pad thai video straight from thailand - howcookingworks.com

[sevenbelow1]

It looks shit

[newjackridi]

Wow that looks delicious.

[nfsprostreetZ]

to me the peanuts give it a taste but that is really how you make it from thailand good job

[Drethis3131]

wtb a amazing authentic red phad thai recipe

[heartlessprince]

bean sprouts :)

[Rudeboy1703]

I gor original Pad Thai years ago and kept looking for that combination of flavors for long time. I don't have to look anymore. I have made this recipe con all imaginable types of meat and it ROCKS. Is incredibly yummy. Thanks guys for publishing it!

[pajiabyaj]

its so white...compare to all other pad thia i seen

[tzietuc]

you talk way to much dude!

[tamcheckmateyou]

Thank you for sharing. I made pad thai following your directions.  I found out that the tamarind block that they sell at the Asian stores have a lot of pods in them.

[howcookingworks]

@tamcheckmateyou yea.. there are many variations, and just be careful not to eat it :)

[AlexBonnot]

Did you ever get the chance to challenge the restaurant in person?

[howcookingworks]

@AlexBonnot sorry for the late reply.. but i never got a reply.. but the challenge is still open :)

[antonc81]

The best recipe I've tried is in David Thompson's book: Thai Food (the fat pink hardback one). He is pretty much the world authority on Thai food (as recognised by the Thai government) and got the first Michelin star for a Thai restaurant. I couldn't recommend it more strongly, the only Thai cookbook you'll ever need.. His street food book is also good.

PS - I'd also recommend you get a high pressure LPG wok burner... I got one and it improved my stir fries immensely!

[cnuques]

Dude you are the man!

[asianr0se]

khmer people get kick out from Thailand , And they are now leave nasty commend on Thai . They " khmer " are so envy THAI and they are so pis because they are no longer part of us .

[jwarunee]

Good Job ..but

Real Pad thai in Thailand donot use chicken but use dry shrimp instead...

[howcookingworks]

@jwarunee agreed! I don't like shrimp so I didn't use it in this recipe.. but you can easily use it if you like!

[khmairacrdriftr]

.........................Color is wrong and you never cook bean stalk with pad thai, it is added later when . No peanut is not for garnishing but for flavoring and should be crushed peanuts, not whole or half. You also stated why it is made wrong. You said it doesn't go well in a couple of hour or day. Pad thai would still taste good preheated the next day if done right.

[howcookingworks]

hey thanks for being a passionate pad thai connoisseur! I realize this pad thai may not be perfect, so it would be great if you could upload a video of how to do it correctly so we all could learn new style and techniques!

[khmairacrdriftr]

I am a Pad Thai connoisseur and a Asian Chef for 10 years now, trained in Cambodian, Thai, Laos, Vietnamese, Chinese, Japanese, and Malaysian Cuisine. I am 28 years old now, I been eating and making pad thai everywhere and for 20 years now. To tell you truth pkasemsant is correct 100%. Continue.................

[windwalker535]

I must say, why is there so much hate on this recipie? I think it is just fine. He taught us how to make it for the people who do not. If you do not like the video, don't comment. If you don't like the recipie, make your own then. Don't hate. Btw, I like pad-thai with seafood in it. When you were at Thailand, did they cook pad thai with seafood or was it only chicken?

[howcookingworks]

They actually gave you the choice of many things.. I remember seeing chicken or dried shrimp. But in reality, feel free to add any ingredient which you like! (thats the power of empowering yourself if you cook your own meal)

[howcookingworks]

which thai restaurant in la? I'll check it out and do a comparison. And if you want, I'll offer to do a cooking competition with your restaurant with independent judges.

[paochoua]

yeah the noodle looks too mushy because when you cooked the noodle you added too much water and overcooked the noodle. If people complain about the color of it add a little of oyster sauce or hoisin sauce to darken the noodle but not too much. it will throw the flavor off.

[howcookingworks]

@paochoua the real way to know if its overcooked is not by looking at a video, but by tasting it. Each type of rice noodle is a bit different, as this was is a fresh variety from los angeles. Color shouldn't be a strong indicator of flavor. Trust your taste buds more than your eyes in this case.

[baclieu2007]

good job . Greeting from Germany . Merry Christmas

[pkasemsant]

The key ingredients are missing, the noodle preparation is inaccurate, and the cooking technique in stir-frying and adding various ingredients is wrong. I could tell you right now that your wok wasn't hot enough. If you had observed the street vendor more closely, you would see that they didn't use the spatula or the "whirling" motion much (to flip the noodles up and down or stir them in circles). Instead, they would use the "spreading" motion to cook them over a large area.

[howcookingworks]

first off, thanks for the comment. If i may ask, what key ingredients are missing? For this dish, the wok doesn't have to be hot enough. The key thing here is the noodles are absorbing the liquid, so a browning reaction isn't required like traditional stir fries. As for the whirling motion, the only thing important is to adequately mix the various ingredients because at the end it tastes the same either way.

[pkasemsant]

I am a Thai chef who is trained in both Thai and French techniques. I own a few Thai restaurants, one in the US. Believe me when I say your wok isn't hot enough and the steps in preping and adding ingredients are not right; that's why your noodles are mushy and lacking authentic Pad Thai color. The viscidity you showed us in the wok was also not okay. Pad Thai should be done in under 1 minute with the right temperature and steps. And please no garlic for authentic Pad Thai. Don't trust vendors.

[howcookingworks]

With all due respect, none of your comments are backed with any analysis. When you say the 'wok isn't hot enough', I say it doesn't matter because the only ingredients with browning reaction are the chicken, and egg. Pad thai is not a browning reaction stir fry because of the fragility of the cell wall of rice noodles. As for mushy, that you can't tell in a video, only in person. As for color, would you care to enlighten us what is authentic pad thai color and what gives it?

[howcookingworks]

Also my definition of authentic pad thai is a good tasting pad thai from Thailand. I backpacked through Thailand and found all restaurants flavor compositions were off except for the street vendor. If you have a restaurant in southern california, I would be more than willing to hold a competition of a blind taste test of your restaurant's vs this recipe.

[wHaTtHeFaCkx]

LOL i like the way you are willing to back up your recipe nice work it looked good to me.

[joshuadmeans]

what's up with the editing at 3:17? looked weird..

[howcookingworks]

ummm... oops :)

[joshuadmeans]

i disagree. that's some awesome water. I could see right through you. :D

[KCAASE]

Are you a Latin person? You look like one. I am not into cooking food, sorry. I don't eat "PadTay" either. I am fed up with noodles.

[howcookingworks]

My background is Asian. Sorry you aren't into cooking food, hopefully one of these days you can give pad thai a chance!

[KCAASE]

Thanks for responding, Howcookingworks. I have a question though. Shouldn't you make the "sauce" first? I saw it done first on another video. Also, don't beansprouts dilute the flavor since they are full of water? I have a thing against eating beansprouts, though.

[howcookingworks]

I actually tried to make the sauce first before, and what happens is it becomes this really gooey mess. So much so, when you scoop it out to be put in your pad thai, the sauce sticks to the spoon.. and to say at the least.. its a mess. Beansprouts do dilute the flavor a little bit. Because this pad thai is more bold than usual some people may like it more. Also beansprouts adds a 'crunchy' texture, but as always feel free to omit it before serving.

[wonderbung]

Great information. I just subscribed. Regarding the tamarind paste...I can't find that in my area, however, I do have access to whole tamarind pods at a latino market. Could I just grind those up with a mortar/pestle and achieve the same effect? Or are thai tamarind different? Thanks for the great video!

[howcookingworks]

Thanks for subscribing! If I'm not mistaken, take out the fruit in the pods, and cook them in water until soft.. (you might be able to get away with microwaving it).  Then recreate the tamarind paste as much as possible.

[wonderbung]

Awesome. Thanks!

[tresfleur]

Yum! 5 stars for the video!

[unruffledduck]

nice

[ZeldaMaster408]

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