THIS NOODLE Makes Pad Thai EASY!
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- Опубликовано: 21 июл 2024
- No more mushy, broken noodles! Here's an easier, faster AND healthier version of the traditional pad thai. Glass noodles is much easier to work with and more forgiving than rice noodles, yet they have no flavour so you still get the same flavour we love in this dish. In this video I also share how to make shrimp fat or shrimp oil, so you can amp up the flavour of your pad thai!
WRITTEN RECIPE: hot-thai-kitchen.com/glass-no...
HOW TO MAKE TAMARIND PASTE
• How to Make Tamarind P...
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00:00 Intro
00:58 Making pad thai sauce
02:42 Prepping glass noodles
03:23 Other ingredients
04:15 How to make shrimp oil
06:16 Cooking pad thai
10:50 Tasting and plating
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com 
Хобби
SAWADDEE KA! If you want to see another easy, popular dish using these noodles, check out Pad Woon Sen ruclips.net/video/wnban3J3seE/видео.html
IF YOU HAVE QUESTIONS about the recipe, be sure to read the blog post first to see if that answers your question hot-thai-kitchen.com/glass-noodle-pad-thai/
If you still have questions please refer to the contact page on my website. Due to the volume of messages I don't always get to all RUclips comments and Instagram DMs.
FOR DIRECT ACCESS TO ME: consider becoming a Patreon member! You’ll be able to message me anytime and you’ll be supporting the show :) Check it out here www.patreon.com/pailinskitchen
As always, thank you so much for watching!
A
Pailin and family, you are always the best channel. You make so many of my favorite meals. I'll start making them at home soon. You have a long catalog to refer to when and double check I'm making these dishes correctly at home! Thai food is one of the top favorite meals in my brain. Thank you so much, Pailin, for all the demonstrations, recipes and authentic opinions of brands and cooking. I love learning from a professionally trained chef like Pailin!
Pai, you'te so cute when you say..."let's eat". Hehehe....
Funny how some good teaching chefs make you feel better about being alive. She is so nice and helpful.
awww, thank you.
That is such a beautiful compliment ✌️💜💜💜
Hi...Nice See Your ChanneL I'm FrOm Indonesia... Excuse Me WouLd You WiLLing To Write Down the Ingredients pLease Let Me Easy To Understand@@PailinsKitchen
@@PailinsKitchen Thank You
I love how Pai also explains why you are doing these cooking steps to discuss how it adds to the flavor of the dish! Very educational, more than a standard tutorial that just walks through the recipe.
I love that you explain why you do things… it’s helps us all learn. So many cooking videos just show steps without the why being explained. Thank you.
Your instructions are so accurate, you make recipes fail proof and enjoyable to cook. Thank you for sharing ! 🇧🇪🥰
I have been watching your show for years 😊 So glad to see you still sharing wonderful recipes
Thank you for always being that natural and professional! Your audience really appreciates it!
life is so great and I thank god for being alive. I'm watching an incredible video from the other side of the globe that was posted 20 seconds ago. It also made me really hungry😊😊
I found Pine Brand noodles at my local store after seeing you mention them in videos. I’m Burmese and we use them a lot so I was glad to find a high quality what we call kyazan. They’re definitely much better than the brands that use mixed starches.
That’s awesome. I like glass noodles. I even use it to make “spaghetti” with my favourite tomato sauce because it’s gluten-free, and yes, low glycemic index.
Swaddee Krup… I’m one of your new fan. I’m Thai and live in San Francisco California and enjoy your video so much. My wife watches your video a lot to cook at home and she really enjoys making what you make. Thank you so much for your knowledge and teaching how to cook easy Thai food. Kob KHUN Krup.🙏🙏
Awesome, thank you!! - I love these fine noodles and have had trouble with the skinny ribbon rice noodles in the past - will definitely be trying this soon!
THANK YOU, THANK YOU, THANK YOU for making Thai food so approachable. Your channel goes far in introducing everyone to the greatest cuisine on earth. I applaud!
I love glass noodles. I use them mostly for summer rolls and mei fun. They are way easy to work with. Thanks for the shrimp oil demo, never seen that one before.
Just the other day I was searching if you had a pad thai version with glass noodles like you did with pad see ew! Thank you!!
I LOVE Pad Thai--- the mix of textures and flavors.
Pad Thai is so good! I didn't making it can be such a challenge but be so easy and quick at the same time. Will for sure try making it soon :) Thanks Pailin!
How awesome! I gotta try this recipe now. Looks so simple. Thank you for this recipe
I love this! Thank you, Pailin😍
Thanks so much for sharing your delicious 😋 recipe here and I can't wait to make it 😋.
Thank you Chef for all your tips. I learned a lot about pad Thai food, and I can apply for my cooking skills. Your channel make me interested cause we love Thai food. More power to your channel. Thanks again
That’s amazing stuff. I really appreciate your tips and tricks 555
Great idea, I just wanted to cook pad thai tomorrow lol, I'm going to do it with the glass noodles. Thanks a lot. This video is spot on😁
I agree with you on the head on shell on shrimps. I love them!
This looks absolutely delicious!!
l always look forward to seeing you post..you bring us beautiful, wonderfully delicious food.
Thank you !
I recently discovered mung bean noodles in Asian store, and I am now addicted. Mine are only water and mung bean🥰😍 They land in my every soup.
Thank you for sharing Pailin. I will try using the whole shrimps next time I want to make Pad Thai. God bless you. 🙏🙏🙏💕
I tried cooking ur padthai and it turned out great 👍 thanks for the recipe 😋
Amazing! wow! Im going to go try this! Thank you for teaching!!!
Thanks for Sharing I like Pad Thai especially add vegetable
I need to try these. I finally found the dried shrimp at our Asian market. I always have glass noodles. I use them in so many dishes. Nice to have another one
Yay thank you so much for this Pailin… making pad Thai is frustrating from the rice noodles hehehe. I love mung bean noodles, so I’ll use that for sure. I’ve also started using mung bean noodles for most of the Thai and Vietnamese soups I make, it’s easier, healthier anyway
Great video and thank you! I like your shrimp head oil. Going to give that a try!
Always good recipe you have
looks awesome!
SOOO MUCH EASIER AND JUST AS DELICIOUS! Thank you
I’m from Vancouver too !! I love your videos 🥰 I learned so much from you
Love the way you cook Thai foods, coz I’m the Thai lover food ❤
This is the most informative and understandable explanation. ❤️
My pad thai always turn to be a pad thai ball. The noodle is always stick together. It’s a brilliant idea to use the glass noodle.Can’t wait to try.
Thank you for this recipe. I've tried to make pad thai several times before, but the noodles became a broken, clumpy mess. I'll give it a try again... 😊
I literally made it yesterday, using the same kind of noodles. Cheers!
Great tutorial video recipes!!! Thank you
I love shrimpy shrimp! This is a great recipe and I love your videos!
Looks Yummy. I’ll definitely try cooking this one❤
Looks delicious and yummy!!!
4:55 thank you for showing us how to prepare this step with shrimp heads!
look Very very delicious thank for shareing cooking
excellent very good will try
That's an awesome tip to make that shrimp oil from the heads! Gonna try it! Thank you
Your sauce! I’ve been gifting them to my friends for about two years now. Your original pad Thai recipe is still my favorite, but this is so easy to make with this noodles. Thank you so much! By the way, what brand of sriracha should I buy to make my pad Thai that extra flavor? Thank you! ❤❤❤
The original recipe does not include sriracha sauce, but if you have tried some Pad Thai that have the sriracha sauce in Thailand, it might be "Sriracha Panich" brand because it's the most common sriracha sauce in Thailand.
@@darklizer1 Thank you! Well, it’s the closest we can have here in the USA.
Woon Sen pad thai! I agree, way more forgiving and a safer bet. I always screw up my first two batches of kuay tiew pad thai; it’s like you have to get a perfect rhythm. Great tutorial!
A+ as always.
Thank you!! I do have trouble with making pad thai because of the rice noodles! It never turned out the way it supposed to be, so this is why I literally hate making any kind of dish that uses rice noodles. I will definitely try this one. Thank you!!!
thanks for this one. and hi from san francisco
I could eat this every day!
Discovered Amazon sells all of the items you use, except the fresh veggies. Here in Indianapolis it can be hard to find some items. I was in Thailand about 1995 for 8 weeks. Loved it and want to return.
Thank you for sharing.
Amazing channel,
You are the Best❣️
Wow, I had no idea the color came from the fried shrimp heads. Learned so much.
this looks incredible. the shrimp oil is interesting....
Thank you so much for sharing wonderful recipes for viewers AROUND THE WORLD. We have watched you on RUclipss for years. We love you & your cooking.Where is your brother & he still helping you?
Many . . many western friends & our families like your cooking.However, where I've been living is Not easy to find Thai ingredients, mostly Western & Chinese.
My brother is still editing the videos :)
Hi, and yep Art's still involved! :) Re finding ingredients maybe take a look at hot-thai-kitchen.com/locate-a-thai-grocer/ and see if there's anything near you? Cheers! Adam
@@AdamHotThaiKitchen Thanks
@@conquer791 Any time :)
So delicious 😋 thanks you are so amazing
ในทุกยี่ห้อ ผมชอบวุ้นเส้นตราต้นสนที่สุด มีความหนุบหนับ เวลาผัดจะเข้ากับซอสได้ดี
wow, great tecture with lot of bean sprout and chives 😍😍😋😋
Very good
beautiful sharing 👍
love watching you you take cooking food great i learn a lot from you and you are a beautiful lady
If you need more shrimp favor, after fried shrimp-head grinds it to shrimp pasts and add it after pad thai sauce.
love it!
Sawaddee krup, Khun Pai. Thanks for the new PT recipe! I love Pad Thai and Steve Coleman (and his band The Five Elements) apparently does too. So much that he wrote a tune dedicated to it: "Pad Thai". Look it up. It´s really funky!!🙃
So good
I was intrigued by using glass noodles instead of the traditional noodles. I couldn't find 100% mung bean noodles and the ingredients included "potato starch". The end results were "sticky noodles" however the taste was decent. Thank you pailin for testing a different noodle type however i must find the 100% mung bean noodles. My boyfriend had TWO helpings! :)
Wow. I don’t like shrimps/shellfish/seafood myself, but I do love pad thai (I just order it without shrimp 🍤 or tofu. But I guess I’m still getting some shrimp flavour from the sauce of those authentic Thai restaurants, it’s likely in the fish sauce too, which I know is fermented, which is maybe why I don’t dislike that). But I’m definitely going to try to make the other parts of your recipe, with chicken for the protein. Maybe I’ll try coconut sugar if I can’t find palm sugar! I’ll wait till June when the garlic chives are ready in the garden!
I absolutely looove noodles 🍜...😋
Perhaps not my business🕺 but I really like the way this video was captured. Also the focus is more on the viewer. Anyway I’m gonna try this recipe which look amazing
i won the champion in my school because of this❤️
Hello enjoy watching from Cambodia!
Just made it. It’s true, much easier than rice noodles!
Pailin saw some of your video today for the first time and I just loved it
You are an excellent cook and I love the way you teach step by step
Pailin I just love Thai food and the desserts
Can you pls teach how to make coconut custard as where’re I go to eat at this restaurant I always ask for thei their coconut custard
It’s something like a caramel custard but no caramel and they top it with a cherry and some coconut flakes on top
Pls if you can can make it
Thanks a lot…will be waiting for your next receipt-love from usa
Hi! She says "noted thanks" and has also asked me to direct you to hot-thai-kitchen.com/custard-in-a-pumpkin/ :) Cheers! Adam
My pet peeve with shrimp dishes is the tail being left on.
Dried shrimp is with the Mexican spices in a regular grocery store.
Love Pad Thai. Best one l had was on Koh Phi Phi. Found out about the place on You Tube before l went over in 2019.
Looks tasty 😋😋😋😋😋❤️
Amazing thank you so much for sharing this recipe 😊🇹🇭🇵🇰🙏🙂
Add thai tea instead of water (no cream) fantastic alternative if you keep thai tea on hand.
thanks for the video. I prefer glass & egg noodles over rice noodles. The only thing I leave out when I make this is the tofu I'm pretty much done with that. For some reason I don't eat it anymore my taste have changed.
Thank you for your easy to follow recipe. Are there any suggestions you might have that could see the palm sugar content reduced? I am working on reducing carbs but want to make sure it can stay balanced.
Hi Pai. What's your opinion on using sen mee versus using sen woon? Is sen mee easier to work with than sen lek or is there no difference?
Love watching your videos! Needless to say, I love Thai cooking! I only have TAMARIND CONCENTRATE. Can I use that instead of the Tamarind Paste?
I think you just add water as needed to get the consistency that she had.
Hi Marcy! (and thanks John!) Yes you can, though with "concentrate", (which is actually LESS concentrated than the paste - weird eh?), they are all different, so you'll have to make a best guess. More on this here hot-thai-kitchen.com/tamarind-everything-you-need-to-know/ Cheers! Adam
I was always afraid to use mung bean glass noodles thinking they were difficult. Next time to the Asian store, I will try them. I think I can get them in the local "Atlantic Superstore" international aisle now. (Loblaws in the rest of Canada) if I had to choose one style of food, it would be Asian. My wife loves Pad Thai but I didn’t know how to make it. I make a lot of Chinese style dishes.
Woo hoo!- I was literally planning to make what I was calling a “cheats version” of pad Thai with Woon Sen! 😜
Hahahha, it's not a cheat at all!!
@@PailinsKitchen good!- I discovered it last time I made pad Thai- against my better judgement I followed the packet instructions to cook the noodles for 8-10 minutes…..They turned to mush, so I had to improvise with woon sen!
😂...nice touch on the...WOW, SO PRO part...haha... 👏👏👏👍😂
Do you have an alternative to the sprouts for kids who don't like them?
You had me at shrimp heads. ;) Speaking of shellfish heads, hey Pai, would you ever make a Pad Thai with crawfish?
THANKS :)
ขอบคุณสำหรับสูตรนี้. I used Google translate for that. But I have one question about the palm sugar / sugar ingredient. Is there anything else that can be used other than the sweetness ?
Of course, you can substitute sugar with any sweetener. Or use half sugar, half splenda for diabetes control :)
Thanks!
Thanks Phillip!! :)
Good 👍😊