HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hello Pailin, Im living in korea and dont have my jasmine or my lao sticky rice i used to make the toasted rice powder is korean glutinous rice? Okay for substitution
I feel that there is NO other dish that defines the Thai salad in the same way as Laab. It is the very first dish I had when I was in Thailand in 1985. We lived in Korat, Chiang Mai, and Bangkok and I feel that Thai food is without peer. Thank you for making this cuisine approachable and inviting.
Wonderful! Laab is my favorite Thai dish...well, along with Tom Ka Kai and Massaman. I'd never been exposed to the glass noodle variant, and this looks SO easy to make! Thank you, thank you, a million times thank you!!! BTW, I once had a regular Laab serviced with fresh cut chilies sliced into tiny pieces. That was divine, too!
Love your recipes. We have quite a few Thai restaurants here in Australia but they can’t seem to capture that fresh taste of home made. I think everything is dumbed down for the western palate.
Glass noodle salad is always my favorite. I make it when I'm on my low-carb day. But I never ever know the existence of the toasted rice powder in this dish. I have to try it next week. Thanks for the amazing recipe.
This is very similar to a salad we used to make when I was younger. It was based on leftover salmon and had baby peas in it. The biggest difference was the toasted rice powder. We didn't even know what that was back then. I'm going to have to give this a try one of these days when I'm eating alone -- no one I know these days likes the glass-type noodles but me. Thanks!
Oh yes yes! I always had this dish at my favorite stall in Bangkok years ago. I love it! The cook also added some kind of Celariac leaves. It’s super delicious. Thank you for the recipe ❤️
I feel so late 😭Ive been trying to watch all the videos to catch up with everyone else but its taking foreverr! And I really feel the need to watch em all lol, its so entertaining!
I agree, Laab certainly best represents Thai food. I often have to make myself order something different when I go to a Thai restaurant because I'm always getting the Laab.... 😁
Oooh I see the new camera angle, very nice. Seems similar to Yum Woon Sen with the addition of rice powder. Yummm! Yum is my favorite dish to make since it’s so easy lol I’ve added fermented fish to the dressing and it’s so amazing!
Wiiiiiiiiiiiiiiiiii ! The coming back. I've already cooked Yam woon sen and laab moo and they're both wonderful and reminds good holidays in Thailand (i bought the rice powder at asian grocery though), i will try this one, i'm sure it is equally good ! (will try to refrain to add fish sauce, lime juice in it ^^)
Mmmmmm, I love Laab!! The next step for me is to have a lot of Nam Prik Pla with it just like Mark Weins would😂👍 (Hope I got the name right for the chilli in fish sauce?)
glass noodle made from mung bean is not that common here in indonesia. but i made your version of yum woon sen with glass noodle made from corn. it tasted amazing 😍
I just saw another video from Mark Weins and he said the best Isaan restaurant is Som Tam Jay So (ร้านส้มตำเจ๊โส) is one of the best restaurant to eat at.
Hi Pai! Such a lovely and informative video as always. So my question is: for the rice, you only roasted and it is edible that way? I've always boiled/properly cooked my rice so this is new to me :D I love you videos so much, please keep going!
Hello Jenny. I am a Thai so I can answer your question. The role of the roasted rice is different to the water-cooked white rice you are familiar with. For the white rice in a bowl or a plate we, Asians, eat regularly, it's the main source of carbohydrate and eaten with other dishes: soup, curry, stir-fried etc. For the roasted rice in this Laab dish, it essentially gives the unique character to the dish. Its smell and crispy texture in your mount when chewing are so unique. Like Pai said, without this roasted and ground rice, Laab would never be Laab.
I always love seeing your videos!! I want to eat healthier and simpler for myself and my family, and you always provide great recipes! This one looks so delicious. Wish your baby boy is growing preciously. 🙏🙏👍👍😍😍
Hi Pailin, I love your videos and reference them all the time to learn more about the food of my parent’s motherland. But I have a few questions regarding this video..... Is this essentially a “yum woonsen” sans the seafood and with toasted rice powder added?? Also...you said it’s not a “laap” without toasted rice powder, fish sauce and lime juice, but the northern thai version contains none of those ingredients. Does that mean the one found in northern thailand is not laap? What makes the version of laap, which is more widely eaten in Thailand due to a heavy influx of Lao immigrants and peddled in North American restaurants as “Thai food” different from the version of what is actually considered the unofficial national dish of Laos?? Hope you continue making videos on food that is hard to find outside of Thailand, and also hoping you will one day make a video on the true Northern Thai Laap, which is also the one I happen to be absolutely obsessed with recreating.
Melissa Golden this type of dish that has mung bean noodles involved, you don’t want to make them far in advance. The noodles will become tasteless and they’ll absorb all the liquid, makes it dry and not as pleasant to eat. However, you can serve it cold.
