WOW, Marion, your techniques are so authentic and your culinary expertise just head-and-shoulder above the rest! Thank you! Your food is always so amazing.
One of the best things about these videos is that the chef explains why she does certain things (e.g., why cook the dumplings separately when making dumpling soup) rather than just making the food. It really helps novices understand the principles behind cooking and can use the same technique when making other food.
That looks like such a comforting dish. As a Thai you see something like this with familiar ingredients and you think it's the same old thing but every time you eat it it always surprises me how good it tastes. I have never had this with glass noodles before and Marion's creativity just gave me another thing to try. Thanks, Marion.
First comment! I love your channel. Found you a couple weeks ago and can't get enough. These recipes are easy and fun to make, and DELICIOUS!! Love from Canada
OMG! I recently stumbled on your channel and have found it amazing! Your videos are clear and easy to understand, you try to simplify the recipes for the "non-experts" and it's fantastic that the ingredients are easy to find in Oz! Keep those videos and recipes coming Marion! Thank you so much!
Ive had this pad sew ewe a number of times....because my favorite thai restaurant in LA has it with the option with thin noodles like hair...but I couldnt for the life of me find a recipe!.. I was beginning to think only that place has that option..I'm glad I can now make it myself...I have mastered the regular noodle version! So its now time to master this version
Hi Marion, I recently came across your channel and I am obsessed! I love the way the videos are filmed, and your food all looks incredible. Can't wait to give some of these a go. When I visited Thailand, this was my favourite dish! Also, you have inspired me to buy a pair of chunky black glasses, you look fab in them and love the way you wear them with big earrings and bright lips, it's such a look. I would have been afraid to try so many bold things together but consider me inspired! Thank you and please keep making these videos xxx
Pad see ew is my favorite Thai dish. Oh I’m 100% Thai too lol so every Thai restaurant I go to I always get their pad see ew to judge how good they really are with how the noodles are. Tip for the egg: don’t scramble them and when you crack them into the wok, let it sit and cook for a bit before stirring. Reduces the scrambled egg look and tastes amazing 😍
Mmmmmmm yummie!!! Pad see eew is one of my favorite Thai dishes. Noodles are the ultimate test of this dish. A local Thai fusion restaurant has the most awesome very wide and chewy noodles that I die for!! I have used mung bean threads and I see they can work in this dish. Im soooo happy my market has rapini on sale! Guess what's for dinner tonight??? Thanks for the inspiration!! Peace and many blessings!
Thought of you last night when having dinner at an south East Asian noodle restaurant in London. Now i can’t wait to get home and make this dish. As always, you are inspirational Marion.
Yaaaasss Queen! I absolutely LOVE all of your recipes! Love you and your mom! Such a blessing! Thank you for sharing your recipes, and your history!🥰🥰🥰🥰🙏🏽🙏🏽🙏🏽 keep up the great work! Love love love this channel!!!!!
Made this just now, made few small swaps as could not find the sweet dark soy sauce, apart from that - it was amazing. Did not think much of it as ingredients are pretty simple, but the noodles came out perfect, I loved to sprinkle that chilli oil on top, gave it nice bite. I love to cook Asian fusion dishes, but THIS was the best one since I can remember. Thumbs up, thank you!
Thaneswary Periasamy Sawadee Krahp. I’m from England but worked in Thailand for 5 years. I’m guessing you’re Thai? The Thai food in England isn’t as good. Now I buy all Thai ingredients that are imported and make fresh food 😋
I watched your full video. It looks so delicious. I love glass noodle! My dad used to make for me all the time when I was small. It looks quite simple the way you made it. Thank you for sharing your amazing technique and recipe. Yum yum 👌👌❤️
You have done it again Marion........I am drooling all over and I have to raid the fridge......Wonderful recipe and one of my favorite Thai dishes, I would just add quite a bit of fresh chili peppers in the wok.....Great job..!
I have now seen quite a few of your videos, Marion, and I've learned so much from you but excuse me if I just can't skip watching another one even when I have a pretty good idea what I'm gonna see. You know, a "simple" stir-fry with all your tricks and tips. I find you both educational and entertaining in that special, calming way and listening to you should just be considered therapeutic.
What a lovely comment to ready Alenka. You've totally made my day. Thank you so much for watching my videos and it's awesome to know when people are enjoying them :-) Makes all the work worthwhile!
Changed the game for my home cooking Marion!!! Thank you…. I notice you don’t cook egg first and then remove, chop and add in the end? Is that just a personal preference?
Pad See Ew has become my obsession lately, but I've never had it with these thin noodles. I'm excited to try and make it myself now... it would certainly save me some money lol
Pro tip: if you're forever hungry *and* broke (like me), proceed watching Marion's videos with caution, otherwise you'll go through the 5 stages of hanger within 2 seconds: Hunger, Starvation, Anger, Depression and Aggravation.
Its 330 am & watched several cooking videos... now wondering where nearest Asian market is so can get all these yummy ingredients like asian wine from honey chile beef recipe. Would love to see video on your must have pantry ingredients to make all these yummy sauces!
Love love pad see ew! Must make it soon. Indonesia calls the noodles bihun if Im not wrong. I do love the brand ABC Kecup Manis (Indonesian). Yours looks yummie. I ll go to bejing mart tomorrow for veggies. Thanks for the video. ❤❤❤❤❤❤ Th
If you're going to leave the noodles out of the water for more than a few minutes you could keep them running under cold water in a colander or mix a little oil in to stop them sticking
Hi Marion, I love watching your video since I really love cooking and I own a very small canteen. May I ask what can you recommend as a substitute to sweet dark soy sauce since I can't find it to local supermarkets here in the Philippines? Thankyouuuu and God Bless!
