here here. I was sus with the cooking instructions. i had a manager whose mom told her to soak in hot water for 5 minutes, and she didn't believe her mom etiher, coz the package insturctions said to boil xyz minutes
Our child was recently diagnosed with celiac disease. It completely changed how and what we cook in our home virtually overnight. Rice noodles are an ingredient option, but we struggle with technique. This video is so very helpful. Thank you.
Pai, why you don't have over 10 million subscribers beats me. You are hands down the best thai cooking teacher that there is, teaching students to take baby steps before making big leaps is what makes you so special! Love you Girl, keep at it at your great work!!!
I came across this video by chance and decided to watch. I'm glad I did. No more soggy / mushy rice vermicelli; the fact it's actually easier than boiling is a nice bonus. *"Never trust package instructions on Asian products"* made me laugh as well 😂
Listening through all those tips and tricks to produce authentic tastes and textures makes you appreciate much more, how much skill and sourcing goes into a "simple bowl of noodles".
Perfect timing on this video! I live in a rural area in Pennsylvania, US and the closest Asian Market is about 2 hours away. I recently was in that area and stocked up on a lot of Asian supplies so I can make more of your wonderful recipes. I do tend to end up with much noodles so this will be very helpful.
OMG I made Mie Goreng yesterday using medium thick rice noodles. I used the EXACT technique at the 6 minute mark. My noodles were nice and chewy and did not break or clump together! And 24 hours later you posted this video! I feel like a pro!
Pai you are an amazing and very talented teacher. You have steered me through my lack of knowedge from the start. I’ve been trying to duplicate Thai food since our trip to Thailand in 1979. When we reached home, the barren prairie of Southern Colorado, I had to start recreating Thai food from a place of knowing so very little. There was only 1 book I could find on the fabulous Thai Cuisine. It was written by an Anglo woman who lived in Thailand. Her book was was a life saver and the Asian grocery store in Colorado Springs, 1.5 hrs away was so, so helpful. My husband and I have been faithful Southern Asian Gourmands, forever. Now we live in Northern Calofornia. I still depend on our wonderful hardworking owners of Asian Grocery Markets. We are truely blessed having them in our midst. Pai, you have taught me much, you have given me helpful advise and shared your culture, family recipes and traveling knowledge and I am PROFOUNDLY greatful to you and your Utube channel. You have made us, our family and friends so very happy and satisfied with your teaching. 😊 We are happy and content people because of you and your hard, hard work. Bless you, my dear, stay well and may the universe shine its light on you. (don’t know where this all came from, but it is so heartfelt to you and your gifts of sharing) Thank you with a full heart. Didi Thompson
Lately I've been cooking your recipes quite often because a new Asia shop has opened nearby. Your recipes are really good and every time I feel like I'm back in Thailand 😊 Greetings from Germany 😄❤️
Encyclopedic! One thing that probably all Thai people know but i didn’t: Rice noodles are cooked during manufacture. There is no raw flour, unlike western pasta, so you don’t have to worry about that, just getting the right texture. This helped me not overcook.
I took two cooking school classes in Chaing Mai - now, with your new cookbook, and these inspiring videos, I am convinced I can finally bring Thailand to my kitchen! Thank you Pailin!!
Watching your videos fills me with the urge to teleport back to South East Asia. I really miss the variety of fresh food there. Even coconut milk and coconut water just taste different here on this other side of the world. I missed freshly squeezed coconut milk from my favourite auntie at the wet market and coconut water that tasted so fresh and cool even without ice, freshly chopped from the tree.
This is excellent! Knowing different types of rice noodles (vermicelli, ho fun, mee hon) is part of growing up in the Far East, but trying to explain the differences to my British friends and how to cook them takes forever. Vietnames vermicelli, Thai vermicelli, Chinese vermicelli and Indonesian vermicelli are not the same thing and they are all confusingly labelled as 米粉 in Chinese. So thank you very much for this cystal clear video. One thing, though; I really wish all these dry noodles didn't come in pastic wrappers. It's an on-going battle between cutting down on single use plastic and craving for rice noodles. I even make my own ho fun, but it's never quite as good. ขอบคุณมาก!
I stumbled into this video and this is such a great tutorial for the noodle. I never thought there would be noticeable difference Vietnamese ones and Thai ones.
Hi from Germany! Just found this channel and I want to thank you for this long and very well explained tutorial. I started to cook Asian food a few weeks ago and tbh I didn't expect having so much difference between the kinds of noodles. I surely will follow your advices.
This tutorial is great! I mainly use the vermicelli noodles for spring rolls and for pad thai dish I found online. I did soak them in hot water for literally a few seconds and added them into the mixture. Thankfully they didn't mush up and I ate the entire pan myself!
You’re such a great teacher. I really appreciate the options you provide in case we don’t have the ideal tools or make a mistake. You definitively have empathy for us cooking in the “real”/non-RUclips world. Keep up the great videos!
I'm glad you shared this. I've actually come to the same or similar conclusions after using a variety of rice noodles, and most of the time (not always) they come out well. As an aside, I've also begun doing pastas (egg noodles/semolina) in the tomato or other sauces I'm cooking rather than boiling them first; they come out more al dente that way. On the other hand, doing it that way means I need to decide when to add the other ingredients such as chicken or shrimp so that they don't overcook. Still learning and experimenting at 77, so its all good.
Thank you so much!! I have seen various recipes mention soaking the noodles first, but it was never explained how to check if they are done soaking.. It is so helpful to know they are supposed to be droopy and not resisting.
Pai, you are the best teacher imparting us your cooking knowledge. Logically and sharing with your experience which we are never able to find in books. My daughter watch your videos with me. Last year she progressed to High School, Food & Nutrition subject is mandatory during the 1st and 2nd year. This year will be her last year. She has been watching your YT videos with me since 3 yrs ago. She learns the logic, methods of cooking, ingredients ... all from you. She loves the way you explain and the way you cook. Thank you so much for your generous sharing. ❤
How is it that when I'm wondering about how to cook something, Pai *magically* comes out with a video on it! Thanks so much Pai! This video was so informative and I can now feel like a powerful home cook! Loved how you went thru all the types of Thai noodles AND showing their contrast to the Vietnamese similars!
Thank you for this GREAT thorough explanation. I am newer to cooking Asian types of cooking. ( about 5 years ) I am also learning much from friends at work. I love these foods and I am getting better every day.
Great tutorial. I actually have been overwhelmed, standing in the noodle isle of my favorite Asian grocery store. I love bean thread vermicelli. They are my go-to.
Wow! What a great video. I’m going to take notes for the future! I bought a ton of different kinds of noodles at an Asian store last week so this is very apropos. Thanks again.
Thank you so so much for this video!!! I've been using the medium size for soup noodles and stir-fry and they work so well! Now after watching your introduction, I'm going to try thicker ones (I initially thought they're used for something else). And thanks for the tips for stir-frying with the fresh (Hon's) noodles--I tried them a few times and they're just too delicate to work with so I have pretty much given up on them. But I think I'll give it another try using your microwave method! Thank you Pailin!
Thank you! I made Pad Thai successfully for the first time yesterday! The noodles were perfect texture and the flavor was amazing. Although I do need you to go with me to the H Mart when buying the noodles as it took me about 20 mins reading packages to find Thai noodles with rice and water as the only ingredients lol. I have tried through the years to make pad thai without success I even took two different cooking classes to learn how to make it ugh! But now I can make it at home and with the price of eating out this is awesome.
This vid is a few months ago, but I will say, can confirm on Asian package instructions. My brother and I (from Canada) were in Malaysia for the first time, back in 2009 visiting family, and my brother bought a bottle of water that had consumption instructions. "This water is suitable for use as ice cubes. Consult a medical professional if unwell or symptoms persist." I don't know if he hung onto that bottle, but it still cracks me up thinking about it!
Hot tap water is the best 8-10 min for all sizes rice stick. Ive been doing this for long time. Works! Want it faster put 2 cups boiling water into hot tap water. Shorten time by 2 or 3 min.
I know that I am late to the party with this video. However, I just need to commend you on this video. I tried to cook with the fresh noodles twice, and I was so frustrated with the results. This solved my mystery, and I learned so much. Thank you!
Holy cow, what a great training session! Clearer and better than anything I've ever seen before, right on topic, no nonsense or goofy personality quirks to cringe through like so many other attention-hogs. Excellent!
She's right about the directions on the package. My rice noodles said to soak for ten minutes. They came out chewy as hell! Haha. They needed at least another 45 minutes to soak. Thanks!!
Thanks Pai, very informative.Love it. I’m Filipino but I live in America, I love noodles not only Philippine noodles but noodles from all over Asia.. but I’m confused before about how to cook the noodles from different Asian countries but now I know how to cook them.. thank you so much! I loved Asian noodles it’s the best in the world! Thank you very much again & have a wonderful Christmas & your family ❤
Long time fan, thank you for your video! I've been looking for the video shows how to cook fresh rice noodle, and finally, this is it! I could never be able to pad fresh noodle without it turned mushy and broken to bits. I love your explanation of why and how to over come those issues. Thank you!
Thank you for this. Ive never once gotten this right and are always clumped together, dissolved, chewy and gloopy. I was about to give up, and you gave me rice noodle hope 🙏 🍜
Buckwheat is popular In my country and each and every package instructions tells you to use 2 cups of water for 1 cup of buckwheat and then to cook it for 20 minutes. Great recipe if you desire tasteless mush. 😂 In reality you need 1,5 cups of water for 1 cup of buckwheat, wash it multiple times, bring it to a boil and keep under lid on low heat for 10-13 minutes. So I’m very suspicious of package instructions and tend to check advice from online cooks before cooking product I’m not familiar with. Thank you for your video! I love rice noodles!
Thank you. Your instruction is very helpful. I love the beef chow fun which uses the wide flat noodles but I didnt know how to prepare these flat noodles until I found your video. Now I can enjoy cooking my favorite comfort food. You’re awesome!
Yep, rice noodles can be difficult to figure out when you go shopping. I always get the wrong type but I still make them work for whatever I'm cooking 🤷🏼♂️
Thank you so much, this is very helpful. Especially the tip about cooking one portion at a time. You are also very easy to listen to, your tone of voice is great for teaching.
Thank you, thank you, thank you! I have been searching endlessly for what I'm doing wrong with my fresh ho fun noodles that I make from scratch. You scored a direct hit upon a couple of blatant faux pas that I've definitely been doing, using metal spatula and enough to feed an army in the wok at once. I'm now thankful for that Joyce Chen wooden spatula that came with the wok when I bought and thought it was just a useless add on.
Among all the noodles mentioned in the video I only cook with dried ho fun and rice vermicelli. Here in Hong Kong fresh ho fun is readily available, and I know fresh tastes better, but since I want to avoid all the additives and the oil that the factories apply on them to prevent sticking, I still go for dried. I soak them in room temp water for at least an hour, pour both the noodles and the water into a pot and heat it up, pulling the noodles out just before the water starts to boil. After that I throw them into the wok and finish the stir-fry, and it's the best way to prevent breaking and overcooking. As for rice vermicelli, I soak it in room temp water for some 10 minutes, and then throw them into the wok. Sometimes I add water, sometimes I don't, depending on how much liquid is in the sauce and how much liquid other ingredients give off. But the key to success for both types of noodles is to not stir them too much in the wok, and I learnt this tip from the pad see ew video from last year.
Thank you so much. As it turns out, the instructions on my packages were half right. They did say to soak them. But then they said to boil for like 8 minutes before use. I want to use mine in soup so I figure I'll soak them, blanch them in the hot soup broth, and then add them to the soup before serving along with the miso paste (which I know you aren't supposed to actually boil).
You answered all my questions in so professional manner!! Thank you! I love rice noodle so much especially for the warm weather upon us.. It made me want to try fresh kind.
and i have to learn it after 20 years... i am also asian and pancit is my monthly fare for my kids, a tradition of serving "long-life" stir fried rice noodles to guest till my baby turns one. so every month, about 11 times, i have diffirent kinds of 'fail' just because i read package instructions. geez... Most of my fails comes from NOT cooking them before cooking them, thinking they will absord the flavors as they soften... then overcompensating the lack of liquid till its too late.. being too soy-saucy.. or worst undercoked!! I end up just cooking about a portion but never the whole "talyasi" (a giant wok).. or just order the whole thing. Can't wait to experiment once again and see if after 20 years, i will finally get it. Thank you, thank you very much Ms Pai
Excellent! I love Thai food and do a lot of different recipes in my carbon steel wok (which makes the total difference!). I always just soak my noodles in hot water and rinse with cold water. This video is awesome. Thank you!!
Thank you this, its exactly what I was looking for 😉 I’ve mucked up a few times with over cooking. Rice noodles. Soaking in room temperature is the way to go for me.😊
For some reason when I clicked on the link to the older video about the rice noodle factory the only thing that happened was to pause the current video, if I clicked again it restarted. I have mentioned you in my videos and on my alterego's yt channel and also to people in person. Love your videos!
One of the problems you can get with the thicker round rice noodles like the Vietnamese style is that throwing them directly into boiling water can get you a goopy outside with a hard inside. A common way to prepare them is to actually throw them in cold water and then heat it on a stove. That allows them to hydrate fully before the outside overcooks.
In Portland Oregon there is a noodle shop where you can get fresh rice noodles, you can get them also at the Fu’ Bon Asian market. Fresh noodles makes all the difference.
this video is awesome! I've run into too many of the issues that are talked about in this video. I'd say my biggest issue is that I'm trying to treat these noodles like I would wheat noodles. mindset change
Thank you for such an informative video. I actually figured out the soaking vs cooking dilemma after a lot of trial and error. LOL to never follow the instructions. Just want to sayI found the differentiation between Thai and Vietnamese rice vermicelli extremely helpful. I stock lots of different rice sticks/ noodles. I make a lot of summer rolls and based on what you said went to my noodle pantry and pulled a package of rice vermicelli I will try in my summer rolls. Been using been threads all this time. I with try the Vietnamese bun Gao this afternoon.
I'm always amazed at learning basic normal food skills... from another cuisine lol Very informative, and I've been using rice noodles for years! (well mainly in soups) yay!
I have been boiling pad thai noodles, but luckily I ignored the time on the packet and just drained them when I felt they were right and rinced in cold water. It's always worked pretty wel. I'm going to have to do the soaking method--Im sure it will be better!
Pai, this rice noodle tutorial deserves its own Wikipedia page. Thank you, I've learned so much!
Aw, that's kind of you. Thank you!
@@PailinsKitchenSUPER helpful, thank you so, so much for this valuable information!
here here. I was sus with the cooking instructions. i had a manager whose mom told her to soak in hot water for 5 minutes, and she didn't believe her mom etiher, coz the package insturctions said to boil xyz minutes
Same here! Cleared up so much. One thing I’m finding again and again, is it isn’t engineering, I can stop complicating it!
Our child was recently diagnosed with celiac disease. It completely changed how and what we cook in our home virtually overnight. Rice noodles are an ingredient option, but we struggle with technique. This video is so very helpful. Thank you.
Glad you found the video then 💜 And I hope your kiddo is doing okay!
Pai, why you don't have over 10 million subscribers beats me. You are hands down the best thai cooking teacher that there is, teaching students to take baby steps before making big leaps is what makes you so special! Love you Girl, keep at it at your great work!!!
I agree, Pai is THE best cooking instructor on RUclips. I am cooking great Thai food without fear because I discovered this channel.
Hello 👋
Let's sharing her channel then.
FR
I came across this video by chance and decided to watch. I'm glad I did. No more soggy / mushy rice vermicelli; the fact it's actually easier than boiling is a nice bonus.
*"Never trust package instructions on Asian products"* made me laugh as well 😂
Never trust subtitles in Asian movies either... just sayin. If you speak Asian languages you will know. BS. Haiyaa!
Listening through all those tips and tricks to produce authentic tastes and textures
makes you appreciate much more, how much skill and sourcing goes into a "simple bowl of noodles".
Perfect timing on this video! I live in a rural area in Pennsylvania, US and the closest Asian Market is about 2 hours away. I recently was in that area and stocked up on a lot of Asian supplies so I can make more of your wonderful recipes. I do tend to end up with much noodles so this will be very helpful.
OMG I made Mie Goreng yesterday using medium thick rice noodles. I used the EXACT technique at the 6 minute mark. My noodles were nice and chewy and did not break or clump together! And 24 hours later you posted this video! I feel like a pro!
Pai you are an amazing and very talented teacher. You have steered me through my lack of knowedge from the start. I’ve been trying to duplicate Thai food since our trip to Thailand in 1979. When we reached home, the barren prairie of Southern Colorado, I had to start recreating Thai food from a place of knowing so very little. There was only 1 book I could find on the fabulous Thai Cuisine. It was written by an Anglo woman who lived in Thailand. Her book was was a life saver and the Asian grocery store in Colorado Springs, 1.5 hrs away was so, so helpful. My husband and I have been faithful Southern Asian Gourmands, forever. Now we live in Northern Calofornia. I still depend on our wonderful hardworking owners of Asian Grocery Markets. We are truely blessed having them in our midst.
Pai, you have taught me much, you have given me helpful advise and shared your culture, family recipes and traveling knowledge and I am PROFOUNDLY greatful to you and your Utube channel. You have made us, our family and friends so very happy and satisfied with your teaching. 😊 We are happy and content people because of you and your hard, hard work. Bless you, my dear, stay well and may the universe shine its light on you. (don’t know where this all came from, but it is so heartfelt to you and your gifts of sharing) Thank you with a full heart. Didi Thompson
Lately I've been cooking your recipes quite often because a new Asia shop has opened nearby. Your recipes are really good and every time I feel like I'm back in Thailand 😊 Greetings from Germany 😄❤️
Glad to hear! Thank you!
Encyclopedic! One thing that probably all Thai people know but i didn’t: Rice noodles are cooked during manufacture. There is no raw flour, unlike western pasta, so you don’t have to worry about that, just getting the right texture. This helped me not overcook.
I took two cooking school classes in Chaing Mai - now, with your new cookbook, and these inspiring videos, I am convinced I can finally bring Thailand to my kitchen! Thank you Pailin!!
Watching your videos fills me with the urge to teleport back to South East Asia. I really miss the variety of fresh food there. Even coconut milk and coconut water just taste different here on this other side of the world. I missed freshly squeezed coconut milk from my favourite auntie at the wet market and coconut water that tasted so fresh and cool even without ice, freshly chopped from the tree.
So glad you put out this video. It explains everything so simply and clearly and now everything makes sense!
This is excellent! Knowing different types of rice noodles (vermicelli, ho fun, mee hon) is part of growing up in the Far East, but trying to explain the differences to my British friends and how to cook them takes forever. Vietnames vermicelli, Thai vermicelli, Chinese vermicelli and Indonesian vermicelli are not the same thing and they are all confusingly labelled as 米粉 in Chinese. So thank you very much for this cystal clear video. One thing, though; I really wish all these dry noodles didn't come in pastic wrappers. It's an on-going battle between cutting down on single use plastic and craving for rice noodles. I even make my own ho fun, but it's never quite as good. ขอบคุณมาก!
I stumbled into this video and this is such a great tutorial for the noodle. I never thought there would be noticeable difference Vietnamese ones and Thai ones.
Hi from Germany! Just found this channel and I want to thank you for this long and very well explained tutorial. I started to cook Asian food a few weeks ago and tbh I didn't expect having so much difference between the kinds of noodles. I surely will follow your advices.
I’m making your Pad Thai this weekend and this video might’ve just saved me from overcooking my noodles. Thank you so much!
This was a really helpful video for people that are confused or just starting out with Thai cooking. Keep up the great work 👍🏻
This tutorial is great! I mainly use the vermicelli noodles for spring rolls and for pad thai dish I found online. I did soak them in hot water for literally a few seconds and added them into the mixture. Thankfully they didn't mush up and I ate the entire pan myself!
You’re such a great teacher. I really appreciate the options you provide in case we don’t have the ideal tools or make a mistake. You definitively have empathy for us cooking in the “real”/non-RUclips world. Keep up the great videos!
I'm glad you shared this. I've actually come to the same or similar conclusions after using a variety of rice noodles, and most of the time (not always) they come out well. As an aside, I've also begun doing pastas (egg noodles/semolina) in the tomato or other sauces I'm cooking rather than boiling them first; they come out more al dente that way. On the other hand, doing it that way means I need to decide when to add the other ingredients such as chicken or shrimp so that they don't overcook. Still learning and experimenting at 77, so its all good.
I'm so grateful you're here to make these videos!! There's so many things I'd never be able to cook without your guidance
We agree with all your fans, YOU are
prepared and give a
thorough presentation of your
subject like these dry
or Fresh noodles. We are impressed!
Super helpful! Always felt like a failure with rice noodles. Great tips on soaking!
Thank you so much!! I have seen various recipes mention soaking the noodles first, but it was never explained how to check if they are done soaking.. It is so helpful to know they are supposed to be droopy and not resisting.
Pai, you are the best teacher imparting us your cooking knowledge. Logically and sharing with your experience which we are never able to find in books. My daughter watch your videos with me. Last year she progressed to High School, Food & Nutrition subject is mandatory during the 1st and 2nd year. This year will be her last year. She has been watching your YT videos with me since 3 yrs ago. She learns the logic, methods of cooking, ingredients ... all from you. She loves the way you explain and the way you cook. Thank you so much for your generous sharing. ❤
How is it that when I'm wondering about how to cook something, Pai *magically* comes out with a video on it! Thanks so much Pai! This video was so informative and I can now feel like a powerful home cook! Loved how you went thru all the types of Thai noodles AND showing their contrast to the Vietnamese similars!
I don't know what I would do if RUclips was no longer here, thanks for this video ❤
Thank you for this GREAT thorough explanation. I am newer to cooking Asian types of cooking. ( about 5 years ) I am also learning much from friends at work. I love these foods and I am getting better every day.
Great tutorial. I actually have been overwhelmed, standing in the noodle isle of my favorite Asian grocery store. I love bean thread vermicelli. They are my go-to.
Took me 3 years of soggy noodles to get to a video that taught me in 10 minutes. I got the best noodles of my life, thank you!❤
Wow! What a great video. I’m going to take notes for the future! I bought a ton of different kinds of noodles at an Asian store last week so this is very apropos. Thanks again.
ขอบคุณสำหรับเทคนิคดีๆค่ะ เราอยู่อเมริกา บางทีซื้อผิดซื้อถูก เพราะเยอะไปหมดไม่รู้จะเลือกแบบไหนดี มันไม่เหมือนที่เมืองไทยบ้านเราเน้อะ คราวนี้ซื้อถูกแล้วค่า😊🙏
Thank you so so much for this video!!! I've been using the medium size for soup noodles and stir-fry and they work so well! Now after watching your introduction, I'm going to try thicker ones (I initially thought they're used for something else). And thanks for the tips for stir-frying with the fresh (Hon's) noodles--I tried them a few times and they're just too delicate to work with so I have pretty much given up on them. But I think I'll give it another try using your microwave method! Thank you Pailin!
Novice here. 6-8 Minute is where I messed up. I just watch aother video of yours; what a treat in both cooking and cinematically fun.
Thank you! I made Pad Thai successfully for the first time yesterday! The noodles were perfect texture and the flavor was amazing. Although I do need you to go with me to the H Mart when buying the noodles as it took me about 20 mins reading packages to find Thai noodles with rice and water as the only ingredients lol. I have tried through the years to make pad thai without success I even took two different cooking classes to learn how to make it ugh! But now I can make it at home and with the price of eating out this is awesome.
This vid is a few months ago, but I will say, can confirm on Asian package instructions. My brother and I (from Canada) were in Malaysia for the first time, back in 2009 visiting family, and my brother bought a bottle of water that had consumption instructions. "This water is suitable for use as ice cubes. Consult a medical professional if unwell or symptoms persist." I don't know if he hung onto that bottle, but it still cracks me up thinking about it!
Hot tap water is the best 8-10 min for all sizes rice stick. Ive been doing this for long time. Works! Want it faster put 2 cups boiling water into hot tap water. Shorten time by 2 or 3 min.
I know that I am late to the party with this video. However, I just need to commend you on this video. I tried to cook with the fresh noodles twice, and I was so frustrated with the results. This solved my mystery, and I learned so much. Thank you!
Holy cow, what a great training session! Clearer and better than anything I've ever seen before, right on topic, no nonsense or goofy personality quirks to cringe through like so many other attention-hogs. Excellent!
She's right about the directions on the package. My rice noodles said to soak for ten minutes. They came out chewy as hell! Haha. They needed at least another 45 minutes to soak. Thanks!!
This was a super helpful and THOROUGH guide, thank you!
You made this video just for ME!!!
Thank you soooooo much!!
I needed this clarification and lesson!!
Thanks Pai, very informative.Love it. I’m Filipino but I live in America, I love noodles not only Philippine noodles but noodles from all over Asia.. but I’m confused before about how to cook the noodles from different Asian countries but now I know how to cook them.. thank you so much! I loved Asian noodles it’s the best in the world! Thank you very much again & have a wonderful Christmas & your family ❤
Long time fan, thank you for your video! I've been looking for the video shows how to cook fresh rice noodle, and finally, this is it! I could never be able to pad fresh noodle without it turned mushy and broken to bits. I love your explanation of why and how to over come those issues. Thank you!
Thank you for this. Ive never once gotten this right and are always clumped together, dissolved, chewy and gloopy. I was about to give up, and you gave me rice noodle hope 🙏 🍜
Buckwheat is popular In my country and each and every package instructions tells you to use 2 cups of water for 1 cup of buckwheat and then to cook it for 20 minutes. Great recipe if you desire tasteless mush. 😂
In reality you need 1,5 cups of water for 1 cup of buckwheat, wash it multiple times, bring it to a boil and keep under lid on low heat for 10-13 minutes.
So I’m very suspicious of package instructions and tend to check advice from online cooks before cooking product I’m not familiar with.
Thank you for your video! I love rice noodles!
Thank you. Your instruction is very helpful. I love the beef chow fun which uses the wide flat noodles but I didnt know how to prepare these flat noodles until I found your video. Now I can enjoy cooking my favorite comfort food. You’re awesome!
Yep, rice noodles can be difficult to figure out when you go shopping. I always get the wrong type but I still make them work for whatever I'm cooking 🤷🏼♂️
Thank you so much, this is very helpful. Especially the tip about cooking one portion at a time.
You are also very easy to listen to, your tone of voice is great for teaching.
Jjang beef rice noodles are what made me fall in love with thick rice noodles covered in black bean sauce
Great information! Makes me less intimidated when I see all the choices in the Asian grocery store. Thank you!!
Thanks so much for this video. It guaranteed that my first time using rice noodles was a success, and won’t be my last time using them.
Exceptionally thorough explanation and greatly educating vlog on rice noodle for the layman. TYVM
pad se ew is one of my favourite comfort foods ! Thank you so much for making that clear.
Thanks Pailin. I've had many failed noodle stir frys in my life and was almost ready to give up. I'm sure I'll have more success now.
Thank you, thank you, thank you! I have been searching endlessly for what I'm doing wrong with my fresh ho fun noodles that I make from scratch. You scored a direct hit upon a couple of blatant faux pas that I've definitely been doing, using metal spatula and enough to feed an army in the wok at once. I'm now thankful for that Joyce Chen wooden spatula that came with the wok when I bought and thought it was just a useless add on.
OMG....all I need to do is soak the dry noodles first. Duh...I have been doing it wrong all these time. Thank you so much for your excellent tips!!
Thank you SO much! I have been so confused. Fingers crossed for my pad see ew with fresh noodles tonight!
I'm gluten intolerant so these are my best options... This is a lifesaver!
Among all the noodles mentioned in the video I only cook with dried ho fun and rice vermicelli. Here in Hong Kong fresh ho fun is readily available, and I know fresh tastes better, but since I want to avoid all the additives and the oil that the factories apply on them to prevent sticking, I still go for dried. I soak them in room temp water for at least an hour, pour both the noodles and the water into a pot and heat it up, pulling the noodles out just before the water starts to boil. After that I throw them into the wok and finish the stir-fry, and it's the best way to prevent breaking and overcooking. As for rice vermicelli, I soak it in room temp water for some 10 minutes, and then throw them into the wok. Sometimes I add water, sometimes I don't, depending on how much liquid is in the sauce and how much liquid other ingredients give off. But the key to success for both types of noodles is to not stir them too much in the wok, and I learnt this tip from the pad see ew video from last year.
Such a great video on a topic I’ve often struggled with when making Thai food. Thank you!
THANK YOU!! I just made rice noodles “medium” today and everytime I order pad Thai they’re mushy but they came out PERF TYSM
Thank you so much. As it turns out, the instructions on my packages were half right. They did say to soak them. But then they said to boil for like 8 minutes before use. I want to use mine in soup so I figure I'll soak them, blanch them in the hot soup broth, and then add them to the soup before serving along with the miso paste (which I know you aren't supposed to actually boil).
this is such a brilliant video. I was boiling the noodles prior to putting them in the work. I leanred so much
Thank you, you have taught me so much about the difference in the Thai noodles! Now I can buy and use with confidence!
You answered all my questions in so professional manner!! Thank you! I love rice noodle so much especially for the warm weather upon us.. It made me want to try fresh kind.
Hello gorgeous 😊, how are you doing
and i have to learn it after 20 years... i am also asian and pancit is my monthly fare for my kids, a tradition of serving "long-life" stir fried rice noodles to guest till my baby turns one. so every month, about 11 times, i have diffirent kinds of 'fail' just because i read package instructions. geez... Most of my fails comes from NOT cooking them before cooking them, thinking they will absord the flavors as they soften... then overcompensating the lack of liquid till its too late.. being too soy-saucy.. or worst undercoked!! I end up just cooking about a portion but never the whole "talyasi" (a giant wok).. or just order the whole thing. Can't wait to experiment once again and see if after 20 years, i will finally get it. Thank you, thank you very much Ms Pai
Great video. Straight to the point with lots of knowledge. Really appreciate that style of posting.
Excellent! I love Thai food and do a lot of different recipes in my carbon steel wok (which makes the total difference!). I always just soak my noodles in hot water and rinse with cold water. This video is awesome. Thank you!!
Thank you this, its exactly what I was looking for 😉 I’ve mucked up a few times with over cooking. Rice noodles. Soaking in room temperature is the way to go for me.😊
For some reason when I clicked on the link to the older video about the rice noodle factory the only thing that happened was to pause the current video, if I clicked again it restarted. I have mentioned you in my videos and on my alterego's yt channel and also to people in person. Love your videos!
wow you're amazing and taught me so much - i love how your talk and express with your hands.
Hey Pai!! How are ya?? This is the exactly what I needed!! Thank you so much for sharing ❤ much love from Abbotsford!! ❤
I’m glad I watched this video before cooking. Very well explained, I’ve learned so much! Thank you so much for sharing😊
Best video on this soggy noodle problem, thanks
Fresh rice noodles are my favorite so I’m watching for sureeeeeeee!!!
One of the problems you can get with the thicker round rice noodles like the Vietnamese style is that throwing them directly into boiling water can get you a goopy outside with a hard inside. A common way to prepare them is to actually throw them in cold water and then heat it on a stove. That allows them to hydrate fully before the outside overcooks.
Good tip, thanks!
Extremely useful video! Thank you for going over all the varieties in the market.
In Portland Oregon there is a noodle shop where you can get fresh rice noodles, you can get them also at the Fu’ Bon Asian market. Fresh noodles makes all the difference.
I only make gluten free foods, and my gf celiac son loves thai. This is such a big help!
My hero. No one ever told me to soak my noodles. Thank you so much
I needed this bc I often over cook noodles and I don’t know why! You are the goat. 🦸🏻♀️
This is an excellent informative video. I can’t wait to try because I have wasted so many noodles! Thankyou
Amazing explanation!!! Thanks a lot for taking the time of doing this video!!! 💗
this video is awesome! I've run into too many of the issues that are talked about in this video. I'd say my biggest issue is that I'm trying to treat these noodles like I would wheat noodles. mindset change
Wow, impressive, comparative, useful, and learned. Thank you so much from Houston, Texas.
Thank you for such an informative video. I actually figured out the soaking vs cooking dilemma after a lot of trial and error. LOL to never follow the instructions. Just want to sayI found the differentiation between Thai and Vietnamese rice vermicelli extremely helpful. I stock lots of different rice sticks/ noodles. I make a lot of summer rolls and based on what you said went to my noodle pantry and pulled a package of rice vermicelli I will try in my summer rolls. Been using been threads all this time. I with try the Vietnamese bun Gao this afternoon.
Hello gorgeous 😊, how are you doing?
Never have I ever come across a video, which is as clear as yours. 😮😮
I'm always amazed at learning basic normal food skills... from another cuisine lol
Very informative, and I've been using rice noodles for years! (well mainly in soups) yay!
As a newbie to Asian cooking exactly what I needed to know concerning the noodles.
this is the video I needed in my life, thank you!
Oh my goodness, thank you so much! This excellent tutorial has been a game changer here.
I have been boiling pad thai noodles, but luckily I ignored the time on the packet and just drained them when I felt they were right and rinced in cold water. It's always worked pretty wel.
I'm going to have to do the soaking method--Im sure it will be better!
This is a great video. I see you answered so many questions I , my family and my friends have had.
Thank you thank you thank you 🙏💯🖖🍜🧄😎🤠🥬
Super super super great idea for a video. Should be a series 😬👍👍
i miss pad thai and thinking of trying to cook it, thank you for all this information! also your voice is sooooo lovely ❤
What an absolute boss.
Amazing information and presentation. Just great.
Ahhh!!!!!!! Thankxyou so much for this video! You have no idea how much this topic has been driving me crazy. Thank you thank you!!
Best advice on rice noodles bar none. Great job!