@@matglaysher3421 Hey Mat, club members will still get their eBook on the same day that we ship physical copies so you should see it on the site on the 28th November! All the recipes are gonna get uploaded to the site for club members to access them that way too. Hope this helps!
Not too sure if I understand the new club/subscription structure? It seems to still be mostly the same, but you can now join the book club separate from the regular club? And you don't get the previous published book when you first join?
Help!!! I have this roast carrot Vin recipie that is on the menu in a gastro pub i work at. I know how to do it intuitively but i can't figure out how to write it as a useable recipie. It's like a large roast carrot thrown into a blender with 2 clove garlic 1/4cup miso 1/4cup peeled chopped ginger 13/4 cup rice wine vin. and a bunch of canola oil. some ammount of salt, some ammount of taragon. I can't get my heard around to concreate amounts. Half the stuf is like.. taste, ad more taste, is it like thte last batch????
We have a show like that in Germany with real chefs and even they struggle to just taste the ingredients. Those chefs are also not just nobodies from the nearest pub, but they are Michelin star recipients, some even with 2 or more.
Five years from now, the video will start with the lads watching this video, trying to make a new video, with even better Pad Thai, but this time, Future Ben has a beard, and they all go flippin' crazy at the sight of Present Ben's shaven face.
Thai here, just wanted to chime in to say that I really appreciate that you guys did the research on how to properly make the dish. Branch out of your comfort zone. Admit that your first attempt wasn’t right and do the dish justice. I’d say it’s very close to the Pad Thai I’m used to. The rice noodles should just be soaked in room temp water, then cook in the wok. No need for hot water. Usually we use the super firm tofu with yellow skin and they’re cut a bit smaller. No peanuts in the actual stir fried but only on the side. Although that’s not really a big deal. Well done! Kudos to y’all! 🎉❤ Cheers!
I’m Thai and I can tell that you guys did such a great job with the 2018 version ! Congrats! I’m impressed when the radish came up , very impressive 👏🏼👏🏼👏🏼👏🏼👏🏼
I know! They did so good this round with getting those tiny details that make it pad thai like radish, garlic chives and dried shrimp! Well done boys, you deserve a pat on the back 🤗
Am Thai, it is a lot more authentic. Like, I wouldn’t really mind it if you serve me that in Thailand. Is it 100% authentic? Probably not yet but the jist of it is there.
@W N Most of the places put chili flakes in when they cook pad thai, some leaves it out so we can adjust how much we want in our dish in case someone cannot handle the heat. :)
As a Thai, I am kind of think that those will not taste any where like our traditional Pad Thai - but at the end of the day that looks a lot more like it than I thought it will turn out to be Tip: shrimp paste isn't normally used in this kind of dish, and egg typically cook more thoroughly to give a smokey, toasted aroma and chicken is a rather unusual ingredient (typically a fresh shrimp is the only thing we use.) Also, a traditional side vegetable for Pad Thai dish is a raw banana blossom, although this may understandably hard to find from where you live. Banana blossom taste very similar to artichoke (but a lot more tannic) so you may be able to substitute one for that
The way these guys made it is exactly how I'd get it if you walked into a Thai restaurant in Australia, I'd love to have the authentic version but it doesn't seem to be done by the expats who come here.
I'm not sure if this is the case or not, but some people might be confused between "Fermented shrimp paste" and another "shrimp paste" made from shrimp tomalley". "Fermented shrimp paste" or Ka-pi (กะปิ) is basically salt and krill fermented for weeks. It's salty and pungent. I've never seen it used in Pad Thai before. Another "shrimp paste" or Mun-Goong-Savoy (มันกุ้งเสวย) is made from shrimp tomalley (that stuff in shrimp head) cooked in oil with few more ingredients. This one is optional but it will make your Pad Thai much more flavorful. :)
Literally the best channel on youtube, as they're -British -A cooking channel -Full of innuendos and puns -(mostly) wholesome -unprofessionally professional -perfection
I do too. Which sucks since I live in Texas, US. In the big cities (Houston, Dallas, etc.) they have lots of every type of food. The rest of the state is a cultural food wasteland.
@@stanvanillo9831 I love them!! They're so educational too! Like you can go buy the books they're talking about and recreate things after watching their videos. So great.
Little tip for you guys. You only soak the noodles for one minute, just enough for them to barely soften and then straight into the pan with plenty of sauce. No boiling, add water if necessary. Also thinner rice noodle is preferable.
thank you, i have tried rice noodles no less than 10 times now and NEVER get them right. i have asked so many people, googled so many times, and never got an answer. thank you, thank you, thank you, i had given up on making pad thai, one of my all time favorite dishes, until i got the noodles right.
Agree on thinner noodles, but I think the boiling depends on what noodles you buy. I use your method with the dried noodles (boiling turns it into a sticky mess in the pan). But with the video it looks like they're using a packaged fresh noodle...so maybe different prep?
@@chip7486 soaking in warm or even cold water for longer keeps the noodles shape as it softens, if you do this before cooking your noodles will keep their shape and length and not break up into mush. The chef version used the correct dried rice noodle.
@@verityviolet um...I think you've misread my comment. I do soak my dry noodles in cold water (like in the chef version). I was agreeing with the OP ON COOKING method. For boiling, I was referring to the original version where the noodles are not dry and are coming from a bag. I haven't seen those since I was a kid and never got the chance to cook with them, so I'm not sure.
The thing I love about you guys above other cooking shows (besides Binging With Babish) is that no matter what type of show youre doing, youre always complementing eachothers work, even if its a competition. Keep on improving
I'd say Pad Thai is a very popular dish from Thailand but it lost its complication overtime as its popularity spread out overseas probably because of specific ingredients and techniques. There are so many details to this dish that's why it has multiple layers to the taste. The shrimp paste is not commonly used in Pad Thai or used just a little bit but to be fair every dish in the world has its own variation. There are some recipes here that use it. We just rarely use it. There are more tips and tricks but I guess someone with more knowledge can tell you more than me. I must say though that's pretty good improvement overall :) looking forward to see you guys tackle some more Thai menu maybe or see you in 6 years with another improvement video lol. Thanks for doing what you're doing. Love from Thailand
Love how James just has to correct everyone! Even Ben! So Hungry Now!!! But can get half of these ingredients in South Africa! You guys should do South African inspired Food! Chicken Feet, Boerwors, Pap n Sauce, Chakalaka
In Cantonese it’s something we call 鑊氣 (wok hei), which basically means the dry air only a really hot wok, constant stirring, and short cooking time can generate. It almost toasts through the ingredients and prevents them from becoming soggy, and that heat and dryness it brings to the dish is a signifier of a proper, delicious stir-fry. Well done Sorted boys!
Hmmm, not bad, and certainly better than the 2012 effort! But, but, but - there shouldn't be shrimp paste, and there should be sugar, preferably palm sugar but brown sugar would do. There needs to be a perfect balance between sweet, sour and savoury. Not the right type of tofu either, although the ultra-firm pressed tofu used in Thailand (it can be sliced very thinly and doesn't break up) is not at all easy to find in the UK so you couldn't help that one. In Thailand bowls of crunchy fresh bean sprouts, lime, wedges, crushed dried chilli and sugar are usually provided so that customers can adjust the dish to suit their personal preferences. Well done though, and I'm sure your version tasted delicious!
Can't believe I have been following this channel for 6 years already. I'm Thai and I'm proud of how you make this recipe right (any small mistakes can be neglectd lol). Good job
I am still waiting to see y'all do a Gumbo. But I would also like to see y'all not just make a Seafood Gumbo, but also a Chicken and Sausage Gumbo that is also very popular down in the bayous.
@@IntrepidgrlVentures jerk it not the only cuisine item that the WHOLE Caribbean regional have to offer. Ps. Jerk isnt even that popular outside of the Jamaican community.
@@leslieb5888 can read read? I said NOT JERK...I'm trini so I hate it and have only eaten it twice because as you rightfully said it's NOT popular (and I would add does not exist as a national dish) outside Jamaica but everytime cooking shows do caribbean food they Always feature Jerk Chicken or something 'Jerked'
@@IntrepidgrlVentures seriously? @Leslie B was saying that they could of course make other things. She wasn't in any way disagreeing with you. And you come back to bitch at her if she can even read?
I just had Pad Thai for lunch today! I'm Thai and the new improved version is definitely more authentic! Tamarind, chive, tofu, dried shrimp, sweet radish, right type of noodle :D However, for shrimp paste (kapi) I'm not quite sure about that. Normally Pad Thai in Thailand will use shrimp but chicken/pork will do too. I'm allergic to shrimp so I always replace it with other types of meat. Good job SORTED! :D
I expected the dish after "screwed up a cultural dish so badly it needed to be redone" to be the burrito. Especially given who was saying those words...
@@郑安迪-s4k I wonder if the Spanish are like Scottish people, where sometimes a sledging insult is actually a flirt in disguise. So maybe a death threat is a demonstration of affection?
Come back from my lunch break and what do I find? A NEW SORTED VIDEO! Now to watch this whilst wearing jammies at my work desk and process some invoices. Invoices just got better.
My favourite thing about this type of video is that you get the simple version and the more fancy or technical version so you can choose which level you can do
I didn’t realize until now how long I’ve actually been watching this channel until this video because I remember the first pad Thai video coming out and being excited to try it. 6 years!😱
I’m thai. You are very very close in your new version! I’m actually impressed you actually source the radish! Quite important cos that’s separate Pad Thai from normal fried noodles. Few things you can improve recipe or simplify recipe. We don’t add shrimp paste though. It’s not to everyone liking. And honestly. You probably buy a jar and probably don’t use it again for other stuffs if you make it casually. And you meant to keep in the fridge which probably stink your fridge. Tofu. We use more like a hard yellow chinese tofu. Much more firmer texture so hold very well in the wok. You probably go to Asian supermarket anyway buying ingredients for this. Just look for one in the cold shelf. Noodle. You can soak it the way you do it. Or best way so it’s not over cooked or got mushy. You fried dry noodle with oyster sauce and fish sauce with a bit of water separately. Until it’s wilted down before adding the chicken and egg. It’s cooked much faster than you think from dry. Depend how you like it sweet or not, you can just use regular cane or beat sugar. Palm sugar is quite strong in flavour. But this one worth buying. Try making dessert with it. You will be impress. tamarind gives quite exotic taste. My recipe (chinese descendent) we don’t use it. But that’s up to you on this one. If you like your pad Thai a bit darker, try adding sweet dark soy and oyster sauce. Andddd more importantly You missing dry chilli. Pad Thai is quite a complicated dish but not difficult to make. Just a lot of ingredients. At my pad Thai restaurant (yes we do single serve resto in Thailand), pad Thai takes like 15 ingredients and seasoning alone. So anyone really want to make this at home. And some exotic ingredients can get this dish way too expensive than restaurant made. Just remember one thing. It’s just fried noodle with sweeter taste and a hint of tamarind. That’s it.
Massive ups for recognizing your previous mistakes ^_^ lol. I am really enjoying the renaissance of western-asian cooking where people are actually trying to recreate dishes as they are found indigenously. Everyone's starting to move away from the 'yeah you can omit these five crucial ingredients because they have non-english names' and the 'sure you can chuck a load of red bell pepper in there cause you can't be bothered to go to a different market than your usual' and actually make an effort! Very exciting time in cooking, and you guys did a bang-up job.
You can probably wake me up in the middle of the night, for either version tbh....but well done on the improvement!! Really liking this self reflecting series.
This is much closer to being authentic. Not there yet, but sourcing everything from the right places can take a lot of time if you didn't have parents bringing you to the right spots to begin with, so it's already amazing that you guys are this close to authenticity. Much, MUCH closer than the original 2012 version.
Super cool to see two different interpretations of a dish next to each other. And I am also happy with any excuse for more Asian dishes (especially Thai) on here.
This is much much better than the first version!!! You used the correct noodles however these are usually soaked in cold water instead of boiling water then they get cooked in the pan. The pickled radish and tofu usually goes in first then the choice of protein. Great effort keep it up :)
I like this idea!! It's cool to see a channel embrace its past self, warts and all, and physically demonstrate how far it's come. Also it's been really interesting reading some of the comments and seeing what you could add in your next attempt!! Two thumbs up :D.
This is close but no cigar. Sorry. Great job at sourcing ingredients but here are some tips. Wok needs to be much much much hotter, you're steaming your food in the video, very hard to watch. Propane centered high flame, smoking. Tofu, try to find pressed tofu which has a texture like Indian paneer, dense, and you should pre deep fry the whole block then cut it up so that each cut has a fried side. You should mince your ingredients finer especially the radish and dried shrimp. Using a mortar is traditional. Right noodles wrong technique, soak in warm water not hot broiling water. For 30 minutes to an hour so they rehydrate slowly and expand without getting so soft. And please use a deeper vessel to completely soak the noodles (not a shallow pan). You can even place a plate on top to help with soaking. Strain dry thoroughly. The order of cooking is also important. You sauce way too soon, at the end once you've developed that quintessential wok smoking flavor, at the end is better. Otherwise, the palm sugar burns. The egg should also be cooked in the hottest part of the wok. Move the noodles to the side, make a well in the middle and cook an egg & break yolk, once set break it up with the wok paddle. Should be noticeably distinct pieces of egg throughout and not incorporated into the sauce so much, as you did. Sauce & Stir it all together and garnish. You're missing chillies on the side but that's optional. Start to finish 2 min max. Our chef used to time us during training.
I wish I could save this somehow, though I feel like I’m still missing some of the authentic ingredients as a friend keeps telling me “we’re close but it was different in Thailand” whenever we try a new pad thai recipe 😂 (I’ve not been there yet 🤷🏼♀️) Would you say their recipe has the right authentic ingredients?
Guys: Enjoyed this episode as we have most of the others. "We" in this case consisting of a Thai wife and an American old fart amateur cook retired to Thailand. My 73rd birthday today BTW. First, in Thailand pad Thai is about like saying pasta in Italy. I think they have managed to restrict it to 9,000 versions, but in the North of Thailand they grind or finely chop the peanuts and sprinkle them on top to taste. They do the same with HOT red chillies. Finally, rather than garlic they tend to use finely chopped red onion or shallots and they fry the tofu separately to get a good crunch going, then add it to the wok near the end. Very good job on your version, but those are some of the regional variations. Also, I doubt you can get it there in Blimyland, but a favorite side dish to accompany pad Thai is fresh banana flower. Keep up the good work.
You guys could do a whole series where the normals make a quick version of some iconic dish from around the world while the chefs make a more authentic version. Might be fun for Ben and James to explore what it is that makes a particular thing both delicious and beloved. Kudos on this vid, it was cool to see how much you've grown!
The redo is on point. I think what's missing is that when serving we often make a little dash of chilli flakes, crushed peanuts, sugar and a wedge of a lime on the side of the plate.
I absolutely love your channel! I've been watching you guys for the past 4 years and you still put out quality content. Do more London street food videos please🙈
You can tell just by looking at it that the 2018 version is so much better! The 2012 one doesn't even look like pad thai in comparison lol. Nice job guys 👍🏼
Yes!! I’ve been requesting this for months since I came across an old kotthu recipe. But that recipe doesn’t need a redo, it was pretty much spot on. Would love to see more srilankan food featured though..
This is a great concept for a video. On top of the content being about redoing a recipe, it also is content showing the difference between a simpler version of the dish compared to a more complex version with harder to find ingredients.
Sorted I love watching your videos so much, its really the only reason i go to youtube any more, and you guys consistently make amazing content !! keep it up
That is WAY better! Good job guys! I'm Thai and that's look much like what we have in thailand. My advice is that you should add some chilly flakes and chop the preserved radish really really finely.
The garlic chive and the pickled radish definitely make the dish. The chive provides the herbaceous note while the radish gives both texture and more flavor. I have to say it's very close to Pad Thai I grew up eating for sure.
as someone who eats a lot of tofu i usually cook it separately first after marinading it for about 30 mins to give it colour. this whole recipe looks so delicious!
I like that Ben & James added dried shrimps and firm tofu as well. It sounds about right. You can even level up the recipe by using fresh shrimps (or prawns?) instead of chicken. Also, many street food vendors selling Pad Thai also sell Hoi Thot (Thai-style mussel omelettes), which you can try making it as well.
Well done boys, you did really good. I did not expect you to actually add sweet radish and dried shrimp because people always miss those key points out. Bravo 😊
I think they should revisit the poutine video from a couple years ago because is definitely not as authentic as it could be but that’s just coming from a Canadian that loves her poutine
Both look great and really get closer to the authentic one. Adding tamarind (makarm) tastes even better in Pad Thai. It gives a unique sour and sweetness. Tamarind is used very often in Thai food. Look forward to seeing more delicious dishes.
I'm Thai and I'm impress. And I would also add like "condiment" flavors on the side so each person can season to taste. So people usually serve this with like extra sugar, chilli powder, lime, and banana blossom on the side. Otherwise yeah this is super authentic. Some people also use shrimp fatty brainy bits for the color and that extra buttery taste. I would also encourage you to look into Northern-style Pad Thai. It's quite different. Just to explore. Good luck!
The different parts of Thailand also cook this dish differently. This one looks like the best one from the foreigner cooks for me. (And I will give you extra point since you are my fav channel lol) It looks just right with ingredients and the way you cook. We just don't masure things and throw them in the wok. I would love to taste it and I bet it will be very authentic. And to answer Jamie question at the end as a Thai, you did it AWESOME my sorted!
I feel like not only are you showing us that you've evolved as a channel you're also showing us that your recipes are so easy to follow that the normals dont mess it up 😂😂
Decently impressed with the update, though hard not to improve on the original 😉. Just need to sort the tofu by cutting it smaller and deep frying it first. Big up to James for getting the dried pickled daikon, makes a huge difference, in Thailand it's usually turnip.
The best thing about these videos is the guys watching through the old stuff in the beginning, just from who´s smiling and who isn´t you can instantly tell who was featured in the old episode xD
I'm not sure if this is the case or not, but some people might be confused between "Fermented shrimp paste" and another "shrimp paste" made from shrimp tomalley". "Fermented shrimp paste" or Ka-pi (กะปิ) is basically salt and krill fermented for weeks. It's salty and pungent. I've never seen it used in Pad Thai before. Another "shrimp paste" or Mun-Goong-Savoy (มันกุ้งเสวย) is made from shrimp tomalley (that stuff in shrimp head) cooked in oil with few more ingredients. This one is optional but it will make your Pad Thai much more flavorful. :)
