i remember a restaurant lost somewhere in Thailand wher i used to eat that dish, incredibly hot and delicious !!! i can't wait to make it myself. once again Pai you make me happy and sad. sad because i quit Thailand so long ago now and happy because you bring it back in my mermory again and again. with love
I’m am a lover of good Thai and there’s only a couple so so places near me. This was friggin amazing! I am so happy I’ve found you. WHERE HAVE YOU BEEN ALL OF MY COOKING LIFE?!?
I love your recipes! You are the first chef I was able to learn how to cook Thai food from. I started watching you over 10 years ago when I started loving Thai food. You had deleted the very first pad see ew video that I watched and I was sad until I found out that it was because you posted another version! You are an OG RUclipsr! Thank you always!
One of my favorites when I order Thai!! Loved the real time element. You have a great personality and are easy to watch! Just found your channel tonight, watched a few videos & subscribed. I'll be watching many more!
The story I heard was the man came home drunk and cooked his noodles with everything he could find so you can use a wide variety of ingredients and it will still be pad kee mao. As for separating the noodles, a splash of vinegar makes them easy to separate. I sear my noodles separately, with a little dark soy (for color), and set them aside and add them to the protein and veggies near the end. I learned these tricks from my Thai restaurateur friend. Sometimes I break a raw egg over the dish before serving.
Khun Palin, Thank you for the remake of Pad Kee Mao as well as the all-purpose sauce. There are no drunkards in my family, but I guarantee to you we will all enjoy this recipe. Take care and keep doing what you've been doing!
I first tried this dish at a Thai restaurant near where I worked. I usually went with friends and talked more than I ate, so I always had leftovers to take with me. I would put it in the fridge in our breakroom and invariably get hungry later in the afternoon. I found that I love it cold just as much! I found Pai’s original RUclips video and make it every time I get to an asian market. Gotta have the fresh chinese broccoli!
You are so right about the basic stir fry sauce, spot on. I always gave some golden mountain sauce, soy sauces, oyster sauce, and fish sauce. Good looking dish, bet it was delicious!
Great, my fave Thai dish! It tasted so much better in Thailand I suppose because of the fresh ingredients. Smaller size but only like 35 baht so I would order 2. I actually heard it's called drunken noodle because when first created, someone was drunk and just threw in what ingredients they had and came up with the dish. But your explanation is better lol Thanks for posting this!
This recipe is amazing. I have been on a long quest to replicate a version of Pad Kee Mao I used to eat in Alexandria VA. I have done it with fresh noodles, XL dry noodles and I just tried Banh Uot Kho noodles (dry sheet chunks). The later was actually a very good option considering I couldn’t get regular noodles. When using dry I just soak in very hot water for 40mins. Right from water to the wok when ready. Your channel makes me look like a super hero to my wife. Thank you!
Yaay another holy basil recipe (seriously) - turns out those plants really love Central Texas so I have more than I can easily use (doesn't matter because they make the whole yard smell good).
Whenever I crave for a particular Thai dish you’re my #1 go to person. This is my absolute favorite Thai dish! Thank you so much it’s delicious 😋. What else can I use this sauce with since I made a whole lot extra lol?
She has a video on the universal sauce, if you haven’t checked it out. In it, she tells you how you can build your own stir fries easily with it. Hopefully that helps you out a bit.😊
is my first waching of your videos.and i feel already (kee mao),of your beauty! i always love thai cuisine and ihave been in thailand twice.well done and keep going to give us your devine dishes
HELLO LOVELY VIEWERS! I hope you enjoy this video! Special thanks to Care/Of for sponsoring this video. Anyone else also a terrible supplement taker like I used to be? Let me know!! If you want to see another popular dish using these noodles that’s even easier, check out PAD SEE EW recipe here: ruclips.net/video/Ohy1DELF4is/видео.html Want to MAKE YOUR OWN RICE NOODLES? Check this recipe out: ruclips.net/video/qPeNRcmbPoI/видео.html * If you have any questions about this recipe be sure to read the blog post on the website first-I add lots of extra info there. Here's the post: hot-thai-kitchen.com/pad-kee-mao-2/ ** If you still have questions, Tweeting me is the fastest way to get an answer, otherwise please refer to the contact page on my website. Due to the volume of messages I don't always get to all RUclips comments and Instagram DMs. If you want prioritized direct access to me, consider becoming a Patreon member. Check it out here to learn more! www.patreon.com/pailinskitchen As always, thank you so much for watching!
Love Love Love your channel and videos. I searched on your blog and didn't see a recipe or video for Nam Sod. Do you have one hidden somewhere that I can't find? If not, would you consider doing one? I know it is similar to Laab but it I find Nam Sod a bit more tasty. Thanks for considering it in advance.
I used to eat Pad Kee Mao beef very often and it looked darker than this dish and was so hot it blew my head off but so delcious I just melted in a pool of my own sweat while I wolfed it down. Thanks for showing me this recipe :-)
Thanks! ... but it's not me, it's Pailin and her brother Art doing the editing. I just push buttons on cameras and try to stay out of frame :) (mostly) Cheers! Adam
there was a lady with a street stall in chiang mai who would make this for me.. it's my favorite dish. i also heard the story that this is the dish people make when they come home after drinking and throw whatever ingredients they have into the pan. can't wait to make it na ka!
Pad Kee mao is one of my favorite noodle dish 😋 I need to reduce hot pepper 🌶️ tho. Lol. Thanks Pai for sharing the yummy recipe. Enjoy your weekend! 🤗
Try using more of the spur chilies so you still get the flavour, and then use maybe 1 Thai chili. That could help, depending. I’m not sure how spicy true spur chilies are, but the kind I can get by me that look the same are not spicy at all. If you have spur chilies and they’re still a little too spicy for you, then try using only spur chilies, and mix with a little red bell pepper to get the correct amount of chili flavour and colour. Hopefully that will help you enjoy this delicious Thai meal!
I had my eye on this recipe for a very long time. I finally had a chance to make it today. It was unbelievable! Better than those served at the Thai restaurants-which were extremely salty and greasy. I also made the rice noodles from scratch from your recipe. They were so firm and chewy. Thank you so so much for your fail-proof recipes!
This is one of my favorites in thai resto. Thank you for always sharing great recipes and tips. Btw, I enjoy the real time format. Please keep on going! 👌🏻
Mmmmmm...Drunken noodles is my most favorite food!! 😍 I had to learn how to make it so I didn't have to go to the local Thai restaurant to get it if I was craving it. 😅 I love Thai food!! ❤️ watching you cook makes me hungry!
I'm a Vancouverite and I know you can get holy basil in Dong Thanh supermarket in little Saigon/Kingsway and 22nd-ish. There's another Vietnamese supermarket right beside that also does it. You've probably sourced holy basil by now since this video was made 3 years ago but just letting you know in case you're low on it again.
That pink silicone spatula from Dollar Store is the same as mine. Very useful and durable. 👍😁 BTW some put a bit of shrimp paste in this recipe for Umami. 😉
In regards to Holy Basil, yes it’s hard to find when you look up that name, but it’s also used in a lot of Indian food under the name ‘Tulsi’ recently I looked up on Facebook marketplace and found more results for Tulsi than Holy Basil, so if you have neighbourhood with a large Indian population then get some Tulsi plant and then you can you make a lot of Thai dishes that need krapao, especially making a authentic Pad krapao.
Fresno chiles are I think the equivalent that are available widely here in the US, at least seasonally..I like to make the Vietnamese sauce (that I’m blanking on the name, you dip the spring rolls in it..) with those ground w sugar, garlic, fish sauce etc, they are spicy, but not hot. Of course, that depends on the season and individual peppers you get..
Thank you so much. I finally found a version that I get at my favorite Thai restaurant. I could not put my finger on it with other versions but it seems those peppercorns and Chinese broccoli were the missing pieces for that texture and scent. Delicious.
That looks so yummylecious!!😋😋😋😁😁 Will definitely give this a try! Some restaurants have eggs in their recipe, is that ok too? Thanks for easy diy recipe!🙏👌👍👍👏👏👏🖐🖐
When I put the chili-garlic paste into the wok, I also added a tablespoon of Pixian chili paste. There's something about this dish that makes it stand up to heat. I doubled up on the chilies, added Szechuan peppercorns to the sauce mixture, and still felt like it could have been hotter. This was delicious and I can't wait to make it again, but my sense is that if you think it's going to be too hot, don't worry - it'll be fine.
I enjoyed the real time finale. Helped to get a feel for the process. Still amazed the carrots, etc only went in for 30 sec before the noodles but that's probably why I overcook my veggies all the time haha
Lol you’ll get a feel for it, I’m sure, if you haven’t already. But yes, if you slice them very thin as she did and cook them, in total they’re cooking for 3 minutes, so they will end up being softer, but still with some texture and not mush. If you try cooking them shorter, you will eventually become more confident with it if you make sure to use all your senses (taste, sight, hearing, etc) while you cook. It will help you form somatic (body) memory and making cooking more intuitive.😊
Could you please tell me where I can buy the wooden angled spatula that you use in this great recipe. I cannot seem to find this kind of ‘angled’ spatula. Thank you.
Hi! Yes we've had trouble finding them as well - even on Amazon. So depending on where you live there might be an "Asian" grocery near you that might have them? Cheers! Adam
Not sure if she has made Larb but that is another of my favourites. Also the chicken satay I used to eat at a little restaurant in Auckland had the best marinade I've ever tasted anywhere. I cannot find a recipe for that anywhere.
This is a lovely video and I learned a lot. I know I cannot get most of these ingredients! But never mind, it's still fun. But how about mentioning veggie options? Why not? Don't you have as many veggies in USA as we do in UK - 1 in 10 serious or vegan, 2 in 10 sometimes. Tempeh would be good in this. Braised tofu would be good in this (tofu skin).
![CHILE vs. BRASIL [1-2] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/5ObJt_71AYc/mqdefault.jpg)
this was amazing! I loved the "real time" format. thank you Pai!!!!
i remember a restaurant lost somewhere in Thailand wher i used to eat that dish, incredibly hot and delicious !!! i can't wait to make it myself.
once again Pai you make me happy and sad. sad because i quit Thailand so long ago now and happy because you bring it back in my mermory again and again. with love
*The protein will go back in. Weeeee" Pailin is the cutest 🥰
Yeah, that’s cute, huh? I never get tired of her saying this 😊
Golden Mountain is absolutely one of my favorite sauces! Its like soy sauce with alot more flavor, not just salty. :)
I’m am a lover of good Thai and there’s only a couple so so places near me. This was friggin amazing! I am so happy I’ve found you. WHERE HAVE YOU BEEN ALL OF MY COOKING LIFE?!?
Love the new format. The wok cam and clock are great.
I’m a Thai learner and also learning to cook this is the best channel. Thanks for breaking down the meaning of the words in the beginning :) 🎉
I made this & am so happy with how it came out! It’s such a killer combo and your recipe helped me so much!
I love your recipes! You are the first chef I was able to learn how to cook Thai food from. I started watching you over 10 years ago when I started loving Thai food. You had deleted the very first pad see ew video that I watched and I was sad until I found out that it was because you posted another version! You are an OG RUclipsr! Thank you always!
One of my favorites when I order Thai!! Loved the real time element. You have a great personality and are easy to watch! Just found your channel tonight, watched a few videos & subscribed. I'll be watching many more!
The story I heard was the man came home drunk and cooked his noodles with everything he could find so you can use a wide variety of ingredients and it will still be pad kee mao. As for separating the noodles, a splash of vinegar makes them easy to separate. I sear my noodles separately, with a little dark soy (for color), and set them aside and add them to the protein and veggies near the end. I learned these tricks from my Thai restaurateur friend. Sometimes I break a raw egg over the dish before serving.
Khun Palin,
Thank you for the remake of Pad Kee Mao as well as the all-purpose sauce.
There are no drunkards in my family, but I guarantee to you we will all enjoy this recipe. Take care and keep doing what you've been doing!
I first tried this dish at a Thai restaurant near where I worked. I usually went with friends and talked more than I ate, so I always had leftovers to take with me. I would put it in the fridge in our breakroom and invariably get hungry later in the afternoon. I found that I love it cold just as much! I found Pai’s original RUclips video and make it every time I get to an asian market. Gotta have the fresh chinese broccoli!
You are so right about the basic stir fry sauce, spot on. I always gave some golden mountain sauce, soy sauces, oyster sauce, and fish sauce. Good looking dish, bet it was delicious!
Great, my fave Thai dish! It tasted so much better in Thailand I suppose because of the fresh ingredients. Smaller size but only like 35 baht so I would order 2. I actually heard it's called drunken noodle because when first created, someone was drunk and just threw in what ingredients they had and came up with the dish. But your explanation is better lol Thanks for posting this!
I can't help notice but your set/kitchen looks so nice!! And the video production looks so pro! 😊😁👏👏
This looks amazing. I put chili oil on this and eat extra fresh Thai chilies on the side. So good.
👍👍👍
This recipe is amazing. I have been on a long quest to replicate a version of Pad Kee Mao I used to eat in Alexandria VA.
I have done it with fresh noodles, XL dry noodles and I just tried Banh Uot Kho noodles (dry sheet chunks). The later was actually a very good option considering I couldn’t get regular noodles.
When using dry I just soak in very hot water for 40mins. Right from water to the wok when ready.
Your channel makes me look like a super hero to my wife. Thank you!
I just made this by your recipe and it's better than any that I've had in a restaurant. (First time cooking Thai food)
You came to the right channel.😊 Hope you tried more Thai dishes! I’m curious what else you may have cooked and loved from Auntie Pai.
Yaay another holy basil recipe (seriously) - turns out those plants really love Central Texas so I have more than I can easily use (doesn't matter because they make the whole yard smell good).
I am new to your channel and I love the way you explain everything which I need to learn since I never cook at all
Whenever I crave for a particular Thai dish you’re my #1 go to person. This is my absolute favorite Thai dish! Thank you so much it’s delicious 😋. What else can I use this sauce with since I made a whole lot extra lol?
She has a video on the universal sauce, if you haven’t checked it out. In it, she tells you how you can build your own stir fries easily with it. Hopefully that helps you out a bit.😊
@@LePetitNuageGris oh yes I’ve made that sauce you mentioned it does go with everything so delish, thanks 🙏🏻 😊
I’m Thai and know how to cook.
Pai , you’re wonderful. Great show. So easy to understand and to follow, fun, well organized.
is my first waching of your videos.and i feel already (kee mao),of your beauty! i always love thai cuisine and ihave been in thailand twice.well done and keep going to give us your devine dishes
your the best chef idol.i really love thai cuisine.thank you for sharing
HELLO LOVELY VIEWERS! I hope you enjoy this video! Special thanks to Care/Of for sponsoring this video. Anyone else also a terrible supplement taker like I used to be? Let me know!!
If you want to see another popular dish using these noodles that’s even easier, check out PAD SEE EW recipe here: ruclips.net/video/Ohy1DELF4is/видео.html
Want to MAKE YOUR OWN RICE NOODLES? Check this recipe out: ruclips.net/video/qPeNRcmbPoI/видео.html
* If you have any questions about this recipe be sure to read the blog post on the website first-I add lots of extra info there. Here's the post: hot-thai-kitchen.com/pad-kee-mao-2/
** If you still have questions, Tweeting me is the fastest way to get an answer, otherwise please refer to the contact page on my website. Due to the volume of messages I don't always get to all RUclips comments and Instagram DMs.
If you want prioritized direct access to me, consider becoming a Patreon member. Check it out here to learn more! www.patreon.com/pailinskitchen
As always, thank you so much for watching!
Love Love Love your channel and videos. I searched on your blog and didn't see a recipe or video for Nam Sod. Do you have one hidden somewhere that I can't find? If not, would you consider doing one? I know it is similar to Laab but it I find Nam Sod a bit more tasty. Thanks for considering it in advance.
I used to eat Pad Kee Mao beef very often and it looked darker than this dish and was so hot it blew my head off but so delcious I just melted in a pool of my own sweat while I wolfed it down. Thanks for showing me this recipe :-)
Some restaurants use black soy sauce to make it darker!!
They use dark soy sauce to give the color.
God. The quality of your videos are so amazing now!!! Good job Adam!.
Thanks! ... but it's not me, it's Pailin and her brother Art doing the editing. I just push buttons on cameras and try to stay out of frame :) (mostly) Cheers! Adam
Hardcore spice girl! Lol….actually the sweet personality is a breath of fresh air!
Thankyou for awesome recipes💕
ชอบดูช่องนี้มากเลยค่ะ คุณไพลินทำอาหารน่าทานมาก ดูเพลินแถมได้เรียนภาษาอังกฤษด้วย อยากให้ใส่ซับ EN กับ TH ด้วยจะดีมากเลยค่ะ >
Hi! Subtitles are there already - click the CC. Cheers! Adam
I really like the real time segment wish more people did that!!!
I second the use of Italian basil instead of Holy basil (Kaprao)! Closer peppery flavour to Kaprao than Thai basil which is sweeter.
I had no idea. I've been using that basil which keeps becoming unavailable at my store so this is good news. Will try. Thanks! 😁
there was a lady with a street stall in chiang mai who would make this for me.. it's my favorite dish. i also heard the story that this is the dish people make when they come home after drinking and throw whatever ingredients they have into the pan. can't wait to make it na ka!
thank you so much for this Pailin!!! great video. and I learned about the leaves going bitter!
After a night of barhopping this stuff is the food of the gods! Love your version!
Delicious! Followed this recipe and made people happy!
Excellent recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Our favorite thai dish when we eat out so figured why not give it a try. Didn’t disappoint! ⭐️⭐️⭐️⭐️⭐️
I'm Thai, and I come here for the recipe instead of other Thai cooking channels. LOL
I've tried both. Thai basil just gives the punch!
“Browning is Flavor” - Word!
Pad Kee mao is one of my favorite noodle dish 😋 I need to reduce hot pepper 🌶️ tho. Lol. Thanks Pai for sharing the yummy recipe. Enjoy your weekend! 🤗
Try using more of the spur chilies so you still get the flavour, and then use maybe 1 Thai chili. That could help, depending. I’m not sure how spicy true spur chilies are, but the kind I can get by me that look the same are not spicy at all. If you have spur chilies and they’re still a little too spicy for you, then try using only spur chilies, and mix with a little red bell pepper to get the correct amount of chili flavour and colour. Hopefully that will help you enjoy this delicious Thai meal!
Your new mortar and pestle is so cute!
love your enthusiasm.... I cant wait to make this dish..... love your videos.
My favorite noodle! Great to see a new video!
Great video! Thanks for sharing this recipe with us. Will be making this for lunch. Much love from Canada 🇨🇦
This looks and sounds delicious. I have a love for habanero peppers and would use them instead though. Thanks for the great recipe.
I had my eye on this recipe for a very long time. I finally had a chance to make it today. It was unbelievable! Better than those served at the Thai restaurants-which were extremely salty and greasy. I also made the rice noodles from scratch from your recipe. They were so firm and chewy. Thank you so so much for your fail-proof recipes!
Wow, didn’t realize she had a recipe for the noodles! I’m gonna try that now. Thanks!
This is one of my favorites in thai resto. Thank you for always sharing great recipes and tips. Btw, I enjoy the real time format. Please keep on going! 👌🏻
You need to call your "herb" dealer to get the good stuff.
That looks delicious. I've had this before, but didn't know what it was called.
Mmmmmm...Drunken noodles is my most favorite food!! 😍 I had to learn how to make it so I didn't have to go to the local Thai restaurant to get it if I was craving it. 😅
I love Thai food!! ❤️ watching you cook makes me hungry!
It’s fun that the dish is so spicy, you get a bit breathless at the end. Looks fabulous!
I'm a Vancouverite and I know you can get holy basil in Dong Thanh supermarket in little Saigon/Kingsway and 22nd-ish. There's another Vietnamese supermarket right beside that also does it. You've probably sourced holy basil by now since this video was made 3 years ago but just letting you know in case you're low on it again.
Must try... Looks Stupendous...!
태국음식 정말 좋아해요. 팟타이는 특히 맛있는 국수요리죠. 저는 똠양꿍도 좋아하는데 오늘따라 먹고싶네요 ㅎㅎ
So nice noodle dish ❤❤
I hope you tried these noodles, too! 맛있어요 😊
The best recipe for noodles of all 😍😍
That pink silicone spatula from Dollar Store is the same as mine. Very useful and durable. 👍😁
BTW some put a bit of shrimp paste in this recipe for Umami. 😉
In regards to Holy Basil, yes it’s hard to find when you look up that name, but it’s also used in a lot of Indian food under the name ‘Tulsi’ recently I looked up on Facebook marketplace and found more results for Tulsi than Holy Basil, so if you have neighbourhood with a large Indian population then get some Tulsi plant and then you can you make a lot of Thai dishes that need krapao, especially making a authentic Pad krapao.
Fresno chiles are I think the equivalent that are available widely here in the US, at least seasonally..I like to make the Vietnamese sauce (that I’m blanking on the name, you dip the spring rolls in it..) with those ground w sugar, garlic, fish sauce etc, they are spicy, but not hot. Of course, that depends on the season and individual peppers you get..
Thank you so much. I finally found a version that I get at my favorite Thai restaurant. I could not put my finger on it with other versions but it seems those peppercorns and Chinese broccoli were the missing pieces for that texture and scent. Delicious.
That looks so yummylecious!!😋😋😋😁😁 Will definitely give this a try! Some restaurants have eggs in their recipe, is that ok too? Thanks for easy diy recipe!🙏👌👍👍👏👏👏🖐🖐
When I put the chili-garlic paste into the wok, I also added a tablespoon of Pixian chili paste. There's something about this dish that makes it stand up to heat. I doubled up on the chilies, added Szechuan peppercorns to the sauce mixture, and still felt like it could have been hotter. This was delicious and I can't wait to make it again, but my sense is that if you think it's going to be too hot, don't worry - it'll be fine.
yummy! thank you for those deliiicious receipe as always
Thanks Pai. We need the Jaab Chai soup next!
*The drunken noodles do not contain any alcohol>.< I really wanna try this noodles! I have oyster sauce, of course!!!*
You can always add a wee dream of whiskey ... [ maybe a teaspoon of whiskey ] to add some flavor.
@@westernrider100 oh thank you for the tip. I'll try😊😆
it was created by drunk people to eat while drinking alcohol.
@@westernrider100😂
Aka hangover noodles! Lol
Thank you for sharing! Looks fantabulous!
I enjoyed the real time finale. Helped to get a feel for the process. Still amazed the carrots, etc only went in for 30 sec before the noodles but that's probably why I overcook my veggies all the time haha
Lol you’ll get a feel for it, I’m sure, if you haven’t already. But yes, if you slice them very thin as she did and cook them, in total they’re cooking for 3 minutes, so they will end up being softer, but still with some texture and not mush. If you try cooking them shorter, you will eventually become more confident with it if you make sure to use all your senses (taste, sight, hearing, etc) while you cook. It will help you form somatic (body) memory and making cooking more intuitive.😊
Great 👍 cook
Thank you so much for your video
OMG, it looks perfect !!
AROI MAK- My favorite. But more juice. You can add regular brocolli too. Ped mak mak
I just love you I was spending so much on thia food take out but every since you came into my life I have started making my own.
I love your videos and recipes! Thank you for always being very detailed. Also, I just tried using your code and it said it was invalid. :(
Made me hungry just watching
I had this yesterday in Phra Khanong, Bangkok. I don’t see this in the restaurants in our part of Isaan so I am thinking of making this myself.
This looks really good I like
I LOVE your channel. Thank you so much >
Such great tips for this dish!!
so pretty and a great cook. thanks. i learn so much from u
lol the timer makes me so nervous, but I like this editing style!
I don't know why I watch your videos at midnight. Now I'm hungry.
😁 In my world the time in the kitchen includes the prep work, cooking and the clean up. Definitely not 3 minutes.
My gosh she’s amazing on so many levels. I have the maddest crush on her 😂
Me too. Why can't all women be like Pai?
Could you please tell me where I can buy the wooden angled spatula that you use in this great recipe. I cannot seem to find this kind of ‘angled’ spatula. Thank you.
Hi! Yes we've had trouble finding them as well - even on Amazon. So depending on where you live there might be an "Asian" grocery near you that might have them? Cheers! Adam
Let’s be honest this is what we’ve all been waiting for
Not sure if she has made Larb but that is another of my favourites. Also the chicken satay I used to eat at a little restaurant in Auckland had the best marinade I've ever tasted anywhere. I cannot find a recipe for that anywhere.
Love the video and looks delicious!
Looks amazing as ever ❤
If anyone was wondering the viet writing on the pepper jar says pickled green pepper sour and sweet
This is a lovely video and I learned a lot. I know I cannot get most of these ingredients! But never mind, it's still fun. But how about mentioning veggie options? Why not? Don't you have as many veggies in USA as we do in UK - 1 in 10 serious or vegan, 2 in 10 sometimes. Tempeh would be good in this. Braised tofu would be good in this (tofu skin).
great recipes 😍😍😋😋. thanks chef
I feel so bad you live in an area that doesn't always have the best selection! I wish you could get Holy Basil whenever you want!
Oh. First time getting to know the reason behind the dish name. I thought it contained alcohol. Thanks for the explanation
Sooo instead of Drunken noodles - Drunkman’s noodles. 🤣😂
I love how little you stress on meat protein which makes a vegetarian like me more comfortable to follow. Thank you!
The first day of this week that I am not drunk, and she makes drunken noodles! *Gosh*
I have never been drunk, but I love Pad Kee Mao; just had some today with friends
I loved the real time camera
I used to get this made with lard at one of my favorite Thai locations in the USA.
0:17 for pronunciation of Pad Kee Mao.
Toss like your life depended on it! 🤣🤣 amazing really excellent!!!!!
Looks delicious. Can you use green Thai birds eye peppers instead of the red ones?
Hi! She says "Yes, for a slightly diff flavour. " Cheers!