Hi, ATK! I'm Thai, and I cook Thai food at home in Thailand all the time. I have spent quite a decent amount of time in Canada, the U.S., the U.K. and Australia. For me, trying to cook traditional Thai food in those countries was quite a challenge due to limited access to the original ingredients. Personally, I have to say that I really admire Julia for making her Pad Thai look so delicious. She was right about everything she said in the whole procedure. Impressively, she also mentioned putting "tofu" in the Pad Thai, which is one of the main ingredients, but I didn't see her put any in it. However, I bet her version must have been very delicious. For the PaNang curry in the last past of the video, it looked SO RIGHT to me ... until the crushed peanuts were sprinkled on top of the curry. That was SO WRONG! Peanuts would interfere with all the pleasant flavors in that dish. Another kind of red curry called "Mussamun" calls for whole/half peanuts. So, for the original Panang Curry, leave out the peanuts. Enjoy Thai Food. Cheers! XXX
Thank you so much for all you share. As a single mom I love to come on your channel and learn new recipes. I may not have money to travel but I save up for a new recipe every month. Thank you
Yes this isn’t the Traditional Pad Thai, they never claimed that. This is the closest to Pad Thai we can make that they suggests, specifically to areas in the world where Asian ingredients are hard to find. This version is based on general, Pantry/Fridge Staples that Most kitchens can provide (except maybe for tamarind product, as they’ve mentioned is the Iconic ingredient here). Its a Test Kitchen, so they’re just being creative for us on their take with all this substitutions and what is mostly available. I’m just happy that i can have Pad Thai anytime in my area. Whew my mouth is watering! ❤️❤️❤️
***personal opinion alert, feel free to ignore*** As the creators of this video NEVER claims their Pad Thai shown is authentic even once. Trying to disprove or discredit these recipes are not productive at all imo. As a Thai person, born and raised, I strongly believe saying that this is not Pad Thai would betray what first made us recognizable in the world. There's no such thing as 'authentic' or 'genuine' single recipe for any cuisine. Food is art and all art have their influences. If 'unauthentic' food are such a crime you can't even call it with a name. We would have been committing said crimes daily. We all had Sushi that some Japanese would call dog shit compared to what they can get in Japan. Pizzas, Pastas, Masalas, and so on. Would you rather they call it "Rice noodle stir-fry with shrimp, dried shrimp, pickled radish, peppers, dried tofu, crushed peanuts, and spring onion"? They do not live in Thailand. They do not have access to the "genuine" ingredients us Thai's grown up with. Exports help to a degree and that's a delight. They are trying to portray our food and flavors to the wider audience the best they can with all the limitations. I deeply appreciate ATC for their effort to make Thai food accessible in the American kitchen. Keep up the good work! You guys rock!!!
I'm loving how many people are commenting with tips to cooking these dishes even more authentically. It shows a real love for a cuisine I really haven't seen quite the same before on RU-vid.
Please America; the dish is pronounced putt Thai; not pad Thai . The word pad, or putt means to fry, because the dish is fried! I’m not even going to get into the pronunciation of Sriracha!!
Exactly. I've been to Thailand and the food, especially seafood is fantastic. They have a great philosophy on cooking and flavors as well. Anyway it comes down to taste in the end. Thai restaurants in America cannot acquire all the local Thai ingredients so some things are substituted but its still delicious.
Interesting take on Thai recipes, but now I get how Japanese people feel when they saw sushi in America lol. It's quite fun to find a substitute for the ingredient when you're abroad. I used to be Thai chef in US so I know it's not so easy to make an original dish. We have to use substitute like 70% of the actual recipe to get the taste and look kinda like the original, some even better than original. Like sugarcane in PadThai you could use brown sugar that you put in Coffee, which definitely could be found in Walgreens. This one I really like more for some reason, instead of actual crushed peanut use peanut butter. It's cheaper than in Thailand but give more aroma and taste go really well with curry. Also you mixed up cooking order for a few of them, like in Panang coconut milk need to be boiled before put curry in because water in coconut will boil first, and any meat should be cook in coconut milk before that to make if softer. It's a curry not a soup :) Anyway. Who care, since it's not a contest. I did cook Italian food in a way that Italian probably will try to slice me with a pizza cutter. The point in cooking is to have fun eating. I hope more people try the food from my country. So thank you. I just found this channel today and some recipe look interesting at a glance I might try to make them later.
Yeah, I am an American retired in the Philippines. I usually eat local food, but sometimes want a taste from the old country. I have a heck of a time adjusting my recipes to local ingredients. It does make it fun 😎
I live in Tokyo so I get how Japanese feel. The reverse happened when I took my brother and his Thai wife for sushi. She used the small dish for wasabi, soy sauce, tabasco and spicy chili flakes. The Japanese n lookers eyes pooped out of their heads. Shocked. LOL
I'm so amazing that Pad-Thai has already go to Amarica on TV cooking show. but I has a little tricks to tell you about Pad - Thai. 😊 1. Pad-Thai use a chopp shallot not spring onion and garlic. 2. Before you mix Pad-Thai sauce you must heat your tamarine concentrate a few moment then follow with fish sauce and palm sugar ( a taste must be sour, salty and sweet ) and wait till sauce a bit condense. 3.Pad-Thai use salty turnip not red radish pickle , never mind if you can't find it. 4.dried shrimp and tofu you can get it in china or asia store , deep fried til it's crispy. ( dried shrimp - low heat , tofu - medium to hight heat) 4. You must stir fried not only mix it's together in bowl. 5. Pad - Thai must serve with lime juice ( not chiili pickle in venegar) ,crunchy peanut , chilli powder
I've tried to make "Pad Thai". This is so much more accessible than what I tried. The couple ingredients that are essential can be found in the US stores easily enough. I also like the technique of building in a bowl, it looks much easier than the whole throw everything in one pot thing.
I love Thai dishes and have since spending two years in Thailand during the Vietnam War. I first learned to eat rice again while there and Fried Rice became my favorite and I tried other dishes also while there. After coming back to the United States I found that most stores didn't sell the spices and ingredients needed to make most dishes, but now Wal-Mart in my area sell some of them. We don't have any other stores which sell Asian products and if Wal-Mart don't have them we are out of luck.
@@caddoman2794 I thank you for complimenting me and Vietnam Veterans had it tough while in uniform and when we came home it was even worst with people spitting on you and calling you dirt for killing old women and young kids.
Amazon is the place I go to for things that I can't find. A lot of times I can find the items I can find around me, but they are cheaper normally on Amazon.
Doesn't matter if they bring in brown people, they're still butchering non white food. This "pad thai" is disgusting, soggy noodles, no "wok hey" at all. And microwaving those shrimp?
@@Kalicious79 they've taken some steps in the right direction, but they are still very far from where they need to be. I love the hosts, but they need help, especially with Asian cooking.
@@X5000-c4b Not race ethnicity. I think it is about diversity The largest minority is latin community second is black or African American, then Asian or when last I had to be involved with statatic ect.
I've had 5 garlic chive plants next to my deck for 7 years. I literally do nothing except pick as needed. They just come up in early spring evey year. The first year they were disgustingly pungent. Every year after that they've gotten better. In the late summer and early fall, I can find about 5 different types of pollinators on the flowers. Sometimes 2 different types of bees that have drawn an imaginary line and one group harvests one side and the others on their side, with some friendly co-mingling at the border.
Amazing! Although it’s far from the traditional way to cook these dishes but I love how you guy find the way to work with those local substitutions and the outcome is fascinating. Keep up the good work!
I usually use Mae Ploy or Chaokoh coconut milk...and Mae Ploy or Maesri pre-made curry paste (since making it from scratch usually involves 1-2 hours w/ a mortar & pestle). It's nice to live near Asian markets.
The Pad Thai recipe looks delicious indeed. Would have been cool to show the "hor kai" version where the noodles are wrapped in the egg. Some carts and stalls in Thailand will do it that way. Many restaurants certainly offer that option. Excellent episode as usual.
Two of my favorite dishes. A restaurant nearby made a spicy hot Panang that was served in a blazing hot crockery bowl. The curry was so spicy hot that my tongue was numb for 1/2 the bowl. I perspired immediately & profusely. After my mouth recovered - pure heaven. They also made a delicious herbal vinegar that I've found nowhere else. Sadly the restaurant closed years ago. I would love to see ATK make such a Thai vinegar with several herbs.
Yessssss I love Elle! Was so happy to see her pop up again. I love Thai food, will definitely be trying the beef curry, I love vegetarian pad thai but I can't try your version because I'm allergic to shellfish...
Panang beef looks so good, and this is coming from a Thai. Well done folks. Although granulated sugars are a decent substitute, you guys need to try cooking Thai curries and Pad Thai with palm sugar as it will add mellow sweetness and that unique fragrant to your Thai dish! I don't think it's harder to find than tamarind concentrate. Palm sugar is actually sinfully delicious out of the jar too but like all sugars, they're not exactly good for you. Cheers.
Yum. I've always been intimidated just thinking of trying to make Panang curry. It's. Y favorite Thai takeout. Can't wait to try this recipe. Thanks for demystify Thai curry!
I know this is America's test kitchen, and I am American... but... I retired to the Philippines and we just make our own coconut milk. At the wet market they will grind a coconut for p35 (about 70 cents). That makes 4 cups of coconut milk. Way cheaper than canned and fun to make. We do sometimes pick our own coconuts and grind them ourselves, but a manual grinder is way too much work ha ha 😎 (we also pick our own tamarind, mango, and jackfruit)
We also have them in Japan and they are called Sakura(cherry blossom) Ebi(shrimp). Try your Asian market in the Japanese section also pickled daikon is called Takwan (tokwon).
Thank you for ALL the _hard work_ you do to educate us, and share the best kitchen practices! I've always enjoyed the show, and try hard to remember the lessons I've learned from you. Love the thumbnail, too: the sassy gals of ATK!
Wow, I'm Thai and I was amazed by how they find those substitute like dried shrimp. Such a quality channel. and the method for combining is great for home cooking as you will never be able to pan fry all those thing like a pro and don't dare to as the noodle tend to be very sticky. You can if you can a big pan.
Pad Thai Shrimp 5 Noodle 1 bunch spring tank Red onion, sliced 1 head 6 tablespoons fish sauce 6 tbsp oyster sauce 3 teaspoons of vinegar 2 tablespoons sugar 1 tablespoon crushed peanuts 2 eggs 1 lemon, cut into pieces Preparations Set the pan of hot oil to fry shrimp with shallots cooked. Put the vinegar, fish sauce, oyster sauce, sugar and water lightly. Stir until soft Add bean sprouts and stir the eggs and stir, then serve on a plate. Sprinkle crushed peanuts, chilli and lemon. done Pad thai menu fast food.
The better version is Penang Beef Curry, without peanut, the curry are prepared using more spice & herbs such as cinnamon, curry leaves, turmeric powder, sweet cumin, cardamon powder, fenugreek powder (name a few only) and the main item is curry spices which is sold widely in Malaysia .
as I tell all my foriegner friends real Thai food is nothing wrong.its depends on what is the taste and which the things you love to eat it.sweet or sour or salty or how much of spicy you want it!! finally if the taste is good enough for you.it is a "Thai food" cos Thai is not just for one but one food for all Thai ^^ enjoy your Thai food and Thank you for love us ^^ but finally pls come to visit the local thai taste you will love Thai local taste
@20:58: Instead of replacing kaffir lime leaves with lemon and lime zests, I'd suggest basil. (Of course, the best thing is just to try harder for the real thing; kaffir lime leaves are delicious.)
I just did the Bon Appetit version of pad thai which wasn't much different from this recipe, excepting the diy pickled chili pepper, radish, and dried shrimp. I will probably make my own modifications to this because I just can't leave it alone, but I think the methods and techniques here works better than BA's version and will end up with a better result. But honestly, I'd buy the radish and dried shrimp off of Amazon along with the tamarind, you can also find dried Thai bird chili peppers there. Those suckers are spicy, I soaked them then deseeded three before making into a paste and mixing into the sauce and it made my wimpy mouth burn, for me I'm trying again with one pepper for hopefully a 2-3/10. Husband said it was perfect, he orders a 6/10 for reference. And those peppers soaked into my fingers, took two days to be able to insert/remove contacts safely, highly recommend wearing gloves when handling. And if you really want the tofu, I also highly recommend marinating it in the sauce (I doubled the sauce with this in mind) before prepping to cook. It creates such a depth of flavor in the tofu and made my first attempt incredibly close to takeout pad thai from my favorite restaurant. I pressed the marinade out again to make it dry, patted it off with paper towels, then dusted with cornstarch before pan frying. Rest on a cooling rack to prevent it from getting soggy while cooking everything else. I'm really looking forward to giving it another go this weekend!
Some gee whiz on electric kettles. They didn't mention it, but some kettles have temperature adjustment. Mine does 150F to 212F. It's handy for coffee because it reduces the chance of overcooking coffee producing bitter flavors. It's great for instant foods like cocoa, cup-o-noodles, etc... Making things like jello where you ant to melt it, but have it cooler than boiling to reduce the set up time.
10:48 One thing they didn't mention is that if you want to make pour-over coffee, you're going to want a kettle with a gooseneck spout. I can't see inside it since it's all metal, but my Bonavita performs like a champ.
Those may be the most popular Thai dishes, but try Pad Kee Mao (Drunken Noodles) or Pad See Ew. You can thank me later. Those fat, soft rice noodles are so good stir-fried with beef. You can also find them in some Chinese places as Chow Ho Fun.
Very good effort trying to make the dish as authentic as possible :DI do understand that some ingredients are hard to find so some adaptation are acceptable. At least your PadThai sauce is pretty close to original and that Panang curry wow! looks like what I have here in Thailand!
My first shrimp experience, in rural virginia, was raw shell on shrimp placed in a microwave. After a few seconds they would *POP* and jump around. They came out lightly pink and were the most amazing weird little headless bug ever. I don't think I've ever tried to recreate that experience. Not sure why. What an odd 33 year old memory to be triggered by a cooking show on the internet.
For the dried shrimp can you use the dried shrimp found in Spanish grocery stores? And omg love pad Thai. Thank you this recipe seems approachable and delicious. Hmmm not really a fan of tofu so....yay.
I'm Chinese, not Thai, but I'm pretty sure nobody in those parts of Asia would even think of drying their own shrimp (especially not only part way like this). Everyone buys bags of it from the supermarket. The flavour profile is completely different.
I was thinking the same thing. I live in Arizona and there are many Mexican products available in stores. Dried shrimp being one. We also have an international store called Lee Lee Lee's that carries pretty much everything, including fruits and vegetables I can't recognize!
Rebecca I made this recipe today. I’m a pretty good cook. I followed the directions to a “T”. THIS WAS THE WORST FOOD IVE EVER TASTED!! Seriously, it was horrible. I’ve been lied to!
If you make shrimp pad thai then you don’t have to add dried shrimp in it. Just roast the peanut before you chop them up. I’m thai by the way and never add dried shrimp in my pad thai. :)
I made the panang curry. It was great. My only mistake was i made my only curry paste and added the same amount as the recipe called for...little did i realize my curry paste was way too potent for the amount I needed, lol. I managed to save it but Im going tonhave a lot of curey sauce to use up the next week or so.
Re: Gadgets and Equipment. It would be nice if you could type the name of the winner onto the screen. Sometimes the winner is from a manufacturer that is not well known and I'm not sure I've heard correctly (like today's runner up kettle). ❤🌅🌵
For the Panag Beef, what if you don't have the 1.5 hr to boil the beef? Are there other cuts that take less time and are less expensive yet still give a great result? Thanks for your help!
Would love a Thai fried rice recipe that’s good too. Asian restaurants get a “grilled” flavor in their food, even fried rice, I would love to duplicate.
OK guy.I thing this is a good time for teaching how to making Thai food from Thai people.I really would like to show people around the wood for Thai food tasty.
have you all ever made meatloaf on top the stove,my mom made hers,cooked in tomato juice i think.would love to have the recipe . was grown before i ever had baked meatloaf,
"wE bLiNd TeStEd A bOiLEd WaTeR cHecKiNg fOr OfF fLaVoR" Whaaat!!?? 😂😂😂 And BTW we already know that kettle is gonna win bc we've already sen it in previous segment to rehydrated that rice noodles 😋😄
My parents used to have an electric "hot pot" to boil water when they traveled, that made the water taste like rusty iron smells. Believe me, it's a thing.
