Sawaddee Ka, I hope you enjoy this video! Here are some related recipes you might wanna check out: TOM YUM SPAGHETTI: th-cam.com/video/wglGBqgYWtk/w-d-xo.html SAN FRANCISCO GARLIC NOODLES: th-cam.com/video/TgPfwhy5trw/w-d-xo.html WATCH AD-FREE VIDEOS + BONUS CONTENT! You can get all that AND support the show by joining us on Patreon! More here: www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the blog post hot-thai-kitchen.com/chili-garlic-noodles/ and your question might be answered there. I often add extra info not covered in the video. If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
The best Thai cooking show on TH-cam. The prettiest chef too. I love that you minimize all the editing. On the fly "Let's do it together approach" little mistakes and all. Cooking should be fun and you really demonstrate that. Your personality and love for cooking really shines through. Thank you for taking the time to post all the videos.
Hard to disagree with any of that! Pai's videos really helped me to approach cooking with flavours and ingredients that I loved, but was also very intimidated by! She definitely belongs among the FoodTube royalty IMO!
I agree! I’ve been following her recipes for 2 or 3 years and it never failed 🙂 and I’m pretty average when it comes to cooking. She really is the best ❤️
@@Azshmo you can. But be prepared that you wouldn't get much of the chillies fragrance because infused oil doesn't carry a lot of fragrance (more of the flavor instead). Break the dry chillies before tossing in the oil to extract the most out of them.
Hi Pailin, I tried today this recipe and omg!, my son who doesn't eat much spicy foods had 3 servings. The only thing I altered was adding crispy prawn chili. My husband ate more than he was supposed to. It was a 'sold out'. Thanks!
This diah looks so tasty, Pai. Just a friendly reminder to all my fellow swedes out there. Maybe you already know this, but our "ansjovis" is something completely different from "anchovies" and they would ruin this dish, just as they have ruined caesar salads for swedes that have made the same mistake. Anchovies = "sardeller". :)
I love that you are using very common ingredients. Anchovy are kinda like MSG that really enhance the flavor of a dish. People are always so scared of them and don't get that you really don't just eat them, you use them as kinda a condiment or season. Totally making this this weekend.
Made this today - it was as easy and quick as it appears! A couple observations - my grocery only had one option for anchovies, so I got that. I honestly felt like they did NOT fade into the background, but remained as an assertive bottom note of oceanic fishiness. So adding shrimp or prawns at the end would totally go with that. Perhaps other brands of anchovies would disappear better? Secondly, it was under-seasoned, so I added about 1/2tsp of fish sauce and that brought the missing salt. Finally, I used gochugaru and it was very very mild but still incredibly flavorful. Thanks for another amazing recipe!!
Pastor please pray for the release of curses and magic. Please pray to facilitate the brain and be given intelligence. Please pray to get rid of the disease in the body. Please pray for smooth finances and be given wealth.
I agree, there are a lot of brands on my observation in different cooking vlogs they are intended to add "umami" making it savory and should melt gradually as it cooks longer.
I did this with the following addition. Just fry a few nice shrimp in the wok with the garlic, lift them out and set aside and use them as the protein at the end. Pretty and works well. Really good mid week meal.
Love your channel. Your chili garlic noodles recipe is very much like a dish I've been making for a while, but it's a little different. I fry chopped panchetta or bacon (with a little fat), or sometimes tiny cubes of pepperoni, in olive oil. Once it's browned nicely and the fat has melted off, I add in 2 or 3 anchovies. Not need to chop them first, they dissolve as you go. To the anchovies I add lots of finely chopped garlic, the more the better. Then lots of ground black pepper, a dash of Worcestershire sauce, a teaspoon of tomato paste and chopped fresh chilies. Cook this for a minute or two, then add an onion (cut into slithers), thinly sliced red peppers and chopped kalamata olives. Cook for a further minute or two, then throw in your cooked linguini and toss through. If you add a tablespoon of the pasta water, it helps thicken the sauce. You can also add in lots of chopped fresh parsley at this point, but it's optional. Serve it up with lots of grated cheese on top - something like gouda, or graviera, or even romano (for a bit of bite).
Pailin you are far & beyond the best Thai chef on TH-cam, I’ve been following you for years and I can’t sing your praises enough. Your recipes are so thoughtful & consider so many aspects of cooking that others leave out. Your channel makes a huge difference to my quality of food ❤ Greetings from Australia
Your channel made me fall in love and start appreciating not just Thai but Asian cuisine in general, since you educate us on more than just usual famous Thai dishes but bring more stuff to the table. Thank you for all the effort, you are amazing ✌🏼✌🏼
Just tried this with some variation and it was the best dish i have ever made! I skipped the anchovies since I didn’t have any, and replaced the chillies with gochujan flakes as my family cannot handle spice. I also made the sauce with sliced beef, cilantro (did not have basil), tomatoes and mushrooms to clean out the fridge and make the meal more complete. It tasted absolutely wonderful
By chance I was going to cook a noodle dish today. As a matter of fact, my noodles are ready. But then I saw your recipe and yes it looks so delicious, I´m going to try it out. Never have I cooked spaghetti with oyster sauce and Thai basil so this will be a premier in my repertoire. Thank you for the inspiration, Khun Pai! 😋
I couldn’t help but appreciate the homage to an authentic Thai kitchen with the dried chilies and palm sugar in the glass containers by the stove. So visually aesthetic & useful!😎🤙🏻
This is the perfect quick dish for late night snacks after the bar or movies or whatever. I had some extra tiger shrimp and some random veggies in the fridge. Doubled the sauce and it came out perfection. Thanks Pailin!!! ❤️❤️❤️
I moved to Phoenix and for the life of me couldn't find a thai restaurant that did a decent Pad Krapow Gai (or anything else, for that matter), so I learned how to do it at home, the right way, without all the vegetables they like to put in it here in the states, just small chopped, almost minced chicken and lots of shallots, thai chilis, thai basil and the sauce, which also has fish sauce dark soy which is like soy with dark molasses almost (I even did the fried egg on top, fried by spooning hot oil over the top in a pan!). The next day, I was craving noodles with garlic and parm, but I had leftover thai basil chicken as well, so I had an idea: while bringing water to a boil, I put a few spoons of the leftover pad Krapow Gai in a large noodle bowl, then separated and added one raw egg yolk, grated a healthy amount of fresh hard parm into that, added a drizzle of olive oil and gave it all a stir, , and finally I added al dente angel hair on top of all that and mixed it all up good. Seemed quite weird at the time, at least on paper; fish sauce and raw yolk and parmesan cheese together? But it was, no exaggeration, one of the best things ive ever eaten in my life, at home or at any restaurant in any city. I've since made pad krapow Gai many times and always make this noodle dish the day after! I may like it even more than the thai basil chicken, ha. Anyway, I really like this version here for your garlic chili noodles. The anchovy is a great idea; anchovy paste is used with parm and oil and a coddled egg to make the *real* version of the dressing or sauce for a Cesar salad, and when done correctly it's incredibly rich and savory, so I can see how it would work beautifully here. Looks pretty, toi. Cant wait to try this.
My mom used to say I had an “iron stomach” … 1st because I could eat pretty much anything and I loved spicy e.g. garlic, chilis, peppers, etc.. 2nd I also let immature drama roll off my back 🤣. I took a 9 month cooking class in 7th grade and have cooked from scratch since!!! Love your channel and have been subscribed for a while now! 👍✌️🙏😀
Made this last night, used fettuccini as that is what I had. Added a bunch of prawns. Major yum. This one's a keeper. Will be part of our regular repertoire from now on. Thanks Pai. John in Maple Ridge BC
Made this today along side a salmon filet. Phenomenal! Didn’t have a few of the ingredients so I used Worcestershire instead of anchovies, regular basil, and chili powder. Still amazing.
Many years ago my mum came up with something like this and years later its my quick go to meal with whatever is at hand, it could he meat, or chicken or seafood... When I was working and had flatmates they over it too and now make it for their families!
OMG!!! As to pair w/ protein, a piece of plain poached chicken breast or plain tofu would be great, because the noodles are super flavorful already. Thank you, Pailin!
I had no idea about removing the seeds of the dried chili’s and using a coffee grinder. I love the taste of spices but I’m a wimp when it comes to heat. Thanks for this tip!
Most important part is choosing a dried chili that is not too spicy. The seeds themselves does not actually contribute that much. Though they're very hard and not nice to chew on, so it's still a good idea to remove them.
I’ve been following Hot Thai Kitchen for years, my absolute favourite cooking TH-cam channel. Pai excellent recipes, like this one, and her friendly approachable manner are fantastic. She should have a Food Network show of her own!
I've loved every recipe of yours for years, thanks for all your videos. What type/brand portable burner is that? The last few vids have given me the confidence to get one and move away from the less efficient electric range we use. Thank you for your time and answer, and thank you anyone who can input on this for a newbie to the indoor portable burner ♥️👍
Hi Mike, Adam here, and it's an Iwatani - she has it in her Kit here kit.co/hotthaikitchen/kitchen-tools-i-use/603863-iwatani-corporation- ... and I swear it could heat your house :) Cheer and have fun!
I absolutely love thai food and i just watched your green curry and that is how its made! Will be watching alot more im impressed! You're a gorgeous chef as well
Night+Market in Los Angeles has a dish called "Bangkok Mall Pasta" that's very similar to this. It's delicious! Never seen it at any other Thai restaurant in the USA
Thanks for making this video, I should have made this dish at least 10 times now and never got bored of it. I re-watch this every time before I start cooking
I made this for lunch yesterday with fresh linguine and it was SO GOOD. I can't believe it wasn't too spicy with all those peppers, but it was just right!!
Loved it! Thank you so much for years sharing your recipes and impressing my family in law! I had gochugaru left, so I used that. It was great. Although, maybe in the future I will add some Thai dried chilies to spice it up. I have one question. Can I also use the garlic chili oil/sauce recipe as a condiment and store it in the fridge? Thank you!
I tried this recipe for tonight´s dinner and it was amazing! I couldn´t find anchovis at the store and had to go without but it was still really really good. I added some finely chopped fresh paprika for the last minute in the wok. I think this dish would work amazing with some grilled prawns too. I will try that next time. I will definitely make this again. Thank you for this amazing recipe!
This lady is the best. I've tried many of her recipes and have never been disappointed. Thanks for all your terrific recipes and "how to" videos:) I did not have anchovies so I used shrimp paste instead and got an excellent result. You can find it at your local International store.
I love garlic,gives the best flavor ever. Anchovies gives a little more flavor even though I’m not big on them.Ground dried chilies gives a little kick up a knotch flavor,a little heat🔥🥵will do it lol😂😉👍Thank you for your great recipe☺️🙏😌💝
Just a note, chile seeds don't have any inherent heat of their own (just some insignificant residual oil from contact), so it really just depends on the type of chile used.
Hi Pailin. Grand fan of your video and dishes. I even do your red cury every week. While I’ve been learning from you, noticed you used pasta in this one. So it is my opportunity to contribute my grain of sand since my partner is italian. I’m not affiliated in anyway, but all her family only uses pasta from the garofalo brand now when not doing home made pasta. I would personally recommend to try it out. Thank you for your receipes! From London, Guillaume.
I didn't have dried chilli's so I used chilli oil, I couldn't find whole anchovies at the local grocer so I used anchovy paste, I don't have Thai basil so I used genovese basil ... the only ingredients I had in abundance were garlic and oyster sauce ... despite all the substitutions it was delicious.
I'm glad I found this channel. Simple and easy. Can have all the ingredients prepared ahead of time. Thanks. Can't wait to try this. Maybe add some pork or beef.
nice recipe :) guess next time i'll add more chili n stuff to my aglio i olio too :3 but just a quick tip: the seeds dont make chili spicy, its actually the white membrane (when fresh you see it and know what i mean) that contains the spice - the seeds are pretty much neutral ^^ people just started thinking that the seeds are spicy because the membrane is where the seeds sit - so if you want less spice.. before drying take out the white stuff of a chili :) (but sure, u should use the chili pretty soon then cuz u obviously gotta cut it open which makes the aroma fade faster) :D
Made it and eating right now. At first, I was like... I hope I could this right. Had a few bites. Five minutes later, I'm hooked and I already want to make this tomorrow with shrimp. Thank you yet again, Pailin
Wonderful show by the way. I have listened to stuff on headphones for years now, but recently have felt like it has caused my attention to be off. My mind is not ever really in the present moment cause I'm always in thought when listening to something all day. Not sure if I'm the only person with such a comment on here about that. Amazing recipe, that I'm definitely going to try. Thx
Love these recipes, so inspiring! Tried subbing capers for the anchovies (hard no for me, ditto for bacon) and worked out fine I think. Also was able to find vegetarian oyster sauce in an Asian grocery. Super fast and delicious.
thanks for the awesome recipe! Do you turn off the heat right after adding in chili flakes, before oyster sauce? I find chili flakes easily get burnt when i cook garlic chili dishes....so i tried to use fresh chilis
This looks really delicious! Your presentation is easy to follow and beautifully done. I look forward to trying this recipe this weekend! I make cooking videos too and I just love being able to learn from talented creators like you! I wish you much success in 2022!
All right All right you got me.....I subscribed. Your recipe portfolio looks great. The combination with quality ingredients and ease of preparation for most, is a home run...I'm here let's cook!
Love this recipe! What oil do you recommend? Also, what is the tabletop wok setup that you use? Does it run on small propane bottles, like a portable camp stove? Or does it need to be hooked up to a large bottle? Thanks so much for this wonderful channel.
I bet a splash of sesame oil would be awesome Maybe a squeeze of lime In my cooking classes we use a portable burner with small propane bottles. Amazon prob $25
Most of my kitchen tools, including the burner, are listed here: kit.co/hotthaikitchen It is a higher BTU one than most, which is what I need for wok cooking!
Yummy, thank you very much Palin’s kitchen. You are my ABSOLUTE FAVOURITE youtube cook as you are the best of the best oxo !This recipe is perfect; I love all of those ingredients, and I am not a pro at cooking my own Asian noodles; I grow a lot of chillies and asian herbs, we eat fish, tempeh, tofu every other day and I need something new to go with it. btw your Thai fish cake recipe and sauce is perfect and would go so well with this too.
Love your videos and I’m learning to cook Thai food because it’s my new favorite but I have a fish allergy. So I’m wondering do you have any suggestions to substitute for things like fish sauce and anchovies?
Hi Jessica! There's a tip to make it vegetarian in the written recipe - and if you check out her "Fish Sauce 101" she talks about vegetarian versions available. Cheers! Adam
Made this for dinner this evening. Cooked some shrimp in the garlic/chili while waiting for the noodles. Came out great. May try again with some grilled fish at a later date. My SO said it was a nice quick and easy dish and is going into the 'go to' recipe book.
so, i had nothing to eat at home, except garlic, chilli flakes and spaghetti, and i gave this a try. just without the fish, because vegetarian. and instead of the fish sauce i used a little bit of hoisin sauce. i put that on the noodles though, not in the pan. if you're lazy and don't have anything to eat at home except this basic stuff that you should always have anyways, give this dish a try. i liked it and actually prefer it over your typical tomatoe sauce+noodles that you make when you don't have anything else at home. i'm going to give this one some variations and see how it turns out when you mince a small onion and use that instead of the fish. any ideas how to add some protein (not tofu) to that when you're a vegetarian? edit: oh, of course a fried egg on top would fit very well with this. why did i not think of that before?
My favorite food in the world. I enjoy your videos. Eveything you make just looks absolutely yummy. I think I love you. ❤ 😉 Can't wait to try this one.
Pailin, try Linguine Fini -- aka, "Mezze Linguine" -- instead of Linguine a couple of times to see if you agree with me that it is MUCH better for quick noodle dishes like this. I use Delverde brand.
Sawaddee Ka, I hope you enjoy this video! Here are some related recipes you might wanna check out:
TOM YUM SPAGHETTI: th-cam.com/video/wglGBqgYWtk/w-d-xo.html
SAN FRANCISCO GARLIC NOODLES: th-cam.com/video/TgPfwhy5trw/w-d-xo.html
WATCH AD-FREE VIDEOS + BONUS CONTENT! You can get all that AND support the show by joining us on Patreon! More here: www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the blog post hot-thai-kitchen.com/chili-garlic-noodles/ and your question might be answered there. I often add extra info not covered in the video.
If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching! - Pai
You Go Girl
I thought they only eat in Italy (aglio, olio e peperoncino), it's a great dish and I love it a lot. Thank you for the video 👌💛
Hello I was wondering if I don't have oyster sauce can I use soy sauce instead???
Hi, could you list the ingredients in your video description?
Beautiful, just beautiful--the food I mean lol
The best Thai cooking show on TH-cam. The prettiest chef too. I love that you minimize all the editing. On the fly "Let's do it together approach" little mistakes and all. Cooking should be fun and you really demonstrate that. Your personality and love for cooking really shines through. Thank you for taking the time to post all the videos.
Thank you! I appreciate that!
Hard to disagree with any of that! Pai's videos really helped me to approach cooking with flavours and ingredients that I loved, but was also very intimidated by! She definitely belongs among the FoodTube royalty IMO!
I agree! I’ve been following her recipes for 2 or 3 years and it never failed 🙂 and I’m pretty average when it comes to cooking. She really is the best ❤️
I just found her so I’m excited for learning!
I agree 👍
I'm all for spicy spicy, but for those who aren't, gochugaru (Korean chilli flakes) is a good substitute as they're quite mild.
Yes that is a good suggestion!
Yeah. Would be nice.
Could you just add the whole dry thai chillies to the oil at the start of the process to get the flavor infused into the oil?
@@Azshmo you can. But be prepared that you wouldn't get much of the chillies fragrance because infused oil doesn't carry a lot of fragrance (more of the flavor instead). Break the dry chillies before tossing in the oil to extract the most out of them.
PK you always deliver! Yumm!
Hi Pailin, I tried today this recipe and omg!, my son who doesn't eat much spicy foods had 3 servings. The only thing I altered was adding crispy prawn chili. My husband ate more than he was supposed to. It was a 'sold out'. Thanks!
This diah looks so tasty, Pai. Just a friendly reminder to all my fellow swedes out there. Maybe you already know this, but our "ansjovis" is something completely different from "anchovies" and they would ruin this dish, just as they have ruined caesar salads for swedes that have made the same mistake. Anchovies = "sardeller". :)
I love that you are using very common ingredients. Anchovy are kinda like MSG that really enhance the flavor of a dish. People are always so scared of them and don't get that you really don't just eat them, you use them as kinda a condiment or season. Totally making this this weekend.
Made this today - it was as easy and quick as it appears! A couple observations - my grocery only had one option for anchovies, so I got that. I honestly felt like they did NOT fade into the background, but remained as an assertive bottom note of oceanic fishiness. So adding shrimp or prawns at the end would totally go with that. Perhaps other brands of anchovies would disappear better? Secondly, it was under-seasoned, so I added about 1/2tsp of fish sauce and that brought the missing salt. Finally, I used gochugaru and it was very very mild but still incredibly flavorful. Thanks for another amazing recipe!!
Pastor please pray for the release of curses and magic. Please pray to facilitate the brain and be given intelligence. Please pray to get rid of the disease in the body. Please pray for smooth finances and be given wealth.
I did the same. I tasted it then added 1tsp fish sauce to round out the flavour (and it didn’t feel overly salty at the end).
I agree, there are a lot of brands on my observation in different cooking vlogs they are intended to add "umami" making it savory and should melt gradually as it cooks longer.
I did this with the following addition. Just fry a few nice shrimp in the wok with the garlic, lift them out and set aside and use them as the protein at the end. Pretty and works well. Really good mid week meal.
WoW! That’s like the Thai version of “aglio olio e peperoncino” 😋 I can’t wait to try it!
* _Aglio olio e peperoncino_ is one of my go-to dishes, when I am hungry at late night.*
@@alanvonau278 at late night is the only right pasta you can eat 😎
@@MsAnthropoLogic Assolutamente sì, ci vuole pochissimo tempo per renderla ed è deliziosa!
@@alanvonau278 esatto! 😄
Exactly what it looks like.
Love your channel. Your chili garlic noodles recipe is very much like a dish I've been making for a while, but it's a little different. I fry chopped panchetta or bacon (with a little fat), or sometimes tiny cubes of pepperoni, in olive oil. Once it's browned nicely and the fat has melted off, I add in 2 or 3 anchovies. Not need to chop them first, they dissolve as you go. To the anchovies I add lots of finely chopped garlic, the more the better. Then lots of ground black pepper, a dash of Worcestershire sauce, a teaspoon of tomato paste and chopped fresh chilies. Cook this for a minute or two, then add an onion (cut into slithers), thinly sliced red peppers and chopped kalamata olives. Cook for a further minute or two, then throw in your cooked linguini and toss through. If you add a tablespoon of the pasta water, it helps thicken the sauce. You can also add in lots of chopped fresh parsley at this point, but it's optional. Serve it up with lots of grated cheese on top - something like gouda, or graviera, or even romano (for a bit of bite).
Straight to the point.. No stupid meme poses, no tiktok attention span clips, just a very talented lady providing eye candy and recipes!
I made this dish. It was so delicious! I used spring onion instead of basil. Love this recipe. Thank you!
Pailin you are far & beyond the best Thai chef on TH-cam, I’ve been following you for years and I can’t sing your praises enough. Your recipes are so thoughtful & consider so many aspects of cooking that others leave out. Your channel makes a huge difference to my quality of food ❤ Greetings from Australia
You're a chef and a successful vlogger but you sound better than someone from a major network show. I love listening to you talk.
I just made this for supper, added dried salted snoek (fish) instead of anchovies... delicious 👌😋🥂 thank you 💛
Your channel made me fall in love and start appreciating not just Thai but Asian cuisine in general, since you educate us on more than just usual famous Thai dishes but bring more stuff to the table. Thank you for all the effort, you are amazing ✌🏼✌🏼
Just tried this with some variation and it was the best dish i have ever made!
I skipped the anchovies since I didn’t have any, and replaced the chillies with gochujan flakes as my family cannot handle spice. I also made the sauce with sliced beef, cilantro (did not have basil), tomatoes and mushrooms to clean out the fridge and make the meal more complete. It tasted absolutely wonderful
So the only thing you kept was pasta and garlic? Glad you liked it, but you just made a random pasta dish lol
By chance I was going to cook a noodle dish today. As a matter of fact, my noodles are ready. But then I saw your recipe and yes it looks so delicious, I´m going to try it out. Never have I cooked spaghetti with oyster sauce and Thai basil so this will be a premier in my repertoire. Thank you for the inspiration, Khun Pai! 😋
It's very difficult to focus on these videos when the hostess/chef is this ridiculously cute😊
That aside, so thankful for this channel.
I've belonged to Audible for years. Great service!
I couldn’t help but appreciate the homage to an authentic Thai kitchen with the dried chilies and palm sugar in the glass containers by the stove. So visually aesthetic & useful!😎🤙🏻
I just made it for lunch for my 19 year-old son and myself. You have his 👍
Ah, chopped anchovies. I don't know why people freak about this, what you did enriches flavors so so much. YUMZ!
This is the perfect quick dish for late night snacks after the bar or movies or whatever. I had some extra tiger shrimp and some random veggies in the fridge. Doubled the sauce and it came out perfection. Thanks Pailin!!! ❤️❤️❤️
Great thing that oyster sauce and basil - adds a bit extra fancyness to what I usually cook late when coming home wasted.
Just made this and forgot to take a picture!! It was so good with a pan fried salmon, sea salt, and some lime juice!
OMG. Restaurant-class dish, I can’t get over the taste of this. Kap khun kha Pailin! Love your channel and your personality! Greetings from Belgium
Made this last night for my gf and it came out soooooooo good! Awesome recipe and it's definitely a new favorite! Love how fast it is!
I moved to Phoenix and for the life of me couldn't find a thai restaurant that did a decent Pad Krapow Gai (or anything else, for that matter), so I learned how to do it at home, the right way, without all the vegetables they like to put in it here in the states, just small chopped, almost minced chicken and lots of shallots, thai chilis, thai basil and the sauce, which also has fish sauce dark soy which is like soy with dark molasses almost (I even did the fried egg on top, fried by spooning hot oil over the top in a pan!). The next day, I was craving noodles with garlic and parm, but I had leftover thai basil chicken as well, so I had an idea: while bringing water to a boil, I put a few spoons of the leftover pad Krapow Gai in a large noodle bowl, then separated and added one raw egg yolk, grated a healthy amount of fresh hard parm into that, added a drizzle of olive oil and gave it all a stir, , and finally I added al dente angel hair on top of all that and mixed it all up good. Seemed quite weird at the time, at least on paper; fish sauce and raw yolk and parmesan cheese together? But it was, no exaggeration, one of the best things ive ever eaten in my life, at home or at any restaurant in any city. I've since made pad krapow Gai many times and always make this noodle dish the day after! I may like it even more than the thai basil chicken, ha.
Anyway, I really like this version here for your garlic chili noodles. The anchovy is a great idea; anchovy paste is used with parm and oil and a coddled egg to make the *real* version of the dressing or sauce for a Cesar salad, and when done correctly it's incredibly rich and savory, so I can see how it would work beautifully here. Looks pretty, toi. Cant wait to try this.
My mom used to say I had an “iron stomach” … 1st because I could eat pretty much anything and I loved spicy e.g. garlic, chilis, peppers, etc.. 2nd I also let immature drama roll off my back 🤣. I took a 9 month cooking class in 7th grade and have cooked from scratch since!!! Love your channel and have been subscribed for a while now! 👍✌️🙏😀
Made this last night, used fettuccini as that is what I had. Added a bunch of prawns. Major yum. This one's a keeper. Will be part of our regular repertoire from now on. Thanks Pai. John in Maple Ridge BC
Made this today along side a salmon filet. Phenomenal! Didn’t have a few of the ingredients so I used Worcestershire instead of anchovies, regular basil, and chili powder. Still amazing.
Wow! That looks great. I always use anchovies in my red sauces. Anchovy haters don’t even know but they love it. You’re the best!
I made your recipe last evening ! So delicious! My type of comfort food 🤤 😊
Cheers from San Diego California
Brilliant adjusted recipe. Must try. I trust her implicitly, and her taste buds!
Many years ago my mum came up with something like this and years later its my quick go to meal with whatever is at hand, it could he meat, or chicken or seafood...
When I was working and had flatmates they over it too and now make it for their families!
OMG!!! As to pair w/ protein, a piece of plain poached chicken breast or plain tofu would be great, because the noodles are super flavorful already. Thank you, Pailin!
Replace veg oil with good extravergine olive oil and you will have the Italian way “pasta aglio e olio” ❤️ love this
Pailin is charming…and a great chef to boot! Thank you….
I had no idea about removing the seeds of the dried chili’s and using a coffee grinder. I love the taste of spices but I’m a wimp when it comes to heat. Thanks for this tip!
Most important part is choosing a dried chili that is not too spicy. The seeds themselves does not actually contribute that much. Though they're very hard and not nice to chew on, so it's still a good idea to remove them.
Wow! This was really good! Went to Vietnam/Thai store on Kingsway - the owner was so happy I was buying ingredients to make Thai food!
I’ve been following Hot Thai Kitchen for years, my absolute favourite cooking TH-cam channel. Pai excellent recipes, like this one, and her friendly approachable manner are fantastic. She should have a Food Network show of her own!
Thank you!!
I've loved every recipe of yours for years, thanks for all your videos.
What type/brand portable burner is that? The last few vids have given me the confidence to get one and move away from the less efficient electric range we use. Thank you for your time and answer, and thank you anyone who can input on this for a newbie to the indoor portable burner ♥️👍
Hi Mike, Adam here, and it's an Iwatani - she has it in her Kit here kit.co/hotthaikitchen/kitchen-tools-i-use/603863-iwatani-corporation- ... and I swear it could heat your house :) Cheer and have fun!
@@PailinsKitchen thank you SO much!!!
I absolutely love thai food and i just watched your green curry and that is how its made! Will be watching alot more im impressed! You're a gorgeous chef as well
Night+Market in Los Angeles has a dish called "Bangkok Mall Pasta" that's very similar to this. It's delicious! Never seen it at any other Thai restaurant in the USA
“Spaghetti Aglio, Olio e Peperoncino” ……. a classic Italian dish. You did it with an Asian "touch". ;-) Greetings from Italy !
This recipe speaks to both my Italian heritage and my love of Thai food.
Thanks for making this video, I should have made this dish at least 10 times now and never got bored of it.
I re-watch this every time before I start cooking
Thank you for not being snobby about the noodles.very difficult to source where I live.
Looks delicious, if you left out the oyster sauce added capers olive's and some tomato pasata you'd have linguine puttanesca!😋
I made this for lunch yesterday with fresh linguine and it was SO GOOD. I can't believe it wasn't too spicy with all those peppers, but it was just right!!
Loved it! Thank you so much for years sharing your recipes and impressing my family in law!
I had gochugaru left, so I used that. It was great. Although, maybe in the future I will add some Thai dried chilies to spice it up.
I have one question. Can I also use the garlic chili oil/sauce recipe as a condiment and store it in the fridge?
Thank you!
I'll give the anchovies a try but usually here in VN I just use a really good fish sauce (Red Boat). I love to make noodles this way, delicious!!
I’ve seen that brand now available here in the US now too
I tried this recipe for tonight´s dinner and it was amazing! I couldn´t find anchovis at the store and had to go without but it was still really really good. I added some finely chopped fresh paprika for the last minute in the wok. I think this dish would work amazing with some grilled prawns too. I will try that next time. I will definitely make this again. Thank you for this amazing recipe!
Looks like another winning recipe. I’m adding this video to my “Saved” list, along with many others from you.
This lady is the best. I've tried many of her recipes and have never been disappointed. Thanks for all your terrific recipes and "how to" videos:) I did not have anchovies so I used shrimp paste instead and got an excellent result. You can find it at your local International store.
Mmmmm. I'm going to try this with an Asian semi-fresh noodles, and add shrimp. Can't wait to try it. Thanks!
Wow! My mouth is watering. Looks really good. Thanks for this recipe. So simple yet packed with umami flavors. Love it.
I love garlic,gives the best flavor ever. Anchovies gives a little more flavor even though I’m not big on them.Ground dried chilies gives a little kick up a knotch flavor,a little heat🔥🥵will do it lol😂😉👍Thank you for your great recipe☺️🙏😌💝
Just a note, chile seeds don't have any inherent heat of their own (just some insignificant residual oil from contact), so it really just depends on the type of chile used.
Hi Pailin.
Grand fan of your video and dishes. I even do your red cury every week.
While I’ve been learning from you, noticed you used pasta in this one. So it is my opportunity to contribute my grain of sand since my partner is italian. I’m not affiliated in anyway, but all her family only uses pasta from the garofalo brand now when not doing home made pasta. I would personally recommend to try it out.
Thank you for your receipes!
From London,
Guillaume.
First time watcher! Love your channel and recipes!!
I didn't have dried chilli's so I used chilli oil, I couldn't find whole anchovies at the local grocer so I used anchovy paste, I don't have Thai basil so I used genovese basil ... the only ingredients I had in abundance were garlic and oyster sauce ... despite all the substitutions it was delicious.
My mouth was watering when I was watching this video, which means I'm going to have to try this recipe out soon! Thank you!
It’s 11pm now and I’m salivating. 🤤 will definitely make this tomorrow. So easy and looks so good!
Watching it at 11pm with a growling stomach too 😂
Garlic fan here.... Making this for dinner tonight.... Happy New Year Pailin!!!
I'm glad I found this channel. Simple and easy. Can have all the ingredients prepared ahead of time. Thanks. Can't wait to try this. Maybe add some pork or beef.
Thank you for this new recipe. 😍😋
I can't wait to try it.
Anchovies are spot on! Omg, 1.6M! congrats
Oh, wow… I’m gonna make it for sure and there’s NO WAY that won’t be delicious… 🤤🤤🤤 THANKS!!!!
nice recipe :) guess next time i'll add more chili n stuff to my aglio i olio too :3
but just a quick tip: the seeds dont make chili spicy, its actually the white membrane (when fresh you see it and know what i mean) that contains the spice - the seeds are pretty much neutral ^^
people just started thinking that the seeds are spicy because the membrane is where the seeds sit - so if you want less spice.. before drying take out the white stuff of a chili :) (but sure, u should use the chili pretty soon then cuz u obviously gotta cut it open which makes the aroma fade faster) :D
Made it and eating right now. At first, I was like... I hope I could this right. Had a few bites. Five minutes later, I'm hooked and I already want to make this tomorrow with shrimp. Thank you yet again, Pailin
Made it again for lunch today and it was DELICIOUS. This recipe is going to become the pitcher staple
ごきげんよう🙏 パイさん 私の好きな🧄を山盛り🌶にアンチョビでうま味を バターでクリーミー
オイスターソース＆タイバジル🌿見てるだけで 😋🍝 いつもの有難うございます😘
สวัสดีค่ะ น้องทำอาหารน่าอร่อยทุกจาน ขอบคุณค่ะ ดูแล้วชื่นใจสบายตา คนทำอาหารสวยค่ะ
Wonderful show by the way. I have listened to stuff on headphones for years now, but recently have felt like it has caused my attention to be off. My mind is not ever really in the present moment cause I'm always in thought when listening to something all day. Not sure if I'm the only person with such a comment on here about that. Amazing recipe, that I'm definitely going to try. Thx
I just love Asian fusion recipes.
Love these recipes, so inspiring! Tried subbing capers for the anchovies (hard no for me, ditto for bacon) and worked out fine I think. Also was able to find vegetarian oyster sauce in an Asian grocery. Super fast and delicious.
Can't wait to make this! Thanks for sharing another awesome recipe!
i got tired of eating puttanesca so i tried this today. thai basil is a nice addition. perhaps adding caper or pecorino cheese will add nice tang.
I’m so doing this tomorrow
Thank you for sharing this lovely recipe!
thanks for the awesome recipe! Do you turn off the heat right after adding in chili flakes, before oyster sauce? I find chili flakes easily get burnt when i cook garlic chili dishes....so i tried to use fresh chilis
This looks really delicious! Your presentation is easy to follow and beautifully done. I look forward to trying this recipe this weekend! I make cooking videos too and I just love being able to learn from talented creators like you! I wish you much success in 2022!
All right All right you got me.....I subscribed. Your recipe portfolio looks great. The combination with quality ingredients and ease of preparation for most, is a home run...I'm here let's cook!
ปกติหนูก็ชอบทำเมนูนี้เหมือนกันค่ะ แต่ไม่เคยลองใส่เนยเลยน่าสนใจๆ ไว้คราวหน้าจะลองทำนะคะ
Love this recipe! What oil do you recommend? Also, what is the tabletop wok setup that you use? Does it run on small propane bottles, like a portable camp stove? Or does it need to be hooked up to a large bottle? Thanks so much for this wonderful channel.
I bet a splash of sesame oil would be awesome
Maybe a squeeze of lime
In my cooking classes we use a portable burner with small propane bottles. Amazon prob $25
Most of my kitchen tools, including the burner, are listed here: kit.co/hotthaikitchen It is a higher BTU one than most, which is what I need for wok cooking!
@@PailinsKitchen sorry I totally didn’t know you had a store! 😅😅😅 love your channel!
And it does run on propane, also listed in the kit :)
@@PailinsKitchen - Thanks!
Yummy, thank you very much Palin’s kitchen. You are my ABSOLUTE FAVOURITE youtube cook as you are the best of the best oxo !This recipe is perfect; I love all of those ingredients, and I am not a pro at cooking my own Asian noodles; I grow a lot of chillies and asian herbs, we eat fish, tempeh, tofu every other day and I need something new to go with it. btw your Thai fish cake recipe and sauce is perfect and would go so well with this too.
I bet this lady is a great cook, look at the food it looks good..
wasn't sure what to have for lunch today, I now know! I will definitely be making this today
Love your videos and I’m learning to cook Thai food because it’s my new favorite but I have a fish allergy. So I’m wondering do you have any suggestions to substitute for things like fish sauce and anchovies?
Hi Jessica! There's a tip to make it vegetarian in the written recipe - and if you check out her "Fish Sauce 101" she talks about vegetarian versions available. Cheers! Adam
Pailin, this is SOOOOOO GOOD. OMG. Love you. Thank you.
These look SOOOO GOOD! I know what's going down for dinner tonight!
Always happy to see a new video from you .. As usual you made me hungry , look like very tasty noodles , Cheers..
Made this for dinner this evening. Cooked some shrimp in the garlic/chili while waiting for the noodles. Came out great. May try again with some grilled fish at a later date. My SO said it was a nice quick and easy dish and is going into the 'go to' recipe book.
Wow. anchovy, butter and oyster sauce. I can't wait to try this.. Thank you for sharing great recipe!
Lovely pasta recipe. Nice presentation and so delicious and tasty. Thanks for sharing this video friend
Thank you for the related videos you are a star ,will give them a shot this week 👍🏻
so, i had nothing to eat at home, except garlic, chilli flakes and spaghetti, and i gave this a try. just without the fish, because vegetarian. and instead of the fish sauce i used a little bit of hoisin sauce. i put that on the noodles though, not in the pan. if you're lazy and don't have anything to eat at home except this basic stuff that you should always have anyways, give this dish a try. i liked it and actually prefer it over your typical tomatoe sauce+noodles that you make when you don't have anything else at home. i'm going to give this one some variations and see how it turns out when you mince a small onion and use that instead of the fish. any ideas how to add some protein (not tofu) to that when you're a vegetarian? edit: oh, of course a fried egg on top would fit very well with this. why did i not think of that before?
Mmmmm. Thai style Pasta ala Puttanesca. I love using anchovies for adding unami to pasta sauce.
My favorite food in the world. I enjoy your videos. Eveything you make just looks absolutely yummy. I think I love you. ❤ 😉 Can't wait to try this one.
Can Am Em!! Bless you beautiful. ❤️
May the Great Spirit watch over you. 🙏
Pailin, try Linguine Fini -- aka, "Mezze Linguine" -- instead of Linguine a couple of times to see if you agree with me that it is MUCH better for quick noodle dishes like this. I use Delverde brand.