Hi, ATK! I'm Thai, and I cook Thai food at home in Thailand all the time. I have spent quite a decent amount of time in Canada, the U.S., the U.K. and Australia. For me, trying to cook traditional Thai food in those countries was quite a challenge due to limited access to the original ingredients. Personally, I have to say that I really admire Julia for making her Pad Thai look so delicious. She was right about everything she said in the whole procedure. Impressively, she also mentioned putting "tofu" in the Pad Thai, which is one of the main ingredients, but I didn't see her put any in it. However, I bet her version must have been very delicious. For the PaNang curry in the last past of the video, it looked SO RIGHT to me ... until the crushed peanuts were sprinkled on top of the curry. That was SO WRONG! Peanuts would interfere with all the pleasant flavors in that dish. Another kind of red curry called "Mussamun" calls for whole/half peanuts. So, for the original Panang Curry, leave out the peanuts. Enjoy Thai Food. Cheers! XXX
Thank you so much for all you share. As a single mom I love to come on your channel and learn new recipes. I may not have money to travel but I save up for a new recipe every month. Thank you
Yes this isn’t the Traditional Pad Thai, they never claimed that. This is the closest to Pad Thai we can make that they suggests, specifically to areas in the world where Asian ingredients are hard to find. This version is based on general, Pantry/Fridge Staples that Most kitchens can provide (except maybe for tamarind product, as they’ve mentioned is the Iconic ingredient here). Its a Test Kitchen, so they’re just being creative for us on their take with all this substitutions and what is mostly available. I’m just happy that i can have Pad Thai anytime in my area. Whew my mouth is watering! ❤️❤️❤️
***personal opinion alert, feel free to ignore*** As the creators of this video NEVER claims their Pad Thai shown is authentic even once. Trying to disprove or discredit these recipes are not productive at all imo. As a Thai person, born and raised, I strongly believe saying that this is not Pad Thai would betray what first made us recognizable in the world. There's no such thing as 'authentic' or 'genuine' single recipe for any cuisine. Food is art and all art have their influences. If 'unauthentic' food are such a crime you can't even call it with a name. We would have been committing said crimes daily. We all had Sushi that some Japanese would call dog shit compared to what they can get in Japan. Pizzas, Pastas, Masalas, and so on. Would you rather they call it "Rice noodle stir-fry with shrimp, dried shrimp, pickled radish, peppers, dried tofu, crushed peanuts, and spring onion"? They do not live in Thailand. They do not have access to the "genuine" ingredients us Thai's grown up with. Exports help to a degree and that's a delight. They are trying to portray our food and flavors to the wider audience the best they can with all the limitations. I deeply appreciate ATC for their effort to make Thai food accessible in the American kitchen. Keep up the good work! You guys rock!!!
I'm loving how many people are commenting with tips to cooking these dishes even more authentically. It shows a real love for a cuisine I really haven't seen quite the same before on UA-cam.
I'm so amazing that Pad-Thai has already go to Amarica on TV cooking show. but I has a little tricks to tell you about Pad - Thai. 😊 1. Pad-Thai use a chopp shallot not spring onion and garlic. 2. Before you mix Pad-Thai sauce you must heat your tamarine concentrate a few moment then follow with fish sauce and palm sugar ( a taste must be sour, salty and sweet ) and wait till sauce a bit condense. 3.Pad-Thai use salty turnip not red radish pickle , never mind if you can't find it. 4.dried shrimp and tofu you can get it in china or asia store , deep fried til it's crispy. ( dried shrimp - low heat , tofu - medium to hight heat) 4. You must stir fried not only mix it's together in bowl. 5. Pad - Thai must serve with lime juice ( not chiili pickle in venegar) ,crunchy peanut , chilli powder
I've had 5 garlic chive plants next to my deck for 7 years. I literally do nothing except pick as needed. They just come up in early spring evey year. The first year they were disgustingly pungent. Every year after that they've gotten better. In the late summer and early fall, I can find about 5 different types of pollinators on the flowers. Sometimes 2 different types of bees that have drawn an imaginary line and one group harvests one side and the others on their side, with some friendly co-mingling at the border.
I usually use Mae Ploy or Chaokoh coconut milk...and Mae Ploy or Maesri pre-made curry paste (since making it from scratch usually involves 1-2 hours w/ a mortar & pestle). It's nice to live near Asian markets.
I've tried to make "Pad Thai". This is so much more accessible than what I tried. The couple ingredients that are essential can be found in the US stores easily enough. I also like the technique of building in a bowl, it looks much easier than the whole throw everything in one pot thing.
Please America; the dish is pronounced putt Thai; not pad Thai . The word pad, or putt means to fry, because the dish is fried! I’m not even going to get into the pronunciation of Sriracha!!
Exactly. I've been to Thailand and the food, especially seafood is fantastic. They have a great philosophy on cooking and flavors as well. Anyway it comes down to taste in the end. Thai restaurants in America cannot acquire all the local Thai ingredients so some things are substituted but its still delicious.
Amazing! Although it’s far from the traditional way to cook these dishes but I love how you guy find the way to work with those local substitutions and the outcome is fascinating. Keep up the good work!
Yessssss I love Elle! Was so happy to see her pop up again. I love Thai food, will definitely be trying the beef curry, I love vegetarian pad thai but I can't try your version because I'm allergic to shellfish...
Two of my favorite dishes. A restaurant nearby made a spicy hot Panang that was served in a blazing hot crockery bowl. The curry was so spicy hot that my tongue was numb for 1/2 the bowl. I perspired immediately & profusely. After my mouth recovered - pure heaven. They also made a delicious herbal vinegar that I've found nowhere else. Sadly the restaurant closed years ago. I would love to see ATK make such a Thai vinegar with several herbs.
Panang beef looks so good, and this is coming from a Thai. Well done folks. Although granulated sugars are a decent substitute, you guys need to try cooking Thai curries and Pad Thai with palm sugar as it will add mellow sweetness and that unique fragrant to your Thai dish! I don't think it's harder to find than tamarind concentrate. Palm sugar is actually sinfully delicious out of the jar too but like all sugars, they're not exactly good for you. Cheers.
Wow, I'm Thai and I was amazed by how they find those substitute like dried shrimp. Such a quality channel. and the method for combining is great for home cooking as you will never be able to pan fry all those thing like a pro and don't dare to as the noodle tend to be very sticky. You can if you can a big pan.
We also have them in Japan and they are called Sakura(cherry blossom) Ebi(shrimp). Try your Asian market in the Japanese section also pickled daikon is called Takwan (tokwon).
The better version is Penang Beef Curry, without peanut, the curry are prepared using more spice & herbs such as cinnamon, curry leaves, turmeric powder, sweet cumin, cardamon powder, fenugreek powder (name a few only) and the main item is curry spices which is sold widely in Malaysia .
as I tell all my foriegner friends real Thai food is nothing wrong.its depends on what is the taste and which the things you love to eat it.sweet or sour or salty or how much of spicy you want it!! finally if the taste is good enough for you.it is a "Thai food" cos Thai is not just for one but one food for all Thai ^^ enjoy your Thai food and Thank you for love us ^^ but finally pls come to visit the local thai taste you will love Thai local taste
Re: Gadgets and Equipment. It would be nice if you could type the name of the winner onto the screen. Sometimes the winner is from a manufacturer that is not well known and I'm not sure I've heard correctly (like today's runner up kettle). ❤🌅🌵
Those may be the most popular Thai dishes, but try Pad Kee Mao (Drunken Noodles) or Pad See Ew. You can thank me later. Those fat, soft rice noodles are so good stir-fried with beef. You can also find them in some Chinese places as Chow Ho Fun.
Yum. I've always been intimidated just thinking of trying to make Panang curry. It's. Y favorite Thai takeout. Can't wait to try this recipe. Thanks for demystify Thai curry!
I just did the Bon Appetit version of pad thai which wasn't much different from this recipe, excepting the diy pickled chili pepper, radish, and dried shrimp. I will probably make my own modifications to this because I just can't leave it alone, but I think the methods and techniques here works better than BA's version and will end up with a better result. But honestly, I'd buy the radish and dried shrimp off of Amazon along with the tamarind, you can also find dried Thai bird chili peppers there. Those suckers are spicy, I soaked them then deseeded three before making into a paste and mixing into the sauce and it made my wimpy mouth burn, for me I'm trying again with one pepper for hopefully a 2-3/10. Husband said it was perfect, he orders a 6/10 for reference. And those peppers soaked into my fingers, took two days to be able to insert/remove contacts safely, highly recommend wearing gloves when handling. And if you really want the tofu, I also highly recommend marinating it in the sauce (I doubled the sauce with this in mind) before prepping to cook. It creates such a depth of flavor in the tofu and made my first attempt incredibly close to takeout pad thai from my favorite restaurant. I pressed the marinade out again to make it dry, patted it off with paper towels, then dusted with cornstarch before pan frying. Rest on a cooling rack to prevent it from getting soggy while cooking everything else. I'm really looking forward to giving it another go this weekend!
For the dried shrimp can you use the dried shrimp found in Spanish grocery stores? And omg love pad Thai. Thank you this recipe seems approachable and delicious. Hmmm not really a fan of tofu so....yay.
I'm Chinese, not Thai, but I'm pretty sure nobody in those parts of Asia would even think of drying their own shrimp (especially not only part way like this). Everyone buys bags of it from the supermarket. The flavour profile is completely different.
I was thinking the same thing. I live in Arizona and there are many Mexican products available in stores. Dried shrimp being one. We also have an international store called Lee Lee Lee's that carries pretty much everything, including fruits and vegetables I can't recognize!
Rebecca I made this recipe today. I’m a pretty good cook. I followed the directions to a “T”. THIS WAS THE WORST FOOD IVE EVER TASTED!! Seriously, it was horrible. I’ve been lied to!
If you make shrimp pad thai then you don’t have to add dried shrimp in it. Just roast the peanut before you chop them up. I’m thai by the way and never add dried shrimp in my pad thai. :)
Pad Thai Shrimp 5 Noodle 1 bunch spring tank Red onion, sliced 1 head 6 tablespoons fish sauce 6 tbsp oyster sauce 3 teaspoons of vinegar 2 tablespoons sugar 1 tablespoon crushed peanuts 2 eggs 1 lemon, cut into pieces Preparations Set the pan of hot oil to fry shrimp with shallots cooked. Put the vinegar, fish sauce, oyster sauce, sugar and water lightly. Stir until soft Add bean sprouts and stir the eggs and stir, then serve on a plate. Sprinkle crushed peanuts, chilli and lemon. done Pad thai menu fast food.
have you all ever made meatloaf on top the stove,my mom made hers,cooked in tomato juice i think.would love to have the recipe . was grown before i ever had baked meatloaf,
Thank you for ALL the _hard work_ you do to educate us, and share the best kitchen practices! I've always enjoyed the show, and try hard to remember the lessons I've learned from you. Love the thumbnail, too: the sassy gals of ATK!
Some gee whiz on electric kettles. They didn't mention it, but some kettles have temperature adjustment. Mine does 150F to 212F. It's handy for coffee because it reduces the chance of overcooking coffee producing bitter flavors. It's great for instant foods like cocoa, cup-o-noodles, etc... Making things like jello where you ant to melt it, but have it cooler than boiling to reduce the set up time.
In the panang recipe, by boiling the beef and then not using the resulting stock at all in the recipe, did you not just basically wash all the nutrients away from the dish?
Very good effort trying to make the dish as authentic as possible :DI do understand that some ingredients are hard to find so some adaptation are acceptable. At least your PadThai sauce is pretty close to original and that Panang curry wow! looks like what I have here in Thailand!
Would love a Thai fried rice recipe that’s good too. Asian restaurants get a “grilled” flavor in their food, even fried rice, I would love to duplicate.
My first shrimp experience, in rural virginia, was raw shell on shrimp placed in a microwave. After a few seconds they would *POP* and jump around. They came out lightly pink and were the most amazing weird little headless bug ever. I don't think I've ever tried to recreate that experience. Not sure why. What an odd 33 year old memory to be triggered by a cooking show on the internet.
I made the panang curry. It was great. My only mistake was i made my only curry paste and added the same amount as the recipe called for...little did i realize my curry paste was way too potent for the amount I needed, lol. I managed to save it but Im going tonhave a lot of curey sauce to use up the next week or so.
For the Panag Beef, what if you don't have the 1.5 hr to boil the beef? Are there other cuts that take less time and are less expensive yet still give a great result? Thanks for your help!
I'm a little confused by the pickled radish - they used red radishes which are peppery, but daikon radish is bland and a little sweet, so wouldn't the flavors be not interchangeable???
Closest they could find texturally I suppose, plus they put it in a brine to soak of sugar and salt. That might have mellowed the spice and sweetened it a bit.
@@ClaudKaKeiYeung they said the pickled radish was not available to most people. They wanted to show something that would approximate it. Just need to pay attention before criticizing.
@@robertm4050 1) I heard that. 2) I didn't base my judgement on only the "pickled dish", this is merely an example of how unsurprising it is. 3) It does not "approximate" it. Far from it. 4) Stop assuming.
I don't think the people not calling this "Pad Thai" understand that this is a version you can make at home when you DONT have exact ingredients. Last time I checked not even authentic Thai restaurants use EVERY EXACT ingredient from an original recipe. Everything is different, down to the intense color of noddles.
OK guy.I thing this is a good time for teaching how to making Thai food from Thai people.I really would like to show people around the wood for Thai food tasty.
Hi, ATK!
I'm Thai, and I cook Thai food at home in Thailand all the time. I have spent quite a decent amount of time in Canada, the U.S., the U.K. and Australia. For me, trying to cook traditional Thai food in those countries was quite a challenge due to limited access to the original ingredients.
Personally, I have to say that I really admire Julia for making her Pad Thai look so delicious. She was right about everything she said in the whole procedure. Impressively, she also mentioned putting "tofu" in the Pad Thai, which is one of the main ingredients, but I didn't see her put any in it. However, I bet her version must have been very delicious.
For the PaNang curry in the last past of the video, it looked SO RIGHT to me ... until the crushed peanuts were sprinkled on top of the curry. That was SO WRONG! Peanuts would interfere with all the pleasant flavors in that dish. Another kind of red curry called "Mussamun" calls for whole/half peanuts. So, for the original Panang Curry, leave out the peanuts.
Enjoy Thai Food.
Cheers!
XXX
Thank you so much for all you share. As a single mom I love to come on your channel and learn new recipes. I may not have money to travel but I save up for a new recipe every month. Thank you
Yes this isn’t the Traditional Pad Thai, they never claimed that. This is the closest to Pad Thai we can make that they suggests, specifically to areas in the world where Asian ingredients are hard to find. This version is based on general, Pantry/Fridge Staples that Most kitchens can provide (except maybe for tamarind product, as they’ve mentioned is the Iconic ingredient here). Its a Test Kitchen, so they’re just being creative for us on their take with all this substitutions and what is mostly available. I’m just happy that i can have Pad Thai anytime in my area. Whew my mouth is watering! ❤️❤️❤️
***personal opinion alert, feel free to ignore***
As the creators of this video NEVER claims their Pad Thai shown is authentic even once. Trying to disprove or discredit these recipes are not productive at all imo. As a Thai person, born and raised, I strongly believe saying that this is not Pad Thai would betray what first made us recognizable in the world. There's no such thing as 'authentic' or 'genuine' single recipe for any cuisine. Food is art and all art have their influences.
If 'unauthentic' food are such a crime you can't even call it with a name. We would have been committing said crimes daily. We all had Sushi that some Japanese would call dog shit compared to what they can get in Japan. Pizzas, Pastas, Masalas, and so on. Would you rather they call it "Rice noodle stir-fry with shrimp, dried shrimp, pickled radish, peppers, dried tofu, crushed peanuts, and spring onion"?
They do not live in Thailand. They do not have access to the "genuine" ingredients us Thai's grown up with. Exports help to a degree and that's a delight. They are trying to portray our food and flavors to the wider audience the best they can with all the limitations.
I deeply appreciate ATC for their effort to make Thai food accessible in the American kitchen. Keep up the good work! You guys rock!!!
What a fantastic comment, thanks for sharing!
Agreed! Julia even says so in the video. The goal is to make a version that is easy for the average home cook,
I understand completely as I go to BKK often and my family is there.
Their pronunciation is off: paaaaad thai I say pod thai
This will be the only comment I’ll read on this thread as it is positive. Thanks for the heads up of all the previous negativity. ❤️
My new favorite channel! These two ladies are great together!
I'm loving how many people are commenting with tips to cooking these dishes even more authentically. It shows a real love for a cuisine I really haven't seen quite the same before on UA-cam.
I'm so amazing that Pad-Thai has already go to Amarica on TV cooking show. but I has a little tricks to tell you about Pad - Thai. 😊
1. Pad-Thai use a chopp shallot not spring onion and garlic.
2. Before you mix Pad-Thai sauce you must heat your tamarine concentrate a few moment then follow with fish sauce and palm sugar ( a taste must be sour, salty and sweet ) and wait till sauce a bit condense.
3.Pad-Thai use salty turnip not red radish pickle , never mind if you can't find it.
4.dried shrimp and tofu you can get it in china or asia store , deep fried til it's crispy. ( dried shrimp - low heat , tofu - medium to hight heat)
4. You must stir fried not only mix it's together in bowl.
5. Pad - Thai must serve with lime juice ( not chiili pickle in venegar) ,crunchy peanut , chilli powder
KNP Official thank you!
Thank you for giving these tips!
I legit binge watch Lisa’s reviews
Me, too.
I've had 5 garlic chive plants next to my deck for 7 years. I literally do nothing except pick as needed. They just come up in early spring evey year. The first year they were disgustingly pungent. Every year after that they've gotten better. In the late summer and early fall, I can find about 5 different types of pollinators on the flowers. Sometimes 2 different types of bees that have drawn an imaginary line and one group harvests one side and the others on their side, with some friendly co-mingling at the border.
Love this channel; no BS, crying kids, stupid music etc.. straight up business!!! Thank you 😊
I usually use Mae Ploy or Chaokoh coconut milk...and Mae Ploy or Maesri pre-made curry paste (since making it from scratch usually involves 1-2 hours w/ a mortar & pestle). It's nice to live near Asian markets.
Always enjoy watching Julia's knife skills in close up, as always
I've tried to make "Pad Thai". This is so much more accessible than what I tried. The couple ingredients that are essential can be found in the US stores easily enough. I also like the technique of building in a bowl, it looks much easier than the whole throw everything in one pot thing.
Thank you so much for these videos. I love Thai takeout but always had a hard time finding easy recipes for pad Thai and Panang curry
As a Thai people, I don't even care if they didn't cook like real Thai recipe.
I'm happy to see foreigner love cooking Thai food.
shinjuya
I love love Thai food.
Please America; the dish is pronounced putt Thai; not pad Thai . The word pad, or putt means to fry, because the dish is fried! I’m not even going to get into the pronunciation of Sriracha!!
Exactly. I've been to Thailand and the food, especially seafood is fantastic. They have a great philosophy on cooking and flavors as well. Anyway it comes down to taste in the end. Thai restaurants in America cannot acquire all the local Thai ingredients so some things are substituted but its still delicious.
Pad Thai is amazing!
I agree with you. Also, every Thai chef in Thailand cooks pad Thai a bit differently. But almost all of them use tamarind.
This is the best cooking show, can teach the food tv channel a great deal
Food Network? Are you referring to Food Network? Because it's called Food Network.
Brilliant! Keep the shows coming!
Amazing! Although it’s far from the traditional way to cook these dishes but I love how you guy find the way to work with those local substitutions and the outcome is fascinating. Keep up the good work!
Yessssss I love Elle! Was so happy to see her pop up again. I love Thai food, will definitely be trying the beef curry, I love vegetarian pad thai but I can't try your version because I'm allergic to shellfish...
I can't imagine it wouldn't work just fine swapping out the shrimp for another protein.
Bridget and Julia make ATK the best cooking show on the tube..
I agree
That's not 4 servings! That's one for me! Yum!
Two of my favorite dishes. A restaurant nearby made a spicy hot Panang that was served in a blazing hot crockery bowl. The curry was so spicy hot that my tongue was numb for 1/2 the bowl. I perspired immediately & profusely. After my mouth recovered - pure heaven. They also made a delicious herbal vinegar that I've found nowhere else. Sadly the restaurant closed years ago. I would love to see ATK make such a Thai vinegar with several herbs.
It adapts very well for available kitchen wares in Europe or America.
My Goodness, both of these recipes look SO good, and now having this episode to follow, I am going to make both of these really soon.
Challenge for the kitchen!!.... MANGO STICKY RICE!
Elle is *so lovely*
Elle explains things the best and her dishes always look phenomenal!
That's looks so nice Pad Thai .
Panang beef looks so good, and this is coming from a Thai. Well done folks.
Although granulated sugars are a decent substitute, you guys need to try cooking Thai curries and Pad Thai with palm sugar as it will add mellow sweetness and that unique fragrant to your Thai dish! I don't think it's harder to find than tamarind concentrate. Palm sugar is actually sinfully delicious out of the jar too but like all sugars, they're not exactly good for you. Cheers.
Wow, I'm Thai and I was amazed by how they find those substitute like dried shrimp. Such a quality channel. and the method for combining is great for home cooking as you will never be able to pan fry all those thing like a pro and don't dare to as the noodle tend to be very sticky. You can if you can a big pan.
Doesn't it bother you that they can't pronounce the dish correctly?!? "Putt" Thai; as in the word Putt, or to fry!
Love this channel. Recipes are fool proof.
ขอบคุณที่รักในอาหารไทย ประเทศไทยยังมีอาหารอร่อยอีกมากอยากให้ทุกคนมาเที่ยว Thank you for loving Thai food.
Thank you.
My wife loves pad thai. I'll have to make this some time.
Thanks I love watching these videos.
We also have them in Japan and they are called Sakura(cherry blossom) Ebi(shrimp). Try your Asian market in the Japanese section also pickled daikon is called Takwan (tokwon).
The better version is Penang Beef Curry, without peanut, the curry are prepared using more spice & herbs such as cinnamon, curry leaves, turmeric powder, sweet cumin, cardamon powder, fenugreek powder (name a few only) and the main item is curry spices which is sold widely in Malaysia .
Central America gots some delicious aromatic tamarind but it's used mostly for making refreshing beverages.
as I tell all my foriegner friends real Thai food is nothing wrong.its depends on what is the taste and which the things you love to eat it.sweet or sour or salty or how much of spicy you want it!! finally if the taste is good enough for you.it is a "Thai food" cos Thai is not just for one but one food for all Thai ^^ enjoy your Thai food and Thank you for love us ^^ but finally pls come to visit
the local thai taste you will love Thai local taste
จริงๆ แล้ว ถึงมันไม่ใช่หรือไม่เหมือนผัดไทยต้นฉบับ แต่ก็พยายามที่จะทำผัดไทย ในสถานการณ์ที่แตกต่าง (เหมือนๆ กับที่คนไทย พยามยามทำอาหารของชาติอื่นๆ ) แม้มันจะหน้าตาไม่เหมือน แต่ก็ดีใจที่คนต่างชาติ ชอบอาหารไทย พยายามทำอาหารไทยให้เหมือน ...เพราะยังไงซะ ต่างชาติ หรือคนทั่วไปย่อมรู้ดีอยู่แล้วว่า ถ้าจะกินอาหารแบบต้นฉบับ ก็ต้องกินในประเทศไทย หรือประเทศที่อาหารนั้นๆ เป็นต้นแบบ ... รสชาติมันอยู่ที่อาหาร แต่จิตวิญญาณอยู่ที่คนทำ...Thank you for your favorite.
Re: Gadgets and Equipment. It would be nice if you could type the name of the winner onto the screen. Sometimes the winner is from a manufacturer that is not well known and I'm not sure I've heard correctly (like today's runner up kettle). ❤🌅🌵
I like Thai food and Japanese food.
Tiny dried shrimp…found them once in China town,Boston, called them "Shrimpios", loved using them for everything.
Can you substitute anything for the fish sauce?
is OK not bad😊 //I'm Thai people
I have learned a great deal from A.T.K. Thank you.
Yeah, like microwaving. Gross.
Thai food is charming, and your Pad Thai looks yummy!
Still my favorite, and as far as I’m concerned the most useful cooking show. I haven’t watched in some time, is Chris no longer on the show?
Oh. I thought maybe he’d retired or something. I guess nothing so simple lol
@@DogHumpsMonkey Nope he has his own show as well called something with Milk in the name, I assume its still on
@Georgie Porgie where can i read about this?
@@DogHumpsMonkey Chris was ousted, and I read it was sort of ugly.
i like that , seems like very simple but of course delicious
No matter how hard I try, I cannot master those knife skills!!!
Those may be the most popular Thai dishes, but try Pad Kee Mao (Drunken Noodles) or Pad See Ew. You can thank me later. Those fat, soft rice noodles are so good stir-fried with beef. You can also find them in some Chinese places as Chow Ho Fun.
Once again you've made me hungry and bookmarking these recipes to try in the near future. Fortunately, we have 3 or 4 Asian grocery stores in town.
Dried bay leaves are often ground into powder and used as an ingredient in garam masala.
Pad Thai and Panang curry beef.... Yum!! Thank ATK; great episode. You can never go wrong with Thai food.
Yum. I've always been intimidated just thinking of trying to make Panang curry. It's. Y favorite Thai takeout. Can't wait to try this recipe. Thanks for demystify Thai curry!
so yummy
Yes peanuts and lime. Cut the limes the Thai wayy cut off the ends and they are easier to squeeze.
Thanks for the recipes and your testing. Other than dividing the recipe ingredients is there a way to make the recipes for two
Well, maybe two people could eat twice as much.
I just did the Bon Appetit version of pad thai which wasn't much different from this recipe, excepting the diy pickled chili pepper, radish, and dried shrimp. I will probably make my own modifications to this because I just can't leave it alone, but I think the methods and techniques here works better than BA's version and will end up with a better result. But honestly, I'd buy the radish and dried shrimp off of Amazon along with the tamarind, you can also find dried Thai bird chili peppers there. Those suckers are spicy, I soaked them then deseeded three before making into a paste and mixing into the sauce and it made my wimpy mouth burn, for me I'm trying again with one pepper for hopefully a 2-3/10. Husband said it was perfect, he orders a 6/10 for reference. And those peppers soaked into my fingers, took two days to be able to insert/remove contacts safely, highly recommend wearing gloves when handling. And if you really want the tofu, I also highly recommend marinating it in the sauce (I doubled the sauce with this in mind) before prepping to cook. It creates such a depth of flavor in the tofu and made my first attempt incredibly close to takeout pad thai from my favorite restaurant. I pressed the marinade out again to make it dry, patted it off with paper towels, then dusted with cornstarch before pan frying. Rest on a cooling rack to prevent it from getting soggy while cooking everything else. I'm really looking forward to giving it another go this weekend!
I have an entire jar of Thai panang curry paste at home, I just decided on my lunch today. :)
เห็นคอมเมนต์คนไทยแล้วเบ้ปาก มองบนหนักมากกกกกกกกก ต่างประเทศเขาหาเครื่องปรุงได้ไม่ครบ มันก็ต้องอะแด๊ปเอา แต่ก็นะ นี่แหละนิสัยคนไทยแท้ ๆ แซะ ๆ แขวะ ๆ
อาหารไทยก็เป็นภูมิปัญญาของบรรพบุรุษไทยที่สั่งสมสั่งสอนลูกหลานรุ่นต่อรุ่น อะไรที่ถูกต้องก็ควรอนุรักษ์นะ คนไทยที่เขามาแสดงความคิดเห็นเขาก็ชี้แจงวิธีที่ถูกต้อง ก็ไปหาว่าเขาแซะ เขาแขวะ หรือคุณไม่มีบรรพบุรุษ เลยไม่เข้าใจเจตนาของคนอื่น
@@numfon627 1. อ่านก่อนจ้าว่าคนไทยอธิบายอย่างสุภาพและเรียบร้อยมากกกกกกเลยจ้า เจตนาดีมากจ้าาา ฮัลโลลลลล เขาทำผิดสูตรไหม ก็ผิดไง แต่ถ้าอธิบายดี ๆ แบบคุณ ผมจะคอมเม้นเดือดเพื่ออออออ 2. ไม่มีบรรพบุรุษไทยคนไหนหรอกหวงสูตรอาหารและสอนลูกหลานว่าห้ามมิให้ต่างชาติเอาไปทำกินเอง (แล้วส่วนใหญ่แสดงความคิดเห็นต่อเขาด้วยภาษาไทย หวังเป็นอย่างยิ่งว่าเขาจะเข้าใจเอาเองละกันเนาะ)
We used daikon radish for a cover crop study, and it was so good roasted! Strongly recommend! I miss that study...
That sounds so good!
Ah, daikon aka tillage radish
In Thailand we also have some version of Padthai with fresh shrimp. But You need Shrimp head it's butter inside
I like it .Very nice food.I like your cook.
For the dried shrimp can you use the dried shrimp found in Spanish grocery stores? And omg love pad Thai. Thank you this recipe seems approachable and delicious. Hmmm not really a fan of tofu so....yay.
I'm Chinese, not Thai, but I'm pretty sure nobody in those parts of Asia would even think of drying their own shrimp (especially not only part way like this). Everyone buys bags of it from the supermarket. The flavour profile is completely different.
@@mememastodon69 thank you for replying. On my way out to get some to make this tomorrow.
I was thinking the same thing. I live in Arizona and there are many Mexican products available in stores. Dried shrimp being one. We also have an international store called Lee Lee Lee's that carries pretty much everything, including fruits and vegetables I can't recognize!
Rebecca I made this recipe today. I’m a pretty good cook. I followed the directions to a “T”. THIS WAS THE WORST FOOD IVE EVER TASTED!! Seriously, it was horrible. I’ve been lied to!
If you make shrimp pad thai then you don’t have to add dried shrimp in it. Just roast the peanut before you chop them up. I’m thai by the way and never add dried shrimp in my pad thai. :)
That Pad Thai looks amazing
dry shrimp - hispanic food aisle - where the spices bags are
Look yummy ,,,,i love Thai foods
Pad Thai
Shrimp 5
Noodle
1 bunch spring tank
Red onion, sliced 1 head
6 tablespoons fish sauce
6 tbsp oyster sauce
3 teaspoons of vinegar
2 tablespoons sugar
1 tablespoon crushed peanuts
2 eggs
1 lemon, cut into pieces
Preparations
Set the pan of hot oil to fry shrimp with shallots cooked.
Put the vinegar, fish sauce, oyster sauce, sugar and water lightly. Stir until soft
Add bean sprouts and stir the eggs and stir, then serve on a plate.
Sprinkle crushed peanuts, chilli and lemon. done Pad thai menu fast food.
have you all ever made meatloaf on top the stove,my mom made hers,cooked in tomato juice i think.would love to have the recipe . was grown before i ever had baked meatloaf,
Hermosas ladies cooking 🙅🏾♀️
Thank you for ALL the _hard work_ you do to educate us, and share the best kitchen practices! I've always enjoyed the show, and try hard to remember the lessons I've learned from you.
Love the thumbnail, too: the sassy gals of ATK!
Some gee whiz on electric kettles. They didn't mention it, but some kettles have temperature adjustment. Mine does 150F to 212F. It's handy for coffee because it reduces the chance of overcooking coffee producing bitter flavors. It's great for instant foods like cocoa, cup-o-noodles, etc... Making things like jello where you ant to melt it, but have it cooler than boiling to reduce the set up time.
In the panang recipe, by boiling the beef and then not using the resulting stock at all in the recipe, did you not just basically wash all the nutrients away from the dish?
Michaël Dumais BY ALL MEANS, keep the beef broth! It is so flavorful and can be the base for great soups.
Good from thailand
i love this recipe....
I’m Thai & I like the Penang Curry
Oh wow yours so amazing cooking thai food
Very good effort trying to make the dish as authentic as possible :DI do understand that some ingredients are hard to find so some adaptation are acceptable. At least your PadThai sauce is pretty close to original and that Panang curry wow! looks like what I have here in Thailand!
หนูหิวเลยค่ะ ☺️
I just made this. It was delicious!! Close to US restaurant Pad Thai. But - where are the crushed peanuts??
Use boxed UHT coconut milk it's way better than any can I've tried!
Wow amazing
อร่อย! tasty
Would love a Thai fried rice recipe that’s good too. Asian restaurants get a “grilled” flavor in their food, even fried rice, I would love to duplicate.
My first shrimp experience, in rural virginia, was raw shell on shrimp placed in a microwave. After a few seconds they would *POP* and jump around. They came out lightly pink and were the most amazing weird little headless bug ever.
I don't think I've ever tried to recreate that experience. Not sure why. What an odd 33 year old memory to be triggered by a cooking show on the internet.
Omgosh yummmmmmmmm
Check Mexican ingredient area of Grocery store for dried shrimp.
I made the panang curry. It was great. My only mistake was i made my only curry paste and added the same amount as the recipe called for...little did i realize my curry paste was way too potent for the amount I needed, lol. I managed to save it but Im going tonhave a lot of curey sauce to use up the next week or so.
Hello! Love the channel
For the Panag Beef, what if you don't have the 1.5 hr to boil the beef? Are there other cuts that take less time and are less expensive yet still give a great result? Thanks for your help!
I'm a little confused by the pickled radish - they used red radishes which are peppery, but daikon radish is bland and a little sweet, so wouldn't the flavors be not interchangeable???
Closest they could find texturally I suppose, plus they put it in a brine to soak of sugar and salt. That might have mellowed the spice and sweetened it a bit.
Yeah I'm not sure these two care about authenticity...
@@ClaudKaKeiYeung they said the pickled radish was not available to most people. They wanted to show something that would approximate it. Just need to pay attention before criticizing.
@@robertm4050 1) I heard that. 2) I didn't base my judgement on only the "pickled dish", this is merely an example of how unsurprising it is. 3) It does not "approximate" it. Far from it. 4) Stop assuming.
@@ClaudKaKeiYeung I am not assuming anything. That is what you sarcastically did in your original comment.
I don't think the people not calling this "Pad Thai" understand that this is a version you can make at home when you DONT have exact ingredients. Last time I checked not even authentic Thai restaurants use EVERY EXACT ingredient from an original recipe. Everything is different, down to the intense color of noddles.
Love it.
OK guy.I thing this is a good time for teaching how to making Thai food from Thai people.I really would like to show people around the wood for Thai food tasty.
what was the name of the second choice kettle?
for tamarind you can substitute A1 sauce with some lime added
มากินที่ประเทศไทย อร่อยกว่าเยอะ welcome to Thailand🇹🇭😆😆
ร้านอาหารไทยในต่างประเทศมีเยอะเเยะจะถ่อสังขานมาทำไมถึงไทย
Pad Thai for sure
Wow