this lady has got to be the most articulate cooking vlogger i've ever seen on youtube she always makes everything so simple and yet thoroughly explained. Yay now I can perfect my pad thai. Due to the techniques she just shared I don't have to find myself going crazy over rushing all the ingredients. Thanks so much! More power to you and your incredible talent in cooking and teaching!
@@freeqwerqwer Do you realize that your opinion here is the ONLY lame opinion on this talented, educated and beautiful presenter. It must be difficult to follow on key with someone who has that much more education than yourself as your comment can only come from someone who lacks the same level of education. To think she not only was raised in her native Country but she has perfected and educated herself to the point that she doesn't even have an accent. Sorry for your own shortcomings my friend, please do move on and allow all of us here to enjoy and learn the splendor of Pailin's cooking.
@@freeqwerqwer Instead of criticizing her if you prefer someone simpler go to another channel. There are plenty. Don't try to change others change yourself first. Thanks.
HELLO LOVELY VIEWERS! Important Note: I hope you enjoy this video! If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. As always, thank you for watching!
I have to heartily agree with chell on Palin’s delivery of her recipes. She is so far ahead of the youtube crowd she deserves her own channel, prime time cooking show and deserves a Nobel prize for vlogging.
สวัสดีครับคุณไพลิน เราอยู่ประเทศไทย 3 ปีมาแล้ว เรากินผัดไทยเป็นประจำและรู้สึกว่าหวานมากเกินไปตลอดครับผม แต่วันนี้ภรรยา(เป็นคนสก๊อตแลนด์)ทำผัดไทยของคุณไพรินทร์. อร่อยจะตายนะเนี่ย!!! My wife made your pad Thai yesterday. The best we've had in Thailand and we live there!!! No one makes it better than you. Yours is not too sweet and not clumpy either. Amazing recipe, thanks a bunch
Just wanted to say this recipe is the best ever! Obtained all of the ingredients, including the radish, sugar, noodles, fish sauce,and dried shrimp from amazon so there is no reason to substitute any. We have a friend who owns a Thai restaurant and their food is awesome, but this recipe beats that! Both my wife and I agree, best Pad Thai we ever had. Thank you for a great recipe and video. - Capt Dan &. Elizabeth
Thai food lovers, look no further. This is the perfect Pad Thai recipe. It has all the right flavors and textures and comes out perfect every time. Thanks Pailin!
I made this recipe last night 4/21/20 (doubling for my family of 5 grown ups), it does take a lot of time gathering/prepping all the ingredients (plus I had to cook the thinly sliced chicken first, and since I couldn't get the right tofu I took your advice and fried it after coating it in cornstarch, which I think help my sauce come together), couldn't get the right sprouts (market only had alfalfa -covid has cleared the shelves) and couldn't find the radish or the shrimp either. So to compensated for all of the missing saltiness I added about a 1/4 cup of soy sauce and that seemed to balance it out just right. But it came out beautifully, everyone had extra servings and almost all of it was gone.Thank you for this excellent recipe!!
I (and my wife) love Pai's recipe. I've probably made it 50 times by now. Here are some time-saving tips I learned along the way: 1. Palm sugar: if you're not going to do the caramelization step (I gotta try that)-- just take 35g of palm sugar (don't worry about shaving) and nuke it with the water. It will almost entirely dissolve all by itself, but there might be a few tiny chunks. Smash them with a spoon or fork to make sure it is almost fully dissolved and then add the fish sauce and tamarind. 2. Costco frozen/peeled/deveinned shrimp are great for this dish. Super convenient, and not terribly expensive. I'm sure there are other brands too (Trader Joes?). Seriously, don't spend time peeling/deveining shrimp -- it will literally double the prep time for this dish. 3. Pressed Tofu: If you can't find it, or you forgot to stop at your local Asian market: just get extra firm tofu at the supermarket, split the block in half (i.e. making it thinner), wrap it in paper towels (or kitchen towels, or both), and then put a cutting board and a ton of weight on it for about 30 minutes. The more weight the better -- I used my Kitchenaid mixer :)
@@user-name3366 It might be worth a try, but I have an old recipe that I used to make a long time ago that just uses lime juice. Vinegar might have an off flavor, so if you try it, use it sparingly. However, if you don't have an Asian or Indian market nearby, you can get Tamarind concentrate online. It's a bit pricey with shipping ($10+ for 16 oz), but one 16oz jar will make 7 batches of Pad Thai (assuming you freeze what you don't use in batches, if you don't use all 16oz in one go).
Just made this recipe absolute killer! Two things I didn’t add were dried shrimp and radishes since I wasnt sure if id use it again and its be left sitting in the pantry.. so yummy without it so i cant imagine with those two ingredients!!! Must try!
This is a GREAT recipe. I've been perfecting it over the last couple of week. There only adjustments I needed were a 1 tbsp more fish sauce for ideal saltiness and 1 tbsp more tamarind for acidity. But this may be due to me using tamarind puree instead of fresh tamarind, a different brand of fish sauce, or not using preserved radish cause I couldn't find one. Everything else is just perfect! I recommend making at least a double batch of sauce, because trust me, you will want more of it!
You read my mind! I was going to message you regarding the brand of preserved radish you use for this recipe. I bought the salty kind of preserved radish and made the dish salty so it was great to see the actual brand that you instead of standing in front of the shelf being overwhelmed with so many varieties. Thank you!
THE BEST Pad Thai I ever had was a little hole in the wall place that doesn't exist anymore in Chon Buri Thailand. It was a seafood dish and included shrimp, crab, lobster, and scallops! It was a HUGE plate for, maybe 300 Baht......and was so delicious
Amazing!!!! I finally did it. Learning this dish means a lot to me. Money is tight, cant eat out for a while. My family enjoyed it more than the resturant. Making it again next sunday.
Cooking this again with my husband!! We love doing the shopping, prep & the. Cooking this together on a day off once each month!! Thanks!!! If you want to come to Key Largo, Florida Keys sometime.... you have a welcome home here to stay with us!!! Love your channel!!!
I love that you're so thorough with your recipes AND where to find or make ingredients. That was the main reason I've put off trying to make Asian recipes in the past. I am excited to try out this classic recipe! Thank you.
I watched this at 7am here in Singapore, and it got me so hungry so i make it right away but with kway teow noodles instead...it's really delicious!!! Thanks Pai for the recipe!
Can’t wait to make this myself. Our local Thai place offers “classic” pad Thai, which looks and tastes a lot more like this. No bright red, sugary sauce. Just a brownish, more complex version that I love much more.
You have the best Pad Thai recipe on RUclips👍🏻. I followed your instructions many times and always been perfect. I believe this is one of your signature dishes.
I love Pad Thai and most Thai foods. You are right, it is an incredible amount of ingredients, but it's so worth it. Because of your last video, I bought and included the sweet preserved radishes. I love they way they taste. Because I am a vegetarian, I have to skip on the shrimp, but..they look so mouth-watering in your video. Thank you for teaching those of us who are not from Thailand how to cook authentic Pad Thai.
I just love the way you explain each step in each of your videos, it makes it so easy to follow. You always give the hows and the whys things work or don't work. I've already tried a couple of your dishes and they were awesome and very authentic.
Have made this recipe many times, love it so much! Discovered a really good substitute for the garlic chives though (as they are hard to find in so many places). Take the green top of leeks and finely slice them (they even look like garlic chives once cooked)! In my opinion they are even more flavorful than the garlic chives and they are definitely not overpowering like the green onions (also super cheap)! Thoughts I’d leave the tip here for anyone who is struggling to find garlic chives. :)) thanks for all of your recipes, we made papaya salad & miang kham today :) love your channel !
Thanks, you just saved me a trip to the supermarket as I'd forgotten them there today, trying in vail to get fresh bean sprouts. First world problems...
Hi Pai - I made this dish last night (although I had to omit some ingredients I didn’t have on hand like the dried shrimp and daikon). It was still sensational, delicious and the best noodle dish I’ve ever made! I made my own tamarind paste and it was the star of the show. It tasted exactly like my favourite pad thai from a wonderful Thai restaurant in Toronto called Sukhothai. I’ve eaten their pad thai for 12 years now and never thought I could make something like it at home. Thank you so much for sharing this wonderful recipe. I will make it again and again because it’s so worth it!
@@67cici she has a video. Buy a brick of tamarind. Break into pieces. Pour hot water over the top and massage the pieces to release the juice from the pulp. Strain it. Done. You can store it for months and months. Should be a consistency resembling apple sauce.
the host is so cute! how has this channel not popped up in my recommended sooner???!! love the authenticity of the recipe and even to the pronunciation of the dish ^_^
I'm so glad y'all said this. I wanted to say that but a random guy saying "wow, you're cute" just comes off creepy. Anyway, as a professional student of the culinary arts, I like the way you make this simple/complex recipe seem approachable.
My mom accidentally bought the preserved radish because she thought it was the same radish snack she ate back in the Philippines. Now, I’ve got everything to make an authentic Pad Thai!
Tried this at home, was so good! I didn't buy palm sugar so I just used white sugar instead, work as well. Thank you for the clear instructions and amazing recipe, Pai!
I'm so excited today. Watched a few of your videos yesterday. Found palm sugar, bean sprouts, garlic chives and a purpose for the tamarind paste I did from scratch once and put in cubes in my freezer. Determined my fish sauce is Palin approved. I'm an avid cook...I cook everything but never mastered pad Thai. That's happening today! Thank you! Now I have to figure out what to do with that bag of coconut sugar I bought a few months ago!
My first exposure to Pad Thai was at Mahidol University's cafeteria and it was damn good. Savory, sweet, tangy, nutty, and a little bit of smokiness. And finally I've got the chance to make it as authentic as it supposed to be. Thanks Pai.
This came out SO GOOD. Seriously, better than a lot of restaurants. Appreciate all the background on finding the right products… I was pulling this video up in H Mart trying to find that sweet preserved radish 🤣 Can’t wait to try more of your recipes!
Just made this for our dinner...there is nothing like making the Pad Thai sauce from scratch. This was a hit to my American family 😋Thank you so much for making it easy for us to try your recipe.I enjoy your blog.
Thank You so much! I've been cooking Phad Thai several times each month for 25 years but I have never figured out Tamarind or Palm Sugar. Now with you guide I can go to the large Asian store and attempt to purchase (again). You see, I have been there many times searching but always strike out when I cannot find anyone who will speak English. So.... I've been using Catsup for tamarind, and brown sugar for palm sugar. Cardinal sin
I spent a whole night watching your videos! I like your techniques and your funny and thoroughly explainations so much! And what else? Pai forgets about the shrimp again! But it's super cute, love you so much, gotta try it out myself!
I love pad thai but don't know how to cook it properly to get the correct flavor of it. Thank you for sharing the recipe and the cooking technique. Can't wait to try it myself. Thank you once again... Love your video !
Excellent recipe! Made it yesterday. It took me months to source all the ingredients from local markets. I was happy to find the same brand of noodles. It was delicious! I'll be making it again later this week. Thank you Palin for the detailed video and recipe! Your tips are extremely helpful.
I made this recipe and only omitted dried shrimp that give the Umami flavor. I also used the O-Cha Concentrate Tamarind. The video and instructions were very concise and seems consistent with the authentic Pad Thai my friend makes in his restaurants that him and his family own. I do find 115g of dry noodles to be 2 servings too much for the amount of Tamarind that was said to make, so I used about half of that (58g).I find that to be a good amount for the entire recipe. I feel that every Thai Restaurant has a slight difference in taste than the next, so I may try to customize the ingredients a bit to my own personal preference. I will add the dried shrimp and make my own Tamarind from pulp next time. I think some restaurants add cilantro sometimes also. I don't think there's a better video on how to make Pad Thai honestly. Thanks.
This recipe is so good, I can't order out pad thai anymore Restaurant food just can't compete with this it's so good. I feel spoiled. But in a good way. I just make it myself and it's always 100% better.
I made this recipe and it was delicious!!! The best pad Thai recipe I have ever tried. Thanks for your video and for making it so comprehensive and entertaining! You are awesome!
You are simply the best!! I’ve tried your Tom Yum and now Pad Thai and followed as close as I could...it was amazing!! Will have to repeat it to achieve better results...Love your carisma, style, passion and recipe delivery!! Thanks!! Keep the great job!!
I had purchased the Indian tamarind concentrate (oops, there were some words in Thai), but I diluted that 4:1 and used it in the sauce mix and I think that it worked! I'm very thankful for your video!
Okay... I cannot say THANK YOU enough. I did this tonight. I completely forgot the preserved raddish, and I should have made a little bit more sauce. The rest went exactly as shown here. Even with the omission of the preserved raddish, this was the best dish I have ever cooked. Hands down. I make some mean scechuanese shrimps... but this?? I just cannot believed that _I_ cooked this. This is so deliscious I cannot get over it. Ho-ly crap that was good.. I even got my dad to eat a couple pieces of tofu. I am not a tofu fan myself either. First time I use tofu myself. I also got to discover a very cool asian grocery store. Since there are a few things here you do not find in regular groceries, I had to go to an asian market, and the people were so nice!! I needed to ask a few questions and even a customer jumped in to help. Definitely a better shopping experience than then big groceries with students that don't give a fuck as employees. This dish was a formidable experience start to finish!
love her cooking always.....the way she explain compare to other cooking channel,she make it so simple n funny sometime😅,yet we understand every bit of it.....yay thai food
I was in Thailand for 3 years and didn't have this dish....American with no Thai experience. As the most requested American Thai dish, I didn't expect it to be really representative of Thai cooking. My Thai mate said pad grapow was how to judge a Thai restaurant. Still, making your recipe for the fam this weekend. Thank you, Chef, for the recipe.
The first time I made this, it was a disaster. But this was because I added too much noodles and it overcooked but didn't adjust the sauce. Today I redid this following your instructions to the T. And OMG. It is perfect!! Just perfect. Thank you. My husband misses Thailand so much and I'm glad to be able to remind him through your recipes.
I made it! I got all the ingredients including the Japanese takuan. Really good authentic recipe - the whole family loved it. I totally enjoyed it with some freshly cut THAI chilies in soy sos. This recipe is a keeper. Next to try is Pad see eu.
Thank you so much for this recipe! After so many failed attempts in the past this is my first time making Pad Thai that came out absolutely delicious. I love how intense the flavors are and it’s just amazing. Thank you!
Such a great video I lived in Thailand for 10 years and have never been able to find a good Phad Thai so I will be trying this one for sure, thank you!
I love Pad Thai! I recently made some for myself using all of the ingredients listed except for the shallots and chili flakes. I'm from the United States so I had to order some of the ingredients online, namely the sweet preserved radish, dry shrimp, and tamarind concentrate. I use coconut palm sugar as a substitute for palm sugar.
You can skip the shallots. We don’t always add it in every Padthai shops in Thailand. It just increase the small hint of another smell and sweetness to the Padthai. I don’t add it when I cook as well :)
So true about plating the Pad Thai- the first grabs were all noodle with all the little bits on the side of the pan. I brought out my thin steel wok for this and forgot how fast it heats up! The only ingredient I could not source was the raw tamarind- I found tamarind concentrate premade. The first time I made it, the Pad Thai was as good as takeout nearby. Plus, I put in as many shrimp as I wanted. Kudos!
i remember from my childhood in alaska, our favorite thai restaurant would garnish our plate on the side with a scoop each of crushed peanuts, chili flakes and sugar 🥰
Made this dish today...Best Pad Thai EVER!!! Had to substitute chives for garlic chives but otherwise followed the recipe, as is. Thank you so much for sharing this culinary feast!
@@adamthehtkminion6750 Glad to hear from another Thai person. I've been in BC since 1974! 40 years in South Surrey! Retired from Air Canada 11 years ago. A real old timer!
@@sonnysaelieng1458 Hey Sonny! ... and it's Adam here from the show rather than Pai, but yes Thai's are few and far between here :) ... and hey my father worked for Air Canada as well (IT in Montreal) :) You still get those awesome free stand-by passes to anywhere? Cheers! Adam
@@adamthehtkminion6750 Adam nice to hear from another Thai, I was with the old CP Air Avionics Tech. Retired as AC after the merger. don't know anyone in Montreal. Can't fly anywhere due to COVID. Was going to BKK for holidays once a year. Are you in YVR?
@@sonnysaelieng1458 Hey Sonny I'm not Thai but I'm a wannabe :) Yea covid put a bit of a crimp in things .. Pai is going crazy to get back go BKK. ... and yep we're both in YVR (Yaletown for me). Cheers!
I just came across your videos and recipes and tried this one and I love how your directions and videos are so detailed. I followed them to a T and the pad Thai is the best pad Thai I’ve ever had!! Thank you so much! The Thai restaurants here don’t make it very well.
Thank you, Pailin!! I just attempt cooking Pad Thai as the video from making Tamarin sauce. The taste is amazing!! I am so happy that I can make the Authentic Pad Thai by myself!!! Sending my love ❤
I watched your first cooking Video as Banana Roti. At first I found very intimidating watching the video from you since your english is very good and fluently for a Thai person. I thought it not gonna be authentic and very stick to original flavor of Thai food. However, after followed ur recipe for banana Roti, it is so unexpected the outcome is very close to the original. Thank you so much for all your sharing. Also , I found very humorous in every of your presentation .
Oh wow, I did not realize that Thai sweet radish can be substituted by Takuwan. Even here in NYC, where most Thai food ingredients are available, as I am originally from Japan, I should try to cook Pad Thai with Takuwan. You are such an inspiration!
I had Chai Po Waan before and thought I will never see this ingredient on any recipe. So happy to see you use this ingredient. By the way, it is delicious to make Chai Po Waan omelette. Thank you for making this video.
My mom's tip to Pad Thai sauce is also dried Thai chilies (particularly from chilies in our backyard)! My grandma also uses a similar ratio of tamarind paste, sugar and fish sauce too!
Why when I cooked this one my pad thai was too light i mean the color 😞😞 I used Thai palm sugar, Thai tamarind paste and Thai fish sauce but why the color was too light?
You can also substitute other types of meat for prawns or other types of pan-fried meat, such as chicken, pork, or beef. Because in Thailand, we also have Pad Thai with chicken, Pad Thai with pork sold in street food. or at the restaurant as well It's not just Pad Thai with shrimp. But there's also Pad Thai with other types of meat, and it's also a great way to add protein to your boyfriend's Pad Thai dish.
I feel cooking Thai food is complicated (so much ingredients) , but you have made it simple, so I will try it later. 💕 your enthusiastic and gorgeous look!
AMAZING Video. Thank you so much. I was following Gordon Ramsay's Pad Thai recipe but found it really flavourless, nothing compared to this amazing version. So authentic and flavourful!! I have followed the recipe very precisely and everyone is so happy with how it turns out! Better than most restaurants. You're the best, thank you!
oh so nice ! starting from making tamarind paste from scratch , i have made my own pad-thai sauce and it actually tastes exactly like pad thai i get from takeaways! albeit much cheaper and fun involved... bless you for this amazing recipe Pailin
Just so you know that you are an angel sent from above! Because of you, I’ve learned to make sooo many dishes that I’ve only dreamed of eating, let alone cooking it!!! I never thought for a million year that I could make such authentic and amazing dishes! You are an amazing chef and amazing teacher! I love watching you and learning from you. Thank you 🙏 so much!!!!!
I am really enjoing your recipes. This Pad Thai recipe was a game changer, I didn't realize that it wasn't that complicated. It's now part of our routine. Thanks, and keep the recipes coming!
Not sure what level of your “too sweet” but it is the heart of Padthai taste. Padthai is Thai food that should have the sweetness as a first taste and follow with tamarind sour and fish sauce. If any shop selling “not enough” sweet, Thai people tend to not like that Padthai shop much :) Anyway we Thai people won’t add salt or vinegar to Padthai :)
I bet, Adam is waiting for the video to end, so he can eat, too. Learning to make Pad Thai is a goal for my bucket list. Thank you for sharing your recipe.
Thank you 🙏 I made your Pad Thai recipe all the time when I have guests over, turned out perfect every time. Thank you so very much!!👌❤️ I do have pictures but don’t know how to post it.
this lady has got to be the most articulate cooking vlogger i've ever seen on youtube she always makes everything so simple and yet thoroughly explained. Yay now I can perfect my pad thai. Due to the techniques she just shared I don't have to find myself going crazy over rushing all the ingredients. Thanks so much! More power to you and your incredible talent in cooking and teaching!
Yummy 😋
@@freeqwerqwer Do you realize that your opinion here is the ONLY lame opinion on this talented, educated and beautiful presenter. It must be difficult to follow on key with someone who has that much more education than yourself as your comment can only come from someone who lacks the same level of education. To think she not only was raised in her native Country but she has perfected and educated herself to the point that she doesn't even have an accent. Sorry for your own shortcomings my friend, please do move on and allow all of us here to enjoy and learn the splendor of Pailin's cooking.
@@beatricev.7783 bodied
@@freeqwerqwer Instead of criticizing her if you prefer someone simpler go to another channel. There are plenty. Don't try to change others change yourself first. Thanks.
@@masonreed6845 hahaha bodied the clown
I agree. How is it that most restaurants nowadays can’t make a good pad thai. Most of them are too sweet. She makes it so simple. Great job.
Do you forget to add lime?
I agree. Way too sweet in restaurants. I've been opting for the Vietnamese version called Hu Tiew, which is not as sweet.
HELLO LOVELY VIEWERS! Important Note:
I hope you enjoy this video! If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
As always, thank you for watching!
Aroi, Mutt-Mutt !!!
พี่ครับ ลบเพื่อนในไลน์ยังไงครับ. ขอบคุณครับ.
Thank you vegan version.. I’m allergic to shrimp/shellfish
Authentic Pad Thai - But you add chili? What the heck?
I have to heartily agree with chell on Palin’s delivery of her recipes. She is so far ahead of the youtube crowd she deserves her own channel, prime time cooking show and deserves a Nobel prize for vlogging.
Whenever I watch Pailin’s RUclips videos, I feel like I’m watching my best friend teach me her recipes. Love all your videos!
He egxtahx🙃😘🫢😊😗🤤🙃🫓😝🫓😙😃😙😀😅😅
สวัสดีครับคุณไพลิน
เราอยู่ประเทศไทย 3 ปีมาแล้ว
เรากินผัดไทยเป็นประจำและรู้สึกว่าหวานมากเกินไปตลอดครับผม
แต่วันนี้ภรรยา(เป็นคนสก๊อตแลนด์)ทำผัดไทยของคุณไพรินทร์.
อร่อยจะตายนะเนี่ย!!!
My wife made your pad Thai yesterday. The best we've had in Thailand and we live there!!! No one makes it better than you. Yours is not too sweet and not clumpy either. Amazing recipe, thanks a bunch
Just wanted to say this recipe is the best ever! Obtained all of the ingredients, including the radish, sugar, noodles, fish sauce,and dried shrimp from amazon so there is no reason to substitute any. We have a friend who owns a Thai restaurant and their food is awesome, but this recipe beats that! Both my wife and I agree, best Pad Thai we ever had. Thank you for a great recipe and video. - Capt Dan &. Elizabeth
Thai food lovers, look no further. This is the perfect Pad Thai recipe. It has all the right flavors and textures and comes out perfect every time. Thanks Pailin!
I made this recipe last night 4/21/20 (doubling for my family of 5 grown ups), it does take a lot of time gathering/prepping all the ingredients (plus I had to cook the thinly sliced chicken first, and since I couldn't get the right tofu I took your advice and fried it after coating it in cornstarch, which I think help my sauce come together), couldn't get the right sprouts (market only had alfalfa -covid has cleared the shelves) and couldn't find the radish or the shrimp either. So to compensated for all of the missing saltiness I added about a 1/4 cup of soy sauce and that seemed to balance it out just right. But it came out beautifully, everyone had extra servings and almost all of it was gone.Thank you for this excellent recipe!!
This host is really, super talented. So clear and natural and fun to watch. I am literally making this dish this evening. Great video!
I (and my wife) love Pai's recipe. I've probably made it 50 times by now. Here are some time-saving tips I learned along the way:
1. Palm sugar: if you're not going to do the caramelization step (I gotta try that)-- just take 35g of palm sugar (don't worry about shaving) and nuke it with the water. It will almost entirely dissolve all by itself, but there might be a few tiny chunks. Smash them with a spoon or fork to make sure it is almost fully dissolved and then add the fish sauce and tamarind.
2. Costco frozen/peeled/deveinned shrimp are great for this dish. Super convenient, and not terribly expensive. I'm sure there are other brands too (Trader Joes?). Seriously, don't spend time peeling/deveining shrimp -- it will literally double the prep time for this dish.
3. Pressed Tofu: If you can't find it, or you forgot to stop at your local Asian market: just get extra firm tofu at the supermarket, split the block in half (i.e. making it thinner), wrap it in paper towels (or kitchen towels, or both), and then put a cutting board and a ton of weight on it for about 30 minutes. The more weight the better -- I used my Kitchenaid mixer :)
Rick ty 💓
If we don't have tamarind can we substitute with vinegar?
@@user-name3366 It might be worth a try, but I have an old recipe that I used to make a long time ago that just uses lime juice. Vinegar might have an off flavor, so if you try it, use it sparingly. However, if you don't have an Asian or Indian market nearby, you can get Tamarind concentrate online. It's a bit pricey with shipping ($10+ for 16 oz), but one 16oz jar will make 7 batches of Pad Thai (assuming you freeze what you don't use in batches, if you don't use all 16oz in one go).
@@Rick-5728 thank you
Where do you find the sweet radish?
Just made this recipe absolute killer! Two things I didn’t add were dried shrimp and radishes since I wasnt sure if id use it again and its be left sitting in the pantry.. so yummy without it so i cant imagine with those two ingredients!!! Must try!
This is a GREAT recipe. I've been perfecting it over the last couple of week. There only adjustments I needed were a 1 tbsp more fish sauce for ideal saltiness and 1 tbsp more tamarind for acidity. But this may be due to me using tamarind puree instead of fresh tamarind, a different brand of fish sauce, or not using preserved radish cause I couldn't find one. Everything else is just perfect! I recommend making at least a double batch of sauce, because trust me, you will want more of it!
You read my mind! I was going to message you regarding the brand of preserved radish you use for this recipe. I bought the salty kind of preserved radish and made the dish salty so it was great to see the actual brand that you instead of standing in front of the shelf being overwhelmed with so many varieties. Thank you!
THE BEST Pad Thai I ever had was a little hole in the wall place that doesn't exist anymore in Chon Buri Thailand. It was a seafood dish and included shrimp, crab, lobster, and scallops! It was a HUGE plate for, maybe 300 Baht......and was so delicious
The best food is street food. Restaurants suck
Amazing!!!! I finally did it. Learning this dish means a lot to me. Money is tight, cant eat out for a while. My family enjoyed it more than the resturant. Making it again next sunday.
Cooking this again with my husband!! We love doing the shopping, prep & the. Cooking this together on a day off once each month!! Thanks!!! If you want to come to Key Largo, Florida Keys sometime.... you have a welcome home here to stay with us!!! Love your channel!!!
This was so delicious. It’s literally the best pad Thai I’ve ever tasted! I made it for my family and they all loved it.
I love that you're so thorough with your recipes AND where to find or make ingredients. That was the main reason I've put off trying to make Asian recipes in the past. I am excited to try out this classic recipe! Thank you.
This was the first recipe that produced restaurant quality pad thai! so incredibly good and relatively simple.
I watched this at 7am here in Singapore, and it got me so hungry so i make it right away but with kway teow noodles instead...it's really delicious!!! Thanks Pai for the recipe!
Can’t wait to make this myself. Our local Thai place offers “classic” pad Thai, which looks and tastes a lot more like this. No bright red, sugary sauce. Just a brownish, more complex version that I love much more.
You have the best Pad Thai recipe on RUclips👍🏻. I followed your instructions many times and always been perfect. I believe this is one of your signature dishes.
I love Pad Thai and most Thai foods. You are right, it is an incredible amount of ingredients, but it's so worth it. Because of your last video, I bought and included the sweet preserved radishes. I love they way they taste. Because I am a vegetarian, I have to skip on the shrimp, but..they look so mouth-watering in your video. Thank you for teaching those of us who are not from Thailand how to cook authentic Pad Thai.
ขอบคุณที่ชอบอาหารไทย😁😁
I just love the way you explain each step in each of your videos, it makes it so easy to follow. You always give the hows and the whys things work or don't work. I've already tried a couple of your dishes and they were awesome and very authentic.
Have made this recipe many times, love it so much! Discovered a really good substitute for the garlic chives though (as they are hard to find in so many places). Take the green top of leeks and finely slice them (they even look like garlic chives once cooked)! In my opinion they are even more flavorful than the garlic chives and they are definitely not overpowering like the green onions (also super cheap)! Thoughts I’d leave the tip here for anyone who is struggling to find garlic chives. :)) thanks for all of your recipes, we made papaya salad & miang kham today :) love your channel !
Thanks, you just saved me a trip to the supermarket as I'd forgotten them there today, trying in vail to get fresh bean sprouts. First world problems...
Thank you so much!!
All these years been attracted not just the yummy recipes Pai shared with us but also the cheerful cooking tips which really pop up the day! Xx
Hi Pai - I made this dish last night (although I had to omit some ingredients I didn’t have on hand like the dried shrimp and daikon). It was still sensational, delicious and the best noodle dish I’ve ever made! I made my own tamarind paste and it was the star of the show. It tasted exactly like my favourite pad thai from a wonderful Thai restaurant in Toronto called Sukhothai. I’ve eaten their pad thai for 12 years now and never thought I could make something like it at home. Thank you so much for sharing this wonderful recipe. I will make it again and again because it’s so worth it!
Cam you tell me how you made your tamarind sauce
@@67cici she has a video. Buy a brick of tamarind. Break into pieces. Pour hot water over the top and massage the pieces to release the juice from the pulp. Strain it.
Done. You can store it for months and months. Should be a consistency resembling apple sauce.
the host is so cute! how has this channel not popped up in my recommended sooner???!! love the authenticity of the recipe and even to the pronunciation of the dish ^_^
I'm so glad y'all said this. I wanted to say that but a random guy saying "wow, you're cute" just comes off creepy.
Anyway, as a professional student of the culinary arts, I like the way you make this simple/complex recipe seem approachable.
I do agree with you. You are so correct.
Hi
Cute and naturally funny . . not annoying but fun to watch
She's much more cuter than you are, I agree.
My mom accidentally bought the preserved radish because she thought it was the same radish snack she ate back in the Philippines. Now, I’ve got everything to make an authentic Pad Thai!
I love the way she explained it and giving some tips and techniques.. and simplifying it. Excited to cook this recipe..
It's 3:30am here in Singapore.. And I'm watching this plus salivating... Gonna make this for breakfast!!!!
Made this decision so many times!! Never disappoints and taste better than the restaurant
Tried this at home, was so good! I didn't buy palm sugar so I just used white sugar instead, work as well. Thank you for the clear instructions and amazing recipe, Pai!
big fan of your channel... been cooking your recipes for a few years... hard to find good Thai food in Kelowna, you're a life saver!
I'm so excited today. Watched a few of your videos yesterday. Found palm sugar, bean sprouts, garlic chives and a purpose for the tamarind paste I did from scratch once and put in cubes in my freezer. Determined my fish sauce is Palin approved. I'm an avid cook...I cook everything but never mastered pad Thai. That's happening today! Thank you!
Now I have to figure out what to do with that bag of coconut sugar I bought a few months ago!
My first exposure to Pad Thai was at Mahidol University's cafeteria and it was damn good. Savory, sweet, tangy, nutty, and a little bit of smokiness. And finally I've got the chance to make it as authentic as it supposed to be. Thanks Pai.
This came out SO GOOD. Seriously, better than a lot of restaurants. Appreciate all the background on finding the right products… I was pulling this video up in H Mart trying to find that sweet preserved radish 🤣 Can’t wait to try more of your recipes!
"this is not diet food" was the cutest thing I've seen all week 😆 love the recipe and video!!
That's what I tell everyone. I don't make Diet food. Also I say Don't tell my Dr. and I won't tell yours.
Just made this for our dinner...there is nothing like making the Pad Thai sauce from scratch. This was a hit to my American family 😋Thank you so much for making it easy for us to try your recipe.I enjoy your blog.
Okay! This recipie is amazing. My local Thai place made mine a bit too sweet so I went searching for one I'm more used to. Thank you!
Thank You so much! I've been cooking Phad Thai several times each month for 25 years but I have never figured out Tamarind or Palm Sugar. Now with you guide I can go to the large Asian store and attempt to purchase (again). You see, I have been there many times searching but always strike out when I cannot find anyone who will speak English. So.... I've been using Catsup for tamarind, and brown sugar for palm sugar. Cardinal sin
The first time I giggled at a cooking toturial. You are amazing!
I spent a whole night watching your videos! I like your techniques and your funny and thoroughly explainations so much! And what else? Pai forgets about the shrimp again! But it's super cute, love you so much, gotta try it out myself!
Made this like 4 times already. SOOO GOOD. Boyfriend is allergic to shrimp so I make separate batch with no shrimp and it’s just as tasty :)
I love pad thai but don't know how to cook it properly to get the correct flavor of it. Thank you for sharing the recipe and the cooking technique. Can't wait to try it myself. Thank you once again... Love your video !
Excellent recipe! Made it yesterday. It took me months to source all the ingredients from local markets. I was happy to find the same brand of noodles. It was delicious! I'll be making it again later this week. Thank you Palin for the detailed video and recipe! Your tips are extremely helpful.
I love how funny you are in all your videos! You explain each ingredients so well. Thank you! Can't wait to try this!
I made this recipe and only omitted dried shrimp that give the Umami flavor. I also used the O-Cha Concentrate Tamarind. The video and instructions were very concise and seems consistent with the authentic Pad Thai my friend makes in his restaurants that him and his family own. I do find 115g of dry noodles to be 2 servings too much for the amount of Tamarind that was said to make, so I used about half of that (58g).I find that to be a good amount for the entire recipe. I feel that every Thai Restaurant has a slight difference in taste than the next, so I may try to customize the ingredients a bit to my own personal preference. I will add the dried shrimp and make my own Tamarind from pulp next time. I think some restaurants add cilantro sometimes also. I don't think there's a better video on how to make Pad Thai honestly. Thanks.
I love your funny side comments and your straightforward humour.
This recipe is so good, I can't order out pad thai anymore Restaurant food just can't compete with this it's so good. I feel spoiled. But in a good way. I just make it myself and it's always 100% better.
She is Amazing. The only channel you need to watch to cook great tasting Thai food.
I made this recipe and it was delicious!!! The best pad Thai recipe I have ever tried. Thanks for your video and for making it so comprehensive and entertaining! You are awesome!
You are simply the best!! I’ve tried your Tom Yum and now Pad Thai and followed as close as I could...it was amazing!! Will have to repeat it to achieve better results...Love your carisma, style, passion and recipe delivery!! Thanks!! Keep the great job!!
I had purchased the Indian tamarind concentrate (oops, there were some words in Thai), but I diluted that 4:1 and used it in the sauce mix and I think that it worked! I'm very thankful for your video!
Okay... I cannot say THANK YOU enough.
I did this tonight. I completely forgot the preserved raddish, and I should have made a little bit more sauce. The rest went exactly as shown here.
Even with the omission of the preserved raddish, this was the best dish I have ever cooked. Hands down. I make some mean scechuanese shrimps... but this?? I just cannot believed that _I_ cooked this. This is so deliscious I cannot get over it. Ho-ly crap that was good.. I even got my dad to eat a couple pieces of tofu. I am not a tofu fan myself either. First time I use tofu myself.
I also got to discover a very cool asian grocery store. Since there are a few things here you do not find in regular groceries, I had to go to an asian market, and the people were so nice!! I needed to ask a few questions and even a customer jumped in to help. Definitely a better shopping experience than then big groceries with students that don't give a fuck as employees.
This dish was a formidable experience start to finish!
love her cooking always.....the way she explain compare to other cooking channel,she make it so simple n funny sometime😅,yet we understand every bit of it.....yay thai food
I was in Thailand for 3 years and didn't have this dish....American with no Thai experience. As the most requested American Thai dish, I didn't expect it to be really representative of Thai cooking. My Thai mate said pad grapow was how to judge a Thai restaurant. Still, making your recipe for the fam this weekend. Thank you, Chef, for the recipe.
The first time I made this, it was a disaster. But this was because I added too much noodles and it overcooked but didn't adjust the sauce. Today I redid this following your instructions to the T. And OMG. It is perfect!! Just perfect. Thank you. My husband misses Thailand so much and I'm glad to be able to remind him through your recipes.
I'm a thai novice chef, it's the food from heaven, so glad I found you to learn
Great video! Clear, concise, and informative ! She demonstrates a great depth of knowledge. Can't wait to try the recipe!
I made it! I got all the ingredients including the Japanese takuan. Really good authentic recipe - the whole family loved it. I totally enjoyed it with some freshly cut THAI chilies in soy sos. This recipe is a keeper. Next to try is Pad see eu.
I made this today and it’s sooooo good!! Taste just like the restaurant! Followed the recipe to a T and didn’t change a thing. Very delicious 👍🏻👍🏻👍🏻
I really like the way she speak, it's loud and clear with a smile..
This is the first time I cooked Pad Thai yesterday, and it's soooo gooood!!!
I like the way you combined the ingredients to make it more workable since it has a lot of ingredients. Thanks Pai
Thank you so much for this recipe! After so many failed attempts in the past this is my first time making Pad Thai that came out absolutely delicious. I love how intense the flavors are and it’s just amazing. Thank you!
Such a great video I lived in Thailand for 10 years and have never been able to find a good Phad Thai so I will be trying this one for sure, thank you!
I love Pad Thai! I recently made some for myself using all of the ingredients listed except for the shallots and chili flakes. I'm from the United States so I had to order some of the ingredients online, namely the sweet preserved radish, dry shrimp, and tamarind concentrate. I use coconut palm sugar as a substitute for palm sugar.
You can skip the shallots. We don’t always add it in every Padthai shops in Thailand. It just increase the small hint of another smell and sweetness to the Padthai. I don’t add it when I cook as well :)
So true about plating the Pad Thai- the first grabs were all noodle with all the little bits on the side of the pan. I brought out my thin steel wok for this and forgot how fast it heats up! The only ingredient I could not source was the raw tamarind- I found tamarind concentrate premade. The first time I made it, the Pad Thai was as good as takeout nearby. Plus, I put in as many shrimp as I wanted. Kudos!
i remember from my childhood in alaska, our favorite thai restaurant would garnish our plate on the side with a scoop each of crushed peanuts, chili flakes and sugar 🥰
Made this dish today...Best Pad Thai EVER!!! Had to substitute chives for garlic chives but otherwise followed the recipe, as is. Thank you so much for sharing this culinary feast!
I made this today and it's the best pad thai I ever had! Thank you, Pai!
Did not know she is from Vancouver! I am an old Thai guy in White Rock. Got her Pad Thai recipe, trying to teach my Chinese wife to stir fry Pad Thai.
Hi Sonny! Whiterock is awesome :) (though worst sunburn I ever got was in Whiterock - not your fault :) ) Cheers! Adam
@@adamthehtkminion6750 Glad to hear from another Thai person. I've been in BC since 1974! 40 years in South Surrey! Retired from Air Canada 11 years ago. A real old timer!
@@sonnysaelieng1458 Hey Sonny! ... and it's Adam here from the show rather than Pai, but yes Thai's are few and far between here :) ... and hey my father worked for Air Canada as well (IT in Montreal) :) You still get those awesome free stand-by passes to anywhere? Cheers! Adam
@@adamthehtkminion6750 Adam nice to hear from another Thai, I was with the old CP Air Avionics Tech. Retired as AC after the merger. don't know anyone in Montreal. Can't fly anywhere due to COVID. Was going to BKK for holidays once a year. Are you in YVR?
@@sonnysaelieng1458 Hey Sonny I'm not Thai but I'm a wannabe :) Yea covid put a bit of a crimp in things .. Pai is going crazy to get back go BKK. ... and yep we're both in YVR (Yaletown for me). Cheers!
I love all the knowledge, alternatives, and additional tips as you cook. I love Thai food. You teach very well.
Honestly this pad thai is better than some restaurants. I love your recipe and so does my family!
I always find myself attempting to like your videos twice: once before the video and once after the video😂
I just came across your videos and recipes and tried this one and I love how your directions and videos are so detailed. I followed them to a T and the pad Thai is the best pad Thai I’ve ever had!! Thank you so much! The Thai restaurants here don’t make it very well.
Thank you, Pailin!! I just attempt cooking Pad Thai as the video from making Tamarin sauce. The taste is amazing!! I am so happy that I can make the Authentic Pad Thai by myself!!! Sending my love ❤
The best Thai food vlogger! Love love love....😍😍
Thank you for this great recipe. I cooked it over the last couple of nights for my family and it turned out great!
I watched your first cooking Video as Banana Roti. At first I found very intimidating watching the video from you since your english is very good and fluently for a Thai person. I thought it not gonna be authentic and very stick to original flavor of Thai food. However, after followed ur recipe for banana Roti, it is so unexpected the outcome is very close to the original. Thank you so much for all your sharing. Also , I found very humorous in every of your presentation .
Oh wow, I did not realize that Thai sweet radish can be substituted by Takuwan. Even here in NYC, where most Thai food ingredients are available, as I am originally from Japan, I should try to cook Pad Thai with Takuwan. You are such an inspiration!
I had Chai Po Waan before and thought I will never see this ingredient on any recipe. So happy to see you use this ingredient. By the way, it is delicious to make Chai Po Waan omelette. Thank you for making this video.
My mom's tip to Pad Thai sauce is also dried Thai chilies (particularly from chilies in our backyard)! My grandma also uses a similar ratio of tamarind paste, sugar and fish sauce too!
Why when I cooked this one my pad thai was too light i mean the color 😞😞 I used Thai palm sugar, Thai tamarind paste and Thai fish sauce but why the color was too light?
You can also substitute other types of meat for prawns or other types of pan-fried meat, such as chicken, pork, or beef. Because in Thailand, we also have Pad Thai with chicken, Pad Thai with pork sold in street food. or at the restaurant as well It's not just Pad Thai with shrimp. But there's also Pad Thai with other types of meat, and it's also a great way to add protein to your boyfriend's Pad Thai dish.
You are a wonderful instructor. I firmly believe Thailand has the best food in the world.
“Why not? I’ve got time!”
“This is not diet food.”
Haha I love her!
I just said as I added more coconut oil to the wok...: this is not diet food...: this is Thai! Love that!!!
I cracked up so hard when I heard she said this 😂😂🤣🤣
I'm a British Filipino and love PhadThai, thanks a lot for sharing your recipe 😊.
I feel cooking Thai food is complicated (so much ingredients) , but you have made it simple, so I will try it later. 💕 your enthusiastic and gorgeous look!
AMAZING Video. Thank you so much. I was following Gordon Ramsay's Pad Thai recipe but found it really flavourless, nothing compared to this amazing version. So authentic and flavourful!! I have followed the recipe very precisely and everyone is so happy with how it turns out! Better than most restaurants. You're the best, thank you!
So stoked to try this! Thanks so much for sharing such great recipes!
oh so nice ! starting from making tamarind paste from scratch , i have made my own pad-thai sauce and it actually tastes exactly like pad thai i get from takeaways! albeit much cheaper and fun involved... bless you for this amazing recipe Pailin
Just so you know that you are an angel sent from above! Because of you, I’ve learned to make sooo many dishes that I’ve only dreamed of eating, let alone cooking it!!! I never thought for a million year that I could make such authentic and amazing dishes! You are an amazing chef and amazing teacher! I love watching you and learning from you. Thank you 🙏 so much!!!!!
I am really enjoing your recipes. This Pad Thai recipe was a game changer, I didn't realize that it wasn't that complicated. It's now part of our routine. Thanks, and keep the recipes coming!
This looks delicious! I love making Pad Thai at home, but those store bought sauces are too sweet. I can't wait to try this!
If It's too sweet you can add some fish sauce or salt and some vinegar.
Not sure what level of your “too sweet” but it is the heart of Padthai taste. Padthai is Thai food that should have the sweetness as a first taste and follow with tamarind sour and fish sauce. If any shop selling “not enough” sweet, Thai people tend to not like that Padthai shop much :)
Anyway we Thai people won’t add salt or vinegar to Padthai :)
Thanks for this recipe and video. I’m going to make Pad Thai this weekend!
Pad Thai is delicious and lime is a must with it!!
I bet, Adam is waiting for the video to end, so he can eat, too. Learning to make Pad Thai is a goal for my bucket list. Thank you for sharing your recipe.
I was! :) (after I got over the chili fumes :))
You're so delightful and charismatic! Your videos are so easy to follow and you make it so approachable! Thanks for sharing this with us!
Thank you 🙏 I made your Pad Thai recipe all the time when I have guests over, turned out perfect every time. Thank you so very much!!👌❤️ I do have pictures but don’t know how to post it.
Pailin, thank goodness you are here on RUclips! I have all my ingredients for Pad Thai but not sauce! Fortunately you are teaching me here!