I made Pad Thai last night for dinner. My husband texted me after lunch, told me it was the best left lunch he has had. We've been married for 43 years so that is saying a lot. I used my own recipie switched out scallops for the tofu protein.
Best dynamic duo: Julia and Bridget. Solving dinner one recipe at a time. Love ❤️ these two! Thank God for their genuine friendship. It shines through.
On putting oil in a condiment dispenser: My brother showed me this trick a while ago, but since then he improved the idea by filling a glass soda bottle with oil and capping it with a speed pourer (that doohickey that bartenders use to pour shots). Much less dribble, countertop mess and oily fingers.
I made this tonight with a few substitutions. Hearts of palm and bamboo shoots instead of shrimp, green peppers instead of jalepenos and cashews instead of peanuts. Aside from those, I followed this recipe exactly and this tasted AMAZING!!! Better than takeout! You guys inspire me to make so many great dishes! I hope there are many seasons to come!
I love most food from Thailand since spending two years there and learning to love rice while there. That is a great looking dish and I have to make some for myself and see how it turns out.
America's Test Kitchen is the poster child for how white Americans can talk about recipes from all different countries and cultures without being total jerks. In this video Bridget and Julia talk about the significance of Pad Thai in Thai food culture and history. They then provide substitutions for traditional components of the recipe and discuss the purpose and flavor profile of each. They do not claim that this recipe is anything other than a version of Pad Thai that has been developed for somebody shopping at an average American supermarket. Alison Roman, Melissa Clark and the NY Times in general should take note!
FYI: once you have concentrated Tamarind on hand, don’t just keep it for Pad Thai, I love to use a couple Tablespoons in my marinades, BBQ sauce, and baked beans. Anywhere you can imagine a sweet/sour kick, it’s super nommy. It’s almost if you can imagine a semi tart prune/raisin juice.
I’ve made this several times (once I substituted chicken) and my family loves it. We order in or eat Tai out quite frequently but this is really easy to make and much less expensive.
Very good recipe and love the technique. i've always had trouble making Pad Thai, until now. As i took that first bite, I thought. Yes, they nailed it! Thank you.
Love, love, LOVE both of you and the new direction that you've taken ATK! Question: here in Houston, dried shrimp are very easy to find. How many ounces of dried shrimp would you recommend using?
An ounce or two should be good for 4 servings. You don't need a lot of it nor you can add too much; they are just a bit pricey. Since you will be stir frying it later, remember to rehydrate it, otherwise, you will be chewing on chunks of hardened rubber. Pour some hot boiling water on it, let it absorb, then once the water is cool down enough to handle, take the shrimps out and give them a rough chop (not too fine). Use it as seen here. The liquid you soaked the shrimp in? It's a decent stock with lots of flavours. Don't throw it away.
Just in time. I brought home some beautiful purple sweet potato noodles from the Chinese grocery store a few days ago. For the purpose of trying to make some sort of pad Thai dish!
I recall that Thai noodles should soak in room temp water to prevent sticking.....since boiling & adding cold water just makes it more difficult to handle..not to mention mushier.
This might be a little more authentic than my "pad Thai", which is just instant ramen with the shrimp-flavored packet, a squirt of sriracha and a blob of peanut butter. Scallions, toasted garlic and or sesame oil if you're feeling fancy.
i was incredibly dubious of this sauce until i finally mixed it with some noodles. on its own, it doesn't exactly draw the crowd, but then *magic* it turns into exactly what you wanted!
That is an interesting way to cook pad thai, having learned almost everything from Pailin's Hot Thai Kitchen, definitely not a "pad", almost a yum the way it's assembled in a bowl. No doubt it probably tastes alright
I live in Chicago on the north side of the city and there are double digit Thai restaurants within a 3 mile radius that all deliver. By the time I buy all the ingredients and make this, it's faster and cheaper (and most likely tastier) for me to order out, but one day I will try out this recipe just for fun!
Nuked shrimp not advised! Sauteed Shrimp with non sizzling hot pan, u see the moisture spill out from the shrimps! Regular radish has different taste than authentic! Pad thai noodles should cook briefly with all the ingredients... Raw scallion need to cook briefly to avoid the greenish raw taste, but not what they did at the beginning... This is a full flavored dish, not a warm salad...
Preserved radish could be found in any Asian market. If u know you’re going to cook pad Thai why didn’t you visit an Asian Market? No one puts fresh radishes in pad thai (except this show). Microwaved shrimp? Again go to any Asian market to get dried shrimp. You literally dried out fresh shrimp in the microwave. Oiling the cold noodles? D for trying but to be honest this is a travesty.
Not everyone has an Asian market where they live. Just like not everyone has access to Latin, Indian or Middle Eastern markets, so that's why they make substitutions so that the average person living in small-town USA can make and hopefully enjoy the recipes. Plus, these recipes can be like an introduction to a new cuisine for people. Not everyone is willing to seek out and purchase a hard-to-find, one-time-use specialty ingredient(s) for a dish that they're not even sure that they're going to like, so if the modified and accessible recipe turns out well, then chances are that the cook will want to learn more about the cuisine and will be willing to try more recipes and techniques then will be willing to seek out the more "authentic" or traditional recipes as well as the hard-to-find specialty ingredients. People try to make the best out of what is available to them, so try not to be so critical.
They did say that they were trying to make pad thai accessible to most American home cooks. My mother, for instance, loves Thai food (my fault for cooking it for her and getting her hooked) but she lives in West Bumfuck, 2+ hours each way from markets where ingredients like Thai tamarind sauce, fish sauce, and Thai curry pastes are available. That being said, if you want authentic Thai recipes, check out Hot Thai Kitchen here on youtube.
@@kevinnashskitchen3517 I can't order out because no restaurants in this town make Pad Thai. I can order pizza, Mexican food, sushi, or burgers. Unfortunately that's it
This reminds me of the time I made Mole Poblano from scratch. I'm glad I did but it was insane. Turned out exquisite but the excess lost flavor when frozen which was a damned shame.
Is there a way to make this without shrimp? My kids won't eat shrimp nor will my father. They love the pad Thai chow mein in by Nissan. I'd love to make this.
@@kurtcobain14580 Nah, I wouldn't recommend it. Sure it's got an umami flavor but I personally think the flavor is a whole lot stronger than just regular non-dehydrated normal shrimp. I've never had it in a pad thai but it's commonly used in Chinese cuisine and you can definitely tell it's there when it's used in a dish.
You guys should offer both a pro and a simple version of your recipes, a lot of the ingredients you're substituting for are now available in regular or Asian/ international groceries. Dried mini shrimp are super easy to locate.
If you live in a place that doesn't have an Asian market though? You can just use the traditional ingredient if you have it, there's literally nothing stopping you. This is just a guideline for if it isn't available, which can actually be super useful for Thai people abroad in countries that don't have a lot of imported foods.
Nocturne22 sure that’s why I say offer both a Pro and a Basic level. They often sub out a lot of Mexican ingredients in recipes which are also very readily available.
Sawasdee khrap, I have seen you two can make it actually best suited to your local ingredients. This is how Pad Thai cooked in USA. Please, other Thai people, never come saying here hey this is not Pad Thai blah blah.....Let's ask them to come taste more Pad Thai in Thailand after they have tried it in USA and that is what we call tourism.
Boo. Not even close after all that effort and expense. Better result for less money with “Hello, Bangkok Palace? I’d like to place an order for pickup please.”
Maybe I need to find a new brand, but my last few fish sauce experiences smelled somewhere between dog food and vomit... perhaps dog vomit. I couldn't finish the noodles because my gag reflex kicked in. I know it's drippings of aging fermenting fish, but is are there fish sauces that smell of something other than what I experienced? When I eat pad thai at some places, I don't get the vomit smell... is that mean no FS or is it a different brand?
The most expensive fish sauce is Red Boat but it has a really strong flavour. The Squid Brand is more or less coloured sea water with a dash of Red Boat, flavour wise. If you can't handle the smell, start with Squid brand, though Red Boat is really the stuff. Otherwise, cut down on the fish sauce and replace some with soy sauce. Cooking it on high heat remove some of the smell (though don't do it in a poorly ventilated place or your studio bedroom, you'll go to sleep in a room smell of fish sauce).
Your fish sauce shouldn’t smell anything like you described, it should be strong but not 🤮 Every good Asian cook I follow on YT recommends the 3 🦀 🦀 🦀 Crab brand no matter if their Korean, Thai, or Chinese, and it’s what I’ve used and really love it. I think initially I had a love/hate relationship with fish sauce and I’ve finally started to really enjoy. It provides a certain level of salty umami that soy sauce and salt just doesn’t get.
@@ChoochooseU 3 crabs is cheaper, but it's too sweet. They addes sugar in production. Red Boat and other premium sauces are usually twice or three times more expensive but they are really the stuff. An alternative I can find for the American/European palate is Worcestershire sauce. W sauce fermented fish drippings but with additional spices (shallot and onions), sugar, and vinegar. Fish sauces are usually "cut" in Thai or Vietnamese cuisine by additional sugar, acid, and water (try 1 tablespoon each of fish sauce, and sugar plus 1-2 teaspoons of vinegar or lemon juice plus 3-4 tablespoons of water for a versatile dipping sauce for nearly everything, even salad dressing. You can drink this straight as do some with W sauce). The fish sauce in this recipe is "cut" with sugar and tamarind (acid). Just use W sauce, don't add additional sugar or acid and you'll be 70℅ there.
Nowadays all these ingredients are found in you local Asian/Indian grocery store...not 'exotic' anymore. Dried Shrimp is found EVERYWHERE...this is a little too Americanized for me.
Does not look anything like real pad thai and I'm sure it doesn't taste like it either, not nearly enough tamarind was used here, among other poor choices disguised a short cuts.
Tamerind and other exotic ingrediants…… show us the bottles, jars, packaging etc. As is... we have no idea what to look for, when we go searching for these ingrediants. Otherwise it's a good video.
Did you even watch the video? They showed you the container of tamarind concentrate, and what other “exotic” ingredient are you speaking of? They’ve seriously Americanised this so much it’s almost unrecognisable...
@Stop Stalking Me I think I said this already but we don't have any ethnic type stores at all, just a small, family owned grocery store. Anythinng not sold here would be considered exotic.
@@ChoochooseU Yes, thank you, I am aware of the internet. My point was that if it's not sold locally, the locals consider it exotic. I'd probably drive to the nearest city to look for unusual ingredients though, as I'm not crazy about buying food on the internet. For the record, it's not just me and northern Alaskans. Many Americans live in pretty isolated places.
They produce a half hour show for TV. Then they post the show on their YT channel. Then they break up the half hour show into its segments and post those to their YT channel. So no doubt it has been shown before.
I just showed this to my aunt. She said it looked *delicious* but was definitely nothing like pad thai. Perhaps a different recipe if you're going with a different flavour?
Your aunt is crazy. It doesn't claim to be original, but to say it's NOTHING LIKE Pad Thai at all is nonsense. Of course it's similar, even if they changed some things.
I made Pad Thai last night for dinner. My husband texted me after lunch, told me it was the best left lunch he has had. We've been married for 43 years so that is saying a lot. I used my own recipie switched out scallops for the tofu protein.
Best dynamic duo: Julia and Bridget. Solving dinner one recipe at a time. Love ❤️ these two! Thank God for their genuine friendship. It shines through.
On putting oil in a condiment dispenser: My brother showed me this trick a while ago, but since then he improved the idea by filling a glass soda bottle with oil and capping it with a speed pourer (that doohickey that bartenders use to pour shots). Much less dribble, countertop mess and oily fingers.
I know your comment is three years old, but I definitely appreciate it. I have several Mexican coke bottles empty right now!
I made this tonight with a few substitutions. Hearts of palm and bamboo shoots instead of shrimp, green peppers instead of jalepenos and cashews instead of peanuts. Aside from those, I followed this recipe exactly and this tasted AMAZING!!! Better than takeout!
You guys inspire me to make so many great dishes! I hope there are many seasons to come!
I love most food from Thailand since spending two years there and learning to love rice while there. That is a great looking dish and I have to make some for myself and see how it turns out.
America's Test Kitchen is the poster child for how white Americans can talk about recipes from all different countries and cultures without being total jerks. In this video Bridget and Julia talk about the significance of Pad Thai in Thai food culture and history. They then provide substitutions for traditional components of the recipe and discuss the purpose and flavor profile of each. They do not claim that this recipe is anything other than a version of Pad Thai that has been developed for somebody shopping at an average American supermarket. Alison Roman, Melissa Clark and the NY Times in general should take note!
Camera shot from the microwave? That’s some good eats.
You can almost hear the "beeewwwweeerp!" sound they used to use for skipping forward in time.
FYI: once you have concentrated Tamarind on hand, don’t just keep it for Pad Thai, I love to use a couple Tablespoons in my marinades, BBQ sauce, and baked beans. Anywhere you can imagine a sweet/sour kick, it’s super nommy. It’s almost if you can imagine a semi tart prune/raisin juice.
I’ve made this several times (once I substituted chicken) and my family loves it. We order in or eat Tai out quite frequently but this is really easy to make and much less expensive.
Moral of the story is find your favorite restaurant and buy it
Absolutely!
😮 shrimp in the microwave????🤭🤢🤮 NEVER!
@Jeff, the God of Biscuits Clearly you've never been at work when someone microwaves seafood. Nothing snobby about avoiding STINK!
@@RubyTwilite 77
Never been disappointed from looking up an American recipe
Very good recipe and love the technique. i've always had trouble making Pad Thai, until now. As i took that first bite, I thought. Yes, they nailed it! Thank you.
Love, love, LOVE both of you and the new direction that you've taken ATK! Question: here in Houston, dried shrimp are very easy to find. How many ounces of dried shrimp would you recommend using?
An ounce or two should be good for 4 servings. You don't need a lot of it nor you can add too much; they are just a bit pricey.
Since you will be stir frying it later, remember to rehydrate it, otherwise, you will be chewing on chunks of hardened rubber. Pour some hot boiling water on it, let it absorb, then once the water is cool down enough to handle, take the shrimps out and give them a rough chop (not too fine). Use it as seen here.
The liquid you soaked the shrimp in? It's a decent stock with lots of flavours. Don't throw it away.
Just in time. I brought home some beautiful purple sweet potato noodles from the Chinese grocery store a few days ago. For the purpose of trying to make some sort of pad Thai dish!
Ironically we are making Pad Thai tonight for dinner! Thanks for the recipe, since we haven't made before, I learned so much from you both!
Just worked for the noodles. There is a lot of info on noodles on TH-cam but yours works.
Looks good!
I'll be making this tomorrow
Looks fabulous!
I recall that Thai noodles should soak in room temp water to prevent sticking.....since boiling & adding cold water just makes it more difficult to handle..not to mention mushier.
All looks so yummy thanks ladies for beautiful recipe
Is this a reupload?I remember watching this.
Def is, I watched and then made this recipe (turned out great). The beef panag is also a repost
I made this dish. Wonderful
This might be a little more authentic than my "pad Thai", which is just instant ramen with the shrimp-flavored packet, a squirt of sriracha and a blob of peanut butter. Scallions, toasted garlic and or sesame oil if you're feeling fancy.
i was incredibly dubious of this sauce until i finally mixed it with some noodles. on its own, it doesn't exactly draw the crowd, but then *magic* it turns into exactly what you wanted!
That is an interesting way to cook pad thai, having learned almost everything from Pailin's Hot Thai Kitchen, definitely not a "pad", almost a yum the way it's assembled in a bowl. No doubt it probably tastes alright
JULIA IS A BEAST OF A CHEF
Hey, I just dropped in. I heard PAD THAI. where's mine?
excellent !! just added a few basil leaves at the end...
Why is this recipe not in the ATK website for subscribers?
You want to serve four people or poor people or both? 0:41 in the clip
Look in the Hispanic section of your market for dried shrimp, Badia sells them in small amounts.
I don't know what Badia is but I think I've seen them being sold in one of the local bodegas.
You're a very useful web video; couldn't make it without ya!
Can Mexican dried shrimp, camarones secos, be used?
If you have dried shrimp how much dried shrimp you put in
Thank you.
Your recipe page FORCES people to provide email; I won't be clicking on your videos anymore. Shame because I liked you guys.
i dont blame you at all. ATK is NOT user friendly at all.
Your ad on the recipe page does not give one an option to look at the recipe without purchasing a subscription...mistake or? FYI This is not ok....
I have to try this, just wondering if you have a recipe for ramen?
“Really hard to find in a NORMAL supermarket.”
Gooooood
I live in Chicago on the north side of the city and there are double digit Thai restaurants within a 3 mile radius that all deliver. By the time I buy all the ingredients and make this, it's faster and cheaper (and most likely tastier) for me to order out, but one day I will try out this recipe just for fun!
Looks really good, although I do prefer the tofu over the egg. Had no idea there was so much oil.
YUM!!! Hi!
Ginger, lemongrass, chili paste???
Most of ATK recipes are great but the all have in common, a tendency to complicate things.
Haiya!
Nuked shrimp not advised! Sauteed Shrimp with non sizzling hot pan, u see the moisture spill out from the shrimps! Regular radish has different taste than authentic! Pad thai noodles should cook briefly with all the ingredients... Raw scallion need to cook briefly to avoid the greenish raw taste, but not what they did at the beginning... This is a full flavored dish, not a warm salad...
Hi, I have a question. If using Tamarin paste how much paste would you use and how much water to reach the amount needed for your recipe? Thanks.
Karen's famous pad thai!
Preserved radish could be found in any Asian market. If u know you’re going to cook pad Thai why didn’t you visit an Asian Market? No one puts fresh radishes in pad thai (except this show). Microwaved shrimp? Again go to any Asian market to get dried shrimp. You literally dried out fresh shrimp in the microwave. Oiling the cold noodles? D for trying but to be honest this is a travesty.
Not everyone has an Asian market where they live. Just like not everyone has access to Latin, Indian or Middle Eastern markets, so that's why they make substitutions so that the average person living in small-town USA can make and hopefully enjoy the recipes. Plus, these recipes can be like an introduction to a new cuisine for people. Not everyone is willing to seek out and purchase a hard-to-find, one-time-use specialty ingredient(s) for a dish that they're not even sure that they're going to like, so if the modified and accessible recipe turns out well, then chances are that the cook will want to learn more about the cuisine and will be willing to try more recipes and techniques then will be willing to seek out the more "authentic" or traditional recipes as well as the hard-to-find specialty ingredients. People try to make the best out of what is available to them, so try not to be so critical.
They did say that they were trying to make pad thai accessible to most American home cooks. My mother, for instance, loves Thai food (my fault for cooking it for her and getting her hooked) but she lives in West Bumfuck, 2+ hours each way from markets where ingredients like Thai tamarind sauce, fish sauce, and Thai curry pastes are available. That being said, if you want authentic Thai recipes, check out Hot Thai Kitchen here on youtube.
West bumfuck 😂 At least they have moonshine to get wasted but other than that what else is there lol!
Just order out.
No.
@@bentleyr00d it just too much fuss. I'm ordering out!
@@kevinnashskitchen3517
I can't order out because no restaurants in this town make Pad Thai. I can order pizza, Mexican food, sushi, or burgers. Unfortunately that's it
@@carowells1607 looks like 5 Thai restaurants within 10 minutes of me.
This reminds me of the time I made Mole Poblano from scratch. I'm glad I did but it was insane. Turned out exquisite but the excess lost flavor when frozen which was a damned shame.
had a friend who used pickled egg's when she made hers
Is there a way to make this without shrimp? My kids won't eat shrimp nor will my father. They love the pad Thai chow mein in by Nissan. I'd love to make this.
Leave it out and use egg / tofu/ chicken.
Literally just use any other protein.... seriously? The dried shrimp put in anyways they won't know it's in it, trust me.
@@kurtcobain14580 Nah, I wouldn't recommend it. Sure it's got an umami flavor but I personally think the flavor is a whole lot stronger than just regular non-dehydrated normal shrimp. I've never had it in a pad thai but it's commonly used in Chinese cuisine and you can definitely tell it's there when it's used in a dish.
@@kurtcobain14580 thanks for the tip. I love shrimp. My family except my hubby hate it. I don't get it.
Nissan?
You guys should offer both a pro and a simple version of your recipes, a lot of the ingredients you're substituting for are now available in regular or Asian/ international groceries. Dried mini shrimp are super easy to locate.
If you live in a place that doesn't have an Asian market though? You can just use the traditional ingredient if you have it, there's literally nothing stopping you. This is just a guideline for if it isn't available, which can actually be super useful for Thai people abroad in countries that don't have a lot of imported foods.
Nocturne22 sure that’s why I say offer both a Pro and a Basic level. They often sub out a lot of Mexican ingredients in recipes which are also very readily available.
Sawasdee khrap, I have seen you two can make it actually best suited to your local ingredients. This is how Pad Thai cooked in USA. Please, other Thai people, never come saying here hey this is not Pad Thai blah blah.....Let's ask them to come taste more Pad Thai in Thailand after they have tried it in USA and that is what we call tourism.
Not Pad Thai,
Pad Merica
It is a noodle dish. But it AINT pad thai.
Can Uncle Rodger address this video? This is the whitest Pad Thai video I’ve seen!
What can I substitute for shrimp?
Mayonnaise or peas
Dry squid
I think this is a re-post...
Boo. Not even close after all that effort and expense. Better result for less money with “Hello, Bangkok Palace? I’d like to place an order for pickup please.”
Maybe I need to find a new brand, but my last few fish sauce experiences smelled somewhere between dog food and vomit... perhaps dog vomit. I couldn't finish the noodles because my gag reflex kicked in. I know it's drippings of aging fermenting fish, but is are there fish sauces that smell of something other than what I experienced? When I eat pad thai at some places, I don't get the vomit smell... is that mean no FS or is it a different brand?
The most expensive fish sauce is Red Boat but it has a really strong flavour. The Squid Brand is more or less coloured sea water with a dash of Red Boat, flavour wise.
If you can't handle the smell, start with Squid brand, though Red Boat is really the stuff. Otherwise, cut down on the fish sauce and replace some with soy sauce. Cooking it on high heat remove some of the smell (though don't do it in a poorly ventilated place or your studio bedroom, you'll go to sleep in a room smell of fish sauce).
Cooking wine (Sake) is used in Japanese cooking to remove the fishy smell.
Your fish sauce shouldn’t smell anything like you described, it should be strong but not 🤮
Every good Asian cook I follow on YT recommends the 3 🦀 🦀 🦀 Crab brand no matter if their Korean, Thai, or Chinese, and it’s what I’ve used and really love it. I think initially I had a love/hate relationship with fish sauce and I’ve finally started to really enjoy.
It provides a certain level of salty umami that soy sauce and salt just doesn’t get.
@@ChoochooseU 3 crabs is cheaper, but it's too sweet. They addes sugar in production. Red Boat and other premium sauces are usually twice or three times more expensive but they are really the stuff.
An alternative I can find for the American/European palate is Worcestershire sauce. W sauce fermented fish drippings but with additional spices (shallot and onions), sugar, and vinegar. Fish sauces are usually "cut" in Thai or Vietnamese cuisine by additional sugar, acid, and water (try 1 tablespoon each of fish sauce, and sugar plus 1-2 teaspoons of vinegar or lemon juice plus 3-4 tablespoons of water for a versatile dipping sauce for nearly everything, even salad dressing. You can drink this straight as do some with W sauce). The fish sauce in this recipe is "cut" with sugar and tamarind (acid). Just use W sauce, don't add additional sugar or acid and you'll be 70℅ there.
Red Boat was chosen by ATK as the best fish sauce. I use it and love it.
Way too sweet!
It is Pad American
I’m really sorry but this shouldn’t be allowed to be called Pad Thai.
The actors in the background are the worst example of an actual small dish chef
Do people eat shrimp tails? They would seem to be terribly unpleasant. Why keep them on?
Far from perfect Nancy, who raised you
Nowadays all these ingredients are found in you local Asian/Indian grocery store...not 'exotic' anymore. Dried Shrimp is found EVERYWHERE...this is a little too Americanized for me.
We don't have any Asian or Indian markets. Nothing ethnic at all. Just one smallish grocery store.
@@carowells1607 Are u in the US?
Shrimp in the microwave? Absolutely NOT sis!
We've ALL had the coworker that reheats seafood in the microwave and it stinks to high heaven!
This is not pad Thai
Why do you call the ingredients “odd”? It sounds xenophobic
Oh, knock it off. LOL "xenophobic"!
Totally different pad thai...😂
Too much oil auntie
And you bluff a lot...confidently
Does not look anything like real pad thai and I'm sure it doesn't taste like it either, not nearly enough tamarind was used here, among other poor choices disguised a short cuts.
Too american
Tamerind and other exotic ingrediants…… show us the bottles, jars, packaging etc. As is... we have no idea what to look for, when we go searching for these ingrediants. Otherwise it's a good video.
Please do
Did you even watch the video? They showed you the container of tamarind concentrate, and what other “exotic” ingredient are you speaking of?
They’ve seriously Americanised this so much it’s almost unrecognisable...
@Stop Stalking Me
I think I said this already but we don't have any ethnic type stores at all, just a small, family owned grocery store. Anythinng not sold here would be considered exotic.
Caro Wells ahhh lucky for you, John Boy Walton, and the other 3 people in North Alaska, you have mail and the Internet can get you most anything
@@ChoochooseU
Yes, thank you, I am aware of the internet. My point was that if it's not sold locally, the locals consider it exotic. I'd probably drive to the nearest city to look for unusual ingredients though, as I'm not crazy about buying food on the internet. For the record, it's not just me and northern Alaskans. Many Americans live in pretty isolated places.
Are you kidding? If this is PAD THAI?
I would jettison all that vinegar. Otherwise looks good.
Weird... this is a rerun.
They produce a half hour show for TV. Then they post the show on their YT channel. Then they break up the half hour show into its segments and post those to their YT channel. So no doubt it has been shown before.
They don't upload new shows until after a whole season's worth of episodes have already aired on television.
This same segment was posted on TH-cam on January 9th 2019.
I just showed this to my aunt. She said it looked *delicious* but was definitely nothing like pad thai. Perhaps a different recipe if you're going with a different flavour?
Your aunt is crazy. It doesn't claim to be original, but to say it's NOTHING LIKE Pad Thai at all is nonsense. Of course it's similar, even if they changed some things.
ATK uses an insanely unnecessary amount of added oil and sugar. The macros of these recipes are terrible.
Yes, ATK sucks. Their recipes are awful and aren't even influenced by your "macro" counting. And yet you keep watching.
@ Reed
You say ATK's recipes are terrible but you just keep watching them anyway?
Because this is a cooking channel so it's about flavor, not your brah macros
@@kurtcobain14580 who would want to know how to make a delicious dish if they could never eat it because it doesn't fit their macros?
Personally, I wouldn’t touch pad Thai cooked in this way.
How about professionally?
@Jeff, the God of Biscuits did your mom teach you to speak this way?
Really, only a select few are going to go to this much trouble.
Now the chicks have some noodles - but nuts are still missing... 😅☺️
@Horst
They added chopped peanuts before serving.
You should have cracked open the tamarind and shown the sticky, dark and deliciously sweet pulp.
NO TOFU?
They said they got rid of the tofu. Probably because this is for American kitchens and most Americans don't love tofu.
Unnecessarily fussy, time consuming and complicated. Not very appetizing
Soooo much added sugar. There’s no way this is authentic.
But its in 1/4 cup of fish sauce, that's pretty strong stuff that needs balance.