Besides his way of teaching this recipe, I more so appreciate the cultural side notes he gives throughout this video. You can really tell that he lives and respects the culture this dish originated from.
As a Malaysian, no. This is unhealthy as hell despite the vegetables. Schools are discouraged from serving this to kids. Like the person above me said, too much carbs can lead to diabetes.
@Nospam Spamisham You are very wrong. Humans are the opposite of carnivores. We are primarily herbivores. The reason we get diabetes is eating too much, and the excess consumption of animal products. Yes, carbs are not good for you, and can spike your blood sugar. BUT animal products cause insulin resistance which prevents the sugars from entering the cells. Carbs spike the blood sugar, animal products prevent blood sugar from entering the cell. Not spiking your blood sugar with cheap carbs is a good idea, but avoiding animal products will make your body more able to handle an increase in blood sugar. That's why if you go to any diabetes organization website they will tell you to reduce saturated fats from animal products as much as possible. Good luck my friend
I love how authentic this guy is, I'd watch him cook anything else. Not pretentious at all, just dedicated to the authenticity of the culture and the dish and a good presenter with interesting insights for everything
Don't have any respect for Andy. He stole thai recipes, food, tricked locals then came back to the states and became famous for his thieving ways. Literally took someone else's recipes and got famous for them while taking all the credit and taking all the money. That is the white colonial footprint. Bomb the thais, steal their secrets and ideas and then claim it as their own and profit off of it. What's the difference than that and going to South America, taking the natives, acting like their friends, then robbing them for their gold and making them work the mines and coming back to the British empire and living rich after murder and plunder.
@@JH-dl6vu Do us South East Asians a favour, and stop victimising and speaking for us. We're not helpless nor gullible, and Andy here has clearly made an effort to learn and respect each ingredient and the cultural significance of the dish. Sharing our culture in other countries is not a crime, especially when Andy is quite obviously not pretending to be Thai. If anything having someone put some care and effort to recreating a dish that homesick Thais would enjoy is a huge plus. People like you on the other hand, clearly have no respect for us, or understanding of Thai or SEA colonial history (Surprise! Thailand was NEVER colonised, let alone "bombed" by Europeans or other Western powers). So stop pretending that you actually give a shit and shut the fuck up.
@lilpeanutish And you're a coward made ass if you don't believe the real creator of these recipes don't deserve the recognition and the money, little thief uncle chan. Go see his documentary uncle chan.
You should check out his recipe books like "Pok Pok". He only includes authentic recipes from decades of his research into food in Thailand, with no modification.
the way he introduces each ingredient like a guest shows his character. He is a beast of a chef, and i'm sure thais probably view him as a cultural ambassador at this point. Andy Ricker is a boss
I like how he says how big to cut everything. I mean I can see how hes doing it, but I thought it was a nice touch to get the dish to come out how he intended.
I love seeing all the positivity in these comments. Most recipe videos are full of people bashing the individual preferences of the chef, but you just can't hate a guy as cool as Andy.
4 года назад
Grady C. Yet some found a way to shit-talk Andy simply due to the fact that he is a White American making a Thai dish... It's 2020, I don't understand how racism isn't over.
I normally like adding roasted peanuts in chicken ramen for a quick way to make it filling, I thought it was weird at first, but now I love that little crunch you get with the peanuts. Plus, the smell of chicken and peanuts is just delicious. I've also done ramen with eggs, ham, bell peppers and onions for a sort of breakfast ramen. All delicious.
At first when I saw the thumbnail I was like 'That looks like MaMa-Pad!?' and it actually is! This is very authentic! Great job Chef Andy and Munchies :D Now I know what I will have for tomorrow lunch ;)
If you guys haven't watched Vice's short film on him then I highly recommend it. It will tell you just how well versed he is in Thai cuisine and his amazing journey that led to his PokPok chain.
You mean go to thailand as a "tourist", pretend to make friends with them to steal their secrets, come back and get famous for someone else's recipes and then profit from it? That must be murican justice. Freedom rings?
@@JH-dl6vu lmao Andy Ricker is no typical tourist. Dude spent a decade studied Thai cultures and all types of Thai cuisine. Not surprised to see random clueless comments.
I always love the 4 toppings on Thai food.....I went from Thailand to Siem Reap, Cambodia and they couldn't believe how many red pepper flakes I put on a dish....thanks for the video
I’m so sad you closed down, but I get it! What I love is you bringing your knowledge of authentic Thai & your passion to us. I don’t think we have seen the last of you!! 💕
@@mangleyben4126 oh, there in thailand? I'd love to visit a restaurant called pokpok just so i could tell everyone here in the philippines i went to a "pokpok" restaurant 😂💕 i bet the food is bomb 💕
@@elliotarnold6873 Not really man, a spork is a whole other thing, it combines spoon and fork in one. Spoon & Fork combo is when you use spoon on your right hand and fork on your left to eat. Thai style, or SEA style etc.
Thank you for sharing this. Trying to explain to friends of mine how ramen is supposed to be eaten. And, you can eat fairly healthily and cheaply. It's not an exact recipe, you work with what you've got. You have made a few friends of mine a little braver. Thank you so much. Veey appreciated, especially right now.
Even with instant ramen stir fry you can see he still respect the 5 elements of taste which is a big thing in Thai cuisine. A truly cultured gentleman.
Highly recommend his book if you liked this new video. Lots of new great noodle dishes - his other books are excellent as well (the Kao Soi from his original cookbook and the Kao Soi Neua from the new one are amazing!).
I make this all the time! Alternatively you can also put the egg in when everything is almost done if you prefer soft and runny egg but nonetheless this is already perfect :)
It is a great show . This is typical Thai street food and you can find it in many cafateria in Thailand not only in the university but also in many schools . You can also use any kind of noddle instead of instant noodle if you have. If you come to Thailand you can order any combination ex. chicken , prawn or even squid.
this is similar to how my mum makes instant noodles. she grew up in bangladesh where noodle soups are a really foreign concept and instant noodles are always stir fried (maggi noodles if anyone is familiar!). usually she will use store bought rotisserie chicken, carrots and whatever other vegetable is lying around, and basically the same seasonings but sweet chilli sauce instead of fish sauce.
Taught my non southeast asian gf how to make this a few years back and now she makes it all the time when she wants something quick and yummy! Only difference is that we use spam for meat and use the provided seasoning packs (diluted with water) so we don’t waste them
@@nicknomad7698 Seems like you dont know, Asia has bought themself in the USA since quite a few years. You "lead" the pack xD USA is just some marionette, behind the curtains are the ppl with real money. Asian or Oil heavy lands, that strife to perfection everyday anew or have ressources. Just some facts, you can read about it, if you search for it.
That’s how we eat in the Philippines too with spoon and fork. It’s funny, here in the US most restaurants and server do not know what a tablespoon is. When I ask for a tablespoon, I will get either a teaspoon, soup spoon which is the rounded or a serving spoon which is big to fit in the mouth 🤦🏻♂️. Thanks for sharing chef. I cannot wait to try this.
A high carbon steel wok is one of those essential tools in Asian cooking. I used to use a stainless frying pan, but once I switched, a whole new world of cooking opened up.
not really more like everyday cheap food.fast food american style is expensive here. mostly what thai people eat in a basic was stir fried. we stir fried every thing. you can even told the ingredient to the shop owner if you want something weird. i once order something like "a fried minced pork coat with panko stir fried with fried basil leaf top with mince pork ommlete. oh and a dash of kafir lime leaf too please and i dont want a long bean in my dish" and i get it no problem at all lol.
One thing that I found really interesting living overseas - about 1.5 years in Thailand, close to a year in Malaysia, and about 12 years in Indonesia - is how little of their neighbors’ cultures the people of that region really know. In this case, you don’t get good Indonesian food in Thailand and you don’t get good Thai food in Indonesia. We in the West seem to have a tendency of lumping a lot of these countries together, maybe the same way and American thinks of the southern states or the Pacific Northwest. In reality, Southeast Asian countries are very different from one another. Their food is a bold way of reflecting this (along with their languages and religions, etc). And yet it still struck me as fascinating. In the case of Thailand and Indonesia, you have these two massive cultural powerhouses, each with really long and storied histories (which from time to overlapped one another - Srivijaya Empire for example), and each with really celebrated cuisines. Granted, Thailand’s cuisine has enjoyed a much farther reach globally than Indonesia’s, but they are both uniquely delicious. And yet there is almost no overlap in the finished product (also Thais can’t speak a word of Indonesian or vice versa, know anything about each other’s histories common or not, and so on). Is there prik nam pla (the spicy fish sauce he made) anywhere in Indonesia? No. Is there sambal in Thailand? Not that I know of or at least nothing like in Indonesia. Indonesians can fry the hell out of noodles, but can you find a restaurant in the country that can even make a decent pad tai? Good luck. Can you find a good beef rendang or nangka (jackfruit) curry in Thailand? Nope. So I guess my real point is does this guy, in his hugely vast experience dealing with Thai dishes, know much of anything when it comes to the food of their southern archipelagic neighbors’?
I made this last night but I used steak instead of pork and I also like to throw in 3 Thai chilies in the cooking oil before I toss the eggs and meat in and some sriracha at the end to amp up the spice level.
I’ve made this dish about 5-6 times now and I must say, it only gets better. Putting your own twist on it by using different vegetables is a lot of fun. I also replace the seasoning sauce with Worcestershire since I believe you shouldn’t consume a lot of soy.
He's been a carpenter, a plumber, a construction worker, a musician, a line cook, a backpacker for most of his adult life before finding his lady and destiny in Thailand so yeah, he USED to have that sorrow and darkness in him.
Wow, I have been making something very similar to this dish for a long time as a short-cut version of chowmein, but with chicken, and Top Ramen or Maggi noodles. Had no idea it's actually a thing. It's delicious BTW. No wonder the students love it.
I love using those Teriyaki flavored soba noodles They come in tray-like dishes, so after cooking you already have a dish I cook them in the microwave with no seasoning,leave them a bit chewy. Then in a pan (or wok) I stir fry them with half the pasta water,half the seasoning,and a little bit of garlic and ginger (the squeeze bottle kind) And you can add whatever veggies or meat you want!
You can also take the noodles and veggies wrap it in a tortilla shell and wrap it up like a burrito and then grill it in both sides. Now you have finger food. I do that for my Ramen Burrito Bites.
@@Kevin-jv7mz also add in the cost of american labor, property, and taxes too. much more expensive to do any kind of business in america compared to SEA
I feel goofy for not thinking of or trying this before-but I’ve never had pork with Pad Thai! I’ve only ever had tofu, chicken and/or shrimp pad Thai-so I’m *really* excited to try making this now!❤️
Nakiri (japanese vegetable knife). - Great when you're doing a lot of veg prep as it allows you to get a lot on the board before dumping it without stabbing product. For typical home users; probably not so great.
Surrogated your comment is nonsensical. His voice sounds like someone who has been dead for ten years? Or he speaks in a fashion that is similar to how people spoke more than a decade ago?
Freaking hell, love this guy. As a Thai, he gets so much of our culture.
If you ever find yourself in portland you gotta visit pok pok. Very authentic and amazing food
what does pokpok mean in Thai? cause' here in the Philippines it means prostitute.
@@chickenballs-balls I believe pok pok is the sound of the bowl Thai people use to make papaya salads. Pok pok has no meaning in Thai.
Pok pok in other Asian countries means to fuck. When you bang a girl from the rear, it makes the sound “pok pok” hence the name pok pok is to fuck!
@@davidnoooooooo thanks for the info :)
me: sips on instant ramen noodles*
interesting, quite interesting
*Microwaved instant cup noodles
@@rohanb2711 me eating uncooked instant cup noodles: "interesting, quite interesting."
@@jjpyae c r o n c h
Nods politely in a vigorous manner.
*eats ramen with over easy boiled eggs* quite interesting but no one has time to cook all that
He is so knowledgeable about Thai food. I like it when chefs are respectful about maintaining the integrity of the dishes from other cuisines.
Besides his way of teaching this recipe, I more so appreciate the cultural side notes he gives throughout this video. You can really tell that he lives and respects the culture this dish originated from.
On behalf of Anthony Bourdain's birthday today, Parts Unknown: Thailand with Andy Ricker is one of my most memorable episodes.
HOLLAHfoDOLLAH thats exactly what i was thinking while watching this
bourdain, i loved his honesty, and his travel, didn't hurt that he was hot either, sorely missed, rip
Ladyboys
Wow, thanks for reminding me, will check that out later tonight 🍻
Definitely. 😎
"Calls it junk food" me: this is the healthiest thing I've seen in a while
As a Malaysian, no. This is unhealthy as hell despite the vegetables. Schools are discouraged from serving this to kids. Like the person above me said, too much carbs can lead to diabetes.
@Nospam Spamisham I think his point was that he eats unhealthy. Not that the dish actually was unhealthy. Sorry about your diabetes though.
@Nospam Spamisham You don't get diabetes just from carb food, but from *extensive* consumption of those plus genetic
@Nospam Spamisham You are very wrong. Humans are the opposite of carnivores. We are primarily herbivores. The reason we get diabetes is eating too much, and the excess consumption of animal products. Yes, carbs are not good for you, and can spike your blood sugar. BUT animal products cause insulin resistance which prevents the sugars from entering the cells. Carbs spike the blood sugar, animal products prevent blood sugar from entering the cell. Not spiking your blood sugar with cheap carbs is a good idea, but avoiding animal products will make your body more able to handle an increase in blood sugar. That's why if you go to any diabetes organization website they will tell you to reduce saturated fats from animal products as much as possible. Good luck my friend
@ce c no they are not... humans are omnivores..Even our teeth show this. Meat eating is not only in our history but also in our DNA and physiology
I love how authentic this guy is, I'd watch him cook anything else. Not pretentious at all, just dedicated to the authenticity of the culture and the dish and a good presenter with interesting insights for everything
This man: [lovingly and meticulously reiterates the Thai names of each ingredient]
Also this man, at 5:26: Gonna drop it in a..uh....thing
Everyone has brain farts lol.
That part made me hecka laugh lol
Don't have any respect for Andy. He stole thai recipes, food, tricked locals then came back to the states and became famous for his thieving ways. Literally took someone else's recipes and got famous for them while taking all the credit and taking all the money.
That is the white colonial footprint. Bomb the thais, steal their secrets and ideas and then claim it as their own and profit off of it.
What's the difference than that and going to South America, taking the natives, acting like their friends, then robbing them for their gold and making them work the mines and coming back to the British empire and living rich after murder and plunder.
@@JH-dl6vu Do us South East Asians a favour, and stop victimising and speaking for us. We're not helpless nor gullible, and Andy here has clearly made an effort to learn and respect each ingredient and the cultural significance of the dish. Sharing our culture in other countries is not a crime, especially when Andy is quite obviously not pretending to be Thai. If anything having someone put some care and effort to recreating a dish that homesick Thais would enjoy is a huge plus.
People like you on the other hand, clearly have no respect for us, or understanding of Thai or SEA colonial history (Surprise! Thailand was NEVER colonised, let alone "bombed" by Europeans or other Western powers). So stop pretending that you actually give a shit and shut the fuck up.
@lilpeanutish And you're a coward made ass if you don't believe the real creator of these recipes don't deserve the recognition and the money, little thief uncle chan. Go see his documentary uncle chan.
From Thailand, this dish looks so authentic! Can't believe that's made in the US.
And the price? Not even close to Thailand.
@@JasonAdams Of course! Haha
@@ee-pt6ul shut the fuck up dude
You should check out his recipe books like "Pok Pok". He only includes authentic recipes from decades of his research into food in Thailand, with no modification.
Are you a trans
This man needs a show. No nonsense, just straight cooking. Loved this one.
Andy just needs an entire show! Please! Make it happen! This guy is just the best.
He should do one on all the food from the whole region so South East Asia.
@@check4v if you like him: theres a very, very, VERY good episode of munchies (60 minutes) called "Farang". i cry every god damn time.
the way he introduces each ingredient like a guest shows his character. He is a beast of a chef, and i'm sure thais probably view him as a cultural ambassador at this point. Andy Ricker is a boss
I like how he says how big to cut everything. I mean I can see how hes doing it, but I thought it was a nice touch to get the dish to come out how he intended.
I love seeing all the positivity in these comments. Most recipe videos are full of people bashing the individual preferences of the chef, but you just can't hate a guy as cool as Andy.
Grady C. Yet some found a way to shit-talk Andy simply due to the fact that he is a White American making a Thai dish...
It's 2020, I don't understand how racism isn't over.
Amazing chef with a fantastic restaurant and a great attitude.
Made this last night - incredible - you can't find thai food this good in South Africa. Amazing recipe/instructions - thanks Munchies. keep it up.
Now that's some authentic thai cooking. I would also recommend adding some dry roasted peanuts, they add a really nice textural component
I normally like adding roasted peanuts in chicken ramen for a quick way to make it filling, I thought it was weird at first, but now I love that little crunch you get with the peanuts. Plus, the smell of chicken and peanuts is just delicious. I've also done ramen with eggs, ham, bell peppers and onions for a sort of breakfast ramen. All delicious.
At first when I saw the thumbnail I was like 'That looks like MaMa-Pad!?' and it actually is! This is very authentic! Great job Chef Andy and Munchies :D Now I know what I will have for tomorrow lunch ;)
If you guys haven't watched Vice's short film on him then I highly recommend it. It will tell you just how well versed he is in Thai cuisine and his amazing journey that led to his PokPok chain.
You know this Farang did justice to Thai food. Mad respect, Andy!
You mean go to thailand as a "tourist", pretend to make friends with them to steal their secrets, come back and get famous for someone else's recipes and then profit from it? That must be murican justice. Freedom rings?
@@JH-dl6vu lmao Andy Ricker is no typical tourist. Dude spent a decade studied Thai cultures and all types of Thai cuisine. Not surprised to see random clueless comments.
@@Ramencafe still a white dude...
@@samannadir6860 what’s that got to do with it ? I doubt he claims he invented/discovered Thai cuisine or anything
@Saman Nadir, so by your reasoning, no white dude should try to recreate asian food and no asian person should try making western food?
I always love the 4 toppings on Thai food.....I went from Thailand to Siem Reap, Cambodia and they couldn't believe how many red pepper flakes I put on a dish....thanks for the video
Mate that knife is cute af
.
I like his knife too
Vol demort cute af
Lol hehe it small and look cost lot money
What make/model is the knife?
Mini cleaver
I’m so sad you closed down, but I get it! What I love is you bringing your knowledge of authentic Thai & your passion to us. I don’t think we have seen the last of you!! 💕
Love this place! I always go to Pok Pok whenever I'm in Portland. from Dallas Texas
Pok pok here in the Philippines means "whore"
@@nanichantel7646 the restaurant is pretty popular too lol
@@nanichantel7646 cook book is sick too lmfao
@@mangleyben4126 oh, there in thailand? I'd love to visit a restaurant called pokpok just so i could tell everyone here in the philippines i went to a "pokpok" restaurant 😂💕 i bet the food is bomb 💕
Finally, a non-Asian who know how to use a spoon fork combo
It's called a spork my man.... Courtesy of a non Asian
@@elliotarnold6873 Not really man, a spork is a whole other thing, it combines spoon and fork in one.
Spoon & Fork combo is when you use spoon on your right hand and fork on your left to eat. Thai style, or SEA style etc.
My mom’s Filipino and I grew up eating like that until I started to adopt a more western style of eating lol. I thought it was a pinoy thing.
J H what evidence do you have of this?
Yeah, you use the spoon as a backstop as you twirl a giant forkful of maccheroni onto it. A Sicilian American
I have been to that same cafeteria and the food was amazing, I love Thailand.
Thank you for sharing this. Trying to explain to friends of mine how ramen is supposed to be eaten. And, you can eat fairly healthily and cheaply. It's not an exact recipe, you work with what you've got. You have made a few friends of mine a little braver. Thank you so much. Veey appreciated, especially right now.
Munchies add more of Andy Richter videos he is legit. This was awesome
Even with instant ramen stir fry you can see he still respect the 5 elements of taste which is a big thing in Thai cuisine. A truly cultured gentleman.
Remember seeing him on Parts Unknown with Anthony Bourdain!
I have been cooking this for years with leftovers. Had no idea it was an actual Thai dish. Those condiments at the end made my mouth water!
Highly recommend his book if you liked this new video. Lots of new great noodle dishes - his other books are excellent as well (the Kao Soi from his original cookbook and the Kao Soi Neua from the new one are amazing!).
Reece Hall so goggle have his books?
tasha davis I got it on Amazon
Mama is by far the best instant noodle. I like other types that include more dried food, but just judging the noodles they are the best.
I make this all the time! Alternatively you can also put the egg in when everything is almost done if you prefer soft and runny egg but nonetheless this is already perfect :)
It is a great show . This is typical Thai street food and you can find it in many cafateria in Thailand not only in the university but also in many schools . You can also use any kind of noddle instead of instant noodle if you have. If you come to Thailand you can order any combination ex. chicken , prawn or even squid.
When he calls serranos "mild" near the start, you know you're in for a good time.
Serranos are mild, to me at least
this is similar to how my mum makes instant noodles. she grew up in bangladesh where noodle soups are a really foreign concept and instant noodles are always stir fried (maggi noodles if anyone is familiar!). usually she will use store bought rotisserie chicken, carrots and whatever other vegetable is lying around, and basically the same seasonings but sweet chilli sauce instead of fish sauce.
My Laos mother is nodding her head in approval watching this when he added more chili 😂
Taught my non southeast asian gf how to make this a few years back and now she makes it all the time when she wants something quick and yummy! Only difference is that we use spam for meat and use the provided seasoning packs (diluted with water) so we don’t waste them
"About a 16th of an inch thick" god bless murica, the land of the most irational measurements
Hey, works well for us. Because you don't understand it doesn't mean it's irrational
@@indeviox it's very irrational when you're the only ones who do it🤣
We prefer to be different.... Thats why we lead the pack.
@@nicknomad7698 Seems like you dont know, Asia has bought themself in the USA since quite a few years. You "lead" the pack xD
USA is just some marionette, behind the curtains are the ppl with real money. Asian or Oil heavy lands, that strife to perfection everyday anew or have ressources.
Just some facts, you can read about it, if you search for it.
As someone in America I also hate not using the metric system
Brilliant, this bloke understands thai food
love it from Thailand
That’s how we eat in the Philippines too with spoon and fork. It’s funny, here in the US most restaurants and server do not know what a tablespoon is. When I ask for a tablespoon, I will get either a teaspoon, soup spoon which is the rounded or a serving spoon which is big to fit in the mouth 🤦🏻♂️. Thanks for sharing chef. I cannot wait to try this.
for those who doesnt know, im pretty sure those noodles are called mama noodle. comes in an orange-ish packet
A high carbon steel wok is one of those essential tools in Asian cooking. I used to use a stainless frying pan, but once I switched, a whole new world of cooking opened up.
Thats what they call junk food in Thailand?
👑
🤓👌
not really more like everyday cheap food.fast food american style is expensive here.
mostly what thai people eat in a basic was stir fried.
we stir fried every thing. you can even told the ingredient to the shop owner if you want something weird.
i once order something like
"a fried minced pork coat with panko stir fried with fried basil leaf top with mince pork ommlete. oh and a dash of kafir lime leaf too please and i dont want a long bean in my dish"
and i get it no problem at all lol.
Nothing junk about it full of vegetables and pork
lol I know right. They are doing it better
The logic is if the carbohydrates arent rice, then it's junk food. I'm still trying to wrap my head around it even though I was born and raised here.
@@lnxelnope super interesting! I'm an older white American woman. I can teach you how to make some decent Mexican food from scratch
.
OMG. I shouldn't be watching this at night. I'm drooling.
One thing that I found really interesting living overseas - about 1.5 years in Thailand, close to a year in Malaysia, and about 12 years in Indonesia - is how little of their neighbors’ cultures the people of that region really know.
In this case, you don’t get good Indonesian food in Thailand and you don’t get good Thai food in Indonesia. We in the West seem to have a tendency of lumping a lot of these countries together, maybe the same way and American thinks of the southern states or the Pacific Northwest. In reality, Southeast Asian countries are very different from one another. Their food is a bold way of reflecting this (along with their languages and religions, etc).
And yet it still struck me as fascinating. In the case of Thailand and Indonesia, you have these two massive cultural powerhouses, each with really long and storied histories (which from time to overlapped one another - Srivijaya Empire for example), and each with really celebrated cuisines. Granted, Thailand’s cuisine has enjoyed a much farther reach globally than Indonesia’s, but they are both uniquely delicious. And yet there is almost no overlap in the finished product (also Thais can’t speak a word of Indonesian or vice versa, know anything about each other’s histories common or not, and so on). Is there prik nam pla (the spicy fish sauce he made) anywhere in Indonesia? No. Is there sambal in Thailand? Not that I know of or at least nothing like in Indonesia. Indonesians can fry the hell out of noodles, but can you find a restaurant in the country that can even make a decent pad tai? Good luck. Can you find a good beef rendang or nangka (jackfruit) curry in Thailand? Nope.
So I guess my real point is does this guy, in his hugely vast experience dealing with Thai dishes, know much of anything when it comes to the food of their southern archipelagic neighbors’?
Andy ricker is a legend
Wow this guy is awesome!
Very informative explains it well and simple so anyone can make it.
Yummy recipe and fast to do as well.
Love it👌👌👌
@riikerman 1st grade👌
I made this last night but I used steak instead of pork and I also like to throw in 3 Thai chilies in the cooking oil before I toss the eggs and meat in and some sriracha at the end to amp up the spice level.
I see Andy ricker I click like and enjoy the video!!
I’ve made this dish about 5-6 times now and I must say, it only gets better. Putting your own twist on it by using different vegetables is a lot of fun. I also replace the seasoning sauce with Worcestershire since I believe you shouldn’t consume a lot of soy.
I sense a deep sorrow within this man
H John Benjamin in an alternate universe.
He's a chef. We're all dead inside.
He's been a carpenter, a plumber, a construction worker, a musician, a line cook, a backpacker for most of his adult life before finding his lady and destiny in Thailand so yeah, he USED to have that sorrow and darkness in him.
I LOVE THIS SO MUCHH
How to make food look fancy
Step 1: Make food
Step 2: Garnish with green onion
B O N A P P E T I T
fancy?? 🤣 it’s a green onion dude. Not a tuxedo. 🤦🏻♀️
I love this guy
"I'm going to put the noodles in the thing" lol
Eye-wuand.... that got me. Super hilarious. Great dish too!!!
As a Thai ,I approved this .
icy2527 And I’m a Shirt. We would be perfectly suited together.
more Andy Ricker please!!
That's sick.... I didn't know Toby Flenderson could cook like that.
Chris Finster Scranton Noodler
Ded
Excellent job here. Just fantastic.
Rose city native...this man is legit 🔥🤤
His wok skill is on point
Insta got my respecc after seeing him use Choi Sum... one of my favorite Chinese vegetables ever
Man the wok is so beautifully seasoned.
So angry you left Brooklyn, PokPok! Damn rent is too high.
It feels so good hearing him speak Thai. Gheng mak mak!
Costs $.50 in Thailand, probably about $8-12 in the US.
Glad he’s back
Give this man a Cooking Show!
#Ineedthaifoodinmylife
Wow, I have been making something very similar to this dish for a long time as a short-cut version of chowmein, but with chicken, and Top Ramen or Maggi noodles. Had no idea it's actually a thing. It's delicious BTW. No wonder the students love it.
At first glance, and the accompanying first minute of video made me thing that H. Jon Benjamin was cooking
I love using those Teriyaki flavored soba noodles
They come in tray-like dishes, so after cooking you already have a dish
I cook them in the microwave with no seasoning,leave them a bit chewy.
Then in a pan (or wok) I stir fry them with half the pasta water,half the seasoning,and a little bit of garlic and ginger (the squeeze bottle kind)
And you can add whatever veggies or meat you want!
Lol I remember making a ghetto knock off version of this when I was 10 years old lol Great video
Andy, Portland misses you!😢
H. Jon Benjamin really likes fish sauce
his documentary is soo good, great guy and amazing food.. truly one of a kind.
Great cooking!! But what kind of knife (brand) is used for the chilli (0.40) ?
Best regards from Norway!!
Looks like the Wüsthof Classic Hollow-Edge 5" Nakiri knife. They have 11 scallops on the blade, and Andy's does too.
Thanks !!
I`v bought this Wüsthof Classic Hollow-Edge 5" Nakiri knife, and its perfect for use for smaler vegetables..!! Love it !!!
This is my favorite…I live in BuriRqm….and have wondered exactly how to make this….whoohoo….I will make it today!
Love the knife. Who makes it?
Called a nakiri, a Japanese knife, basically a small cleaver. Good for veg.
You can also take the noodles and veggies wrap it in a tortilla shell and wrap it up like a burrito and then grill it in both sides. Now you have finger food. I do that for my Ramen Burrito Bites.
50 cents at the Thai cafeteria, $15 at Pok Pok restaurant.
@@Kevin-jv7mz also add in the cost of american labor, property, and taxes too. much more expensive to do any kind of business in america compared to SEA
I love this man !
Pok Pok is dope.
I feel goofy for not thinking of or trying this before-but I’ve never had pork with Pad Thai! I’ve only ever had tofu, chicken and/or shrimp pad Thai-so I’m *really* excited to try making this now!❤️
I might have misunderstood from you wrote there, but this is not pad thai though
I heard *rat shit* peppers and I still finished the vid
Bro this man is a goat seriously it’s so easy and it tastes amazing thank you for putting us on 🙏🏽
Wowsers I love this video these noodles look so delicious.. A well deserved like 4 from my LITTLE CHANNEL.......👍👍👍👍👍👍
We need more Andy recipes
im not sure if this man is massive or his food is small.
This is street food in a nut shell.
It's a common thing in my country.. it's called mie goreng 🤣
It's like our regular homamade fried noodles, indomie+egg+vegetables+chicken/meat and done
Love eating at Pok Pok, always amazing food whenever I go
What's with the tiny knife? Lol
Nakiri (japanese vegetable knife). - Great when you're doing a lot of veg prep as it allows you to get a lot on the board before dumping it without stabbing product. For typical home users; probably not so great.
OMG, my daughter os so picky but today we will have to try this. Thanks for the upload. Well worth my subscription
this guy has the voice of someone who died like a decade ago
Surrogated what does that even mean?
@@demarcdegasol It means that the guy making the comment is a bigger asshole in life... Stay away from him.
@@demarcdegasol ten years, that's what a decade means #roasted
Surrogated your comment is nonsensical. His voice sounds like someone who has been dead for ten years? Or he speaks in a fashion that is similar to how people spoke more than a decade ago?
Seb K what the fuck is your problem buddy?
ว้าว..คุณพูดถึงเครื่องปรุงก๊วยเตี๊ยวแบบภาษาไทนด้วย พริกน้ำส้ม พริกน้ำปลา #ขอบคุณที่เผยแพร่อาหารไทย
Oh, I _misread_ this as Andy Richter makes instant ramen noodles. 😒
is that the ex crackhead? if so thats y i clicked on this video as well lol
*misread
@@commentcopbadge6665 Thank you.
MichiganJack
You're welcome.
Hey, do you know Detroit Paul? She's from Lansing. Ever meet her?
@@commentcopbadge6665 Sorry can't say that I've ever heard of her. I do know a Paul from Detroit but he moved to Tuscaloosa.
This is spot on! 👍