Since I've never even had pad thai, for me the most interesting thing would be knowing all the options of what you can put on it, rather than some specific recipe.
4 years ago | 29
I think a simple recipe with suggestions on how to make it fancy/extra special would be great! :)
4 years ago | 53
I always like your easy "weekday cookable" recipies the most. đ
4 years ago (edited) | 14
Would love to see different stages of easy to normal to complicated. Great vid BTW! Definitely learned something new.
4 years ago | 11
I want a pad thai "Ă la Andong". Your creativity is an asset you ought to capitalize on. Cheers!
4 years ago | 8
Kinda struggled a bit with the noodle handling when making pad Thai in the past. It can be hard to incorporate them evenly and they can overcook easily. I think it's mostly the overcrowded pan/wok though.
4 years ago
| 32
Knowing you I think we can expect some german version of pad thai with asparagus and spreewalder gurkenđ
4 years ago | 26
Pad Thai has an official recipe. The thing to get correct are the ingredients and technique. At most home cooking set-upâs you can cook only one portion at a time. I think that is something most people miss. Also there is a vegetarian version, which does not try to replicate the original, but takes it to a slightly different, but satisfying end product.
4 years ago | 7
At first I thought simple sounded good since I'm lazy and cheap but I'm pretty curious to see what a next level Pad Thai could be
4 years ago | 2
So many vegetarian versions say to sub fish sauce for soy sauce. I'd like to see a version that uses unexpected vegetarian ingredients to replace the flavour of shrimps and fish sauce.
4 years ago | 7
There are a lot of good authentic recipe videos from Jet Tila, Pailin Chongchitnant, and Just One Cookbook. What I want to see is some sort of local variation, similar to what you did with ramen!
4 years ago | 2
Different stages as another comment suggests, from super easy to fancy/next level
4 years ago | 2
my issues were the tamarind paste being huge pain to deseed and overcooking the noodles. they seemed to absorb all the sauce and get mushy
4 years ago | 1
Easy please, I'd like to be able to cook it myself đ . Maybe you can make another fancy version for the more experienced
4 years ago | 1
Something I would be interested in is a "Westernized" version. There are millions of recipes of Pad Thai already out there, but it's more interesting to me to find the "essence" of the dish, and then try to recreate that based on other ingredients to create a new, but similar dish.
4 years ago | 1
A simple recipe that we can recreate at home. And as authentic as possible with ingredients you can find in a western Asian supermarket.
4 years ago | 1
Some ideas on best subs for hard to get ingredients (dried shrimp, tamarind paste, etc) would be awesome!
4 years ago | 1
When I was in the US ten years ago, I had a Pad Thai in the universityâs canteen during "the international food week". Even though my expectation was quite low, It tasted so terrible I was traumatized to this day. I donât know much about cooking, but as a Thai, I think I could give some simple suggestion about the dish. 1. Pad Thai should taste like a Pad Thai, or at least close to a Pad Thai If it tastes like an Americanized-Chinese-stir-fried with chilli, itâs not a Pad Thai. I understand that cooking is about expectation and people can make a delicious stir-fry dish that doesnât taste like a Pad Thai. A lot of westerner got a wrong impression about this dish and end up making a different dish instead. Please tried to balance flavor between sweet-sour-salty. Taste test often and adjust as you go. Just like we donât put tofu in a chowder with a lot of black pepper and call it mabo tofu, please make a Pad Thai with more than one flavor in a dish. 2. Donât skip the peanuts I understand that a lot of people have peanut allergy. However, toasted peanuts are added last as a garnish along with other side vegetables anyway. It can be served separately. Donât just skip it. You need that crunch!! 3. Pad Thai is a stir-fry, not noodles in a sauce Soggy stir-fry is a sad stir-fry. Pad Thai sauce has a strong flavor so please go easy on it. You can add more sauce as you go but you cannot take it out when you add too much. The noodle should be chewy, not mushy. 4. No matter what you do. Someone will tell you that you did something âwrongâ or ânot authenticâ I guarantee that there will be a flame war on the comment when you upload the video. Thai food is kind of a national pride for Thai people and some people are more nitpicking than others. Thai government tried to âstandardizedâ the recipe, but the fact is there is no âone way, one standardized flavorâ of a Pad Thai. Some like it very sweet, some like it a little bit sour, some like a hint of saltiness. Every restaurant and street food vendor has its own flavor profile. You can use substitute ingredient as available in your area, most people understand your limitation. Just be mindful about the change in texture and flavor of the dish when you use substitute. Please remember that as long as it tastes close to a Pad Thai then itâs fine. You donât have to please everyone.
4 years ago | 1
My Name Is Andong
I heard you guys!! After uncovering the dark history of PAD THAI in my latest video (https://www.youtube.com/watch?v=Oe3LC...) you guys wanted a recipe, and a recipe you shall have. I'll try next week, but it might have to wait until the one after that... Now which spin should I put on it?? Since "authentic" is not an option imo; should I make it fancy? Easy? Or just next level? :D What are you looking for in a good Pad Thai recipe, what is a Pad Thai problem you have never been able to solve?
4 years ago | [YT] | 863