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. š
4 years ago (edited) | 14
I want a pad thai "Ć la Andong". Your creativity is an asset you ought to capitalize on. Cheers!
4 years ago | 8
Would love to see different stages of easy to normal to complicated. Great vid BTW! Definitely learned something new.
4 years ago | 11
Perhaps something you could do for your Western audience is also how to prepare asian noodles. May include a definition of different types, materials, brief history then go to a basic making of, to a way to get the best out of easily available dehydrated stuff. Just a general suggestion. Your asian fans will help with the queries in the comments if needed.
4 years ago | 31
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
Pad Thai has an official recipe. The thing to get correct are the ingredients and technique. At most home cooking set-upās 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
Fancy please :) While I will happily watch an Andong take on pad thai, there's a thousand recipes out there already but few which dive into the origins of the dish like yours. I really appreciate your culinary history lessons and please keep making them! I always love the deep dives even when you don't resurface with a recipe :) As far as pad thai problems go, the biggest is noodle clumping but I already know the answer will be rinse excess starch before cooking and don't be timid with the oil.
4 years ago | 0
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
Looking forward to your recipe! I just watched your ramen rice video today as well and had my mind blown. Your videos are inspiring! Love your history videos so much! The sausage one was also so fascinating! Great work! Best wishes to you and your crew!
4 years ago | 0
When I was in the US ten years ago, I had a Pad Thai in the universityās canteen during "the international food week". Even though my expectation was quite low, It tasted so terrible I was traumatized to this day. I donāt 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, itās not a Pad Thai. I understand that cooking is about expectation and people can make a delicious stir-fry dish that doesnāt 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 donāt 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. Donāt 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. Donāt 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 āwrongā or ānot authenticā 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 āstandardizedā the recipe, but the fact is there is no āone way, one standardized flavorā 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 itās fine. You donāt have to please everyone.
4 years ago | 1
My favourite Pad Thai is always the most loaded. Not necessarily the most fancy, but the most comfort-food-esque. Lots of thin slices of chicken and tofu, a few big shrimp, sprouts, generous egg, and sliced spring onion on top. Personally I'm a fan of both crushed peanuts on top, and peanut sauce mixed in with the tamarind sauce. There's a Viet/Thai place near me that does a rich peanut saucy pad Thai but they skimp on everything else.
4 years ago | 0
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
Knowing you I think we can expect some german version of pad thai with asparagus and spreewalder gurkenš
4 years ago | 26
In a similar fashion to what you did to investigate the best hummus technique, I would focus on the ingredients, the mechanics of preparation, and the delicate flavor balances in the dish. Pad Thai, is perhaps, the fusion of so many different cultural/regional influences, and does a great job of epitomizing the essence of Thai cooking despite not being a super traditional Thai dish but rather a modern street food. Any Thai cook worth their weight in gold will tell you that you have to learn to proportionally balance the Thai flavors: sour, salty, sweet, hot, and umami. The fish sauce provides salt; the coconut Palm sugar provides sweet, the Tamarind juice/paste provides the secret sour tang, crushed or powdered smoked chili gives you the heat (to taste), but you also have fragrant herbals from the Thai pickled daikon and green onion, a deep nutty richness from crushed roasted peanuts, and a salty crunchy mouthfeel from the small dried shrimp (which is rarely found in American restaurants) and is often best when food processed. Too many American joints slather the sauce with a ketchup or Worcestershire base which gives the food a totally un-Thai flavor profile. I also find that many Americans tend to cook their rice Noodles instead of letting them sit in room temperature and finish softening while cooking in the wok; most Americans think the rice noodles have to be fully soft before cooking, but if you do that, the high wok heat tends to agglutinate the noodles such that they congeal into an unsightly and mushy glob. Also, sourcing the proper ingredients is clutch ā Indian or Latin American tamarind has a different flavor profile than Thai tamarind in the same way that Thai Holy Basil for curries has a different flavor than Italian Basil. Those are my two cents. Looking forward to your video!
4 years ago | 0
I think making it accessible! Understanding the flavor components (sour, umami, sweet, protein) and then a few options for each one! If you donāt have tamarind lime still works! Kind of thjng
4 years ago | 0
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] | 864