HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, 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. Thank you for watching!
Thank you for all your recipes and website! I went to Southeast Asia for a month just this past January. So grateful. In Thailand and Vietnam I took cooking classes and I have been practicing recipes. Since I have all the condiments and pantry items I found your website and have been making so many delicious Thai dishes and remembering my beautiful adventure. Your dishes are awesome! Authentic and delicious and the videos help so much. Love, Love!
I always look upon your recipe before I cook any Thai food and it never disappoints me. Keep on doing the cooking. I will always be your subscriber. Mr. Sukchai from Hawaii.
I have many many Asian cooking shows I watch here on UA-cam but this one and Maangchi (if I spelled that right) are two of my most favorite shows to watch. It’s not about how easy a recipe is or how good it tastes as professional chefs always make good dishes but it is about the heartwarming ppl that present their cooking show to their admirers:)
Hi Pai, I'm German and I have been living in Thailand for 14 years, just recently moved back to Germany and I really miss Thai food. I'm so happy I found your channel..I really enjoy cooking your recipes. You always put a smile on my face, seeing you cook with such joy and passion. Thank you :-)
On behalf of Thai we are sad to hear that you have to leave us after living here for such a long time. We are just a small and humble country mixed with good and bad things/people, but please consider this place as your second home and know that you are always welcome here anytime you want.
@@bend.6091e and my mom have ALWAYS wanted to visit, we wouldn’t have wanted to leave!!!! haha We always love watching thai cooking shows, my favourite used to be Luke Nguyen he used to do vietnam and thai. We always loved watching him cook outside so we could sneak a glimpse of the beautiful country side. We had one chance to visit, my dad had to fly to Okinawa and me and my mom was trying to plan time in thailand… but unfortunately we were so scared of the long flight time we didn’t take up the opportunity. Let me tell you we regret it so much. I was so happy to find Pai!!
Made for lunch today. Used what was in the fridge (mushrooms, zucchini, celery, carrots), 2 lap cheong for protein and 2 eggs. Was great. My 12 yr old son helped make it, and loved eating it. Thanks.
Made this today. I'm still fairly new to cooking so I was anxious, but it turned out perfectly! It's very filling, too. My wok isn't non-stick, but I found I had to do very little scraping and there wasn't much stuck at the end.
I love how you just explain everything and beyond. Not only can I make the recipe but I also learn general principles that will make me a better cook. I just made the Cantonese ginger milk pudding. What a blast! Fantastic! Thank you!
exactly. not all youtube cooking show hosts have the same ability to explain and teach well than Pai. she is a darling on camera, and she knows her cooking well
That’s one of the reasons why she is my fav cooking channel chef on UA-cam. I’ve read a few people said she talked a bit too much but I find all of her little talks are helpful. Just watching this, I learned about cooking eggs as the last step and carrots lasting longer and retaining moisture if stored in a bag in the fridge! Thank you, Pai!
I've been watching your videos for over a year and bought your cookbook. I love how you do more than teach recipes--you explain all the ingredients and techniques. While I'm still a novice, my appreciation and understanding of Thai food has expanded exponentially. Thank you! ♥️
I really love how you are giving your viewers different options to make your dishes more budget friendly due to the quarantine. I complain about no take out places open while others don’t even have enough to eat.
I love the subdued/ modulated voice. It sounds very pleasant and has a calming effect. Keep those recipes coming to keep us sane during these times! 😄 Thanks, Pai! 😊
I’ve had the same green onions regrowing in my kitchen for over two years at this point. I actually took the roots and put them in some soil in a coke bottle I’d cut the top off of, so they’re not purely in water, but.... these things haven’t stopped producing despite getting inconsistent watering and not adding any additional food of any kind. So... yeah. Green onions are magic. So’s celery.
I want to start by saying I did not use Pine Glass Noodles because I don't have a well-stocked Asian market near me and I'm observing social distancing to the best of the contents of my pantry! I did have Korean sweet potato glass noodles in the house and substituted those, putting them in boiling water for 4 minutes. I will look for the Pine noodles the next time I go to a good Asian market! I have to say this is absolutely the BEST stir fry recipe I have found online and I do a lot of Asian cooking. Your directions were superbly clear and my results showed their quality. The amounts given made for two good servings - one for my husband and one for me. I served it with hot Thai tea made from a Thai Iced Tea mix from importfoods.com. I bought it to make iced tea but decided to try it hot and it's delicious and doesn't require any sugar or sweetened condensed milk! (To serve more people this would have to be part of a several-dish meal.)
Girl, I'm working from home with a toddler too. No time for games, Hunny! Nap time is GO TIME! Get it done quick, fast, and in a hurry! Thank you for being real about this. Nice to know I'm not alone.
I really love and like the way how you are explaining the way how you are doing every single step! Even my Thai Wife is loving it too, so i am shure that you are doing everything authentic as well!! You are just so lovely and i really love to cook your recepies everytime!! Thank you so much!!!
Pailin, your insights on people and the lock down are jade and by using them as a practical guide you make them gold. It’s a pleasure to watch your vlog posts. Congratulations
Great recipe. It is one of my childhood, favorite, Thai noodle dishes. My mom just passed away, but she truly put so much heart and soul into her cooking after 60 years of cooking on her own. So believe me when she can taste the love in her cooking My mom sauteed her onions a bit more until light brown. She said any noodle dish or fried rice needs the onions a bit more brown to release it's sugars. After you add your meat, add a few drops of oyster sauce or soy sauce. This will help it absorb into the meat. Along with a dash of salt into the meat as well Secondly, she always used oyster sauce and any kind of mushrooms. And an assortment of the bell peppers, Julianne, or slivers and the green onions do make a difference. You can also add a little bit of chili powder if you like for a kick. Oyster sauce and slightly more, sauteed onions makes a big difference.
Yes..I’ve been doing Brian Lagerstrom’s Jap Chae, same principles, I find the more different mushrooms I incorporate and more onions and green onions, it’s always better..I even take my kitchen torch and blast the steak bits to get a tiny bit of char going…
Looks so delicious! I can almost smell it through the tv! I put my green onion roots in a planter outside. Just stick them in soil and water them. Then cut off just the green parts as they grow. They’ll give you onions all season long!
Love glass noodle dishes! It definitely is very versatile! I add sliced shitake mushrooms to mine. I started my collection of green onion plants all from store bought ones. You could put them in a small pot of soil and add it to your indoor herb garden or leave them outside! 😁
@Jay Jen Gill Kaan's paternal grandmother is Chinese (guessing from Hong Kong}. She gave Pai the Turnip cake recipe. Check it out. It is really hard to get the firmness correct. Pai's recipe is perfect.
Thank you for the info! $500+ USD and, after just a bit of research, seeing the company had its ads banned due to false claims regarding the pan and its materials.
One of my favorite videos of yours ever!! Excellent recipe and video!!! Your voice is so soothing here. You’re always a joy and I especially appreciate your tips, tricks and explanations! Thank you for another wonderful recipe and video!!! Your baby is so cute and you are so beautiful!! Definitely going to make this!
When I was a young chef caterer, glass noodles were my staple food, you could basically throw them into any stir fry and pump it up...i perfected pad woon sen etc...
I just started cooking over the lockdown and was thrilled to find your channels. So excited to try this and your other dishes -- My husband, who's Italian American, loves Asian cuisine, particularly Filipino (my home country) and Thai! You are such a delight to watch as well! Cheers!
No matter the challenge to the present times, these brief moments with your young one learning and appreciating your cooking skills does brighten the day Pailin. State Safe and Be Healthy! -Bob...
I tried this tonight, with a few changes. It was wonderful. I used ground pork. I had no glass noodles, so I used thin rice noodles. I followed the recipe almost to the letter, except I substituted the cabbage for 1 yellow bell pepper and I added 1 tablespoon of tamarind paste to the sauce. Absolutely wonderful. This recipe just begs for substitutions, so you can use almost whatever you have on hand to bring this dish to the table. I had on hand Sichuan chili oil that I previously made, and a drizzle of that on top just elevated this recipe to the the next level. Absolutely love this recipe...
I don't know how UA-cam ads did it but the first time you mentioned the baby is awake and you would be back in a few minutes, it just cut to the ads immediately! Some people also put in Chinese dried flowers as an ingredient.
i was wondering why Pailin was speaking so softly and lacking a little in her bubbliness, soo it's because the baby is sleeping ... how sweeeet! Working moms!
aw, that voice is too cute! gotta love the baby's appearances during the lockdown edition.:) thank you for providing us with recipes and ingredient advice during this stay-at-home period. appreciate the hard work!
Hi there Pai! Your channel is my favorite Asian channel to watch. Love the way you explain your cooking methods & your food looks really yummy. I'm Filipino, by the way, married to an American who loves Asian food. When it comes to noodles, my favorite is the glass noodles so I'm really enjoying watching you cook! When it comes to food, there's nothing like our own Asian food...well ok, I'm Filipino living in the U.S. for over 40 years but what can I say?! Right? Keep on cooking cuz I'm here watching. Take care, sweetie & be safe. Your baby? ADORABLE! 🙏🏼🙏🏼🙏🏼💕💕💕
I have found that cherry tomatoes and grape tomatoes last longer than your regular tomato and the flavor is better. I leave them on the counter with my other fruits that are ripening.
I put my green onions in soil and it usually lasts maybe 6 weeks? It grows because it's photosynthesizing (carbon dioxide in the air, water, using energy from sunlight). I think everyone should do this with green onions. They grow so much. I'm inspired to do this noodle dish.
Since covid, my husband and I have been working from home and I've been cooking a lot...breakfast, lunch and dinner. Started running out of ideas, searched Pailin's Kitchen, and BOOM I'm making pad woon sen tonight. Thank you! BTW 4:39 that's my life right now too lol
Again another great video. On the egg, I make the dish and plate in up, then quick fry a sunnyside up egg or two for the top of each plate according to who wants one. For me is just seems more "bought off the street" that way.
Palin, first time we see your very cute little baby. Love your show n did lots of recipe from your show. Thank you so very much. Myself original from Singapore but now I'm stations in manila for good. Take care n love your show still. Bye.
Glass Noodles are also our favorite at home too. It is so tasty and versatile. Thanks for sharing this Thai version. I am going to give it a try! He is a cute baby!
I've made a simpler version of this, basically just the noodles and scrambled eggs. I think I used Golden Mountain sauce. It was amazing! glass noodles are just fantastic
Update: made this for dinner last night. Tasty, tasty, tasty. First time cooking with glass noodles, those tiny packets make a LOT. Still have plenty left for lunch today. 😁
4 роки тому+1
I cut and eat the green part of scallions and put the root ends into my aquarium filters. That keeps me in scallions all winter long. And we have loooooong winters where I live.
Thanks Pailin for this simple but lovely recipe. I've been making it for my family since the first lockdown, and it's always a hit!! I just made it again early this morning for dinner, and some people here have already brought dinner time forward!😁 Thanks again. You've got my 5 stars😘
🙏🏻 cannot wait to try this.. love it that you can improvise the veges and use tinned toms... would never have considered that!! Love baby Kasns approval 🙏🏻
Hi Pailin...I always like your recipes but when I saw your baby for the first time in this video..., Woww... !!! I forgot what you just cooked simply because of your baby ‘s super cuteness 👶
I put green onion in a glass and put it in the fridge along with cilantro and parsley, keeps longer, I have gotten 5 cuttings from the green onion, but usually stop at 3 or 4
Such a dose of reality when cooking. Sleeping baby, baby waking, no pork in the store, food flipping out of pan, electric stove not as hot as gas one. These are things most of us can relate to.
Woolies and Coles have such good Asian food sections!! The noodle and sauce variety is so much better than most (non specialty) grocers I’ve been to back in the US, and I can often find Maesri curry pastes as well. On the other hand, the Mexican food selection is terrrrrible!! Makes since given the demographics, but yeah. Got carried away with this comment lol
Hello Pailin, funny enough: I'm regrowing scallions or spring oniones in my own garden, since this spring. So: kinda new to that. What I've learned: 3 days in water is enough to create the growth of roots. After 3 days, you can plant them in your garden. Still curious about the reproduction rate of an onion, when I only cut off the upper part of an onion, fully rooted in soil already. I have about 20 in my garden right now, but did not harvest, so far. Just like even dried garlic is rooting, "with the feet in water". Might take a few days longer. But it will! BTW: the "Baby-aprooved" idea is fantastic! And the food you grow up with will make an impression to you for the rest of your life. So very important. I'm gonna turn 60 in a few months. Introduced to asian cooking, when we went to one of the first chinese restaurants here in Hamburg, Germany, when I was about the age of 4. So I grew up, with asian cooking, beeing an absolutely "normal" . Nothing, to ever shy away from. I'm so thankful! Pls tell us how your scallions will grow. Greetings from the far north of Germany!
I have cooked stir fry glass noodles with my own receipe. Delicious. It has my types of ingredients that can be used. Try Japan style. You gonna love it!!
I’m eating a plateful of yakisoba as I watch this. Every Asian culture has their version of fried noodles, the ultimate comfort food. Will have to run down to the local asian market for some glass noodles now and maybe a green onion to play with. 🙂
Your channel is like a godsend to me living here in Seattle! I find all your recipes very doable with the ingredients I can mostly hunt down locally. Now I know how to cook more than just beef and bell-pepper with oyster sauce. I made your Kanom Jeeb yesterday and it was amazing! PS. We just a had a month-old and I totally know how you feel. Sleeping baby is a blessing :P
It's almost looks like a spin on cucumber and eggs.I will have to check out glass noodles I've been on it keto/low carb diet for over a year and a half now
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, 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.
Thank you for watching!
You are my answer prayers, i have tried this recipe and your epic pancakes, what can i say bit u are the best of the champions . 🙏
Hi
Thank you for all your recipes and website! I went to Southeast Asia for a month just this past January. So grateful. In Thailand and Vietnam I took cooking classes and I have been practicing recipes. Since I have all the condiments and pantry items I found your website and have been making so many delicious Thai dishes and remembering my beautiful adventure. Your dishes are awesome! Authentic and delicious and the videos help so much. Love, Love!
I always look upon your recipe before I cook any Thai food and it never disappoints me. Keep on doing the cooking. I will always be your subscriber.
Mr. Sukchai from Hawaii.
Thanks.It was great.
I have many many Asian cooking shows I watch here on UA-cam but this one and Maangchi (if I spelled that right) are two of my most favorite shows to watch.
It’s not about how easy a recipe is or how good it tastes as professional chefs always make good dishes but it is about the heartwarming ppl that present their cooking show to their admirers:)
Hi Pai, I'm German and I have been living in Thailand for 14 years, just recently moved back to Germany and I really miss Thai food. I'm so happy I found your channel..I really enjoy cooking your recipes. You always put a smile on my face, seeing you cook with such joy and passion. Thank you :-)
On behalf of Thai we are sad to hear that you have to leave us after living here for such a long time. We are just a small and humble country mixed with good and bad things/people, but please consider this place as your second home and know that you are always welcome here anytime you want.
@@bend.6091e and my mom have ALWAYS wanted to visit, we wouldn’t have wanted to leave!!!! haha
We always love watching thai cooking shows, my favourite used to be Luke Nguyen he used to do vietnam and thai. We always loved watching him cook outside so we could sneak a glimpse of the beautiful country side. We had one chance to visit, my dad had to fly to Okinawa and me and my mom was trying to plan time in thailand… but unfortunately we were so scared of the long flight time we didn’t take up the opportunity. Let me tell you we regret it so much. I was so happy to find Pai!!
Sexpat...
Made for lunch today. Used what was in the fridge (mushrooms, zucchini, celery, carrots), 2 lap cheong for protein and 2 eggs. Was great. My 12 yr old son helped make it, and loved eating it. Thanks.
I not only enjoy how appetizing and accessible she makes it, but she has such a great and positive attitude!
it's part of why she's so popular!
I worked in a Thai restaurant for two years. I made this dish all the time. So delicous.
I'm thai, i love your English accent so much. It's easy to listen and try to understand the words you've said. Thank you ☺
Made this today. I'm still fairly new to cooking so I was anxious, but it turned out perfectly! It's very filling, too.
My wok isn't non-stick, but I found I had to do very little scraping and there wasn't much stuck at the end.
I love how you just explain everything and beyond. Not only can I make the recipe but I also learn general principles that will make me a better cook. I just made the Cantonese ginger milk pudding. What a blast! Fantastic! Thank you!
exactly. not all youtube cooking show hosts have the same ability to explain and teach well than Pai. she is a darling on camera, and she knows her cooking well
Pai has a way of "thinking ahead" and answering questions we might have. She has a cookbook too (which I bought) :).
That’s one of the reasons why she is my fav cooking channel chef on UA-cam.
I’ve read a few people said she talked a bit too much but I find all of her little talks are helpful. Just watching this, I learned about cooking eggs as the last step and carrots lasting longer and retaining moisture if stored in a bag in the fridge!
Thank you, Pai!
I've been watching your videos for over a year and bought your cookbook. I love how you do more than teach recipes--you explain all the ingredients and techniques. While I'm still a novice, my appreciation and understanding of Thai food has expanded exponentially. Thank you! ♥️
I really love how you are giving your viewers different options to make your dishes more budget friendly due to the quarantine. I complain about no take out places open while others don’t even have enough to eat.
I love the subdued/ modulated voice. It sounds very pleasant and has a calming effect. Keep those recipes coming to keep us sane during these times! 😄 Thanks, Pai! 😊
I’ve had the same green onions regrowing in my kitchen for over two years at this point. I actually took the roots and put them in some soil in a coke bottle I’d cut the top off of, so they’re not purely in water, but.... these things haven’t stopped producing despite getting inconsistent watering and not adding any additional food of any kind.
So... yeah. Green onions are magic. So’s celery.
Great recipe Pailin, we love you! x
I love how baby always takes a tiny piece and then the whole thing because he loves it!!!!!!! 😍
Child talking in the Video is so sweet and cute Ma'am. GOD BLESS THE CHILD
I want to start by saying I did not use Pine Glass Noodles because I don't have a well-stocked Asian market near me and I'm observing social distancing to the best of the contents of my pantry! I did have Korean sweet potato glass noodles in the house and substituted those, putting them in boiling water for 4 minutes. I will look for the Pine noodles the next time I go to a good Asian market! I have to say this is absolutely the BEST stir fry recipe I have found online and I do a lot of Asian cooking. Your directions were superbly clear and my results showed their quality. The amounts given made for two good servings - one for my husband and one for me. I served it with hot Thai tea made from a Thai Iced Tea mix from importfoods.com. I bought it to make iced tea but decided to try it hot and it's delicious and doesn't require any sugar or sweetened condensed milk! (To serve more people this would have to be part of a several-dish meal.)
Girl, I'm working from home with a toddler too. No time for games, Hunny! Nap time is GO TIME! Get it done quick, fast, and in a hurry! Thank you for being real about this. Nice to know I'm not alone.
I love the last part...when the baby eats the noodles. It means it is good because babies are soo picky.
I really love and like the way how you are explaining the way how you are doing every single step!
Even my Thai Wife is loving it too, so i am shure that you are doing everything authentic as well!!
You are just so lovely and i really love to cook your recepies everytime!!
Thank you so much!!!
Pailin, your insights on people and the lock down are jade and by using them as a practical guide you make them gold. It’s a pleasure to watch your vlog posts. Congratulations
Great recipe. It is one of my childhood, favorite, Thai noodle dishes. My mom just passed away, but she truly put so much heart and soul into her cooking after 60 years of cooking on her own. So believe me when she can taste the love in her cooking My mom sauteed her onions a bit more until light brown. She said any noodle dish or fried rice needs the onions a bit more brown to release it's sugars. After you add your meat, add a few drops of oyster sauce or soy sauce. This will help it absorb into the meat. Along with a dash of salt into the meat as well Secondly, she always used oyster sauce and any kind of mushrooms. And an assortment of the bell peppers, Julianne, or slivers and the green onions do make a difference. You can also add a little bit of chili powder if you like for a kick. Oyster sauce and slightly more, sauteed onions makes a big difference.
Yes..I’ve been doing Brian Lagerstrom’s Jap Chae, same principles, I find the more different mushrooms I incorporate and more onions and green onions, it’s always better..I even take my kitchen torch and blast the steak bits to get a tiny bit of char going…
I always replant the white parts of my green onions. I have an unlimited stock at this point 😂
I rather buy mine fresh when I need to. Therefore I also have an unlimited supply dude :)
2010redshift ya, but @koopaloop is doing that with less effort and saves money. Work smarter, not harder ;)
Same
Looks so delicious! I can almost smell it through the tv! I put my green onion roots in a planter outside. Just stick them in soil and water them. Then cut off just the green parts as they grow. They’ll give you onions all season long!
So cute… looks like he was trying to feed you so you could eat together. How precious.
😊❤
I love your whispering for the baby! Roll with the flow!
Love glass noodle dishes! It definitely is very versatile! I add sliced shitake mushrooms to mine.
I started my collection of green onion plants all from store bought ones. You could put them in a small pot of soil and add it to your indoor herb garden or leave them outside! 😁
Kaan is the luckiest baby. Get to eat the most delicious Pai's family's Thai food and grandma's Chinese food also.
Does grandma have a Chinese cooking show video?
@Jay Jen Gill
Kaan's paternal grandmother is Chinese (guessing from Hong Kong}. She gave Pai the Turnip cake recipe. Check it out. It is really hard to get the firmness correct. Pai's recipe is perfect.
Pai is a trained chef who can cook many cuisines. She has many non-Thai recipes on her channel.
The pan brand is Korean king. These look so good 😊
Thank you for the info! $500+ USD and, after just a bit of research, seeing the company had its ads banned due to false claims regarding the pan and its materials.
Vicky S82 I have the pan at home, it is like a normal nonstick pan, after a couple months it will degrade and now it sometimes stick
thank you!!
@@ong2547 mine too..it is sticky now😯
I used this recipe yesterday with a lot of substitutions and it was very good. I think the sauce is the key.
Your kid is so cute. Glad that you talk to him in Thai.
One of my favorite videos of yours ever!! Excellent recipe and video!!! Your voice is so soothing here. You’re always a joy and I especially appreciate your tips, tricks and explanations! Thank you for another wonderful recipe and video!!! Your baby is so cute and you are so beautiful!! Definitely going to make this!
When I was a young chef caterer, glass noodles were my staple food, you could basically throw them into any stir fry and pump it up...i perfected pad woon sen etc...
I just started cooking over the lockdown and was thrilled to find your channels. So excited to try this and your other dishes -- My husband, who's Italian American, loves Asian cuisine, particularly Filipino (my home country) and Thai! You are such a delight to watch as well! Cheers!
It’s Korea King. Woody M, tv host was selling it for 1200 bahts. Cost is 370 bahts. Just FYI. Why I have to throw this out there Idk
No matter the challenge to the present times, these brief moments with your young one learning and appreciating your cooking skills does brighten the day Pailin. State Safe and Be Healthy! -Bob...
I tried this tonight, with a few changes. It was wonderful. I used ground pork. I had no glass noodles, so I used thin rice noodles. I followed the recipe almost to the letter, except I substituted the cabbage for 1 yellow bell pepper and I added 1 tablespoon of tamarind paste to the sauce. Absolutely wonderful. This recipe just begs for substitutions, so you can use almost whatever you have on hand to bring this dish to the table. I had on hand Sichuan chili oil that I previously made, and a drizzle of that on top just elevated this recipe to the the next level. Absolutely love this recipe...
I don't know how UA-cam ads did it but the first time you mentioned the baby is awake and you would be back in a few minutes, it just cut to the ads immediately! Some people also put in Chinese dried flowers as an ingredient.
Thank you for sharing Pai. Love how 'real' & relatable this is. Take care.
i was wondering why Pailin was speaking so softly and lacking a little in her bubbliness, soo it's because the baby is sleeping ... how sweeeet! Working moms!
aw, that voice is too cute! gotta love the baby's appearances during the lockdown edition.:) thank you for providing us with recipes and ingredient advice during this stay-at-home period. appreciate the hard work!
Hi there Pai! Your channel is my favorite Asian channel to watch. Love the way you explain your cooking methods & your food looks really yummy. I'm Filipino, by the way, married to an American who loves Asian food. When it comes to noodles, my favorite is the glass noodles so I'm really enjoying watching you cook! When it comes to food, there's nothing like our own Asian food...well ok, I'm Filipino living in the U.S. for over 40 years but what can I say?! Right? Keep on cooking cuz I'm here watching. Take care, sweetie & be safe. Your baby? ADORABLE! 🙏🏼🙏🏼🙏🏼💕💕💕
I know you already made pancit recipe but this is basically pancit “Bihon” in the Philippines. Except we don’t put tomatoes. :)
Pacham Ba she uses sotanghon not bihon
I also put tomatoes sometimes, depending on my mood. It’s really good, too 😊
i love at 5:00 it became a whisper ASMR cooking show. :) so relaxing
My mom just made me ผัดวุ้นเส้น yesterday during our lockdown in Bangkok. You're right, it's PERFECT!
I was in Thailand one day before national lockdown in my country so I really miss Thailand now. I’m sure gonna make this tonight for dinner!
Doesn't make any sense? If you were in Thailand a day before lock down, how is it you are missing it if you are there????
I plant my green onion bulbs in my patio garden containers and they grow beautifully.
I have found that cherry tomatoes and grape tomatoes last longer than your regular tomato and the flavor is better. I leave them on the counter with my other fruits that are ripening.
I put my green onions in soil and it usually lasts maybe 6 weeks? It grows because it's photosynthesizing (carbon dioxide in the air, water, using energy from sunlight). I think everyone should do this with green onions. They grow so much. I'm inspired to do this noodle dish.
Beautiful daughter, Palin! God bless her 🙏
He's a boy but a LOT of people think he's a girl because of his hair :) Cheers! Adam
Awwww that baby approval in the end just made the video even better 😍 your baby is adorable! ♥️
I love glass noodles to make Thai salads. so good
Since covid, my husband and I have been working from home and I've been cooking a lot...breakfast, lunch and dinner. Started running out of ideas, searched Pailin's Kitchen, and BOOM I'm making pad woon sen tonight. Thank you! BTW 4:39 that's my life right now too lol
Again another great video. On the egg, I make the dish and plate in up, then quick fry a sunnyside up egg or two for the top of each plate according to who wants one. For me is just seems more "bought off the street" that way.
I love this! Thank you K’Pailin for sharing! ❤️
This recipe was so yummy!! Other than prepping the veggies it’s super simple. I chose to add broccoli, carrots, water chestnuts and baby corn to mine
I know she's not a baby anymore, but I could watch that baby part of the video every day. She's so dang cute. Like her Mom.
So sweet to see your kid. It’s so hard to work with the kids around in lock down. Especially babies.
Look forward to more of your recipes and seeing more of Kaan. Cute kid
We have this one kind of noodle in the Philippines it can be serve dry or with a soup , Pansit Sotanghon.
Palin, first time we see your very cute little baby. Love your show n did lots of recipe from your show. Thank you so very much. Myself original from Singapore but now I'm stations in manila for good. Take care n love your show still. Bye.
Thank you for sharing your dishes so nice and practical,keep it up...with additional info about the ingredients..love it...
Glass Noodles are also our favorite at home too. It is so tasty and versatile. Thanks for sharing this Thai version. I am going to give it a try! He is a cute baby!
Your baby is the cutest baby I’ve ever seen❤️❤️❤️thank you fir sharing your receipt!!
Your baby is adorable!! Love the curly hair! 🥰 Great recipe!!
I really appreciate your sharing of your many many cooking and kitchen tips. I love them all specially your DIYs. Thank you so much.
I like your presentation sooooo much…..very clear and pleasant to follow. Thank you so much
I've made a simpler version of this, basically just the noodles and scrambled eggs. I think I used Golden Mountain sauce. It was amazing! glass noodles are just fantastic
What a precious baby!
Your baby is so cute...... and i love your recipe
I made this today and it was fantastic!!
I used my carbon steel wok and my noodles didn’t really stick much at all.
Update: made this for dinner last night. Tasty, tasty, tasty. First time cooking with glass noodles, those tiny packets make a LOT. Still have plenty left for lunch today. 😁
I cut and eat the green part of scallions and put the root ends into my aquarium filters. That keeps me in scallions all winter long. And we have loooooong winters where I live.
Thanks Pailin for this simple but lovely recipe. I've been making it for my family since the first lockdown, and it's always a hit!! I just made it again early this morning for dinner, and some people here have already brought dinner time forward!😁 Thanks again. You've got my 5 stars😘
I love glass noodles! I made sure to quarantine myself with multiple packages.
Oh, your baby is so adorable, so gorgeous, so cute 🙏🏼
🙏🏻 cannot wait to try this.. love it that you can improvise the veges and use tinned toms... would never have considered that!! Love baby Kasns approval 🙏🏻
I love the texture of woon sen. Thank you for sharing! It’s always good to see you and your baby 😊
Hi Pailin...I always like your recipes but when I saw your baby for the first time in this video..., Woww... !!! I forgot what you just cooked simply because of your baby ‘s super cuteness 👶
Made this today and oh so yummy😻
I love glass noodles and this recipe satisfied my cravings. I squeezed a bit of lime right b4 I ate it.
It's always great to see baby kahn ❤
I put green onion in a glass and put it in the fridge along with cilantro and parsley, keeps longer, I have gotten 5 cuttings from the green onion, but usually stop at 3 or 4
Wow!!! Green onions are cool to grow!!!!
Such a dose of reality when cooking. Sleeping baby, baby waking, no pork in the store, food flipping out of pan, electric stove not as hot as gas one. These are things most of us can relate to.
I can buy this noodle in Australia as gluten free and made in Thailand.
Woolies and Coles have such good Asian food sections!! The noodle and sauce variety is so much better than most (non specialty) grocers I’ve been to back in the US, and I can often find Maesri curry pastes as well. On the other hand, the Mexican food selection is terrrrrible!! Makes since given the demographics, but yeah. Got carried away with this comment lol
Hello Pailin, funny enough: I'm regrowing scallions or spring oniones in my own garden, since this spring. So: kinda new to that.
What I've learned: 3 days in water is enough to create the growth of roots. After 3 days, you can plant them in your garden.
Still curious about the reproduction rate of an onion, when I only cut off the upper part of an onion, fully rooted in soil already.
I have about 20 in my garden right now, but did not harvest, so far. Just like even dried garlic is rooting, "with the feet in water".
Might take a few days longer. But it will!
BTW: the "Baby-aprooved" idea is fantastic! And the food you grow up with will make an impression to you for the rest of your life.
So very important. I'm gonna turn 60 in a few months. Introduced to asian cooking, when we went to one of the first chinese restaurants here in Hamburg, Germany, when I was about the age of 4.
So I grew up, with asian cooking, beeing an absolutely "normal" . Nothing, to ever shy away from. I'm so thankful!
Pls tell us how your scallions will grow.
Greetings from the far north of Germany!
Kaan is a big baby boy, oh my goodness. So cute but so big
I love Pad won sen and the brand of that's glass noodles is the best.
I have cooked stir fry glass noodles with my own receipe. Delicious. It has my types of ingredients that can be used. Try Japan style. You gonna love it!!
i love how simple this is! I'm deff gonna try it when i go shopping again!
I’m eating a plateful of yakisoba as I watch this. Every Asian culture has their version of fried noodles, the ultimate comfort food. Will have to run down to the local asian market for some glass noodles now and maybe a green onion to play with. 🙂
Mmmm I miss yakisoba ... (I worked in Japan many many years ago but still go back from time to time :)) Salivating now :)
That's a cute little guy you've got there. He likes his noodles. It's rare so you see a mother who is so natural and real.
Your channel is like a godsend to me living here in Seattle! I find all your recipes very doable with the ingredients I can mostly hunt down locally. Now I know how to cook more than just beef and bell-pepper with oyster sauce. I made your Kanom Jeeb yesterday and it was amazing!
PS. We just a had a month-old and I totally know how you feel. Sleeping baby is a blessing :P
Have always loved Glass noodles & wondered how to do Pad Woon Sen.
this is perfect & I can’t wait to try. Looks doable too. Thk u so much. 💐
It's almost looks like a spin on cucumber and eggs.I will have to check out glass noodles I've been on it keto/low carb diet for over a year and a half now
Im definitely gonna try.. this is one of my favourite thai dish including pad thai.. it is just epic..
Baby is tooooooo cute!
made this for dinner yesterday and love it ! thank you for the recipes !
The baby definitely love it!!! 🥰❤️🙏
I didn't know your channel and I really like your comments while cooking !! it's so simple and real. Thanks for the video, I subscried to ur channel !