Hi! My name is Pai, and I'm here to demystify Thai cuisine with easy-to-follow, authentic recipes uploaded every week. If you've ever been intimidated or hesitant to cook Thai food, that's what I'm here for! Not only do I show you how to make a delicious Thai dishes, I also explain why we do what we do, and give you tips and tricks to make sure you're successful. I also like to give tidbits of fun info on Thai culture, and I might even teach you a Thai word or two :) All the written recipes for all my videos can be found on my website www.hot-thai-kitchen.com.
You can also find my cookbook "Hot Thai Kitchen" on Amazon! It's like a handbook for Thai cuisine, laying all the foundation you need to cook authentic Thai dishes at home.
About me: I am a native Thai, born and raised. I'm also a professionally trained chef. I'm passionate about helping people cook great dishes at home, and I love it when you send me photos of your culinary success! I currently live in Vancouver, Canada :)
At my supermarket of choice in the UK, I can get fresh rice vermicelli. The bag says to microwave them... No matter what I do they always come out terrible in a stir fry. I was thinking of dusting them lightly in a bowl with gluten-free flour first to stop them sticking together, but honestly I have no idea.
If you want to know how to tie it its literally called a zipper knot. This felt more intuitive to me knowing that so i think it might help some other people.
Thai food definitely works well for fine dining because the flavors are balanced, intricate and complex. That being said, I think the market is still small for fine dining for Thai food because there's an associate with it being more of a comfort food, cozy take out, and a family meal - not haute cuisine. I hope the Thai food restaurant market expands though, and we get to see more of these types of restaurants along with other concepts besides the usual.
how do you prevent noodles from sticking to each other like glue, regardless whether it is sauce-y noodle such as chow fun or dry noodle such as singapore. thank you.
Okay but that's dumb why would I want to defeat the strings when I can defeat them with scissors Why is the point to make things harder and when you're like me and you got fat fingers you have to get your blood pressure raised getting frustrated with the thing when you just want to open your bag of rice I'm grabbing the scissors and cutting the bag open simple No heartache no stress
@4:22 there's a pak moh place in Seattle! It's called E-Jae Pak Mor. They put other types of filling in it though. It's a Thai street food place and it might be the only Thai place in Seattle that doesn't have pad Thai on the menu! I found out you were in Seattle not too long ago and I hope you got to try it!
I am so pissed my dog food bags stopped having these. Now its so much harder to open and i have to go dig scissors out of the abyss just to open my dogs food.
I’ve raised pigs and chickens (more yet to come hopefully!) since I was 9, these used to be SO frustrating to me, thank god I found a video on how to do them
Man i love doing this to seed bags! Just so satisfying and my family thought i was just wasting my time! Now they will see! They will all see! I did it for satisfaction not to reuse the bag later!
you can boil some red/purple cabbage (you will get a purple water and u can dilute with vinegar or lemon for more of a pink color ) to achieve that color .. you do not need those Butterfly Pea flowers. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EyYkLorcw7Y.htmlfeature=shared
