Jason is unbeatable. The level of detail is just phenomenal. The amount of patience and perfection that goes into each video is unmatched by mere mortals.
As a Thai, I have to commend the comprehensiveness of this video, as for me atleast, it goes into all the necessary parts in making Pad Thai. I also recommend trying Pad Thai with some banana blossoms if available as they go together quite well, but they can have a sappy and chalky taste so it’s not for everybody.
@@farmageddon I literally had to rewatch the video to find the ad it was so well integrated lol. I also switched to Made In over the last year from All Clad which I've been using since 2010!
I usually critisize everyone for either their bad information given in the video, lacking lineout or just blatating idiotism but your videos and tips man, just amazing. I love watching and learning from you.
So many good points here that are UBIQUITOUSLY overlooked. I lived in Chiang Mai for school and ate countless mind-blowing pad thais (and a hundred other dishes) in the incredible street restaurants there. I would say that US restaurant pad thais achieve seldom more than 60-70% of the experience of eating pad thai from the expert street vendors in Chiang Mai. Though I am a relatively experienced home cook, I don't think I have ever achieved even that with my Pad Thai at home. It is a hard dish to get right, and once you've had it at a Thai noodle shop, you will remember it forever. The point about stripping your cast iron is absolutely correct. The same happened to my carbon steel pan (Made-In, incidentally). Glad to know it worked well in stainless steel. I've also not loved the results of adding eggs at the end, even though that is certainly how it is done at the Thai noodle shops, so I'm going to try the pre-cooking approach. I feel like I did not notice pickled radishes in my Chiang Mai pad thais, even though I have seen them in many recipes and used them a couple of times before, so I'm wondering if that is somewhat regional. Jason, have you been to Thailand and where? Thanks for your hard work and for going deeper here than most others.
Hey, thank you! That's incredibly kind of you. I've not been to Thailand. But I live across the street from a Thai restaurant and I'm friend with everyone that works there. They helped me perfect this recipe. I don't think it would've turned out as well as it did if I had to do it all myself. They were a huge help. They taste tested with me several times and gave me a bunch of tips.
I come here for the fantastically researched and tested recipes, but I stay for that authentic Jason humor. Bahahahhah that George Clinton joke I'm using that on my kids' shoes. Bring the funk ahahahahha you'll be a great dad one day, you already have the Dad Jokes nailed down!!!!
I have tried making pad thai before at home. A little tip i would recommend is depending on where you live you may want to blanch your bean sprouts for 20 seconds and then throw into an ice bath before adding to your dish at the end. I find post pandemic they frequently taste horribly of weedkiller in my local grocery store and this completely removes that while maintaining all the crunchy texture and fresh flavor. Otherwise they can completely ruin the dish.
Continually impressed with how you never seem to miss with these videos! I really appreciate how specific you are about ingredients, and especially appreciate the shots from the grocery store showing example brands. So many recipes and videos just mention a generic category like "tamarind" with no indication of what form or brand they're using.
Thank you so much for your generosity! I sincerely appreciate you! If there's anything you'd like to see, please let me know and I promise I'll put it on my list!
I must say, your videos are an amazing breath of fresh air in the UA-cam cooking scene. Your videos are the perfect blend of entertaining and informative, you also go into great depths into them. You have prior experience and knowledge on many ingredients such knowing the difference between Thai and Indian Tamarind Concentrate as well as doing extensive research on said dishes such as finding out that Pad Thai doesn't necessarily use a Wok. Your commentary is also at the perfect balance of loud enough to geain attention but not too loud to sound obnoxious and calm enough to be soothing but not too calm where you'd sound boring. You also use authentic ingredients and respect the culture of each dish, unlike a certain British "Chef". I could go on and on praising your content, but it'll be too long, but those three are what i love most about your videos, Kudos to you Jason, keep up the fantastic work.
How did I miss this video until now? I've hit the bell notification so I'll never miss another one. Another great one, I've never been able to pull off authentic Pad Thai, but I'll give it another shot. I think doing this on a flat stainless griddle top might work for me, the reasoning makes a lot of sense.
I will admit, as much as I loved the recipe, the most exciting part about this video to me....the Made-in sponsorship. Congrats on the recognition from sponsors here on the Tubes. And I see that subscriber count is getting quite large too since when I first found you. Again congratulations and keep doing what you're doing. The videos are always well worth the wait. You'll be giving Lagerstrom a run for his money soon ;).
Hey Jason, I don't often comment on videos, but thank you very much for your work. You are leaving a positive impact on this world. Some of us will become better cooks and prepare better food, which will influence our children, and they will influence theirs, and so on. So no matter what, you have already made this world a better place with your videos, providing precise details and workarounds for any kind of problems in finding the right ingredients (which are fortunately available to us mere mortals and don't break the bank!).
Thank you so much for this recipe and video!! You are an excellent chef, teacher and best all-around explainer of cooking mysteries. I enjoy every minute of the videos and learn so much from you. I wish we had an Asian market here where I live, like the one you have there. A helpful tip is if you wish to make your own danmuji radish, instead of buying it with all the preservatives, simply make it from scratch by buying a beautiful daikon radish(es) and using turmeric, salt, vinegar, sugar and water. 'Ms Shi & Mr He' have a good recipe for making it, and it's really good. I like it as a snack and for kimbap. Of course, you can add it to the Pad Thai in this recipe. Thank you again for this delicious recipe. I am going to make it as soon as school is out! Take care and be safe! 😊💖🙏🏻
The tamarind tutorial is amazing! Make some tamarindo too! Ive only used tamarind in Mexicsn and Indian cooking. Could we make jaggery or piloncillo sugar as a simple sugar also? Another great video, thank you! I like Red Boat fish sauce!
Ben! What's up, brother! Thank you so much! Nah, I just had some other stuff going on so it slowed down the videos. But I'll continue making videos as long as I'm still kicking! Great to see you again! I hope you're well!
And again, another cooking secret revealed. The noodle process answered a lot of questions and I am so grateful he went through the testing and explaining to show me how to make it right. Thank you Jason.
I use my paella pan for pad thai and it was always perfect I didn't have wok now bought one I pai chow mein and other recipes ... Good video I will keep using that paella flat pan
15:36 yep yep 🥸 Like you said, this is exactly the same as best traditional Pad Thai you'll find in Thailand. You really nail down every details 10/10.
This was one of the best cooking videos I’ve seen in a long time. It was so comprehensive that I decided I would subscribe and then I realized I am already subscribed to your channel :-) keep up the good work and I’m gonna try to make this dish some point soon
Started recently following you. Made my wife the benihana recipes for her birthday and she loved it so much. Can you make Pad See Ew? I love that dish but can’t find a good recipe and you know your stuff
It often amazes me how some of the very best cooks neglect to share the brand name of the ingredients for a given recipe. Furthermore, showing the price and varieties on the store shelf was masterfully done giving added perspective. Great video!
Thank you for another informative video! I love how you break down the ingredients, what they add, and how to cook/incorporate them. I really appreciate your content and always look forward to watching your stuff! Congratulations on the sponsorship too! :D
Had to subscribe after watching this and checking out some of your other video title. Don’t you love the UA-cam algorithm. It sometimes sends you gems and at 6am local time I want Pad Thai for breakfast 😊
Hi Jason!!! I really like this recipe Its hard for me to find all these ingredients. Prob be better if I ordered on line. Thank You for this recipe.YUMS!!!... I will try it. Never thought you would need a special kind of pan to cook such a sauce. Interesting...Great Video!!!...
I really appreciate your attention to detail. Your recipes, more than the vast majority of online recipes, embrace taking time to make a dish as good as it can possibly be. Your recipes are just a cut above the rest. If you don't mind me asking, what is your research process like? Who do you read? How do you find your little details like soaking the dried shrimp?
Thank you for noticing! I sincerely appreciate your kind words. So, for my research I'll typically watch every video on a subject and read all the comments while taking notes. Then I'll find every book ever written on whatever subject and take more notes. Then I'll reference blogs and websites and their comments. And after all that I'll go talk to all my chef friends. I just compile all the results in a big document and organize it by topic. I always try to find the most common problems people are having and address all of them in the video too. There's no set amount of times I'll test out a recipe. But it usually takes me about 10 attempts to get something I like. This Pad Thai one took me a bit longer. I probably made it about 15-20 times before I liked the result. Took me about 10 days, I believe, making it 1-2 times a day. And I just take notes every time I make it. I probably spend way too much time doing all of this. But I want people to be assured that if they make one of the recipes it will be legit. And hopefully I've addressed any issue they may have while making it. That's my basic process. I'm probably leaving some stuff out. But that's the essential outline. Thanks for watching! I appreciate when people leave thoughtful comments like you did. Cheers!
oh, and the dried shrimp tip came from Andy Ricker's book Pok Pok Noodles. I think I referenced it in the video. But I just found it while flipping through his book. He has 2-3 books and they're all AMAZING. Highly recommended. My favorite Thai cookbook is called "It Rains Fishes" by Kasma Loha-Unchit. It's out of print but if you can ever find a copy - grab it. It's written so well and the stories are a joy to read. I think the tip about dried shrimp being a holdover from the days before refrigeration and all the stuff about tamarind fruit being wildly sour to super sweet came from that book.
From your previous recipe I made (chick fil an original burger), which was delicious to say the least, this has to be super delicious as well!! My favorite dish ever.. I can eat it everyday!! Will be making it soon! Thank you!
Nice job 👍🏻 Thank you for helping people with this recipe. Yes I will agree that the sauce is the most important element of this dish. I will admit it took me quite a few times to get it right.
Wanted to bust out a victory lap as soon as I saw the title…THIS is definitely the recipe to bring completion to your library of culinary mastery 🙌🏼🙌🏼🙌🏼 … next up, Tom Kha??? 🙏🏼😬🙏🏼
Joy! I'm so happy to see you! I promise I'll put Tom Kha on my list! That's my sister's favorite soup. I can't believe I hadn't thought of it yet! It's really nice to see you again. I hope you are doing well! Also, Raygan has started playing music again and she's been selling out shows around her hometown. So, I want you to know what you did to help her out was incredibly special for her. Just wanted you to know that.
@@farmageddon OMG!! You had me doing the happy dance @ Tom Kha; but the news that Raygan is finding her flourishing once again brings me to my knees in gratitude! 🧎🏽♀️🧎🏽♀️🧎🏽♀️ What a wonderful update-thank you for that!! if she ever puts herself out on these socials, please let me know-I would LOVE to keep an eye on her rising ✨🌟✨
@@farmageddon 😚 if you miss thai food ,welcome here now our government just changed VISA rules you can stay in Thailand for 60 day (tourist visa) start in 1st June
Fantastic as always. Hope you'll continue with videos for more oriental dishes. What's your view on MSG? Seen several Thai street vendor pad thai videos where they add it
I love MSG. If I'm using fish sauce, I generally won't use it. But I don't think it would be bad in this dish. If you test it out - let me know how you like it!
I think Im gonna try this, because my girlfriend likes pad thai, and she is already bored of your chinese takeout style fried rice recipe which I've already done like 40 times since you've dropped that video out. That recipe became my mania. There was like two months when I made that dish once every weekend.
for cast iron, it's best to season your pan before cooking *every single time* (you can use the same technique as they do for woks) that way the seasoning builds up continually, it'll be a lot less likely to strip
I went to Thailand this last July. They do make it quite different from US Pad Thai. It's a stronger flavor for sure. Plus the price for a huge portion was like $2.50 as opposed top $15 plus here in Indiana.
About the tamarin, there are two kinds in Thailand. The sour and the sweet one. The sour one we use it for chili paste or cooking Pad Thai, and the sweet one we just eat it as is. For making the palm sugar in Thailand to be liquid substance, Thais just pound it with pastel and mortar and these ingredients will melted. The noodles is made from Chanthaburi in Thailand, off course, rice noodle which noodle egg from China.
One thing I do differently is that I use a food processor to roughly blend dried shrimp into small chunks. I then put them into oil on medium heat and let the oil absorb the flavor released from these small chunks. It gives a much more enhanced "sea"/"umami" flavor.
Love your videos. Trying to make a large batch of sauce. I use an entire can of tamarind concentrate then scale everything off of that. I used an equal amount of fish sauce and 6 pucks of palm sugar. Something is off with the sauce but I cant tell what it is. Any suggestions? Thanks.
Not sure if it’s used anymore but a Thai stick was also the name for a joint made from weed from Thailand back in the 70s. Don’t get them mixed up with noodles.
You could dilute the Indian Tamarind pastes... The thickness is similar to a tomato paste. I find that the quality and flavour of the Indian tamarind products to be vastly superior to Thai. You could also get Mexican canned tamarind, that has a similar taste to the Indian one's.
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-jasonfarmer
Jason is unbeatable. The level of detail is just phenomenal.
The amount of patience and perfection that goes into each video is unmatched by mere mortals.
Thank you! I sincerely appreciate your kind words!
Jason’s videos are better than anything on UA-cam. He’s an internet treasure.
Thank you, Carl! It's great to see you again! I hope you are well!
Absolutely 💯 true! I love his videos
As a Thai, I have to commend the comprehensiveness of this video, as for me atleast, it goes into all the necessary parts in making Pad Thai. I also recommend trying Pad Thai with some banana blossoms if available as they go together quite well, but they can have a sappy and chalky taste so it’s not for everybody.
Dude, that was a smooth ad transition that actually applied to what you were talking about. Well done.
Thank you GleeChan! Made In makes a great product. I've completely switched to all their pots and pans. I can't recommend them highly enough.
@@farmageddon I literally had to rewatch the video to find the ad it was so well integrated lol. I also switched to Made In over the last year from All Clad which I've been using since 2010!
Your channel is easily Top 5, especially for people who actually care about making things right. Thank you for all the work you put into these videos.
Thank you!
I love how you go over the ingredients and explain each one of them. Thank you.
I usually critisize everyone for either their bad information given in the video, lacking lineout or just blatating idiotism but your videos and tips man, just amazing. I love watching and learning from you.
Thank you!
So many good points here that are UBIQUITOUSLY overlooked. I lived in Chiang Mai for school and ate countless mind-blowing pad thais (and a hundred other dishes) in the incredible street restaurants there. I would say that US restaurant pad thais achieve seldom more than 60-70% of the experience of eating pad thai from the expert street vendors in Chiang Mai. Though I am a relatively experienced home cook, I don't think I have ever achieved even that with my Pad Thai at home. It is a hard dish to get right, and once you've had it at a Thai noodle shop, you will remember it forever. The point about stripping your cast iron is absolutely correct. The same happened to my carbon steel pan (Made-In, incidentally). Glad to know it worked well in stainless steel. I've also not loved the results of adding eggs at the end, even though that is certainly how it is done at the Thai noodle shops, so I'm going to try the pre-cooking approach. I feel like I did not notice pickled radishes in my Chiang Mai pad thais, even though I have seen them in many recipes and used them a couple of times before, so I'm wondering if that is somewhat regional. Jason, have you been to Thailand and where? Thanks for your hard work and for going deeper here than most others.
Hey, thank you! That's incredibly kind of you.
I've not been to Thailand. But I live across the street from a Thai restaurant and I'm friend with everyone that works there. They helped me perfect this recipe. I don't think it would've turned out as well as it did if I had to do it all myself. They were a huge help. They taste tested with me several times and gave me a bunch of tips.
I come here for the fantastically researched and tested recipes, but I stay for that authentic Jason humor. Bahahahhah that George Clinton joke I'm using that on my kids' shoes. Bring the funk ahahahahha you'll be a great dad one day, you already have the Dad Jokes nailed down!!!!
My (future) children will be raised on P-Funk!
I have tried making pad thai before at home. A little tip i would recommend is depending on where you live you may want to blanch your bean sprouts for 20 seconds and then throw into an ice bath before adding to your dish at the end. I find post pandemic they frequently taste horribly of weedkiller in my local grocery store and this completely removes that while maintaining all the crunchy texture and fresh flavor. Otherwise they can completely ruin the dish.
Another winner, as always. One of the highest-quality cooking channels out there.
Continually impressed with how you never seem to miss with these videos! I really appreciate how specific you are about ingredients, and especially appreciate the shots from the grocery store showing example brands. So many recipes and videos just mention a generic category like "tamarind" with no indication of what form or brand they're using.
Thank you so much for your generosity! I sincerely appreciate you!
If there's anything you'd like to see, please let me know and I promise I'll put it on my list!
I must say, your videos are an amazing breath of fresh air in the UA-cam cooking scene. Your videos are the perfect blend of entertaining and informative, you also go into great depths into them.
You have prior experience and knowledge on many ingredients such knowing the difference between Thai and Indian Tamarind Concentrate as well as doing extensive research on said dishes such as finding out that Pad Thai doesn't necessarily use a Wok.
Your commentary is also at the perfect balance of loud enough to geain attention but not too loud to sound obnoxious and calm enough to be soothing but not too calm where you'd sound boring.
You also use authentic ingredients and respect the culture of each dish, unlike a certain British "Chef".
I could go on and on praising your content, but it'll be too long, but those three are what i love most about your videos, Kudos to you Jason, keep up the fantastic work.
Thank you so much! Your incredibly kind comment made my day!
Wanna learn how to make world-class Vietnamese Pho at home? Check out this video: ua-cam.com/video/wcGwrSZFoQ8/v-deo.html
Pad Thai is my favorite food of all time. Especially with shrimps 🤤
If you’re new to fish sauce go with Squid Brand, it’s has a light a crisp flavor and is very versatile.
100% agree!
How did I miss this video until now? I've hit the bell notification so I'll never miss another one. Another great one, I've never been able to pull off authentic Pad Thai, but I'll give it another shot. I think doing this on a flat stainless griddle top might work for me, the reasoning makes a lot of sense.
Thank you, Chow Hall! If you need any help, let me know!
First time seeing this channel. Only saw one video so far, but I’m already very, very impressed
Thank you, Louis!
Stoked you are finally getting paid for my favorite cooking channel on UA-cam! Go get 'em!
Thank you, Jim! I sincerely appreciate your kind words!
I can't stop watching your videos. Thank you.
I will admit, as much as I loved the recipe, the most exciting part about this video to me....the Made-in sponsorship. Congrats on the recognition from sponsors here on the Tubes. And I see that subscriber count is getting quite large too since when I first found you. Again congratulations and keep doing what you're doing. The videos are always well worth the wait. You'll be giving Lagerstrom a run for his money soon ;).
Thank you so much, Blake! I sincerely appreciate you!
Hey Jason, I don't often comment on videos, but thank you very much for your work. You are leaving a positive impact on this world. Some of us will become better cooks and prepare better food, which will influence our children, and they will influence theirs, and so on. So no matter what, you have already made this world a better place with your videos, providing precise details and workarounds for any kind of problems in finding the right ingredients (which are fortunately available to us mere mortals and don't break the bank!).
This is one of the most thoughtful and considerate comments I've ever received. I want you to know how much I appreciate it. Thank you so much.
Thank you so much for this recipe and video!! You are an excellent chef, teacher and best all-around explainer of cooking mysteries. I enjoy every minute of the videos and learn so much from you. I wish we had an Asian market here where I live, like the one you have there. A helpful tip is if you wish to make your own danmuji radish, instead of buying it with all the preservatives, simply make it from scratch by buying a beautiful daikon radish(es) and using turmeric, salt, vinegar, sugar and water. 'Ms Shi & Mr He' have a good recipe for making it, and it's really good. I like it as a snack and for kimbap. Of course, you can add it to the Pad Thai in this recipe. Thank you again for this delicious recipe. I am going to make it as soon as school is out! Take care and be safe! 😊💖🙏🏻
Made Pad Thai today following this recipe, absolutely bomb! Reducing the sugar to half is perfect for me. 😋
The tamarind tutorial is amazing! Make some tamarindo too! Ive only used tamarind in Mexicsn and Indian cooking. Could we make jaggery or piloncillo sugar as a simple sugar also? Another great video, thank you! I like Red Boat fish sauce!
Another video! I was worried you'd given up!
Ben! What's up, brother!
Thank you so much! Nah, I just had some other stuff going on so it slowed down the videos. But I'll continue making videos as long as I'm still kicking!
Great to see you again! I hope you're well!
Oh and if you’re still taking requests for your list, maybe beef massaman curry!
The research that goes into these videos is undefeated. Thank you for all the work you do and for sharing your knowledge with the world for free
Thank you! Glad you enjoy the videos!
YES! Another Farmer video, also glad you got a MI sponsorship. Will def pick up a piece or two to show support. Thanks for the great videos too!
Thank you so much, Todd! I sincerely appreciate you!
And again, another cooking secret revealed. The noodle process answered a lot of questions and I am so grateful he went through the testing and explaining to show me how to make it right. Thank you Jason.
Thai fish sauce, and proper Tamarin, FOOIIYOOOO, uncle roger approval.
I use my paella pan for pad thai and it was always perfect I didn't have wok now bought one I pai chow mein and other recipes ... Good video I will keep using that paella flat pan
15:36 yep yep 🥸
Like you said, this is exactly the same as best traditional Pad Thai you'll find in Thailand. You really nail down every details 10/10.
DREAM OF DREAMS!!! 🌟🎉🌟
Jason Farmer uploaded a Pad Thai video ...
YEEEEESSSSSSSSSSSSS!!!!!!!!! 💕
This is a pretty good authentic version! Love the tip on the dried shrimps 👏. Going to try that next time I make Pad Thai.
So underrated
We need this man to reach the top 🙌
Thank you! I sincerely appreciate you!
Congrats on getting a sponsor!
Thank you! :)
I'm Thai and I can comfirm this is authentic style. Uncle Roger can give Jason uncle title.
Kap Khun Krap!
oh my GAWD if never seen a food vlogger as detailed as you. salute!!!
This was one of the best cooking videos I’ve seen in a long time. It was so comprehensive that I decided I would subscribe and then I realized I am already subscribed to your channel :-) keep up the good work and I’m gonna try to make this dish some point soon
Thank you so much! Let me know how it turns out!
the coincidence of me finally wanting to use my tamarind paste brick and the timing of this video upload is basically destiny. thank u
Phenomenal Jason. thank you for including how to toast the chilis : ))
Started recently following you. Made my wife the benihana recipes for her birthday and she loved it so much. Can you make Pad See Ew? I love that dish but can’t find a good recipe and you know your stuff
You sound like a great husband! Your wife is lucky!
I'm glad y'all have enjoyed the recipes. Please tell your family I say hello!
It often amazes me how some of the very best cooks neglect to share the brand name of the ingredients for a given recipe. Furthermore, showing the price and varieties on the store shelf was masterfully done giving added perspective. Great video!
Thank you for another informative video! I love how you break down the ingredients, what they add, and how to cook/incorporate them. I really appreciate your content and always look forward to watching your stuff! Congratulations on the sponsorship too! :D
This is one of the most accurate and well-researched Pad Thai videos on youtube. I thank you on behalf of all Thais. ❤🥰
Thank you! I'm glad you liked the video!
THE DAY WE HAVE ALL BEEN WAITING FOR!!!!!!!!!!
Jack! What's up, brother!
The quality in these videos is fantastic. Seriousish no bs food channel.
once again, you nailed it! thank you!
PLEASE MAKE A COOKBOOK YOU'RE MY FAVORITE UA-cam CHEF EVER AAAHHH i would buy it so fast
Perfect as always. You are one of my few channels that I follow religiously and get excited when there is a new recipe. Keep up the good work. ❤❤❤
Thank you thank you thank you. Just the recipe I've been looking for.
Thank you! I've had that 14 oz tamarind in my pantry for about a year and wasn't sure how to work with it. Perfect, detailed instructions.
This is absolutely amazing and this advice about how to make this dish well is well done!!
An upload on your channel is a confetti and firework worthy celebration
Thank you! I sincerely appreciate that! :)
Had to subscribe after watching this and checking out some of your other video title. Don’t you love the UA-cam algorithm. It sometimes sends you gems and at 6am local time I want Pad Thai for breakfast 😊
Thank you!
Hi Jason!!! I really like this recipe Its hard for me to find all these ingredients. Prob be better if I ordered on line. Thank You for this recipe.YUMS!!!... I will try it. Never thought you would need a special kind of pan to cook such a sauce. Interesting...Great Video!!!...
The first time I made Pad Thai at home I tried boiling the noodles and they did make a gummy mess. Great tip about soaking them.
Samston! What's up! Great to see you!
I really appreciate your attention to detail. Your recipes, more than the vast majority of online recipes, embrace taking time to make a dish as good as it can possibly be. Your recipes are just a cut above the rest.
If you don't mind me asking, what is your research process like? Who do you read? How do you find your little details like soaking the dried shrimp?
Thank you for noticing! I sincerely appreciate your kind words.
So, for my research I'll typically watch every video on a subject and read all the comments while taking notes. Then I'll find every book ever written on whatever subject and take more notes. Then I'll reference blogs and websites and their comments. And after all that I'll go talk to all my chef friends.
I just compile all the results in a big document and organize it by topic. I always try to find the most common problems people are having and address all of them in the video too.
There's no set amount of times I'll test out a recipe. But it usually takes me about 10 attempts to get something I like. This Pad Thai one took me a bit longer. I probably made it about 15-20 times before I liked the result. Took me about 10 days, I believe, making it 1-2 times a day. And I just take notes every time I make it.
I probably spend way too much time doing all of this. But I want people to be assured that if they make one of the recipes it will be legit. And hopefully I've addressed any issue they may have while making it.
That's my basic process. I'm probably leaving some stuff out. But that's the essential outline.
Thanks for watching! I appreciate when people leave thoughtful comments like you did. Cheers!
oh, and the dried shrimp tip came from Andy Ricker's book Pok Pok Noodles. I think I referenced it in the video. But I just found it while flipping through his book. He has 2-3 books and they're all AMAZING. Highly recommended.
My favorite Thai cookbook is called "It Rains Fishes" by Kasma Loha-Unchit. It's out of print but if you can ever find a copy - grab it. It's written so well and the stories are a joy to read. I think the tip about dried shrimp being a holdover from the days before refrigeration and all the stuff about tamarind fruit being wildly sour to super sweet came from that book.
From your previous recipe I made (chick fil an original burger), which was delicious to say the least, this has to be super delicious as well!! My favorite dish ever.. I can eat it everyday!! Will be making it soon! Thank you!
Nice job 👍🏻 Thank you for helping people with this recipe. Yes I will agree that the sauce is the most important element of this dish. I will admit it took me quite a few times to get it right.
Hello jason! Huge fan of your work! Thanks For Your content 😊😊😊😊❤❤❤❤
Let's go! I've been hoping for this video for so long :) Thanks Jason!
Wanted to bust out a victory lap as soon as I saw the title…THIS is definitely the recipe to bring completion to your library of culinary mastery 🙌🏼🙌🏼🙌🏼 … next up, Tom Kha??? 🙏🏼😬🙏🏼
Joy! I'm so happy to see you! I promise I'll put Tom Kha on my list! That's my sister's favorite soup. I can't believe I hadn't thought of it yet!
It's really nice to see you again. I hope you are doing well!
Also, Raygan has started playing music again and she's been selling out shows around her hometown. So, I want you to know what you did to help her out was incredibly special for her. Just wanted you to know that.
@@farmageddon OMG!! You had me doing the happy dance @ Tom Kha; but the news that Raygan is finding her flourishing once again brings me to my knees in gratitude! 🧎🏽♀️🧎🏽♀️🧎🏽♀️ What a wonderful update-thank you for that!!
if she ever puts herself out on these socials, please let me know-I would LOVE to keep an eye on her rising ✨🌟✨
This channel is sooooo gooood !! Youre doing an awesome job with your videos !
Thank you, Timothy!
Love you approach. been watching food videos since foodtubers became a thing this is insight and reasearch is rare and awesome. Thank you.
You are a great teacher, Jason. I am thoroughly enjoying your videos, instantly subscribed!
this video is great, will definitely try it out :D
as a Thai , you did a fantastic information , good pad thai 👍🏻
kop kun ka!
@@farmageddon 😚 if you miss thai food ,welcome here now our government just changed VISA rules you can stay in Thailand for 60 day (tourist visa) start in 1st June
Nice! I plan on visiting one day!
Fantastic as always. Hope you'll continue with videos for more oriental dishes.
What's your view on MSG? Seen several Thai street vendor pad thai videos where they add it
I love MSG. If I'm using fish sauce, I generally won't use it. But I don't think it would be bad in this dish. If you test it out - let me know how you like it!
Great videos! Would love to see you make a video on thai spicy papaya salad!
quick someone send this to Gordon Ramsay stat 👏
I think Im gonna try this, because my girlfriend likes pad thai, and she is already bored of your chinese takeout style fried rice recipe which I've already done like 40 times since you've dropped that video out. That recipe became my mania. There was like two months when I made that dish once every weekend.
haha!! I'm glad you enjoyed the rice! Let me know if y'all like the Pad Thai!
LOVE pad thai! Thanks For this 😊😊😊😊
for cast iron, it's best to season your pan before cooking *every single time* (you can use the same technique as they do for woks) that way the seasoning builds up continually, it'll be a lot less likely to strip
You did great! This is very authentic.
you made it more authentic that i’ve ever made
awesome video, broke it down really well.
thanks for this one!! please do pad kee mao/drunken noodles!!!
Will do!
And BTW made in looks great...my first spare thousand will definitely go to that.....😅
This is class. Thanks for this video
I went to Thailand this last July. They do make it quite different from US Pad Thai. It's a stronger flavor for sure. Plus the price for a huge portion was like $2.50 as opposed top $15 plus here in Indiana.
About the tamarin, there are two kinds in Thailand. The sour and the sweet one. The sour one we use it for chili paste or cooking Pad Thai, and the sweet one we just eat it as is. For making the palm sugar in Thailand to be liquid substance, Thais just pound it with pastel and mortar and these ingredients will melted. The noodles is made from Chanthaburi in Thailand, off course, rice noodle which noodle egg from China.
Excellent tutorial !
Since it's related, I'd love to see you make a video on a Pad See Ew recipe
Damn that sponsor straight up won this video. I used legend pans though, also 5 ply.
Need to try this one
One thing I do differently is that I use a food processor to roughly blend dried shrimp into small chunks. I then put them into oil on medium heat and let the oil absorb the flavor released from these small chunks. It gives a much more enhanced "sea"/"umami" flavor.
Would a Martin’s bread recipe be in the cards? I have yet to find anything close to their stuff. Thanks.
very good video ! thank you
The ingredients are all different, but the techniques remind me of Italian cooking, which is interesting
Looks amazing
Hey, Tatiana! It's so lovely to see you! :)
Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.
Love your videos. Trying to make a large batch of sauce. I use an entire can of tamarind concentrate then scale everything off of that. I used an equal amount of fish sauce and 6 pucks of palm sugar. Something is off with the sauce but I cant tell what it is. Any suggestions? Thanks.
I would go off of weight based on the recipe document. That’s the most accurate way.
I love this channel
What's up, Lucas! Great to see you again!
@@farmageddon Keep up the great work my friend! You’re killing it.
Not sure if it’s used anymore but a Thai stick was also the name for a joint made from weed from Thailand back in the 70s. Don’t get them mixed up with noodles.
Do you have a recommendation for a substitute for the dried shrimp for seafood allergies?
Just leave it out
You could dilute the Indian Tamarind pastes... The thickness is similar to a tomato paste. I find that the quality and flavour of the Indian tamarind products to be vastly superior to Thai. You could also get Mexican canned tamarind, that has a similar taste to the Indian one's.
thank you. exactly what i wanted woohoo!
Another fantastic video! I had a question, though - where I am from, Pad Thai would often use peanut butter. Is that a weird regional thing?
I have seen that at some takeout places here in the West. I've never seen it done that way in the more Thai-style.
Makes sense. Thanks for replying :3