Comforting Thai Dinners: Khao Man Gai and Pad Gra Prow
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Bryan Roof visits Portland, Oregon and shares his version of Khao Man Gai (Thai-Style Chicken and Rice) with host Bridget Lancaster. Toni Tipton-Martin talks about holy basil farmers in the US, and Lawman Johnson makes host Julia Collin Davison Pad Gra Prow (Holy Basil Stir-Fry).
Get our Khao Man Gai recipe: bit.ly/41843xq
Get our Pad Gra Prow recipe: bit.ly/3Koi197
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Bryan is the most incredible video chef I say this because I was a chef and have retired his meticulous explanations are wonderful ❤
I forgot to say, I also just love her story and admire her determination and focus, no wonder her restaurants thrive.
I just love Bryan's traveling segments, I am so inspired by that delicious chicken recipe and cannot wait to try it! Thx ATK, another winner!
The Thai chicken and rice dish looks absolutely delicious. And the segment on holy basil was very interesting.
Inspiring. Thank you for sharing your story and may you be blessed with continued success with your work. 🕊
I am going to make this. Looks so delish. Wonderful combo of flavors.😁
Thai food is wonderful.
I see and appreciate the effort that America's test kitchen is putting in to raise up the voices of marginalized people, people of colour, immigrants, etc.
dont stop, dont slow down; Teach us who really is behind some of the best foods, and best stories of the country.
Pad gra paw is one of my favorite Thai dishes, if not my absolute favorite. So good! I always have to be careful because I underestimate how spicy it can be!
Khao Man Gai is my favorite dish!
Where's your spoon? It's Thai food!😉 (Ahhhh, there it is. )Thanks for these recipes! Definitely, one I will try.
I loved Nong's story ❤️
Love her story ❤she seems very humble
Yummy ….. I love Thai chicken rice version .. and kaprao .. both are my mom favorite cooking for me. But I put Atleast 10 chilies 🌶 in my kaprao
I was able to visit the restaurant in Portland last Summer; absolultely delicious and incredibly affordable!
I have been growing basil in the garden but for all its beauty and flavor, it's an annual. Holy basil is a perennial according to what I read after googling and I can get a couple of starter plants for $20 or so. Seeds are less. I've had good luck spouting basil seeds but no luck with lavender. I'll go for the plants. It is not as hard to source as they say.
go for the plants. there is nothing like Holy Basil, or the standard sweet Thai Basil (Bai Holopah), they are each unique in thier own way, and they are not interchangeable IMO. its worth the extra effort to grow your own. good luck.
Pad kra pao looks delicious 🤤
You guys have excelled. Thank you! I do have to add the Thai sweet soy sauce capped with the orange cap.
Loved this video and love Nong’s! Been going there since the food cart
The version I make, based on Hot Thai Kitchen's recipe, poaches the chicken at 175 degrees rather than boiling. It takes longer to cook but results in a clearer broth. Rather than frying the rice in oil, it is fried in rendered chicken fat.
I don't care for the vinegar in the traditional dipping sauce so I make a version based on Nam Jim Jaew which uses lime juice instead and adds fermented soy bean paste, garlic and ginger.
I'm in California and was never able to find an acceptable version of this dish, even in the SF Bay Area. Nothing even close to what I ate in Bangkok so I had to learn to make it myself.
I remember the first time I had Pad Gra Pow - blew my socks off 😅
Those two dishes are very common and inexpensive dishes in Thailand, usually less than $1.50 (40 or 50 baht) each. It sucks that it's sooooo expensive to eat foods like that here in the PNW, especially since you can find all those ingredients here.
😂
Well, now you can make it yourself. Restaurant owners are trying to pay their staff and house and feed their families, not run a charity.
I wonder if brining the chicken overnight would improve its seasoning and juiciness in the thicker parts of the meat
Thank you.
This is so gonna happen at my home.
I raise holy basil and Thai basil every year.
Funny. I’ve heard many say Italian basil is closer in flavor to holy basil and to use that for pad gra prow if you can’t find it. Wish holy basil was more readily available here in US.
Yes, that's what Pailin of Hot Thai Kitchen says. Check out her recipe -- it's wonderful. She also says that since many (most?) north American Thai restaurants use Thai basil in pad gaprao, that's the flavor people come to expect. I've used both (Italian basil and Thai basil); both work great. I've never been able to find holy basil, sadly.
Love and respect , no false accent , just the simple soul almost exactly like someone who has just come in yesterday. You deserve all the success girl.
😂
Unfortunately this is racist 😂
What does this even mean?!?!
@@lemonz1769 They're trying to compliment the Thai chef by saying that her accent makes it seem like she just emigrated yesterday 🙃
Whaaaat?! 😏
For an electric flat top I found that a carbon steel fry pan such as the de buyer mineral b is the absolute best substitute for a wok.
Bridget's husband is the luckiest man in the whole Flippin world
Looks DELICIOUS ❤❤😊
Looks good but all Thai needs Lime. Will make. Thanks!
She’s HILARIOUS 😆 i love this girl
But authentic but I add tiny dices of pumpkin and red capsicum or carrot to add veges. It works. ..
🙂👍.. Looks Yummy
To cook rice at home, every Asian will tell you to ditch the stovetop method and just get a cheap $10-20 rice cooker 😅
(Unless it's a big batch, in which case use the oven method)
I’d try the first
Stop the Stearns n foster ads people
Oh how delicious! Happy Mother's Day to all the Mom's at America's Test Kitchens.
The pad krapao moo looks great.
The chicken was over-sauced. The sauce is a side condiment, the chicken is only ever served with the rice and a cup of broth.
Lawman. I think you meant "no longer translucent".
💎💎💎💎💎💎
🫤 It's not "Khao Man" unless the rice is oily. Could have a little bit more oil. And it's not "Man Gai" unless it's chicken fat, although I guess that might be troublesome to render. And you want to poach with a bare (or not even a) simmer rather than boiling the chicken; more juicy chicken and less cloudy soup.
😔 Pad Gra Prow shouldn't be known for its sweetness. Lots of vendors make it sweet nowadays, but the main flavor (as in sweet, sour, spicy, bitter, not the including the aroma) should be the saltiness from the fish sauce not the sweetness from some black/sweet soy sauce, aside from the spiciness. Purists would add just the fish sauce. I'm not against all sweetness, black soy sauce or oyster sauce makes it pretty, but you must make clear what is traditional and what is not to preserve history. (And to make good food, frankly. Traditional is not always better but almost always they are better than food made by people who don't know how to make the food they are making.)
Lots of vendors making all kinds of food you find on the streets will add sugar to everything 🙁 Just because the person making it is Thai, doesn't make it traditional and/or authentic. Just because someone cooks doesn't mean they know how to. If an Italian made carbonara with cream would that be authentic?
The only sweet Thai things are palm sugar and coconut cream. And yes, what we call black soy sauce, but those are probably Chinese in origin. And should be use in dishes stemming from the Chinese diaspora. Aside from of course Thai confectionaries, many of which is actually western in origin as well. Sweetness from anything else is probably not authentic.
I'm a bit defensive of our food because while it is a very successful export, the real recipes are getting lost because people here don't sell food because they are passionate about it but because it is a job that they can do. I'm not sure what the view towards restaurants abroad are, but here, restaurants don't make better food. Only _good_ restaurants make better food than home cooking. Could be different for Chinese ones (their cuisines have many techniques that are hard to do at home). Could just be my imagination but restaurants aren't traditional in Thailand. I think cooks were either in the palace or servants at your home or the woman at your home. But I'm not a history expert so don't quote me on this.
Actually that probably checks out. Thai curries and Thai stir-fries and salads; you can make them all at home. Thai noodles, Chinese in origin, you need to go to a restaurant. Hainanese chicken rice (Thai version) you also need to go to a restaurant. It's mostly Chinese cuisine that is better at restaurants.
Why anyone tries to make Thai food without all the ingredients is a disservice to Thai cuisine.
Commenting as an executive chef/f&b mgr/consultant, who has lived and worked in Thailand since 1992, i find it to be culinary sacrilege to substitute ANYHTING for fresh Bai Kaprao. It is a singular unique taste that cannot be replicated with substitutes IMPO. sure, you will have a dish of good tasting food, but it is not Pad Krapao, not even close.
When it comes to the Chicken and Rice dish, Khao = rice, Mun = fat, Gai = chicken. So this is "Fat Rice Chicken" or, in other words, boiled chicken with rice cooked in chicken fat. The fat in the rice is what gives it the distinct silky, not greasy, texture and aroma. I do not see or hear mention of this. With chicken fat being a main ingredient why leave it out?
There are so many other Thai dishes that have easily sourced ingredients, why not showcase those rather than a dish that is hard to find ingredients for? Clams in Roasted Chili Sauce หอยลายผัดพริกเผา Hoy Lai Pad Prik Pao is a great example, and it can also be made with other protiens. Hoy Lai Pad Prik Pao uses Bai Holapha (Thai Basil) which is not difficult to find, and roasted chili paste which is also a no brainier and can be sourced in any decent sized Asian market or purchased on line.
I will say that you do specify Thai condiments/sauces to be used, which is a great note, as they are distinctly different than Chinese (or other Asian variety) condiments/sauces.
Can this be done as veggie dish?
Perhaps using tofu instead of the chicken but you may want to pan fry the tofu first to keep its shape
Yes; you can use extra firm tofu in pad gaprao (the kind that crumbles). Crumble the tofu. Put the chili & garlic base in the wok or pan (we add some mild red pepper in the base as well as the Thai chilis). Cook it until it's deeply caramelized (longer than in this video). You will likely need to add more oil than if you're using animal protein. Let the tofu cook long enough until it also takes on a golden color. Then add the sauce, followed by the basil. We've been making pad gaprao about once per week (using Pailin's recipe from Hot Thai Kitchen as our base). We have meat eaters and vegetarians in the family, so we do both. The tofu version is delicious.
That rice looks overcooked
What is this a reupload?
Khan Man Gai on previous segment. Lots of repeat on ATK.
Wonderful - but get yer spork together - eat Thai foods with a SPOON! Not a knife-like utensil like a fork ; - )
Who would go to Portland on purpose? You're insane.
I'm sure I've seen this segment on this channel before.
I'm sure this is tasty and the restaurant owner has a great story. But there are SO MANY other more exciting Thai dishes to explore. This is an uninspiring choice, in my opinion.
Yeah keep Portland weird 😂! And woke 🙄
Im sure a government tax incentive didn't have anything to play. Mean while I've been trying to start a restaurant and get hit with IRS roadblocks because I was born here.
Poor white man 😢 i'm sorry you didn't get handed everything you want
The cream of sum yung gai