To me, this Pad Thai recipe tastes like some of the best Thai takeout you can get in the states. No idea how it compares to what you can get in Thailand, but hopefully I'll find out someday. If you've eaten this dish in Thailand, let me know how it compares. And for all you travelers, learn a new language with Babbel. Get up to 60% off your subscription here ➡ go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jan-2023&btp=default&RUclips&Influencer..brianlagerstrom..USA..RUclips
I wish you would have freaking posted this yesterday!! I happened to make halibut pad Thai last night and kinda f-ed up the noodles. It tasted fine, but the noodles were not quite right.
Is your comment code for, I need $ so please view and like so youtube and my sponsors pay me!!??!! Prove me wrong and demonetize this video completely!!
Truly impressed that you nailed it!! Great explanation, no wasted time. If people want to see a superb video on Pad Thai, this is it. There are more informative videos, but this is a great and simple yet full video for those who want to make this dish!! Thanks you
I’m Thai, And OMG it’s pretty accurate almost 95% correct. To make more authentic we add dried shrimp at the stirring time and replace green onion with garlic chives instead. BTW it’s a great job, appreciate your effort.
Thank you. 💗 Where does one find dried shrimp? Are they whole? Powdered? When do you put them in, & how? Thank you so very much!!! 💗💗💗 I LOVE Pad Thai! Always wanted to know how to make it well, at home. 💗
I always add good amount of sweet thai soy sauce (the one that tastes and smells like molasses) to my sauce along with some vinegar to reduce the sweetness and it's amazing!
Omg made this pad Thai, used some leftover tamarind pods I turned into a paste (they were two weeks old so probably not as sweet) but the radish should not be optional or changed the savory factor ten fold. Best pad Thai I have ever had! Thank you Brian! This was not as intimidating to make once all the prep was done! Will definitely make again.
I was a bland food guy, but I had a GF, who had me try Pad Thai, Sa Tae, Pad Se Eue, I thank her for opening my world, if you have more ideas on those dishes, I would like to hear.
Hey Bri! you are making one of my absolute favorite dishes. I agree when making this dish you need to have everything ready first, no last minute anything. I know you love to close your sessions saying "Let's eat this thiiiiiinnnngggg" which I love, but my question is when is your cookbook coming out???? C'mon Bri, "Let's write this thiiiiiinnnnnggggg!"
Also Bri, my trick for soaking noddles is to us nearly boiling water and stir them every 5 minutes with chopsticks until they are softened but still firm
Great recipe and look yummy tbh. But the missing ingredient is dried shrimp. Most of BASIC Phad Thai in Thailand put only dried shrimp. If you want to add shrimp you pay more (but there still be dried shrimp in it as a base)
I guess if he sprinkled a little bit of MSG, that would go a long way to getting that uncle title. (I have no idea if it would be appropriate though lol). I do love the dish, I ate it weekly when I worked at a place with a thai restaurant nearby.
Hi Brian, You mentioned that the sauce should be three ingredients, but only mentioned two (tamarind and palm sugar). I was wondering what the third ingredient was? I'm thinking fish sauce?
ive been using "fresh" rice noodles lately from the refrigerated section.. still need to soak a bit but far less time. Ive always used thai tamarind concentrate. I use dried shrimp too, just far less than a thai person would.
I also put noodles into a container and then use another container of the exact same size to fill with water, then pour that latter container into the first container. That's umami. Just teasing ya! Love your content.. :)
To make an even more "authentic" or traditional Pad Thai, use garlic chives instead of green onions. Also, I hydrate some dried shrimps as the noodles are being soaked. Add them at the beginning as you're cooking the tofu. This will add extra umami to your Pad Thai.
I always add some small dried shrimp to add unami flavor and use chives,not scallions. Of course I live in NYC so I have access to ingredients from anywhere in the world 🌎. Wish I didn't get stuck with yet another commercial in the middle of your tutorial.
We have tried to make homemade pad thai about a dozen times...each recipe yielded "Foot Noodles" that were trashed in favor of frozen pizza =) I'm hoping this recipe is different. You haven't let us down yet Brian!!! Thanks for doing the leg work!
If you haven't made this, but plan to, please read this. I followed the directions and was disappointed in the results BECAUSE I didn't know that tamarind concentrates are not all the same. Come to find out, there is Indian tamarind concentrate and Thai tamarind concentrate. I used Tamicon brand tamarind concentrate I got from Amazon. Don't use that! It is an Indian style tamarind concentrate. It is VERY strong and VERY sour and overwhelms the dish. It's also black, which makes the whole dish look weird.. I have just acquired some Thai tamaring concentrate and look forward to making this recipe again.
Small adjustments I’d recommend are use fresh thai/Bird’s eye Chili instead of dried chili flakes. And add the garlic right before adding the sauce to avoid the risk of burning. Other than that, great recipe.
went to the shop the other day, noticed some weird looking white noodles. remembered this video. and then looked at the price and laughed and walked away
I make Pad Thai regularly. I prefer chicken over shrimp, and I'm not a fan of tofu, so I simply leave it out and use more chicken (or shrimp when I'm doing that version).
Hey Bri, You CAN boil noodles and not have them stick but the process involves then soaking/rinsing them in COLD water. I’ve made pad Thai a time or two in my life (more like once per week or so) and find that rinsing them in cold water or leaving them in cold water prevents them from sticking and clumping. Just throwing this out for the folks that want pad Thai NOW and not in an hour ;-)
Yep, this is how I do it. Rinse the hot noodles under cold water until cold, then barely cover with cold water and proceed with the rest of the recipe. Works like a charm.
You can boil in water with a teaspoon of oil. Then right after you drain it, quickly toss with some neutral oil and lay out on a large flat surface to reduce sticking. Works for all most noodle types
Thanks for all your small hints during your videos and how you go over the different options you may see in a grocery store when trying to get everything for a dish. It really helps. Your channel is so wonderfully balanced in information, instruction, and making the cooking less intimidating.
Yes, breaking down the different Tamarind choices really helps and could make a big difference. A lot of people don't go into that detail and that's a problem.
It is also very common to see tamarind pulp with is just the flesh of the pods removed and they are pressed into a square. Just add water and leave for 15 minutes and pass through a sieve to get rid of the seeds and membranes. This homemade paste will leave you with the best tamarind flavour with the least amount of sour flavour. This is the most traditional condiment used for pad thai and by far the best. I would also recommend running you knife through the preserved radishes just once because they tend to be quite long and I think it's more enjoyable to have them as little bites rather than long strands. The thing that would make this pad thai taste really authentic would be to add some dried shrimp, I hate their texture though so I always blend them in a food processor and add the powder to bloom right before adding the garlic and shallot. It will take your pad thai to another level but just be conservative with how much you add because it is a taste not everyone will love.
Yeah I always use the pulp as you describe...if you search around you can get dried shrimp paste which is sufficiently smooth to just mix into your pad thai sauce.
Really appreciate the hard work you put into research and perfecting each recipe before turning us loose, Bri. You continue to be my absolute favorite RUclipsr, regardless of genre. You are the most dope by far! :)
@@netriine Indeed I do. If the quote you referenced is all you heard, I'd encourage you to listen more carefully. There is all sorts of information in the video indicating that he researched and tested the recipe, as he always does.
This looks great. A tip: Get yourself some dried whole shrimp (big ones if you can find them), and grind them up in a bullet blender. Fry those up in the beginning in some oil, then add the rest of the ingredients. Elevates the dish to another level!
@@fahimrind9714 I cook the protein first, then take it out. Then I'll put in some oil, thin sliced shallots, then garlic, and ground shrimp. Fry those for just about 10-15 seconds, and then continue with adding the rest of the ingredients.
The history of Pad Thai is really interesting. In (very) short, the dish wasn’t widely eaten before a 1930s political decree made by it's then PM (Phibun) based on noodles his housekeeper made with the overall dish having Chinese origins. The Thai government then banned Chinese food imports to ensure that its Thai noodles would be widely consumed.
It was said that back then Thai people preferred eating unbroken grains of rice and the broken grains were thrown away, making rice noodles of those broken grains would reduce food waste in tough economic times too.
As a Thai, this video is very impressive. You must have done a lot of research, and it apparently worths it. Just two more things I would like to add is that it would be even more authentic if you could use garlic chives instead of the scallions, but scallion is totally fine. Another thing is about the second type of tamarind (tamarind pods?), we eat it as it is. You can also mix it with sugar and chilli flakes and eat it as a snack.
Hi Bri, I'm your secret fan for long time, tried many of your recipes and I know you do a very hard work to every recipes. Also, this one Pad Thai, I am a Chinese born Thai but I can say my inner person is 100% Thai and I'm so proud of my Thai cuisine. i can said Pad Thai you've made is the authentic way of cooking this famous dish, ingredients, techniques, wok skills and etc. are the same as we do in Thailand . Cheers to your hard work 🎉
When making rice noodles, soba, or any other noodles that stick together here is a trick! Strain them(saving the hot water), and run cold-ish water through them thoroughly. This will wash off the sticky starch that makes everything clump up together. If you need the noodles warm just dump them back to the same water to warm up, it will not stick anymore 👌🏻
I'm Thai, you did very well same as when you cook Khao Soi. Your pad thai looks like authentic from the ingredients you had. I love the way your cook Thai food (greater than Mr.J and Mr. G) also other recipes.
I've struggled to make a proper pad thai at home, never turned out quite like how i wanted it. I now feel like i have a genuine chance, this was a very informative and easy to follow recipe. I really appreciate how much though you put into alternatives. It makes it a whole lot easier to shop for a recipe when you don't have to be super specific about a particular ingredient. I went to culinary school for three years and i honestly think you have a much better way of conveying a recipe and the joy of getting it right than any of my teachers had.
Couple of things: Extra firm tofu and pressed tofu are not the same thing. Use pressed tofu, or buy extra firm and press it (put it between two cutting boards, and put something heavy on top.....not that hard). If you're going to bother going to an Asian market, which you should unless you truly live in the middle of nowhere, BUY pressed tofu, and garlic chives instead of green onions, and some dried micro-shrimp, and you'll have yourself an AUTHENTIC pad thai.
My wife and I have made this recipe once a month since we discovered this video. Needless to say it has become an absolute favourite in our household. Thanks for this one!
If you haven't already, you should try laab (or larb) for one of your weeknighting videos. Absolutely one of my favorite staples, herbacious and hits the four corners of thai cooking (salty, sweet, spicy, sour). It's a banger of a dish and that much more satisfying if you can grow a few herbs at home.
I made this for dinner tonight and it was a huge hit. Even my notoriously picky younger son loved it. I couldn't find preserved sweet radish or tamarind concentrate in our otherwise-excellent local Asian grocery, but I did find a 1# package of tamarind pulp and took another commenter's advice to soak and strain it. Which worked, but I needed about 3/4 of the package to get enough for the (doubled) recipe. A little labor-intensive to add to my weeknight rotation, but I'm definitely making that again. That makes me 3 or 3 on recipes of yours I've tried.
Seriously?!?! Do you have my house bugged?!? This week I've made both chicken katsu curry and chow mein, and I was looking up recipes for pad Thai to do next... Thanks for saving me a bit of research!!! 😂
There are two types of tamarind available in the box. If what you've bought is sour, you aren't buying sweet tamarind, which is what you want for this recipe (and for eating).
Excellent recipe! I too have been struggling with learning to make Pad Thai. My results with your recipe yielded a very very good Pad Thai. Brian you mentioned future travels. I strongly suggest Thailand. Thailand boasts a huge amount of fresh and unusual ingredients, recipes and friendly locals. I have seen a fair amount of the planet and my only regret is not getting to Thailand sooner.
This looks amazing. I can't recommend enough what a good investment a wok is, or any deep carbon steel skillet. The nonstick properties, the shape, and high heat performance take stir fry to its highest form. It'll open you up to a new world of dishes and you'll never buy another nonstick pan again!
Brian, just wanted to say thank you for taking the time to research, produce, and post this video. My partner and I have been making Pad Thai for years, and we have tried every popular recipe and could never get the sauce correct. Not wanting to deal with fresh tamarind pods, we got the concentrate that you showed (the Indian one), which was both expensive and too sour. I was so turned off I didn't even think about trying again with less concentrate and more sugar. Anyways, we got the new tamarind and palm sugar and measured out exactly what you recommended, and it was great. Unfortunately, all we had were the narrow rice noodles in a box you warned against. Even with a 4-minute boil and direct plunge into the wok they became a sticky gummy mess, but the dish still tasted great nonetheless. Big fan, keep doing what you're doing.
Hi Brian…love all the effort you put into your recipes…It’s wonderful that you give options for ingredients and/or vessels to cook the food…..it’s evident that you have spent a lot of time on this dish-looks amazing Brian!👏👏👌👌 Well done!🌟🌟
I could live on Pad Thai..if only I could make it at home and the end product was not farty. Thank you for this recipe it looks amazing! Gonna give it a whirl. 🤗
It's not my favourite dish, as I prefer spicy, but it is honestly not hard to make. You can definitely learn! Other Thai noodle dishes require far more technique.
I find that when a recipe calls for fish sauce, I always cut it in half or maybe even 1/3. It's just too fishy/funky at full strength, but you'll miss it if it's not there at all. At least that's how I roll. I usually sub in soy sauce (or maybe a little less) for any fish sauce I take out. Looking forward to trying this one!
I'm the opposite, I often add an extra splash or two! I think the brand makes a difference though - I bought a bottle of Megachef premium fish sauce and it's so tasty I could almost drink it.
Made this last night. It was delicious, but did you really use the entire pound of noodles? It seemed like a lot for 2 people and there didn’t seem to be enough sauce even after adding a half cup of water.
To me, this Pad Thai recipe tastes like some of the best Thai takeout you can get in the states. No idea how it compares to what you can get in Thailand, but hopefully I'll find out someday. If you've eaten this dish in Thailand, let me know how it compares. And for all you travelers, learn a new language with Babbel. Get up to 60% off your subscription here ➡ go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jan-2023&btp=default&RUclips&Influencer..brianlagerstrom..USA..RUclips
Thank allah you use tamarind concentrate. That is what is missing from all the bad recipes out there.
I wish you would have freaking posted this yesterday!! I happened to make halibut pad Thai last night and kinda f-ed up the noodles. It tasted fine, but the noodles were not quite right.
Is your comment code for, I need $ so please view and like so youtube and my sponsors pay me!!??!! Prove me wrong and demonetize this video completely!!
Daddy
My condolences for your Mother. Peace.
Respect to this guy, research every ingredients to make sure the taste even or closeup to the original.
I'm trying this this weekend when my kids are in town!! I'll tag you on Instagram with some photos..might make some spring rolls to go with!!
Big thanks for mentioning how many portions your recipe makes! Makes my life a lot easier when trying to figure out how much to make for just myself.
Just went to thailand, made pad thai, let's see how yours is! Looks great.
Truly impressed that you nailed it!! Great explanation, no wasted time. If people want to see a superb video on Pad Thai, this is it. There are more informative videos, but this is a great and simple yet full video for those who want to make this dish!! Thanks you
I’m Thai, And OMG it’s pretty accurate almost 95% correct. To make more authentic we add dried shrimp at the stirring time and replace green onion with garlic chives instead. BTW it’s a great job, appreciate your effort.
Thank you. 💗
Where does one find dried shrimp?
Are they whole?
Powdered?
When do you put them in, & how?
Thank you so very much!!! 💗💗💗
I LOVE Pad Thai!
Always wanted to know how to make it well, at home. 💗
@@redwoodrebelgirl3010 whole and you can find them at Asian markets. Just put a small amount on top of your pad thai
@@mailychanida
Thank you, so very much. 🙏🏻
I appreciate it. ♥️
@@redwoodrebelgirl3010 you can find it at an asian grocery store. usually in the frozen section.
Love when people use the comment box to further enrich the viewer rather than complain or post stolen jokes.
OMG, looks so yummy and good thanks for the video. This is my first time watching your video.
Thanks for making another accessible recipe to add to dinner rotation!
I always add good amount of sweet thai soy sauce (the one that tastes and smells like molasses) to my sauce along with some vinegar to reduce the sweetness and it's amazing!
Omg made this pad Thai, used some leftover tamarind pods I turned into a paste (they were two weeks old so probably not as sweet) but the radish should not be optional or changed the savory factor ten fold. Best pad Thai I have ever had! Thank you Brian! This was not as intimidating to make once all the prep was done! Will definitely make again.
I've seen many pad thai making videos and this one is legit. Well done.
I was a bland food guy, but I had a GF, who had me try Pad Thai, Sa Tae, Pad Se Eue,
I thank her for opening my world, if you have more ideas on those dishes, I would like to hear.
Looks great I'm going to try it thank you for this great video.
I really appreciate your effort. Massive respect bro.
Solid. Gotta also have cilantro as a garnish also to go along with the peanuts and lime.
Hey Bri! you are making one of my absolute favorite dishes. I agree when making this dish you need to have everything ready first, no last minute anything. I know you love to close your sessions saying "Let's eat this thiiiiiinnnngggg" which I love, but my question is when is your cookbook coming out???? C'mon Bri, "Let's write this thiiiiiinnnnnggggg!"
Fabulous...
i m drooling already
Have you tried Adam Ragusa's nonstick pan technique? I'm curious about your thoughts on it if you've tried it before
Time to test this recipe. I've got a very good recipe from cooks illustrated that I love to make when I'm in the mood to cook and treat people
Also Bri, my trick for soaking noddles is to us nearly boiling water and stir them every 5 minutes with chopsticks until they are softened but still firm
indian tamarid paste with water works well as a tamarid conc. substitute
Well, YUM!
Great video!
100% correct - sort out the ingredients before starting the actual cooking....it's so much easier......
Bless you Bri
Great recipe and look yummy tbh. But the missing ingredient is dried shrimp. Most of BASIC Phad Thai in Thailand put only dried shrimp. If you want to add shrimp you pay more (but there still be dried shrimp in it as a base)
You've just set yourself up for an Uncle Roger roast... Haaaayaaaaa!!! 😂
Ha ha. I am curious what Thai people would say. I cook Thai food all the time and was surprised at some of the techniques here.
I guess if he sprinkled a little bit of MSG, that would go a long way to getting that uncle title. (I have no idea if it would be appropriate though lol). I do love the dish, I ate it weekly when I worked at a place with a thai restaurant nearby.
This looks amazing!
Wow thanks, every time my pad thai was too sower and now I know it was because of the tamarind paste.
pretty dope....BRI !
Hi Brian,
You mentioned that the sauce should be three ingredients, but only mentioned two (tamarind and palm sugar). I was wondering what the third ingredient was? I'm thinking fish sauce?
ive been using "fresh" rice noodles lately from the refrigerated section.. still need to soak a bit but far less time. Ive always used thai tamarind concentrate. I use dried shrimp too, just far less than a thai person would.
Looks great!
I also put noodles into a container and then use another container of the exact same size to fill with water, then pour that latter container into the first container. That's umami. Just teasing ya! Love your content.. :)
🤙🏻🤙🏻🤙🏻
It looked good on camera
Garlic chives are the signature scent of Pad Thai. You should try it instead of green scallions :)
Finale of end
To make an even more "authentic" or traditional Pad Thai, use garlic chives instead of green onions. Also, I hydrate some dried shrimps as the noodles are being soaked. Add them at the beginning as you're cooking the tofu. This will add extra umami to your Pad Thai.
เยี่ยม 👍🏻👍🏻👍🏻 good ❤
Recipe in metric measurements? I love you long time.
Could you share the brand of your wok? Looking for a good large deep one for stir fry. thanks
Nummy nummy!
"hey Bri!" Lol
I always add some small dried shrimp to add unami flavor and use chives,not scallions. Of course I live in NYC so I have access to ingredients from anywhere in the world 🌎. Wish I didn't get stuck with yet another commercial in the middle of your tutorial.
We have tried to make homemade pad thai about a dozen times...each recipe yielded "Foot Noodles" that were trashed in favor of frozen pizza =) I'm hoping this recipe is different. You haven't let us down yet Brian!!! Thanks for doing the leg work!
keep me posted!
Can you do a pad see ew recipe sometime? To be honest, when done right, I think it's the superior "pad" recipe.
Pad kee mao is the king!
I definitely plan to tackle more of the pads in the future
7:42 a cube has 6 sizes rather than 4
You disappoint me Bri. I expected to see you eat a huge spoonful of tamarind paste 😀
If you haven't made this, but plan to, please read this.
I followed the directions and was disappointed in the results BECAUSE I didn't know that tamarind concentrates are not all the same.
Come to find out, there is Indian tamarind concentrate and Thai tamarind concentrate. I used Tamicon brand tamarind concentrate I got from Amazon. Don't use that! It is an Indian style tamarind concentrate. It is VERY strong and VERY sour and overwhelms the dish. It's also black, which makes the whole dish look weird..
I have just acquired some Thai tamaring concentrate and look forward to making this recipe again.
40g tamarind
60 palm sugar
40 fish sauce
Small adjustments I’d recommend are use fresh thai/Bird’s eye Chili instead of dried chili flakes. And add the garlic right before adding the sauce to avoid the risk of burning. Other than that, great recipe.
yummy from josephine channel
Shrimp is both singular and plural. The is no word shrimps.
Radishes that taste "farty and funky", but delicious...
Uhm... yeah. My thumbs up goes to everything else he said in this video besides that.
Tamarind, sure sure. Shrimp, a little fancy but I think I can swing it. Two eggs... what, Brian, do you think I'm MADE OF MONEY?
went to the shop the other day, noticed some weird looking white noodles. remembered this video. and then looked at the price and laughed and walked away
What!, no tamarind taste test….i’m really dissapointed😂😂😂😂
What can you substitute for tofu? Or can it just be eliminated?
I make Pad Thai regularly. I prefer chicken over shrimp, and I'm not a fan of tofu, so I simply leave it out and use more chicken (or shrimp when I'm doing that version).
No 1, get a wok
Hey Bri,
You CAN boil noodles and not have them stick but the process involves then soaking/rinsing them in COLD water. I’ve made pad Thai a time or two in my life (more like once per week or so) and find that rinsing them in cold water or leaving them in cold water prevents them from sticking and clumping.
Just throwing this out for the folks that want pad Thai NOW and not in an hour ;-)
This is a good tip that Koreans use all the time. It stops the cooking and adds a springiness to the noodles.
Yup, leaving in cold water is key, and then adding that noodle water to the dish if it needs more moisture helps also.
Thank you will remember this
Yep, this is how I do it. Rinse the hot noodles under cold water until cold, then barely cover with cold water and proceed with the rest of the recipe. Works like a charm.
You can boil in water with a teaspoon of oil. Then right after you drain it, quickly toss with some neutral oil and lay out on a large flat surface to reduce sticking. Works for all most noodle types
I cannot believe you described an ingredient as farty
believe it. turnips are kinda farty.
As soon as I heard that I came straight to the comments 😂
For me, it’s oats.
@@BrianLagerstrom That's what it's like when I eat beans.
Brussels sprouts Def are
Thanks for all your small hints during your videos and how you go over the different options you may see in a grocery store when trying to get everything for a dish. It really helps. Your channel is so wonderfully balanced in information, instruction, and making the cooking less intimidating.
Thanks, Dan!
Yes, breaking down the different Tamarind choices really helps and could make a big difference. A lot of people don't go into that detail and that's a problem.
@@werper09 that’s what I like too 😊
It is also very common to see tamarind pulp with is just the flesh of the pods removed and they are pressed into a square. Just add water and leave for 15 minutes and pass through a sieve to get rid of the seeds and membranes. This homemade paste will leave you with the best tamarind flavour with the least amount of sour flavour. This is the most traditional condiment used for pad thai and by far the best. I would also recommend running you knife through the preserved radishes just once because they tend to be quite long and I think it's more enjoyable to have them as little bites rather than long strands. The thing that would make this pad thai taste really authentic would be to add some dried shrimp, I hate their texture though so I always blend them in a food processor and add the powder to bloom right before adding the garlic and shallot. It will take your pad thai to another level but just be conservative with how much you add because it is a taste not everyone will love.
I made that myself from fresh tamarind pods (readily available here in Texas). Thanks for the tip!
Yeah I always use the pulp as you describe...if you search around you can get dried shrimp paste which is sufficiently smooth to just mix into your pad thai sauce.
Really appreciate the hard work you put into research and perfecting each recipe before turning us loose, Bri. You continue to be my absolute favorite RUclipsr, regardless of genre. You are the most dope by far! :)
Appreciate the kind words, Anthony. Hope you’re doing well!
The man said "Turns out tofu is pretty flavorless" on its own, and you commend the research??
@@netriine Indeed I do. If the quote you referenced is all you heard, I'd encourage you to listen more carefully. There is all sorts of information in the video indicating that he researched and tested the recipe, as he always does.
@@netriine Oh, yeah. Without context a lot of statements are wrong. But as a smartass, you should know better, right?
I agree!! So well done this video!
As a Thai people, I would say this receipt is mostly near the original one that I eat in Thailand. it's excellent.
This looks great. A tip: Get yourself some dried whole shrimp (big ones if you can find them), and grind them up in a bullet blender. Fry those up in the beginning in some oil, then add the rest of the ingredients. Elevates the dish to another level!
Yes, this! And Garlic chives in place of green onion tops!
in the beginning before adding the shrimps?
@@fahimrind9714 I cook the protein first, then take it out. Then I'll put in some oil, thin sliced shallots, then garlic, and ground shrimp. Fry those for just about 10-15 seconds, and then continue with adding the rest of the ingredients.
If you like that umami shrimpy flavor could you use shrimp paste instead of grinding up dried shrimp?
@@sygyzy I don't see why you couldn't
Wow man, I don’t know how you can call this “semi” authentic. I think you pretty much nailed it 100%!!
The history of Pad Thai is really interesting. In (very) short, the dish wasn’t widely eaten before a 1930s political decree made by it's then PM (Phibun) based on noodles his housekeeper made with the overall dish having Chinese origins. The Thai government then banned Chinese food imports to ensure that its Thai noodles would be widely consumed.
It was said that back then Thai people preferred eating unbroken grains of rice and the broken grains were thrown away, making rice noodles of those broken grains would reduce food waste in tough economic times too.
As a Thai, this video is very impressive. You must have done a lot of research, and it apparently worths it. Just two more things I would like to add is that it would be even more authentic if you could use garlic chives instead of the scallions, but scallion is totally fine. Another thing is about the second type of tamarind (tamarind pods?), we eat it as it is. You can also mix it with sugar and chilli flakes and eat it as a snack.
for some reason, garlic chives can be hard to obtain in europe. i mean we love garlic, but you never find the green part in the store. it's weird.
Brian's Pad Thai sauce is by far the best balance of salty-sweet-sour. This is my new Pad Thai recipe and I've probably tried every one on youtube.
My wife's pad thai is incredible. Besides my Club Sandwich day at the local butcher shop, I look forward to her pad thai each week!
Club Sandwich day? I’m listening
Congrats on winning at life, sir. No seriously, I hate you lol.
@@BrianLagerstrom grabs a fork and eats 😂 😂 😂 😂
Hi Bri, I'm your secret fan for long time, tried many of your recipes and I know you do a very hard work to every recipes. Also, this one Pad Thai, I am a Chinese born Thai but I can say my inner person is 100% Thai and I'm so proud of my Thai cuisine. i can said Pad Thai you've made is the authentic way of cooking this famous dish, ingredients, techniques, wok skills and etc. are the same as we do in Thailand . Cheers to your hard work 🎉
When making rice noodles, soba, or any other noodles that stick together here is a trick! Strain them(saving the hot water), and run cold-ish water through them thoroughly. This will wash off the sticky starch that makes everything clump up together. If you need the noodles warm just dump them back to the same water to warm up, it will not stick anymore 👌🏻
I'm Thai, you did very well same as when you cook Khao Soi. Your pad thai looks like authentic from the ingredients you had. I love the way your cook Thai food (greater than Mr.J and Mr. G) also other recipes.
I think I know who is Mr. J but who is Mr. G ?
@@zilliq gordon ramsey😂😂😂
I've struggled to make a proper pad thai at home, never turned out quite like how i wanted it. I now feel like i have a genuine chance, this was a very informative and easy to follow recipe. I really appreciate how much though you put into alternatives. It makes it a whole lot easier to shop for a recipe when you don't have to be super specific about a particular ingredient. I went to culinary school for three years and i honestly think you have a much better way of conveying a recipe and the joy of getting it right than any of my teachers had.
Try hot thai kitchen. Her recipies are very good, easy to follow and authentic.
@@antlerman7644 Thanks for the tips. Always looing for some more inpiration when it comes to food.
I tried this one and it was bang on. I've done many and never had success, so I think you might like this version as well.
Couple of things:
Extra firm tofu and pressed tofu are not the same thing. Use pressed tofu, or buy extra firm and press it (put it between two cutting boards, and put something heavy on top.....not that hard).
If you're going to bother going to an Asian market, which you should unless you truly live in the middle of nowhere, BUY pressed tofu, and garlic chives instead of green onions, and some dried micro-shrimp, and you'll have yourself an AUTHENTIC pad thai.
0:25 Maybe I'm stupid, but why aren't you throwing the noodles in the container WITH the water?
It’a almost like you watched Hot Thai Kitchen for the recipe 😂😂
I thought palm sugar was a no no..
Aren't rainforests cut down to make room for palm trees?
If I'm wrong,let me know.
My wife and I have made this recipe once a month since we discovered this video. Needless to say it has become an absolute favourite in our household. Thanks for this one!
If you haven't already, you should try laab (or larb) for one of your weeknighting videos. Absolutely one of my favorite staples, herbacious and hits the four corners of thai cooking (salty, sweet, spicy, sour). It's a banger of a dish and that much more satisfying if you can grow a few herbs at home.
I def need to do Larb! Thanks for watching
@@BrianLagerstrom Oh, don't forget the sticky rice (if you can find it). Larb and sticky rice are the classic combination.
I made this for dinner tonight and it was a huge hit. Even my notoriously picky younger son loved it. I couldn't find preserved sweet radish or tamarind concentrate in our otherwise-excellent local Asian grocery, but I did find a 1# package of tamarind pulp and took another commenter's advice to soak and strain it. Which worked, but I needed about 3/4 of the package to get enough for the (doubled) recipe. A little labor-intensive to add to my weeknight rotation, but I'm definitely making that again. That makes me 3 or 3 on recipes of yours I've tried.
อู้วววว ดูดีเลยครับ ดีใจมากที่ทำอาหารไทย. Thank you for your interest in Thai food :), Cooking step like in Thailand and Wok is the best 55555+
I made this tonight. It turned out awesome! I used chicken thighs instead of shrimp - so delicious!
Ahh Pad Thai -- the beef wellington of Thai food. 😅 Love it, love you, love the dance at the end.
Seriously?!?! Do you have my house bugged?!? This week I've made both chicken katsu curry and chow mein, and I was looking up recipes for pad Thai to do next... Thanks for saving me a bit of research!!! 😂
hope it works out for you!
There are two types of tamarind available in the box. If what you've bought is sour, you aren't buying sweet tamarind, which is what you want for this recipe (and for eating).
Excellent prep and execution for us novice chefs. You forgot the dried Mini shrimps, but I'm certain your recipe is scrumptious.
Excellent recipe! I too have been struggling with learning to make Pad Thai. My results with your recipe yielded a very very good Pad Thai. Brian you mentioned future travels. I strongly suggest Thailand. Thailand boasts a huge amount of fresh and unusual ingredients, recipes and friendly locals. I have seen a fair amount of the planet and my only regret is not getting to Thailand sooner.
This looks amazing. I can't recommend enough what a good investment a wok is, or any deep carbon steel skillet. The nonstick properties, the shape, and high heat performance take stir fry to its highest form. It'll open you up to a new world of dishes and you'll never buy another nonstick pan again!
Brian, just wanted to say thank you for taking the time to research, produce, and post this video. My partner and I have been making Pad Thai for years, and we have tried every popular recipe and could never get the sauce correct. Not wanting to deal with fresh tamarind pods, we got the concentrate that you showed (the Indian one), which was both expensive and too sour. I was so turned off I didn't even think about trying again with less concentrate and more sugar. Anyways, we got the new tamarind and palm sugar and measured out exactly what you recommended, and it was great. Unfortunately, all we had were the narrow rice noodles in a box you warned against. Even with a 4-minute boil and direct plunge into the wok they became a sticky gummy mess, but the dish still tasted great nonetheless. Big fan, keep doing what you're doing.
Hi Brian…love all the effort you put into your recipes…It’s wonderful that you give options for ingredients and/or vessels to cook the food…..it’s evident that you have spent a lot of time on this dish-looks amazing Brian!👏👏👌👌 Well done!🌟🌟
I am Thai. I'd love to say that your recipe is most accurate. Your Pad Thai looks great and I believe it tastes good too.
“All four sides” of the tofu cubes? 🧐🧐🤔😂
How do you combat your smoke alarm from going off?
Another great video and one of my all time favorites. What are your thoughts on the making paste from the Tamarind pods at the Mexican market? Cheers
I’m not sure exactly what those are like, assuming they look like the stuff I showed in the pod, should work
I could live on Pad Thai..if only I could make it at home and the end product was not farty. Thank you for this recipe it looks amazing! Gonna give it a whirl. 🤗
It's not my favourite dish, as I prefer spicy, but it is honestly not hard to make. You can definitely learn! Other Thai noodle dishes require far more technique.
I find that when a recipe calls for fish sauce, I always cut it in half or maybe even 1/3. It's just too fishy/funky at full strength, but you'll miss it if it's not there at all. At least that's how I roll. I usually sub in soy sauce (or maybe a little less) for any fish sauce I take out.
Looking forward to trying this one!
I'm the opposite, I often add an extra splash or two! I think the brand makes a difference though - I bought a bottle of Megachef premium fish sauce and it's so tasty I could almost drink it.
@@anhima2003 It's true, there's no accounting for taste. Always best to adjust a recipe to fit your own personal likes/dislikes.
Made this last night. It was delicious, but did you really use the entire pound of noodles? It seemed like a lot for 2 people and there didn’t seem to be enough sauce even after adding a half cup of water.
had a typo in the written recipe which has been corrected. the amount of noodles for 2 portions is 150g or about 5.5oz.
@@BrianLagerstrom Good to know. Will def be making this again!
Thanks for the noodle advice! They’ve caused me the most issues in making fried noodles. They’ve been too sticky too often. Now I may get it right!
7:41 My man Brian be making four-sided cubes