. I'm no food scientist but think it increases starch content so it can withstand a bit more stretching/tampering. But beware though, adding too much tapioca starch will make them easier to clump when cooked, and to my personal preference it's too chewy. I experimented a bit on the rice flour to tapioca starch ratio, and the recipe I showed here is to my best preference. You can try first and adjust accordingly..... One last note, the dried rice noodle will break the easiest - I usually avoid them if I can, but no choice if I'm in a rush or too lazy!

I use a Thai brand called "Waugh's" but I've also tried using curry powder I randomly picked from a Western supermarket (Tesco in London) and it worked fine. So I'd say most curry powder should work!

Sure can. A variety of this dish does contain bamboo shoot. I'd say bamboo shoots have strong pungent smell to it so might be a good idea to boil it in water with some salt to your preferred doneness beforehand and discard the water. Then you can add it towards the very end and only need to bring it to boil.

@@cookthaiwithmumu5836 thank you Mumu! I’m giving it a try tonight for dinner. I will boil the bamboo shoot like you said. Thanks and keep up the great videos! #ThaiForLife

admittedly I have not watched Hunger 😅But having searched for it, I couldn't say Pad See Ew and the so-called "Crying Baby Noodle" are the same. They use the same noodle type but the sauces are different. I'd say the Crying Baby Noodle is uniquely to the movie but at the end of the day, everyone has theirown unique recipe that they like - nothing wrong with that.

Just did! I pinned it too. Enjoy!

@@cookthaiwithmumu5836 thank you very much. I will make it next week!!! Merry Christmas!!!

Try it, and let me know how it goes!

Thank you! Glad that you enjoyed the video.

I live in Hong Kong actually, and Thai basil is very easy to find so I always buy it. Thai basil (sometimes sweet basil, in Thai Ho-Ra-Pa) and holy basil (in Thai Kra-Pow) arent the same though. The Italian basil (for pasta) is closer to holy basil, so I sometimes used it when I was living in London as it’s much easier to find. Sweet basil on the other hand is very distinctive, I haven’t found replacement for it yet, but it is also used in less dishes.

@@cookthaiwithmumu5836 Thanks for your reply. I Thought you live in the States.

Thank you!

I have seen this dish with chicken being most common beside crab, shrimp, or squid (think squid is considered a shellfish?). I think it's really up to you to be honest, as long as the meat isn't too strong flavoured, like beef or lamb. e.g. pork also works.

@@cookthaiwithmumu5836 thank you so much for replying. I would surely try this with chicken. Being in Thailand and not eating anymore seafood has been hardest 😂😂

Thanks for the suggestion! It sounds good. I'm always open for new ways of doing things. Will try when I have a chance for sure.

@@cookthaiwithmumu5836 Thanks for so open up to accept suggestion. Happy Cooking !

Thank you for your comment. Let me know how it goes!

Thank you! It's been quite busy for me lately, but I'll try my best!

I’d say no need. Thai wisdom says salt help remove ‘fishy’ smell, but I don’t notice any difference. The downside of doing it is it’ll be hard to control saltiness especially we’re eating it with a sauce!

I just put in an airtight bag! The one other thing you should do is divide into portions so that you don’t have to defrost the whole thing next time - just spread loosely in the same bag works. When defrosting just put in a bit of water (just sprinkles) in the noodle, cover so it can steam, and throw it in microwave!

@@cookthaiwithmumu5836 …..You are awesome! What a great tip! I did defrost them once and when I put it in the hot pan along with the sauce it became mushy and jelly like. How would you prevent that?

@@majestic6303 I do get that from store-bought noodle too. It usually happens if it's overcooked (cook for too long with the liquid). So, in defrosting you will have to do it just enough to just loosen it up - try 30 sec - 1 min at low medium setting (maybe 500W). We only need it to loosen enough to stir fry and not break, not cooking it. Stir fry should be quick too, so once you add all your sauces, stir quickly and get it out!.

Also just a note, I believe this happens with higher tapioca flour content in the noodle (I tried a few combinations for my home-made noodle). Not that you can pick and choose when buying from store, but there are some variation between brands - some are better at this than the other from my experience.

@@cookthaiwithmumu5836 …..thank you so much for the detail explanation. Yes, I tend to cook it longer to cook it through with the vegetables/meat. Next time I will do a quick toss for a short time! - What brand do you use? - Do you have or work at a restaurant. There are so many Thai restaurants in Los Angeles. - I hope your channel grows.

Hi Angie, it's a complicated answer. Strictly speaking, the chili paste I used is the same thing that is used for Tom Yum. In Thai, it is called Nam Prik Pao (น้ำพริกเผา). However, because Tom Yum is so famous, there are a lot of pre-flavoured "Tom Yum Paste" that will combine the chili paste, herbs (galangal, lemongrass, and kaffir lime leaves), and sourness (to replace lime). If your paste has sourness in it and/or has sharp aroma that resembles lemongrass, I will say it's actually the Tom Yum Paste and it is different. If you use that it will change the flavour of the dish considerably. The real chili paste should not be sour, nor has lemongrass aroma to it. Hope it helps!

This is so PRETTYYY!! 🍜 We would love to see you eat it (no pun intended 🤷🏽‍♀️ lmao)

@@blaquehippie Thank you! Always want to make the video as informative as possible!. Eating it <-- an idea for next time!