HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
I love how Pai keeps digging into the dish without commentary. After three bites, she manages to explain the flavour profile. (To be honest, I'd watch this show even if it was Pai eating her dishes. A mukbang!)
I love your videos. And I've learnt most of my Thai dishes from your videos. I always stumble up on your channel at very late night and it makes me super hungry but motivated to make the dish the next day. Thank you.
I made this dish but with slightly different veggies. SO GOOD! I also made Your Thai red curry. Thank you so much! You make delicious recipes and your videos make it so simple! Love it!
Omg. My maternal grandmother is from Hainan too! I can speak hainanese! Haha. Ever since she passed we hardly cook this dish at home. I'm going to use this recipe and cook it for my mum. Hopefully it taste similar but ours includes cabbage.
Pai, use the water you used for soaking the mushroom to replace the water in the sauce, it will be much more flavorful! This is what we Chinese do a lot to enhance the taste of the dish.
Thank so very much for elaborating on the difference of bean thread noodles and showing us the packaging. Surprisingly we found it at some Asians supermarkets in Auckland, New Zealand. We tested another brand that claimed to be made from 100% mung bean too but there are differences; in color and texture. We are thrilled to find this Pine Brand as it suits our diabetic-friendly meals. Thank you Pai!
Granma's recipe must be really good coz you didnt put your "fave" sauce in it...😃 i'll give that a try...sure looks simple enough! Congrats to Granma n Mom! They raised you up really well! Big smile..big heart! Cheers
Thank you so much.. Pai... Did not know this is Hainanese style glass noodles... Though am Hainanese... Will try to cook this soon... Warmest regards, Pang....
I would agree with you. She might have missed that part from her grandma's recipe but if that's what she followed tight to the recipe, that's her grandma's recipe by her taste originally. Her grandma might not like too much earthy flavor.
This episode really surprised me because I didn't know you had Hainanese heritage (I'm of Hainanese and Peranakan heritage from Sinapore), and its strange because way earlier when I watched your past videos I felt a sense of "kinship" with you yet couldn't quite put my finger on it. Well, it might be all just a random "emotion of association" with the person on the TV/monitor screen but it does provide food for thought XD Cheers Pai and love all your cooking videos! Keep it up! Love the food and love your presentation! ^^
So this doesn't seem to be a spicy dish, does it? BTW black fungus (wood ear) can make decent stir fry dish directly with meat too; my mum cooks it a lot and it's delicious. Wood ear does add some subtle flavour (difficult to describe) to the whole dish.
Just thinking aloud here - maybe use some Chinese mock meat (comes in cans) to replace the pork. For shrimps, cubes of soy-marinated tofu that's tossed in a bit of oil and seared really well first. I'd love to hear what other ideas some may have for those "meatless" days!
Bart Van Wassenhove a good way to replace any kind of meat is always tofu. Pan fry with little oil to stiffen it and then once everything is done just topped the noodles with the tofu!
Idk what its called but there's this dessert that is coconut rice i think with a banana slice wrapped together with bamboo leaves. Have you ate anything like that before or have a recipe for it?
The direct translation is "wood ear", as in Chinese "木耳". Here you want "black wood ear"; "white wood ear" is widely used for eating too and for other recipes.
Unfortunately this dish is not for me. I made this recipe and it tastes sweeter than I like it to be but I understand that Hainanese style are usually sweet. The dried shrimp also tasted out of place with its shelled texture. I'll stick with Pai's Thai version of Pad Woon Sen which turned out really delicious.
Adding fresh shrimps and chili is a good idea, but would make the dish pedestrian. Pai is right: the exact combination of these seemingly esoteric ingredients creates an unduplicable "mysterious" flavour. Hot can be added to the dish, but only after it is completed and in the form of non-vinegary dark chili paste when eating.
Agree with the idea of using the mushroom water. Natural umami right there. Btw, I have a request for you. Could you be a nice girl and do a Jungle curry recipe?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pai, all of your grandmother's recipes that we've tried are pure love, sunshine, and comfort. Thank you so much for sharing them!
I love how Pai keeps digging into the dish without commentary. After three bites, she manages to explain the flavour profile. (To be honest, I'd watch this show even if it was Pai eating her dishes. A mukbang!)
Yah that was a cut to so she definitely kept eating
This is also one of the Cambodian traditional food. Really enjoyed your videos. Thanks!
Thanks for showing the brand of mung bean noodle. It might be an ad but I trusted you as I have been looking for authentic 100% mung bean noodle.
Nope, not an ad :) I like this brand.
I love your videos. And I've learnt most of my Thai dishes from your videos. I always stumble up on your channel at very late night and it makes me super hungry but motivated to make the dish the next day. Thank you.
I made this dish but with slightly different veggies. SO GOOD! I also made Your Thai red curry. Thank you so much! You make delicious recipes and your videos make it so simple! Love it!
Omg. My maternal grandmother is from Hainan too! I can speak hainanese! Haha. Ever since she passed we hardly cook this dish at home. I'm going to use this recipe and cook it for my mum. Hopefully it taste similar but ours includes cabbage.
Bunny Tang
Made this tonight and it was wonderful. Very soulful flavor. No want for chiles. Thank you for sharing!
Super glad I found your channel!! We like the personality!! I’ve learned a lot!
Pai, use the water you used for soaking the mushroom to replace the water in the sauce, it will be much more flavorful! This is what we Chinese do a lot to enhance the taste of the dish.
Don't use the last bit. Thats alwayd sandy...
thats what i thought too... what a shame
Thank so very much for elaborating on the difference of bean thread noodles and showing us the packaging. Surprisingly we found it at some Asians supermarkets in Auckland, New Zealand. We tested another brand that claimed to be made from 100% mung bean too but there are differences; in color and texture. We are thrilled to find this Pine Brand as it suits our diabetic-friendly meals. Thank you Pai!
WOW, the addition of Chinese celery would add another great dimension to this authentic coastal Southern-Chinese flavour! Thank you, Pai!
We have the exact same dish in Cantonese food too! And agree with Yvonne C, we add the mushroom water for a stronger flavor!~
grandma foods are always heavenly
Wow !! I'm surprised to see this dish! This is really one of the dish that most Thai-Hainaneses usually have! hahaha. Thank you for showing this dish!
Woohoo ... grandma glass noodles ...whoo :) ... Pailin, you make your videos so much fun to watch ! Thank You ... woohoo
This reminds me of my hometown fried glass noodle. We throw in some watercress instead of daikon. :)
I'm filipino but I love thai and Vietnam foods yum yum
Granma's recipe must be really good coz you didnt put your "fave" sauce in it...😃 i'll give that a try...sure looks simple enough! Congrats to Granma n Mom! They raised you up really well! Big smile..big heart! Cheers
Looks SO GOOD!
Love your food instructions. Please keep it up.
Thank you so much..
Pai... Did not know this is Hainanese style glass noodles... Though am Hainanese... Will try to cook this soon... Warmest regards, Pang....
Sounds yummy! And very simple. I will try it. For sure!! Thank you :)
we usually add lime juice over glass noodles before eating it... i guess we can also do it with that! looks delicious
Def sounds like home cooking! Yum!
Absolutely fantastic!
Wow so delicious, thank you for your sharing
Imma try this! so easy and looks yummy. Fanks, Pailin's Kitchen!
Looks great and I think my kids would love this ♡ TFS! Can't wait to make it!
Pai~save the water which u soaked the mushroom in! There's so much flavor in it, put it in as part of the sauce.
When you mention "a little trick" at the pork part, i think it's starch and tadaaaaa... A NEW ONE :D
i like that wok... i think its has many memories.👍
by the way i love what youve cook. thanks for the recipe
thank's for always viewing my comments.. im new here...
Hi miss pailin..i really really enjoying watching your videos,,youre so adorable too..from philippnes
Will try this.
My family, mom side, is also Hainanese-Thai, and this recipe is similar to what my aunt makes.
One of my favorite! ❤️
Yum yum. . Gonna make this one.. thanks hugs and kisses. God bless
Instead of water that you added at the end, you should've added the shitake mushroom water or the dried shrimp water! It has so much flavor in it!!
Yvonne C mmm yes!!
Yvonne C definitely agree. Much tastier and much fragrance
The shiitake mushroom flavor might become too strong if you add the mushroom water. But, it is a good idea.
Well it depends on your taste.
I would agree with you. She might have missed that part from her grandma's recipe but if that's what she followed tight to the recipe, that's her grandma's recipe by her taste originally. Her grandma might not like too much earthy flavor.
It’s like korean japchae I love how cultures are so similar
This episode really surprised me because I didn't know you had Hainanese heritage (I'm of Hainanese and Peranakan heritage from Sinapore), and its strange because way earlier when I watched your past videos I felt a sense of "kinship" with you yet couldn't quite put my finger on it. Well, it might be all just a random "emotion of association" with the person on the TV/monitor screen but it does provide food for thought XD
Cheers Pai and love all your cooking videos! Keep it up! Love the food and love your presentation! ^^
it's our Hainanese connection ;)
That looks amazing. It's 10:30 in the morning and I'm ready for dinner. :-)
😋 yummy! This is like our dish sotanghon. Good to put pork!
Once again you killed it. Mama, I wish we were bff's or neighbors. . 😉❤💛💚
Love it , looks like bami goreng ! I like to put celery and bean sprouts in it. 😋
The tiny grabbers are adorable!
awesome...love glass noodles👌👌
That looks amazing!!! Yum!
I loved ur videos
i love mung bean glass noodles!!!!
This dishes is just simple & delicious .Thks for sharing!
Hi Pai! Is there anything that i can substitute for the wood ear mushroom? I could not find it here in sweden.
looks so yummy!!!! subscribed~
I have to make this!!
Thanks for sharing it looks yum, but what is diacon?
en.wikipedia.org/wiki/Daikon
So this doesn't seem to be a spicy dish, does it? BTW black fungus (wood ear) can make decent stir fry dish directly with meat too; my mum cooks it a lot and it's delicious. Wood ear does add some subtle flavour (difficult to describe) to the whole dish.
I want those mini tongs! So cute! 👍🏻
The black fungus mushrooms do look like plastic when dried! (Or I could see leather.) And this whole dish just looks so comforting.
Awesome, as always tho!!
好喜欢你家的小刀，太可爱了。
How does it taste. I love it
This looks good! Do you have any tips on how to replace the pork and shrimp to make this vegetarian?
Just thinking aloud here - maybe use some Chinese mock meat (comes in cans) to replace the pork. For shrimps, cubes of soy-marinated tofu that's tossed in a bit of oil and seared really well first. I'd love to hear what other ideas some may have for those "meatless" days!
Bart Van Wassenhove a good way to replace any kind of meat is always tofu. Pan fry with little oil to stiffen it and then once everything is done just topped the noodles with the tofu!
use tofu
Fresh daikon is hard to find in the US. Can anything substitute for it?
ขอบคุณคับ
Hi Pai.! Do u ever visited India?
Because i'm an Indian and like ur show very much.
Plz reply
I have not :)
Nondescript crustacean bits LMAO. In a future video, can you please show us the dried shrimp you use? The store by my house has dozens of choices.
Idk what its called but there's this dessert that is coconut rice i think with a banana slice wrapped together with bamboo leaves. Have you ate anything like that before or have a recipe for it?
looools good. ill need calamansi with it though 😀
Mmm i love black fungus mushrooms :) Are they called also Mung mushrroms?
The direct translation is "wood ear", as in Chinese "木耳". Here you want "black wood ear"; "white wood ear" is widely used for eating too and for other recipes.
Looks yummmyyyy😄😄😄
Unfortunately this dish is not for me. I made this recipe and it tastes sweeter than I like it to be but I understand that Hainanese style are usually sweet. The dried shrimp also tasted out of place with its shelled texture. I'll stick with Pai's Thai version of Pad Woon Sen which turned out really delicious.
Try adding dashi stock into it and voila! :)))
yummy!!
Hi Pai, is there every a reason to use the dried mushrooms over fresh?
Raquel I think dried ones have stronger taste
Yes, dried mushrooms have a much earthier flavour.
Its there any substitute on the Dry Shrimp?
Not really, but I suppose you can try fresh shrimp instead :)
Yummy yummy
Any suggestions to substitute mushrooms? I don't like them 😭
Sigrid Dianne Racelis what about Japanese eggplant?
If you don't like mushrooms, i suggest making my other pad woon sen recipe :). Just do a quick search for it on my channel!
I am in Vancouver, where can I buy the glass noodle and Thai soya sauce please, thanks.
Asia Market on Hastings.
Yum
Do you ever used coconut oil in your cooking? which cooking oil is better for your health?
I don't, unless I want it to taste like coconut. I use avocado oil and canola oil these days.
Thanks! Probably will veganize though
Yay! Mini tongs!!!
Impressive! But I would suggest adding some fresh shrimps and chili to the recipe.
Adding fresh shrimps and chili is a good idea, but would make the dish pedestrian. Pai is right: the exact combination of these seemingly esoteric ingredients creates an unduplicable "mysterious" flavour. Hot can be added to the dish, but only after it is completed and in the form of non-vinegary dark chili paste when eating.
Point taken with thanks.
How to deal with the texture of the glass noodles?? I can't get used to it
Just a random thought but I think this is the first time I watch you cooking letting your hair down
How about a recipe on the mayo sriracha?
Cant help but also laugh everytime you bring out the giant gallon of oil
Very hungry.
Look very good
I love your tiny wisk
You are AWWWWESOME!
Can this dish be made vegan?
I make it. Its spicy because of the withe pepper.
mmmmmm, nondescript crustacean bits!
Your pretty
I'm so early!!
I was expecting to learn some Thai... She did not explain whats Pad, whats WoonSen...T.T Does WoonSen mean Noodle Strings?
Gabriel Kok Wai Gan
Pad = stir fry
WoonSen = glass noodle
i wish my "home cooking" looked like this. my familial recipes are really bland and boring.
I love you
Agree with the idea of using the mushroom water. Natural umami right there. Btw, I have a request for you. Could you be a nice girl and do a Jungle curry recipe?
We call the black fungus mushroom "elephant ears" no idea why lol
Alex we call it mouse ears (tengang daga). 😊🇵🇭
Haha! We call it mouse ears in Thai too.