I just love this channel. Even though I haven’t made many dishes from it, Pailin is such a bright, joyous presence. Her passion for Thai cuisine and how much she enjoys what she makes and how genuine she is keep me coming back.
I'm chinese and only started cooking after I quit my job . her receipes are generally not complex and I like how she mentions where to get the ingredients or what to substitute with. I live in Singapore so it's pretty easy to get everything. In fact I'm about to prep and cook the crying tiger (don't ask) steak for lunch tomorrow. my most cooked dish is beef kra pow
IDK why, but watching her reminds me of staying home sick from school and watching Sara Moulton on PBS. (More so the Sara Moulton part and less so the sick part lol)
I’m just curious, what dishes have you made? And what do you think has stopped you from trying more? I wondered if it might be a case of ingredients or not knowing which ones might be easier to try or you might already have stuff in your pantry for.
Ok. I just made this tonight for my family. I found an Asian market, found almost everything (thanks for the substitution tips), took probably 2 hours prepping and cooking... and my family LOVED it! It was so good. Definitely going to make it again.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
The step-by-step breakdown of this noodle dish is so clear and detailed! The combination of flavors and textures looks absolutely delicious, and that lime squeeze tip is a game-changer. Such a satisfying recipe! 🍜
Agree! And the lime squeeze is essential. I have vastly improved almost everything I cook with a little lemon or lime. I live in a small town so don’t have easy access to fresh lime. So when I get the chance I buy big bags of lemons and limes, juice them all, and freeze in ice cube trays. Then I can thaw one out and sprinkle on any dish. 👍👍
I’ve made so many dishes from your recipes! Never, ever disappointed. No one compares. If I could only find equivalent Indian, Vietnamese & Sri Lankan sites, I’d be ecstatic. Cheers, Pailin!
Omg that sauce looks amazing! I grew up eating various tossed noodles (kaukswe thoke) but it was always something we usually just bought because all of the little add-ins and sauces you need. Living in the US there’s nowhere really to buy it so I’ll definitely be trying this. Some raw shallot and blanched greens (mustard, bok choy, etc) are my go to add-ins.
“You’re going to use every bowl in the house.” 😅 That’s what I love here! The real time reactions and real life cooking are so refreshing to watch. I have begun to stock my pantry with ingredients to try more Asian dishes and I will definitely give this one a try. 😁👍
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
This channel got my very anglo mid-western raised mom to eat curry. This looks like another winner with her! Thank you for continuing to share your food with the world!
Thank you Pailin! I made this today - Asian tradition of having noodles for New Year for long life. It’s easy (but used up several pans and pots) and delicious! My husband initially said he wanted just a small portion since we had hefty appetizers. But lo and behold, he got seconds and ate every bit of food on his plate. I used Asian wheat noodles and shrimp as I couldn’t find fish balls at our local stores. Thanks for this - it’ll be on permanent rotation henceforth.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
can’t wait to try this one out myself! i’ve been cooking a lot of your dishes for my family this year; they are just as hooked on your recipies as i am! they even got me your sabai cookbook for xmas 😊 thank you for all your great recipies and wonderful explanations!
I don’t have access to an Asian grocery store but can find most of the items needed online. Except for fresh or frozen Asian ingredients. So it’s Ramen noodles and just adding more pork for me. I just love your videos!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
I really like pasta with red sauce. Here in Brazil we already have the habit of eating pasta with olive oil and garlic 🧄, it's very tasty. Even more so because I’m of Italian descent, I really like it. The dough doesn't pass me by without being noticed. Father, I thank you for this noble recipe.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Ha ha, I laughed aloud when you said if you want to eat food steaming hot like your husband, mine too. :-) I just love your presentation. You are so "real" and funny too.
Over-eating can be a good sign.... my goulash is quite famous between family and friends. I once was sitting on the deck with my daughter and a friend who had it for the 1st time. Citation: "when does this bloated feeling ever end?". Next was my mom, when I was back home. She was careful to eat anything much for the next 2 days. Too much of a good thing still equals=too much! So I nowadays am warning folks to take it easy. It'll still be fine, warmed up the next day. But your advice really made me smile.
@@LePetitNuageGris I’ll make this 2 answers (’cause of lenght) I cannot share links. Pai would have to unblock them. But 3 suggestions before my recipe: braising 101 by Ethan Chlebowski. Pasta alla genovese by Glen and friends cooking. Italian braised beef and potato by Food Wishes. (I used oxtail for that one) With these 3, you can invent your own version, surely as good as mine. My goulash is rather a stew (I’m german, not hungarian).
@@LePetitNuageGris My one: equal weight in onions as in beef. Beef can be browned. Does not have to. Goal: the onions are later just the sauce. No chunks left. Large onions disintegrate faster than yellow or white. But we wanna cook this for @least 3hrs, anyways. It’s a family affair: talking about at least 2 lbs of onions and beef. Diced onion, bite-size chunks of beef. Goal #2: any fat, floating on top, later: should of red colour. I use (for 1kg of both, each) about 4 to 5 tbsp of tomato paste. Paprika? Some 20gram of sweet or hot. No smoked paprika in this one. Salt to taste (can be adjusted at the end), maybe 10g of sugar (enhances flavour). Prep some red bell pepper. Some mushrooms (Chantarelle is another dimension!). Have some heavy cream at hand. Braising liquid: beef broth, red or white wine: 3 different recipes. Onions and beef go in. Salt and sugar. Tomato paste wants to be sautèd, too, after some minutes. Paprika goes in. Just don’t burn it. Braising liquid, if needed. (I once had to add none, ‘cause the onion juice was so much.) Lid on. Low heat for about 2hrs. Check for tenderness. Another hour? I’m not a chef. Just an enthusiast. Bon apetit!
@@peterdoe2617 Sweet! Thanks so much for the recipe, and the suggestions! I’ll check them out if I can. I’m no chef either, but I’m a very enthusiastic cook. My family has a few recipes for goulash (German/Hungarian background, actually!), but the one I grew up eating (my mom’s, who’s fairly Canadian despite the roots being on her side with her father lol) didn’t seem very authentic. I have actually made authentic Hungarian goulash, and was interested in trying out a German one next. Plus the way you talk about your friends and family enjoying it, I just had to know, at the very least to pick up some ideas for myself! If you have a website or something, let me know. You might not be able to post links, but you can sort of direct me by giving me a name. I’m sure I can find it.😊 I do love to learn technique and create my own versions of things. But I also love seeing what other people come up with. Helps me to expand my horizons and round myself out as a “chef” more. Thanks for sharing! I’ll let you know how it turns out if I make it sometime soon.😋
Thanks for this recipe!!! I was thinking I wanted to make something like this and just came back from the new 88 market this morning. I'll try to make it vegetarian using the ground soya protein instead of the pork. And use variations of tofu. 😊😊😊😊
Always follow ur recipe and it turns oit great everytime.. 🥰👍 Thank you.. Would you mind trying and remaking the famous coconut tart from Thailand? Thank you very much 🙏😊
Dear Pailin, I have a question concerning frying: how do you deal with all the leftover oil? Do you clean / recycle it? And if yes - how? How do you clean, reuse or discard? This problem haunts me for a while by now and is the reason why I won't plunge into all your frying recipes - although I'd love to! A video about frying oil would be highly appreciated! Thank you so much! Greetings from Germany. 🙏
Hi Adam here and she uses it till it either it doesn't smell right (after fish), has too much in the way of burnt bits (though I've seen her strain it if the bits are big) or goes bad - and then here in BC we put it in a zip lock bag and throw in the garbage. Don't use enough to go the recycling route sadly. Re a video on frying oil great idea and will mention it during our next filming. Cheers!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Wow, this spicy noodle is so viral it should have a passport to travel the world! 🌶🍜 Every bite must be an explosion of flavor and excitement! 😂🔥 Congratulations on turning a simple dish into a true culinary star. I can already picture everyone at home competing to see who can handle the most spice! 👏❤ Amazing recipe!
Ciao and thank you for your recipe, this looks very delicious.. as for me, i'm living as a vegetarian, so maybe i could use Tofu instead of pork meat.. i have to cook some Pasta too, with a Sauce with much garlic, Chili and white beans.. so i wish you all a great start into the new Year 2025, many greetings from brunswick in Germany and please stay safe 🙏❤️
That's a good idea! If I'm ever able to try making this, I think I'd use the beans in place of pork and tofu in place of the meat balls personally. (I've never gotten used to crumbling tofu and I'm not interested in meat alternatives.) Thanks for sharing your plan 👍
Tofu is a great choice! Use firm tofu, cut it into bite-sized pieces, and stir-fry with salt, pepper, and a little soy sauce-that’s all you need. Or you can use dried shiitake mushrooms. Soak them in warm water until soft, slice them, and stir-fry with a bit of oil, soy sauce, and a little bit of sugar. Then add the mushroom soaking water and simmer until tender. This will give you braised shiitake mushrooms, which make an excellent vegetarian topping.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Great video! I have all of the ingredients minus the noodles. Also, cutting the noodles. I get SO MUCH SH*T from Italian friends for cutting the cooked noodles if they're long b4 tossing them with sauce, but it just makes it so much easier!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Lol it’s not that different from cooking with oil; it’s just water instead of oil to help things not stick, and then the rest is the same. Cook the pork until it’s done.😊 It’s actually easy and tastes pretty much the same; I’ve done it a few times. I like to add a little fish sauce to it, and then I put it in a container to use for Laab or any other recipes I want (Laab is the first place I saw this technique).
Thanks for the recipe. This just remind me of Ba Mee Hang or Guay Tiew Hang (dry) back in the 80's. Maybe it's reinvented or revitalized. Either way. Looking forward to try this again.
It takes a while, but you might be able to learn to like it. Some people (like me) have a gene that makes it taste like soap. But I trained myself through repeated exposure to actually enjoy it, and the soapy taste disappeared a lot for me (it still doesn’t taste like citrus to me, like most people say, but then tangerine is a citrus and it has a similar soapy taste to it to me, so maybe the fact that I taste soap IS the citrusy part. Lol) It’s not for everyone, and you don’t HAVE to like it. But I’m fairly certain you CAN at least learn to tolerate it, if you were ever interested in doing so.😊
I love to watch your channel. I finally figured out smart street food vendors in Thailand secrets. It takes so many ingredients and layers to cook. That's why so many dare to cook at home. Bingo!!@@ am I right?
สวัสดีครับคุณไพลิน I’m watching you from Bangkok today so greetings from Thailand! For this reason, I probably won’t be cooking for myself for a while. However, I’ll be searching for this noodle dish at Terminal 21 tomorrow because it looks so delicious!😋
I hope you see this! I love black olive fried rice - with the cashews, raw onion and fresh chilli toppings 🫠 My local restaurant changed chefs, and that dish is a shadow of what it used to be. I wanna try making my own but my favourite thai chef (you 😂) doesn’t have a recipe guide yet!!! Pretty please?!?! ❤❤❤
Inspiring! It's not the same dish, but it does remind me of the Bami Haeng sold by that roast duck place (Tien Zhong?) on Thanon Dinsao across the street from BKK City Hall. So yummy... Going to try this asap but I'll also add some Ped Yang for the nostalgia factor. We went to Tien Zhong back in the early '90s but it's still going strong after nearly 70 years (!) in business.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Love those noodle mixes, we have them a lot in Vietnam usually called [noodle name] trộn, have them with rice vermicelli, noodles, glass noods and so on, they're awesome and come with many varients of meat. (if you go to a duck vendor you'll have it with duck etc.) On a side note, could you do Pad Thai with phở noodles? I think they're a bit more fragile aren't they?
Are pho noodles not just rice noodles also, but a smaller size than the ones used for pad Thai? If that’s the case, it likely will still work as long as you don’t overcook them. The texture just might not be as pleasingly chewy as using the slightly larger size.
Could u do a video on how you store your pots, pans and appliances? Storage and organisation in your kitchen! How do I keep a multitude sizes of bowls and pots under control T.T
As far as I know, mostly it's not for the cooking sake but for convenient purpose. More specificly, for the street food vender setting like you prepare most of the ingredient before, just cook the noodle when the order is in.
@@Best-SiLenZYes, I think it’s this, too. Viral recipes tend to be focused on simplicity, speed, and easiness. Tossing everything in a big bowl is a lot easier skill- and time-wise versus cooking and stir frying. Plus, you don’t really need to cook the bean sprouts and the fish balls at all; you just need to warm them. So it doesn’t make sense if you only cook the noodles with the sauce; just toss everything together at once and you’re done!
It’s like a noodle salad. We have dozens and dozens of varieties in Myanmar. An advantage is that you can use sauces and toppings that taste better when not cooked and noodles that are more delicate which would fall apart when frying. It also needs way less oil and oil can even be omitted if desired. The oil used is usually a “cooked oil” of either garlic, shallot or chili.
"So you'll need every bowl you have in the house". Me, thinking "I'm not sure I have enough bowls that are big enough... I need to go buy more bowls" 😂
Absolutley Love your Channel: Presentation, Personality 💕, Recipes, Information, etc... I Love Rice & Noodles, sauted Vegetable, Stirfries, and more...lol ☺I have Celiac, so I enjoy rice dishes, watching your videos for a while now. What are your thoughts on MSG now that the preseption has changed? It is in some/most of the products you use, but I've never seen you add any extra to your recipes. I'm just wondering if I should make it part of my pantry stapes. I really don't know how to use it. Have a Great Day! 🌺
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Hello. Love your channel,and i love your clear and concise directions for delicious food! I am currently in thailand( near Krabi) and I was wondering can you could recommend any specific spices/sauces/ curries etc. that are unavailable in Canada? Thanks in advance.
@@MonaLisa-de4cpWell, with the way the globe works, while some of us are facing winter, the other half of the world is facing the sun and therefore in summer. Because the globe can’t face the sun on all sides (or likewise face away from it) at the same time, we have opposing seasons at opposing times. For example, it’s winter here in Canada, but I’m fairly certain it’s summer over in Australia right now. Weird to think about, I know. But that’s how the world works!
@@LePetitNuageGris yes, you're right. It's just hard to imagine that some places in the world could be experiencing the total opposite of you. Is there really somewhere right now that's experiencing 90-100 degrees weather?? Possibly? It's just really weird to think about. 😅
@@MonaLisa-de4cp Haha no, believe me, I get you. Knowing that it’s summer in January somewhere else in the world is really strange to think about. I would have been a summer baby then. It’s weird. Lol But then I’m sure they feel the exact same way on their end. Don’t worry, there’s no judgement here.🙂
I just love this channel. Even though I haven’t made many dishes from it, Pailin is such a bright, joyous presence. Her passion for Thai cuisine and how much she enjoys what she makes and how genuine she is keep me coming back.
Pailin's Thai tacos are easy to make and really good. Her Hat Yai fried chicken was a big hit with my family as well.
I'm chinese and only started cooking after I quit my job . her receipes are generally not complex and I like how she mentions where to get the ingredients or what to substitute with. I live in Singapore so it's pretty easy to get everything. In fact I'm about to prep and cook the crying tiger (don't ask) steak for lunch tomorrow. my most cooked dish is beef kra pow
IDK why, but watching her reminds me of staying home sick from school and watching Sara Moulton on PBS. (More so the Sara Moulton part and less so the sick part lol)
I have you missing out bro ua-cam.com/users/shortszqbWSJhvC7U?feature=share
I’m just curious, what dishes have you made? And what do you think has stopped you from trying more? I wondered if it might be a case of ingredients or not knowing which ones might be easier to try or you might already have stuff in your pantry for.
Ok. I just made this tonight for my family. I found an Asian market, found almost everything (thanks for the substitution tips), took probably 2 hours prepping and cooking... and my family LOVED it! It was so good. Definitely going to make it again.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Just made for my wife. She loved them! And she gets to bring some for lunch tomorrow.
You were right about using every bowl we have...
The step-by-step breakdown of this noodle dish is so clear and detailed! The combination of flavors and textures looks absolutely delicious, and that lime squeeze tip is a game-changer. Such a satisfying recipe! 🍜
Agree! And the lime squeeze is essential. I have vastly improved almost everything I cook with a little lemon or lime. I live in a small town so don’t have easy access to fresh lime. So when I get the chance I buy big bags of lemons and limes, juice them all, and freeze in ice cube trays. Then I can thaw one out and sprinkle on any dish. 👍👍
I’ve made so many dishes from your recipes! Never, ever disappointed. No one compares. If I could only find equivalent Indian, Vietnamese & Sri Lankan sites, I’d be ecstatic. Cheers, Pailin!
Just got your book Sabai for Christmas, it’s really well written, well set out and beautiful photos. Highly recommend!
Omg that sauce looks amazing! I grew up eating various tossed noodles (kaukswe thoke) but it was always something we usually just bought because all of the little add-ins and sauces you need. Living in the US there’s nowhere really to buy it so I’ll definitely be trying this. Some raw shallot and blanched greens (mustard, bok choy, etc) are my go to add-ins.
“You’re going to use every bowl in the house.” 😅 That’s what I love here! The real time reactions and real life cooking are so refreshing to watch. I have begun to stock my pantry with ingredients to try more Asian dishes and I will definitely give this one a try. 😁👍
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
This channel got my very anglo mid-western raised mom to eat curry. This looks like another winner with her! Thank you for continuing to share your food with the world!
Liked for the “Practicality over luck”. Yesss
และแล้วก็มาถึงเมนูนี้ที่รอคอย ขอบคุณค่ะ 🙏❤️
Thank you Pailin! I made this today - Asian tradition of having noodles for New Year for long life. It’s easy (but used up several pans and pots) and delicious! My husband initially said he wanted just a small portion since we had hefty appetizers. But lo and behold, he got seconds and ate every bit of food on his plate. I used Asian wheat noodles and shrimp as I couldn’t find fish balls at our local stores. Thanks for this - it’ll be on permanent rotation henceforth.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
I totally love what you do on your channel. I like cooking (very amateur) but your work is so encouraging to me.
can’t wait to try this one out myself! i’ve been cooking a lot of your dishes for my family this year; they are just as hooked on your recipies as i am!
they even got me your sabai cookbook for xmas 😊
thank you for all your great recipies and wonderful explanations!
This looks terrific Pailin, thank you and happy holidays ... saucy tossed noodles, Fuiyohh! 😃
Pailin! You make my life in the kitchen so much more interesting and fun LOVE🥰❤
I don’t have access to an Asian grocery store but can find most of the items needed online. Except for fresh or frozen Asian ingredients. So it’s Ramen noodles and just adding more pork for me. I just love your videos!
Fantastic! I actually have most of the ingredients save one, bean sprouts. Easy to get. I'm going to make this tomorrow. Thanks.
นั่งดูตอน 3 ทุ่ม หิวมากเลยตอนนี้
That s the problem with recipe videos 😂
นี่มาเจอตอนเที่ยงคืนค่ะ ยังจะกดเข้ามาดูอีกนะ! นึกว่าตัวเองแน่ สุดท้ายตอนนี้ต้องนอนหิวทั้งน้ำตา 😂😅
Love this! Update, made this for dinner tonight, it is SO delicious! Thank you, Pai!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Such a creative and delicious dish! ❤ Can't wait to try this recipe 🍴✨
You never cease to impress... worth trying...especially this coming weekend.😊
Pai is QUEEN! I’m making this tomorrow night. I already have the ingredients and I make my own noodles! 🍜 Thank you, Pailin!
I wanna make this right now 😢
I love watching this woman eat.
I really like pasta with red sauce. Here in Brazil we already have the habit of eating pasta with olive oil and garlic 🧄, it's very tasty. Even more so because I’m of Italian descent, I really like it. The dough doesn't pass me by without being noticed.
Father, I thank you for this noble recipe.
Yum-yum!!! Looking forward to trying yet another amazing recipe of yours, Pailin!! And thank you for creating this one for to share here 🙏🏻💕
Looks soooooo good!!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
@Dr.ChristopherJohnson-r8l you look scammy
Did it for the whole family, it was really good 😊
Ha ha, I laughed aloud when you said if you want to eat food steaming hot like your husband, mine too. :-) I just love your presentation. You are so "real" and funny too.
Thank you! Happy New Year!😊
Thanks auntie Pailin
Looks delicious, I love all kind of noodles, thank you ❤
I'm literally drooling! Can't wait to make it ❤
Over-eating can be a good sign.... my goulash is quite famous between family and friends. I once was sitting on the deck with my daughter and a friend who had it for the 1st time. Citation: "when does this bloated feeling ever end?". Next was my mom, when I was back home. She was careful to eat anything much for the next 2 days. Too much of a good thing still equals=too much!
So I nowadays am warning folks to take it easy. It'll still be fine, warmed up the next day.
But your advice really made me smile.
Is that something you’re guarding the recipe for? Or… would you care to share? It sounds really good…🤤
@@LePetitNuageGris I’ll make this 2 answers (’cause of lenght)
I cannot share links. Pai would have to unblock them. But 3 suggestions before my recipe:
braising 101 by Ethan Chlebowski. Pasta alla genovese by Glen and friends cooking.
Italian braised beef and potato by Food Wishes. (I used oxtail for that one) With these 3, you can invent your own version, surely as good as mine. My goulash is rather a stew (I’m german, not hungarian).
@@LePetitNuageGris My one: equal weight in onions as in beef. Beef can be browned. Does not have to. Goal: the onions are later just the sauce. No chunks left. Large onions disintegrate faster than yellow or white. But we wanna cook this for @least 3hrs, anyways. It’s a family affair: talking about at least 2 lbs of onions and beef. Diced onion, bite-size chunks of beef. Goal #2: any fat, floating on top, later: should of red colour. I use (for 1kg of both, each) about 4 to 5 tbsp of tomato paste. Paprika? Some 20gram of sweet or hot. No smoked paprika in this one.
Salt to taste (can be adjusted at the end), maybe 10g of sugar (enhances flavour).
Prep some red bell pepper. Some mushrooms (Chantarelle is another dimension!). Have some heavy cream at hand. Braising liquid: beef broth, red or white wine: 3 different recipes.
Onions and beef go in. Salt and sugar. Tomato paste wants to be sautèd, too, after some minutes. Paprika goes in. Just don’t burn it. Braising liquid, if needed.
(I once had to add none, ‘cause the onion juice was so much.) Lid on. Low heat for about 2hrs. Check for tenderness. Another hour? I’m not a chef. Just an enthusiast. Bon apetit!
@@peterdoe2617 Sweet! Thanks so much for the recipe, and the suggestions! I’ll check them out if I can. I’m no chef either, but I’m a very enthusiastic cook. My family has a few recipes for goulash (German/Hungarian background, actually!), but the one I grew up eating (my mom’s, who’s fairly Canadian despite the roots being on her side with her father lol) didn’t seem very authentic. I have actually made authentic Hungarian goulash, and was interested in trying out a German one next. Plus the way you talk about your friends and family enjoying it, I just had to know, at the very least to pick up some ideas for myself!
If you have a website or something, let me know. You might not be able to post links, but you can sort of direct me by giving me a name. I’m sure I can find it.😊 I do love to learn technique and create my own versions of things. But I also love seeing what other people come up with. Helps me to expand my horizons and round myself out as a “chef” more.
Thanks for sharing! I’ll let you know how it turns out if I make it sometime soon.😋
Definitely will try!!
Thanks for this recipe!!! I was thinking I wanted to make something like this and just came back from the new 88 market this morning. I'll try to make it vegetarian using the ground soya protein instead of the pork. And use variations of tofu. 😊😊😊😊
Thanks for crafting this recipe I’m going to definitely try it
Always follow ur recipe and it turns oit great everytime.. 🥰👍 Thank you.. Would you mind trying and remaking the famous coconut tart from Thailand? Thank you very much 🙏😊
Reminds me of a good Pad Thai...Which I LOVE!
Dear Pailin, I have a question concerning frying: how do you deal with all the leftover oil? Do you clean / recycle it? And if yes - how? How do you clean, reuse or discard? This problem haunts me for a while by now and is the reason why I won't plunge into all your frying recipes - although I'd love to!
A video about frying oil would be highly appreciated! Thank you so much! Greetings from Germany. 🙏
Hi Adam here and she uses it till it either it doesn't smell right (after fish), has too much in the way of burnt bits (though I've seen her strain it if the bits are big) or goes bad - and then here in BC we put it in a zip lock bag and throw in the garbage. Don't use enough to go the recycling route sadly. Re a video on frying oil great idea and will mention it during our next filming. Cheers!
@@PailinsKitchen Thank you so much.
Knowing which oil to use when at which temperature would be helpful too.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Hell yeah, I been waiting for this one.
I miss watching your videos! Glad you popped up on my recommended again
I love your channel. Very well done👍👍
Congrats on be coming an auntie from uncle Roger - fan of you for years - from chiang mai
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Thanks for your recipe ❤
Wow, this spicy noodle is so viral it should have a passport to travel the world! 🌶🍜 Every bite must be an explosion of flavor and excitement! 😂🔥 Congratulations on turning a simple dish into a true culinary star. I can already picture everyone at home competing to see who can handle the most spice! 👏❤ Amazing recipe!
Ciao and thank you for your recipe, this looks very delicious.. as for me, i'm living as a vegetarian, so maybe i could use Tofu instead of pork meat.. i have to cook some Pasta too, with a Sauce with much garlic, Chili and white beans.. so i wish you all a great start into the new Year 2025, many greetings from brunswick in Germany and please stay safe 🙏❤️
That's a good idea! If I'm ever able to try making this, I think I'd use the beans in place of pork and tofu in place of the meat balls personally. (I've never gotten used to crumbling tofu and I'm not interested in meat alternatives.) Thanks for sharing your plan 👍
Tofu is a great choice! Use firm tofu, cut it into bite-sized pieces, and stir-fry with salt, pepper, and a little soy sauce-that’s all you need.
Or you can use dried shiitake mushrooms. Soak them in warm water until soft, slice them, and stir-fry with a bit of oil, soy sauce, and a little bit of sugar. Then add the mushroom soaking water and simmer until tender. This will give you braised shiitake mushrooms, which make an excellent vegetarian topping.
Notice PaiLin DID add triangular prisms of tofu here.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
You are so awesome! Love your videos.
Great video! I have all of the ingredients minus the noodles. Also, cutting the noodles. I get SO MUCH SH*T from Italian friends for cutting the cooked noodles if they're long b4 tossing them with sauce, but it just makes it so much easier!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
It's wintertime in Germany - and I'm actually fed up with everything 'viral' - except for your delicious recipes 😋
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Thank you for the video
Reminds me of Pad Thai but a different variant. 🥰🥰🥰 I find your content and cooking quite comforting Pai 😊😊😊
I will try it! Thank you!
You are an absolute legend, so I'm going to have to trust you on how you cooked that pork.
Lol it’s not that different from cooking with oil; it’s just water instead of oil to help things not stick, and then the rest is the same. Cook the pork until it’s done.😊 It’s actually easy and tastes pretty much the same; I’ve done it a few times. I like to add a little fish sauce to it, and then I put it in a container to use for Laab or any other recipes I want (Laab is the first place I saw this technique).
Wow 🤩 Pai this dish looks scrumptious 😋 Colin to cook this on New Year’s Eve ❤thanks Pai
Colin 🇬🇧
So mouthwatering.. not sure what mountain sauce is & not sure I can get it where I live ( on an island) but I’ll certainly be making this 🙏🏻
I bought Golden Mountain seasoning sauce on Amazon. I have no access to an Asian store so do most of my shopping for these recipes online.
@ Thanks. Yep I can get it online from the mainland 🙏🏻
Made this recently and it was delicious!
เป็นก๋วยเตี๋ยวที่ดูน่ารักมาก
ง่ายๆ แต่น่าอร่อย
I love this kind of noodles. Reminds me of Burmese noodle salad which is tossed in sauce.
Tofu puff works in absolutely everything. My go too
“to,” not “too.”
I might have to try this dish this week:)
OMG!! I want some noodle overload!
Thanks for the recipe. This just remind me of Ba Mee Hang or Guay Tiew Hang (dry) back in the 80's. Maybe it's reinvented or revitalized. Either way. Looking forward to try this again.
Was waiting for this one, Pailin. Thanks🎉
Thank you ❤
One more time you made a recipe that got me salivating and confident to cook!
Ps.: cilantro is evil parsley 😑
It takes a while, but you might be able to learn to like it. Some people (like me) have a gene that makes it taste like soap. But I trained myself through repeated exposure to actually enjoy it, and the soapy taste disappeared a lot for me (it still doesn’t taste like citrus to me, like most people say, but then tangerine is a citrus and it has a similar soapy taste to it to me, so maybe the fact that I taste soap IS the citrusy part. Lol)
It’s not for everyone, and you don’t HAVE to like it. But I’m fairly certain you CAN at least learn to tolerate it, if you were ever interested in doing so.😊
Making this over the weekend. Thank you ❤
I love to watch your channel. I finally figured out smart street food vendors in Thailand secrets. It takes so many ingredients and layers to cook. That's why so many dare to cook at home. Bingo!!@@ am I right?
❤❤❤❤looks delicious Viral Saucy Tossed Noodle 🍜
สวัสดีครับคุณไพลิน I’m watching you from Bangkok today so greetings from Thailand! For this reason, I probably won’t be cooking for myself for a while. However, I’ll be searching for this noodle dish at Terminal 21 tomorrow because it looks so delicious!😋
I just had my Indian lunch and being tummy full my mouth was salivating.
I hope you see this! I love black olive fried rice - with the cashews, raw onion and fresh chilli toppings 🫠
My local restaurant changed chefs, and that dish is a shadow of what it used to be. I wanna try making my own but my favourite thai chef (you 😂) doesn’t have a recipe guide yet!!! Pretty please?!?! ❤❤❤
8:22 the SHADE
Excellent noodle tossing skills
Looks easy to make and looks yummy. Like the similarities of making Pad Thai 🤔. Thanks for sharing chef Pailin. Watching from Vancouver BC CANADA ❤️👍
Inspiring! It's not the same dish, but it does remind me of the Bami Haeng sold by that roast duck place (Tien Zhong?) on Thanon Dinsao across the street from BKK City Hall. So yummy... Going to try this asap but I'll also add some Ped Yang for the nostalgia factor.
We went to Tien Zhong back in the early '90s but it's still going strong after nearly 70 years (!) in business.
Ooohhh! I can’t wait to try this!
😋😋😋😋so yummy!!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
Love those noodle mixes, we have them a lot in Vietnam usually called [noodle name] trộn, have them with rice vermicelli, noodles, glass noods and so on, they're awesome and come with many varients of meat. (if you go to a duck vendor you'll have it with duck etc.)
On a side note, could you do Pad Thai with phở noodles? I think they're a bit more fragile aren't they?
Are pho noodles not just rice noodles also, but a smaller size than the ones used for pad Thai? If that’s the case, it likely will still work as long as you don’t overcook them. The texture just might not be as pleasingly chewy as using the slightly larger size.
Yum!
Could u do a video on how you store your pots, pans and appliances? Storage and organisation in your kitchen! How do I keep a multitude sizes of bowls and pots under control T.T
Can you explain the advantages of tossing it in sauce and toppings vs stir frying everything in a wok?
As far as I know, mostly it's not for the cooking sake but for convenient purpose. More specificly, for the street food vender setting like you prepare most of the ingredient before, just cook the noodle when the order is in.
@@Best-SiLenZYes, I think it’s this, too. Viral recipes tend to be focused on simplicity, speed, and easiness. Tossing everything in a big bowl is a lot easier skill- and time-wise versus cooking and stir frying. Plus, you don’t really need to cook the bean sprouts and the fish balls at all; you just need to warm them. So it doesn’t make sense if you only cook the noodles with the sauce; just toss everything together at once and you’re done!
It’s like a noodle salad. We have dozens and dozens of varieties in Myanmar. An advantage is that you can use sauces and toppings that taste better when not cooked and noodles that are more delicate which would fall apart when frying. It also needs way less oil and oil can even be omitted if desired. The oil used is usually a “cooked oil” of either garlic, shallot or chili.
"So you'll need every bowl you have in the house". Me, thinking "I'm not sure I have enough bowls that are big enough... I need to go buy more bowls" 😂
อยากทำตามเลยครับ ดูอร่อยมากๆครับ
Absolutley Love your Channel: Presentation, Personality 💕, Recipes, Information, etc...
I Love Rice & Noodles, sauted Vegetable, Stirfries, and more...lol ☺I have Celiac, so I enjoy rice dishes, watching your videos for a while now.
What are your thoughts on MSG now that the preseption has changed? It is in some/most of the products you use, but I've never seen you add any extra to your recipes. I'm just wondering if I should make it part of my pantry stapes. I really don't know how to use it.
Have a Great Day! 🌺
Love u big sis!!!❤
Thank you Pailin. When did you cross the 2M subscriber threshold??? Congratulations!!! (comment date: 27 Dec 2024)
Looks like a street food staple I’ve had in BKK a million times
Thank you!
NOM, NOM, NOM! I definitely will have to give this a go. Thanks
Very similar to a common street food in Vietnam, HCM city in particular. Hủ Tiếu Khô/Mì Khô.
I was just about to make the same comment.
You had me at everything! Cheers before I watched it 😂
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love ❤️, and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?🥲
"fish them out..." no pun intended I'm sure LOL 😂😊
You are such an inspiration Palin! I have a question - What would you suggest as a substitute for peanuts (I have an allergy)?
Good!
Aweeee your cactus is flowering! Mine did too but it was asking for water and it dropped all its blooms. 😭 I can't blame it. Lol
looks like instant noodles with fresh toppings… yummy!!! 😅
Wow Pai
Really fancy this noodle 🍜 gem
🙏🏽 Colin Mills 🇬🇧
Hello. Love your channel,and i love your clear and concise directions for delicious food! I am currently in thailand( near Krabi) and I was wondering can you could recommend any specific spices/sauces/ curries etc. that are unavailable in Canada? Thanks in advance.
When it stops boiling here in about 4 months I will try this
Where in the world is it still boiling hot this time of year? 🤯
@@MonaLisa-de4cpWell, with the way the globe works, while some of us are facing winter, the other half of the world is facing the sun and therefore in summer. Because the globe can’t face the sun on all sides (or likewise face away from it) at the same time, we have opposing seasons at opposing times. For example, it’s winter here in Canada, but I’m fairly certain it’s summer over in Australia right now. Weird to think about, I know. But that’s how the world works!
@@LePetitNuageGris yes, you're right. It's just hard to imagine that some places in the world could be experiencing the total opposite of you. Is there really somewhere right now that's experiencing 90-100 degrees weather?? Possibly? It's just really weird to think about. 😅
@@MonaLisa-de4cp Haha no, believe me, I get you. Knowing that it’s summer in January somewhere else in the world is really strange to think about. I would have been a summer baby then. It’s weird. Lol But then I’m sure they feel the exact same way on their end.
Don’t worry, there’s no judgement here.🙂
@LePetitNuageGris Thanks hunnie! You're sweet. I needed the reminder. 😁❤️