Let me know what you guys think of this one. I'm really happy with how it turned out. Also thanks again to Vessi. Click www.vessi.com/Brian and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.
Hey Bri! I discovered your channel about a week ago while doing bread research and I gotta say, I'm completely addicted. You bring a lot more than most youtube food channels and I appreciate your work. Thanks for the content, bud.
@@AndreaCinnamondCreative I was just going to recommend the same thing! Using the mixer to get consistent results (seeing the dough climb, then clear the bowl and slap around the sides..) utterly transformed my ciabatta!
Hey Bri! Can you please do a video on how you manage your fridge / what you stock / etc and how it enables you to be flexible and cook what you need throughout the week?
Currently eating your recipe for this dish and I'm raving about it. I'm going back to college soon and excited to try more of your recipes that are unique and quick to make!
Wow..I serch to find easy recipe for this noodle found you first time as a Thai woman you are great cook..I like your style of prepare and make all sauce give easy detail I am ready to make thank you Brian love the way you cook.
Pad Woon Sen is usually a part of the rice-curry culture aka Khao Rad Khaeng (curry on rice). I have barely seen any Thai eating it as a complete meal although I have made it several times. My version always incorporates fish sauce...a really good quality fish sauce changes the character of this dish imo. When you are in Thailand next, I recommend you try a variety of 'specialty' fishsauce like those made from freshwater fish from Sukhothai Province. It's more pungent but the fact that they add a secret ingredient, pineapples, makes this type of condiment my favourite and I would use it in pretty much every Thai dish now.
Oh my god, I was looking for a recipe to make with mung bean noodles, you dropped this at the perfect time lol. I love these weeknighting recipes, I've actually saved so many of them to my playlist because they're probably the most practical, delicious, and efficient recipes I can find on youtube. Thanks Brian, I look forward to seeing more recipes from this series!!!
Pad Thai is very hard to make at home! Best example of a dish you can only enjoy in restaurants ! I’ll try your recipe Cheers from San Diego California
Love making stuff with glass noodles. So easy and great at absorbing flavour. Also lighter calorie wise I think (and calories are defo gonna have to be considered this week since I have a batch of your brownies to munch through!)
@@BrianLagerstrom crazy chocolatey! (I also left a reply to you in my comment on the brownie vid, might be repeating myself a bit here sorry I can't wait to share them with friends, fam and people at work. I love how intense they are. Kind of like being hit in the brain with intense chocolate flavour. (I should post a story on Instagram with a pic, I'm not great with Instagram though. I got told my account looks like a bot account 😂)
questions: Where do we send in QandA's? Pls discuss how to season stainless steel pans and if it's worth it etc. It's very confusing b/c of all the different information out there. Finally, pls consider covering your preference of all the stabilized whipped cream options. You both are awesome! Thank you for so much hard work
This looks mouth watering good, which is old gramma speak for “sick”!!! BTW this old gramma loves that your speech is so clear, concise and easy to listen to without all the Huh’s, Uh’s, Ya Know’s and Know what I’m sayin’s present in 90% of YT videos! Keep up the awesome content! The more the better!!!
adding mushrooms sounds good. Though I am not sure about pineapples given that it is not what we do. How did it turn out? P.S. Have you had a pineapple fried rice?
Looks good, I will definitely try it soon. Every time you show local scenery I like to see if I recognize the neighborhood. I grew up close to the C********t Park😉
Oh Mah Gawd that looks SOOOOO goood!!!!!! If it weren't Meatless Monday, I'd be whipping this up for dinner TONIGHT. Thanks for another killer recipe for the rotation & best from Chicagoland!!!
The frozen, organic sugar snap peas (Whole Foods) make a great replacement for or an in addition to for snow peas..they’re super crispy, more meaty, and very sweet!
This noodle dish is one I get from the street food market near my place on the regular and your version looks legit. The bell peppers are a bit of an oddity because we don't have them here in Thailand, but every version of pad woon sen is a bit different so anything is fair game.
When I lived in Toronto a Chinese place down the street had their version of this called Singapore Noodles. A local place in Fredericton where I now live calls it rice vermicelli stir fry and it's closer to your recipe. They call themselves an Asian kitchen as it's got Japanese (okonomiyaki!), Korean, Chinese, Thai. They do EVERYTHING well and this recipe is my favourite of theirs.
Really LOVE this recipe. The whole combination is so good, the sauce, especially the sauce, is excellent. I've never had an occasion to use oyster sauce prior to making some of your recipes but now I will keep it on hand at all times.
Yep, I'm also that guy who always has a ton of boneless skinless chicken thighs in the freezer. I also always have a couple of eggs I need to use up. And I get home from work a little after midnight. So this is yet another perfect recipe. You, sir, never fail.
Knocked it outta the park. Keep these nutritious-but-indulgent meals (especially the Weeknighting ones) coming! Also, I finally used a never-touched julienne peeler on a carrot after seeing you jet through one. Why was that knocking about in my drawer for so long, gathering dust? Dunno, but it rocks.
I am an absolute fan of your presentation and delivery, Brian! Your videos inspire me to finally do something about my (lack of) cooking, thank you very much for that! Keep em comin', I am soaking it up and experimenting!
I love mung beans, didn't know there were mung bean noodles and definitely going to try them! This dish looks amazing, I do love pad Thai's sweetness, it's easily the most addictive meal to me, look forward to trying this and comparing them. Those shoes also look interesting and will look into them. Great explanatory video. 👍
Dancing on the counter....absolutely brilliant!! I always wait till the end to see what you might throw into the "eat this thing" number. Oh, and the the food looked great too. Thumbs up.
Great video and recipe (per usual!). I really love when you demonstrate the techniques and skills that you use in doing prep work (chopping veggies for example). Would you consider doing a video focusing on some of these skills? Keep up the great work!
I tried this today as I love the woon sen (thin mung bean thread) version at my local Thai restaurant but not a fan of their sweet sauce. Your savory sauce was on the mark! I loved how easy it was to adjust ingredients to my taste preferences. Your instructions helped me to make it perfectly down to using tongs! Thank you! This recipe is a keeper😍
I love glass noodles! Most of the time I make some free style styr fry with what I have available. But Would totally give your version a try! From first glance it looks good.
Same. I always buy whatever's on sale and a bunch of frozen veg (I love water chestnuts but it's not always available at my local store) and this looks really good and easy.
My Favorite use for them is the Sichuan dish Ants Climbing a Tree (yes, that's its real name). The spicy broad bean paste can be hard to find, but if you _can_ find it? *super* tasty
3:37 "let's call it like a 7.9 out of 10 hot" is the very instant I was compelled to smash the "like" button this time. Bravo. Thanks for what you do, always.
Made this for supper for the family this eve. Delicious, and quite easy to make. Family very pleased. With all the flavours. Will definitely add to the weeknight supper roster. Used the Vessi discount code today too. 😄 Thanks!
All your recipes are amazing - me and my partner have set target to go through all of them gradually, because whatever we try turns out perfectly! I especially appreciate how accurate the proportions always are! This is the 3rd time we make this one in particular, just amazingly tasty and easy. We know your wife eats gluten free - whenever possible, can you propose gluten-free sub for some of the recipes?
My wife and I really like this dish. We also made it without the chicken and served it room temp for a side dish. I subbed vermicelli for the noodles for the side dish version as I was worried the bean noodles might not hold up.
I know it is not the point but vegetarian oyster sauce is a perfect straight swap for those wanting to keep this vegetarian or vegan (without the eggs). I did a side by side taste test a while ago and I prefer the vegetarian oyster sauce. They use mushrooms instead and as a result it ends up being a little lighter on the palate but no less flavorful. Much better, in my opinion, for day to day stir fry saucing needs.
Ah! This is perfect! I have family members who have strong allergic reactions to shellfish, so thanks to you sharing this I can still make this for them!
I tried the weeknighting spaghetti chow mien just last week and it was super easy, pretty cheap ingredients, and totally delicious. I meal prepped a big batch of it and it also reheated really well. Definitely gonna be giving this one a try too.
Wow! It’s look amazing, I’m Thai but I never done ‘Pad Woonsen’ before (I do ‘Yum Woonsen’ more often) This video kicks me out of couch to cook this menu. But I use leftover veggies and leftover slice pork instead 😊
Hi I'm Thai. I recommend you should try to cook and eat Yum-Wun-Sen. It's very easy to cook than Pad-Wun-Sen. Its flavor is focused on sour and followed by sweet and salty.
Stir-fried meals intimidate me. I've tried and had only moderate results. I think this one might be the one that changes my perspective. Easy prep, familiar ingredients, basic sauteing, and cookware that I already have. Wish me luck!
Very good for a week night. But this seems so healthy. Can you do a video on making cheese fries? Or poutine? Or both in the same video would help me out a lot. Hahaha
Well, it's now the 3rd time we make this since the release of the video. It's at the top of our rotation now. Well worth the prep work in the beginning. Don't take my word for it, try it, even just once. It's excellent!!!
Oh Brian...I feel the same way about the tomatoes in these type of dishes! I just cannot eat them. I, too, would have subbed red bell peppers. Can't wait to try my hand at making this. Thanks, it looks delish!
One thing I love about a lot of your recipes is that it's not hard to make them vegetarian if you wanted to. I don't mind fish or oyster sauce, so I could just sub in pan fried tofu for the chicken and be off to the races! Thanks for another weeknight regular, chef!
@@BrianLagerstrom Hi Brian. No, you didn't miss much. For me, I don't add bell pepper, and I use green onion instead of white onion, and I use light soy sauce (healthy boy brand). I like your cooking method, though, and will give it a try. Thank you for sharing. Love your channel :)
I love your videos and make a lot of your recipes. The chow mein weeknighting recipe was in my rotation for a month after you posted it. That said, I wish you would put the stir fry sauce recipe upfront in the video. When I make these for my hungry family on a rushed weeknight I rewatch the video and follow along. I have to skip forward to get to the stir fry sauce recipe, then back to the cooking, and it's a bit of an unnecessary pain in the ass. That's my minor critique of your fantastic videos. Keep posting great stuff!
Fun fact: every Asian mom I know cuts food while cooking with cooking sheers, it appears to be a fairly Asian thing that as a western chef I have just always done because it is just extremely efficient and my autistic brain likes that. I highly recommend it. You cut screaming hot food precisely, you can even cut food without taking it out of a pan or pot.
I will get all the ingredients to morrow and give it a try. Looks great and eazy thinkinking of a couple mushrooms. Let you know it makes the measure, I have other critics in the house.
Let me know what you guys think of this one. I'm really happy with how it turned out. Also thanks again to Vessi. Click www.vessi.com/Brian and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.
i rarely use fish sauce so dont consider bying it. can i replace the fish sauce with more soy?
Hey Bri! I discovered your channel about a week ago while doing bread research and I gotta say, I'm completely addicted. You bring a lot more than most youtube food channels and I appreciate your work. Thanks for the content, bud.
Glad to hear it. Thanks for watching!
Something I figured out while doing my bread research: “There’s no such thing as prawn bread- so the origin of prawn toast is a mystery.”
His ciabatta bread is awesome and I make it a few times a week. My teenagers call it “the good bread”.
@@AndreaCinnamondCreative I was just going to recommend the same thing! Using the mixer to get consistent results (seeing the dough climb, then clear the bowl and slap around the sides..) utterly transformed my ciabatta!
Try his quesadillas, the oven roasted Bolognese sauce, ciabatta, gosh, so many to choose from..!
The triumphant return of Weeknighting!! Yes! Also, the 10 inch skillet comment 9:20 was like Brian was reading my mind.
Thanks for watching Caleb!
Hey Bri! Can you please do a video on how you manage your fridge / what you stock / etc and how it enables you to be flexible and cook what you need throughout the week?
Currently eating your recipe for this dish and I'm raving about it. I'm going back to college soon and excited to try more of your recipes that are unique and quick to make!
Amazing thanks for trying it
Looks delish! Thai food is my absolute favorite! Would love to see you do Pad See Ew one day.
Wow..I serch to find easy recipe for this noodle found you first time as a Thai woman you are great cook..I like your style of prepare and make all sauce give easy detail I am ready to make thank you Brian love the way you cook.
Pad Woon Sen is usually a part of the rice-curry culture aka Khao Rad Khaeng (curry on rice). I have barely seen any Thai eating it as a complete meal although I have made it several times. My version always incorporates fish sauce...a really good quality fish sauce changes the character of this dish imo. When you are in Thailand next, I recommend you try a variety of 'specialty' fishsauce like those made from freshwater fish from Sukhothai Province. It's more pungent but the fact that they add a secret ingredient, pineapples, makes this type of condiment my favourite and I would use it in pretty much every Thai dish now.
Oh my god, I was looking for a recipe to make with mung bean noodles, you dropped this at the perfect time lol. I love these weeknighting recipes, I've actually saved so many of them to my playlist because they're probably the most practical, delicious, and efficient recipes I can find on youtube. Thanks Brian, I look forward to seeing more recipes from this series!!!
Pad Thai is very hard to make at home! Best example of a dish you can only enjoy in restaurants !
I’ll try your recipe
Cheers from San Diego California
Love making stuff with glass noodles. So easy and great at absorbing flavour. Also lighter calorie wise I think (and calories are defo gonna have to be considered this week since I have a batch of your brownies to munch through!)
How did the brownies turn out?
@@BrianLagerstrom crazy chocolatey! (I also left a reply to you in my comment on the brownie vid, might be repeating myself a bit here sorry
I can't wait to share them with friends, fam and people at work. I love how intense they are. Kind of like being hit in the brain with intense chocolate flavour.
(I should post a story on Instagram with a pic, I'm not great with Instagram though. I got told my account looks like a bot account 😂)
I love this recipe (all of them really) because of the straightforward approach Brian takes. He made cooking approachable for me!
questions: Where do we send in QandA's?
Pls discuss how to season stainless steel pans and if it's worth it etc. It's very confusing b/c of all the different information out there. Finally, pls consider covering your preference of all the stabilized whipped cream options. You both are awesome! Thank you for so much hard work
Your ability to shake the pan and stir the contents simultaneously without dumping half the content is impressive!
Lot of reps haha
So glad I'm not the only one who was appreciating those skills during this video.
This looks mouth watering good, which is old gramma speak for “sick”!!! BTW this old gramma loves that your speech is so clear, concise and easy to listen to without all the Huh’s, Uh’s, Ya Know’s and Know what I’m sayin’s present in 90% of YT videos! Keep up the awesome content! The more the better!!!
Love the Weeknighting series! Mondays and Thursdays are like holidays in my house, something like 50% of all food I ever cook is from a B man recipe
One of my favorite Thai dishes! Gonna make this with prawns and add some mushrooms and pineapple along with the other veggies.
adding mushrooms sounds good. Though I am not sure about pineapples given that it is not what we do. How did it turn out? P.S. Have you had a pineapple fried rice?
Delicious! Just watched the vid and realized I already had all the ingredients so decided to whip it up. Nice light lunch!
Looks good, I will definitely try it soon. Every time you show local scenery I like to see if I recognize the neighborhood. I grew up close to the C********t Park😉
Oh Mah Gawd that looks SOOOOO goood!!!!!! If it weren't Meatless Monday, I'd be whipping this up for dinner TONIGHT. Thanks for another killer recipe for the rotation & best from Chicagoland!!!
Love your demonstrations, recipes, and humor… thanks for your efforts in making your videos fun
The frozen, organic sugar snap peas (Whole Foods) make a great replacement for or an in addition to for snow peas..they’re super crispy, more meaty, and very sweet!
This noodle dish is one I get from the street food market near my place on the regular and your version looks legit. The bell peppers are a bit of an oddity because we don't have them here in Thailand, but every version of pad woon sen is a bit different so anything is fair game.
One of my favorite Thai dishes. Very nicely done. 👍
When I lived in Toronto a Chinese place down the street had their version of this called Singapore Noodles. A local place in Fredericton where I now live calls it rice vermicelli stir fry and it's closer to your recipe. They call themselves an Asian kitchen as it's got Japanese (okonomiyaki!), Korean, Chinese, Thai. They do EVERYTHING well and this recipe is my favourite of theirs.
Really LOVE this recipe. The whole combination is so good, the sauce, especially the sauce, is excellent. I've never had an occasion to use oyster sauce prior to making some of your recipes but now I will keep it on hand at all times.
This was delicious Bri! Loving the vermicelli, gluten free so works well for my partner’s diet. 10/10 as always!
Yep, I'm also that guy who always has a ton of boneless skinless chicken thighs in the freezer. I also always have a couple of eggs I need to use up. And I get home from work a little after midnight. So this is yet another perfect recipe. You, sir, never fail.
Knocked it outta the park. Keep these nutritious-but-indulgent meals (especially the Weeknighting ones) coming!
Also, I finally used a never-touched julienne peeler on a carrot after seeing you jet through one. Why was that knocking about in my drawer for so long, gathering dust? Dunno, but it rocks.
I am Thai and I agree on tomato is kinda weird in the dish but we don’t know what else to use. Using bell pepp is quite genius!
I am an absolute fan of your presentation and delivery, Brian! Your videos inspire me to finally do something about my (lack of) cooking, thank you very much for that!
Keep em comin', I am soaking it up and experimenting!
I love mung beans, didn't know there were mung bean noodles and definitely going to try them! This dish looks amazing, I do love pad Thai's sweetness, it's easily the most addictive meal to me, look forward to trying this and comparing them. Those shoes also look interesting and will look into them. Great explanatory video. 👍
Dancing on the counter....absolutely brilliant!! I always wait till the end to see what you might throw into the "eat this thing" number. Oh, and the the food looked great too. Thumbs up.
Great video and recipe (per usual!). I really love when you demonstrate the techniques and skills that you use in doing prep work (chopping veggies for example). Would you consider doing a video focusing on some of these skills? Keep up the great work!
I tried this today as I love the woon sen (thin mung bean thread) version at my local Thai restaurant but not a fan of their sweet sauce. Your savory sauce was on the mark! I loved how easy it was to adjust ingredients to my taste preferences. Your instructions helped me to make it perfectly down to using tongs! Thank you! This recipe is a keeper😍
You make me smile BL! Much love!❤❤
Ps. I don't watch any other cooking channels after i discovered you!😊
You and Ethan Chlebowski have made pretty much all of my weeknight dishes
Always great camera work and I love how neat, clean and organized you are! Great recipes!!!
Hey thanks for what you bring to you tube your a very good teacher
I love glass noodles! Most of the time I make some free style styr fry with what I have available. But Would totally give your version a try! From first glance it looks good.
Same. I always buy whatever's on sale and a bunch of frozen veg (I love water chestnuts but it's not always available at my local store) and this looks really good and easy.
My Favorite use for them is the Sichuan dish Ants Climbing a Tree (yes, that's its real name). The spicy broad bean paste can be hard to find, but if you _can_ find it? *super* tasty
@@Umbrasong I doubt we have it here... but I have 1-2 places in mind to look for it. If i manage to find it, I would give it a try!
Thats the best part about stir fry. See what you have in the fridge, chop it up and get frying. It’ll always taste amazing
Glass noodles are technically not rice, but made from yams..no big deal though..
3:37 "let's call it like a 7.9 out of 10 hot" is the very instant I was compelled to smash the "like" button this time. Bravo.
Thanks for what you do, always.
Made this for supper for the family this eve. Delicious, and quite easy to make. Family very pleased.
With all the flavours. Will definitely add to the weeknight supper roster. Used the Vessi discount code today too. 😄 Thanks!
All your recipes are amazing - me and my partner have set target to go through all of them gradually, because whatever we try turns out perfectly! I especially appreciate how accurate the proportions always are!
This is the 3rd time we make this one in particular, just amazingly tasty and easy.
We know your wife eats gluten free - whenever possible, can you propose gluten-free sub for some of the recipes?
I try to mention some of the time. I will make more of an effort! Especially in my upcoming banana bread video
My wife and I really like this dish. We also made it without the chicken and served it room temp for a side dish. I subbed vermicelli for the noodles for the side dish version as I was worried the bean noodles might not hold up.
This tasted just like the restaurant version. Fantastic!!!
I love making stir fry on a night when we don't have anything planned for dinner.
I'll definitely have to try this one out!
Making this today (it’s 9:00 am here in Israel). You’re the best Bri, keep on producing superb content!
When I worked at a Thai Restaurant this was my FAVORITE. Thank you!
Here in the Philippines, without the eggs, we call them pancit next time i'll try adding them. It looks delicious. Thanks for the recipe! 😀
Thanks for watching Mabel.
Learned my Pad Thai from Big Bowl in Chi Town! Making it for 20 years now… yum
I know it is not the point but vegetarian oyster sauce is a perfect straight swap for those wanting to keep this vegetarian or vegan (without the eggs). I did a side by side taste test a while ago and I prefer the vegetarian oyster sauce. They use mushrooms instead and as a result it ends up being a little lighter on the palate but no less flavorful. Much better, in my opinion, for day to day stir fry saucing needs.
Veg hoisin can work in a pinch as well
Ah! This is perfect! I have family members who have strong allergic reactions to shellfish, so thanks to you sharing this I can still make this for them!
There's also vegetarian fish sauce too!
@@legendarygary2744brilliant 😊
Daaaaaamn! This video is throwing off my whole meal planning for the week, because now I gotta make this this week. Looks too good to wait!
Such a good template for so many ideas.
I tried the weeknighting spaghetti chow mien just last week and it was super easy, pretty cheap ingredients, and totally delicious. I meal prepped a big batch of it and it also reheated really well. Definitely gonna be giving this one a try too.
Wow! It’s look amazing, I’m Thai but I never done ‘Pad Woonsen’ before (I do ‘Yum Woonsen’ more often) This video kicks me out of couch to cook this menu. But I use leftover veggies and leftover slice pork instead 😊
Hi I'm Thai. I recommend you should try to cook and eat Yum-Wun-Sen. It's very easy to cook than Pad-Wun-Sen. Its flavor is focused on sour and followed by sweet and salty.
I made this last night and it was a huge hit in my house. Thank you for all of your videos. I really enjoy them.
Am just loving you, more and more, from Thailand.
I have made this twice now. Delicious!
Stir-fried meals intimidate me. I've tried and had only moderate results. I think this one might be the one that changes my perspective. Easy prep, familiar ingredients, basic sauteing, and cookware that I already have. Wish me luck!
The trick to stir-frying family sized portions on an American home stove is to cook the ingredients separately and only recombine them at the end.
a biscuits and gravy episode would bring in a whole new demographic bri.
The way you stir the pan is soooo satisfying
Dude this looks delicious. I can't wait to try it. Also, the first ad that I genuinely might look into.
Brian vastly overestimates the speed at which I can prep veg. That said, made this last night--fantastic!! Thank you!
I laughed at the burnt garlic warning because you can just tell in his voice it ruined a test run or two 🤣.
Spot-on video as always!
YUM! I'm definitely going to add this to my menu. Especially because I've had to resort to a lower fat diet and this doesn't have too much fat in it.
Very good for a week night. But this seems so healthy. Can you do a video on making cheese fries? Or poutine? Or both in the same video would help me out a lot. Hahaha
Made this tonight…chef’s kiss!
Ran to store and made this after work. Worth. Turned out as good as my favored take out place
Well, it's now the 3rd time we make this since the release of the video. It's at the top of our rotation now. Well worth the prep work in the beginning. Don't take my word for it, try it, even just once. It's excellent!!!
Looks delicious! Do you have recommendations for vegetarian adjustments?
Shoutout from Thailand luv your content
Definitely going to have to try this one! Also I find myself saying "caramelizashe" in the kitchen a lot since I've been watching your stuff
all around really good woonsen treatment
Can’t wait to try this. Thanks
Oh Brian...I feel the same way about the tomatoes in these type of dishes! I just cannot eat them. I, too, would have subbed red bell peppers. Can't wait to try my hand at making this. Thanks, it looks delish!
One thing I love about a lot of your recipes is that it's not hard to make them vegetarian if you wanted to. I don't mind fish or oyster sauce, so I could just sub in pan fried tofu for the chicken and be off to the races! Thanks for another weeknight regular, chef!
Thanks for watching! I have vegetarian hoisin the fridge and sub that for oyster most often
Pad Woon Sen is my Thai obsessioN!
Yes! I've been looking to get another pair of Vessi cuz they're my favorite shoes but they're expensive and lo and behold Bri's got a code today
love your weeknighting content!
Definitely adding this to my weeknight recipe list! The khao soi has been our go to favourite 😍
Wow. this looks so good. I'm Thai and this is one of my faves!!😄
Thanks for watching. Did I miss anything?
@@BrianLagerstrom Hi Brian. No, you didn't miss much. For me, I don't add bell pepper, and I use green onion instead of white onion, and I use light soy sauce (healthy boy brand). I like your cooking method, though, and will give it a try. Thank you for sharing. Love your channel :)
Pad Woon Sen is my favorite!!!!
I love your videos and make a lot of your recipes. The chow mein weeknighting recipe was in my rotation for a month after you posted it.
That said, I wish you would put the stir fry sauce recipe upfront in the video. When I make these for my hungry family on a rushed weeknight I rewatch the video and follow along. I have to skip forward to get to the stir fry sauce recipe, then back to the cooking, and it's a bit of an unnecessary pain in the ass.
That's my minor critique of your fantastic videos. Keep posting great stuff!
Wonderful dish! Making it tonight :-) And yes, I bought the peeler and I *love* it!!! Thanks, Brian!
Best of luck! Let me know how it goes
It was fantastic! Thanks!
I'll definitely try this one!!! Thank you!! ❤️🙏
Squeezer means something totally different in Letterkenny. Will be trying this one out.
Looks fantastic!
Could you do a poke bowl video? My wife and I tried but had to spend a good bit getting premade stuff.
Oh, so good! Love this! ”Let’s eat this thing ”
Great execution, Bri! The noodles look amazing, but, uh...we need more countertop dancing please.
Hey Bri! I just made this, and guess what? It was siiiiicck!
Brian, this looks so good! Another wonderful video!
You're good at this Bri!
Great dish, looks so good. Plus Vessi’s are awesome
As a Thai who cook, this looks fantastic! 🤩
You make the meals easy and delicious
Looks like a perfect recipe for a griddle (blackstone)
Fun fact: every Asian mom I know cuts food while cooking with cooking sheers, it appears to be a fairly Asian thing that as a western chef I have just always done because it is just extremely efficient and my autistic brain likes that. I highly recommend it. You cut screaming hot food precisely, you can even cut food without taking it out of a pan or pot.
I will get all the ingredients to morrow and give it a try. Looks great and eazy thinkinking of a couple mushrooms. Let you know it makes the measure, I have other critics in the house.