Making Thailand-Style Pad Thai at Home
ฝัง
- เผยแพร่เมื่อ 12 เม.ย. 2024
- You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-jasonfarmer
A comprehensive guide to Thailand street food-style Pad Thai at home! Today we’ll break down Thai food’s most popular culinary export: Pad Thai noodles. We’ll have an in-depth discussion of every ingredient: sour tamarind, sweet palm sugar, and savory fish sauce. And I’ll show you how to prevent your rice noodles from turning into a gloopy, gelatinous mess! This video recipe will show you everything you need to know to make a true Thai-style Pad Thai in your home kitchen!
Recipe document: docs.google.com/document/d/1g...
Wanna learn how to make world-class Vietnamese Pho at home? Check out this video: • World-Class Beef Pho S...
Read Leela's amazing Pad Thai articles here:
shesimmers.com/2011/05/pad-th...
shesimmers.com/2011/06/pad-th...
shesimmers.com/2011/06/pad-th...
shesimmers.com/2011/11/pad-th...
shesimmers.com/2011/11/pad-th...
And you can get Leela's cookbooks here (they're great!):
Simple Thai Food: geni.us/C5Bu7U
Bangkok: geni.us/C5Bu7U
Ingredients:
Palm sugar: geni.us/DVqi
Seedless wet tamarind: geni.us/Wr34
Tamarind concentrate: geni.us/fhLfd
Squid Brand fish sauce: geni.us/SWFT3Bf
Rice noodles (medium size): geni.us/BDUE
Sweet preserved radish: geni.us/4FCTg
Dried shrimp (medium size): geni.us/Eut3kU
Dry roasted peanuts: geni.us/y6paTaA
Dried Thai Chilis (whole): geni.us/99OzHy
Thai crushed chili flakes: geni.us/q6HN
Thai chili powder: geni.us/ON0m
Kitchen gear in video:
Butane burner: geni.us/yXYxEf9
Induction burner: geni.us/mOpIF
Deli containers: geni.us/rJXoK
Glass ramekins: geni.us/Jplij
Mesh strainer: geni.us/SAJgG3C
Cutting board: geni.us/zIWbTB
Squeeze bottle: geni.us/QZSD5b
Baking sheet: geni.us/KJQxnsf
John Boos Work Table: geni.us/XZXk
My favorite Thai cookbook, "It Rains Fishes" by Kasma Loha-Unchit: geni.us/AOqHB
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate Disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com - แนวปฏิบัติและการใช้ชีวิต
![ขายสมบัติ Ferrari 488 ลูกรักก!! l [Nickynachat]](http://i.ytimg.com/vi/pwF1Il1Uevw/mqdefault.jpg)
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-jasonfarmer
Jason is unbeatable. The level of detail is just phenomenal.
The amount of patience and perfection that goes into each video is unmatched by mere mortals.
Thank you! I sincerely appreciate your kind words!
Jason’s videos are better than anything on TH-cam. He’s an internet treasure.
Thank you, Carl! It's great to see you again! I hope you are well!
Absolutely 💯 true! I love his videos
I have tried making pad thai before at home. A little tip i would recommend is depending on where you live you may want to blanch your bean sprouts for 20 seconds and then throw into an ice bath before adding to your dish at the end. I find post pandemic they frequently taste horribly of weedkiller in my local grocery store and this completely removes that while maintaining all the crunchy texture and fresh flavor. Otherwise they can completely ruin the dish.
Your channel is easily Top 5, especially for people who actually care about making things right. Thank you for all the work you put into these videos.
Thank you!
As a Thai, I have to commend the comprehensiveness of this video, as for me atleast, it goes into all the necessary parts in making Pad Thai. I also recommend trying Pad Thai with some banana blossoms if available as they go together quite well, but they can have a sappy and chalky taste so it’s not for everybody.
I love how you go over the ingredients and explain each one of them. Thank you.
Dude, that was a smooth ad transition that actually applied to what you were talking about. Well done.
Thank you GleeChan! Made In makes a great product. I've completely switched to all their pots and pans. I can't recommend them highly enough.
@@farmageddon I literally had to rewatch the video to find the ad it was so well integrated lol. I also switched to Made In over the last year from All Clad which I've been using since 2010!
If you’re new to fish sauce go with Squid Brand, it’s has a light a crisp flavor and is very versatile.
100% agree!
I usually critisize everyone for either their bad information given in the video, lacking lineout or just blatating idiotism but your videos and tips man, just amazing. I love watching and learning from you.
Thank you!
quick someone send this to Gordon Ramsay stat 👏
So many good points here that are UBIQUITOUSLY overlooked. I lived in Chiang Mai for school and ate countless mind-blowing pad thais (and a hundred other dishes) in the incredible street restaurants there. I would say that US restaurant pad thais achieve seldom more than 60-70% of the experience of eating pad thai from the expert street vendors in Chiang Mai. Though I am a relatively experienced home cook, I don't think I have ever achieved even that with my Pad Thai at home. It is a hard dish to get right, and once you've had it at a Thai noodle shop, you will remember it forever. The point about stripping your cast iron is absolutely correct. The same happened to my carbon steel pan (Made-In, incidentally). Glad to know it worked well in stainless steel. I've also not loved the results of adding eggs at the end, even though that is certainly how it is done at the Thai noodle shops, so I'm going to try the pre-cooking approach. I feel like I did not notice pickled radishes in my Chiang Mai pad thais, even though I have seen them in many recipes and used them a couple of times before, so I'm wondering if that is somewhat regional. Jason, have you been to Thailand and where? Thanks for your hard work and for going deeper here than most others.
Hey, thank you! That's incredibly kind of you.
I've not been to Thailand. But I live across the street from a Thai restaurant and I'm friend with everyone that works there. They helped me perfect this recipe. I don't think it would've turned out as well as it did if I had to do it all myself. They were a huge help. They taste tested with me several times and gave me a bunch of tips.
I come here for the fantastically researched and tested recipes, but I stay for that authentic Jason humor. Bahahahhah that George Clinton joke I'm using that on my kids' shoes. Bring the funk ahahahahha you'll be a great dad one day, you already have the Dad Jokes nailed down!!!!
My (future) children will be raised on P-Funk!
Pad Thai is my favorite food of all time. Especially with shrimps 🤤
Another winner, as always. One of the highest-quality cooking channels out there.
Wanna learn how to make world-class Vietnamese Pho at home? Check out this video: th-cam.com/video/wcGwrSZFoQ8/w-d-xo.html
I use my paella pan for pad thai and it was always perfect I didn't have wok now bought one I pai chow mein and other recipes ... Good video I will keep using that paella flat pan
YES! Another Farmer video, also glad you got a MI sponsorship. Will def pick up a piece or two to show support. Thanks for the great videos too!
Thank you so much, Todd! I sincerely appreciate you!
Stoked you are finally getting paid for my favorite cooking channel on TH-cam! Go get 'em!
Thank you, Jim! I sincerely appreciate your kind words!
DREAM OF DREAMS!!! 🌟🎉🌟
Jason Farmer uploaded a Pad Thai video ...
YEEEEESSSSSSSSSSSSS!!!!!!!!! 💕
Damn that sponsor straight up won this video. I used legend pans though, also 5 ply.
And again, another cooking secret revealed. The noodle process answered a lot of questions and I am so grateful he went through the testing and explaining to show me how to make it right. Thank you Jason.
So underrated
We need this man to reach the top 🙌
Thank you! I sincerely appreciate you!
I will admit, as much as I loved the recipe, the most exciting part about this video to me....the Made-in sponsorship. Congrats on the recognition from sponsors here on the Tubes. And I see that subscriber count is getting quite large too since when I first found you. Again congratulations and keep doing what you're doing. The videos are always well worth the wait. You'll be giving Lagerstrom a run for his money soon ;).
Thank you so much, Blake! I sincerely appreciate you!
Hey Jason, I don't often comment on videos, but thank you very much for your work. You are leaving a positive impact on this world. Some of us will become better cooks and prepare better food, which will influence our children, and they will influence theirs, and so on. So no matter what, you have already made this world a better place with your videos, providing precise details and workarounds for any kind of problems in finding the right ingredients (which are fortunately available to us mere mortals and don't break the bank!).
This is one of the most thoughtful and considerate comments I've ever received. I want you to know how much I appreciate it. Thank you so much.
I must say, your videos are an amazing breath of fresh air in the TH-cam cooking scene. Your videos are the perfect blend of entertaining and informative, you also go into great depths into them.
You have prior experience and knowledge on many ingredients such knowing the difference between Thai and Indian Tamarind Concentrate as well as doing extensive research on said dishes such as finding out that Pad Thai doesn't necessarily use a Wok.
Your commentary is also at the perfect balance of loud enough to geain attention but not too loud to sound obnoxious and calm enough to be soothing but not too calm where you'd sound boring.
You also use authentic ingredients and respect the culture of each dish, unlike a certain British "Chef".
I could go on and on praising your content, but it'll be too long, but those three are what i love most about your videos, Kudos to you Jason, keep up the fantastic work.
Thank you so much! Your incredibly kind comment made my day!
Thai fish sauce, and proper Tamarin, FOOIIYOOOO, uncle roger approval.
Continually impressed with how you never seem to miss with these videos! I really appreciate how specific you are about ingredients, and especially appreciate the shots from the grocery store showing example brands. So many recipes and videos just mention a generic category like "tamarind" with no indication of what form or brand they're using.
Thank you so much for your generosity! I sincerely appreciate you!
If there's anything you'd like to see, please let me know and I promise I'll put it on my list!
Thank you for another informative video! I love how you break down the ingredients, what they add, and how to cook/incorporate them. I really appreciate your content and always look forward to watching your stuff! Congratulations on the sponsorship too! :D
Wanted to bust out a victory lap as soon as I saw the title…THIS is definitely the recipe to bring completion to your library of culinary mastery 🙌🏼🙌🏼🙌🏼 … next up, Tom Kha??? 🙏🏼😬🙏🏼
Joy! I'm so happy to see you! I promise I'll put Tom Kha on my list! That's my sister's favorite soup. I can't believe I hadn't thought of it yet!
It's really nice to see you again. I hope you are doing well!
Also, Raygan has started playing music again and she's been selling out shows around her hometown. So, I want you to know what you did to help her out was incredibly special for her. Just wanted you to know that.
@@farmageddon OMG!! You had me doing the happy dance @ Tom Kha; but the news that Raygan is finding her flourishing once again brings me to my knees in gratitude! 🧎🏽♀️🧎🏽♀️🧎🏽♀️ What a wonderful update-thank you for that!!
if she ever puts herself out on these socials, please let me know-I would LOVE to keep an eye on her rising ✨🌟✨
The tamarind tutorial is amazing! Make some tamarindo too! Ive only used tamarind in Mexicsn and Indian cooking. Could we make jaggery or piloncillo sugar as a simple sugar also? Another great video, thank you! I like Red Boat fish sauce!
oh my GAWD if never seen a food vlogger as detailed as you. salute!!!
Congrats on getting a sponsor!
Thank you! :)
First time seeing this channel. Only saw one video so far, but I’m already very, very impressed
Thank you, Louis!
This is absolutely amazing and this advice about how to make this dish well is well done!!
The research that goes into these videos is undefeated. Thank you for all the work you do and for sharing your knowledge with the world for free
Thank you! Glad you enjoy the videos!
This was one of the best cooking videos I’ve seen in a long time. It was so comprehensive that I decided I would subscribe and then I realized I am already subscribed to your channel :-) keep up the good work and I’m gonna try to make this dish some point soon
Thank you so much! Let me know how it turns out!
It often amazes me how some of the very best cooks neglect to share the brand name of the ingredients for a given recipe. Furthermore, showing the price and varieties on the store shelf was masterfully done giving added perspective. Great video!
An upload on your channel is a confetti and firework worthy celebration
Thank you! I sincerely appreciate that! :)
Perfect as always. You are one of my few channels that I follow religiously and get excited when there is a new recipe. Keep up the good work. ❤❤❤
This is a pretty good authentic version! Love the tip on the dried shrimps 👏. Going to try that next time I make Pad Thai.
Phenomenal Jason. thank you for including how to toast the chilis : ))
Thank you so much for this recipe and video!! You are an excellent chef, teacher and best all-around explainer of cooking mysteries. I enjoy every minute of the videos and learn so much from you. I wish we had an Asian market here where I live, like the one you have there. A helpful tip is if you wish to make your own danmuji radish, instead of buying it with all the preservatives, simply make it from scratch by buying a beautiful daikon radish(es) and using turmeric, salt, vinegar, sugar and water. 'Ms Shi & Mr He' have a good recipe for making it, and it's really good. I like it as a snack and for kimbap. Of course, you can add it to the Pad Thai in this recipe. Thank you again for this delicious recipe. I am going to make it as soon as school is out! Take care and be safe! 😊💖🙏🏻
once again, you nailed it! thank you!
How did I miss this video until now? I've hit the bell notification so I'll never miss another one. Another great one, I've never been able to pull off authentic Pad Thai, but I'll give it another shot. I think doing this on a flat stainless griddle top might work for me, the reasoning makes a lot of sense.
Thank you, Chow Hall! If you need any help, let me know!
Let's go! I've been hoping for this video for so long :) Thanks Jason!
Love you approach. been watching food videos since foodtubers became a thing this is insight and reasearch is rare and awesome. Thank you.
THE DAY WE HAVE ALL BEEN WAITING FOR!!!!!!!!!!
Jack! What's up, brother!
the coincidence of me finally wanting to use my tamarind paste brick and the timing of this video upload is basically destiny. thank u
15:36 yep yep 🥸
Like you said, this is exactly the same as best traditional Pad Thai you'll find in Thailand. You really nail down every details 10/10.
LOVE pad thai! Thanks For this 😊😊😊😊
The quality in these videos is fantastic. Seriousish no bs food channel.
Hello jason! Huge fan of your work! Thanks For Your content 😊😊😊😊❤❤❤❤
I think Im gonna try this, because my girlfriend likes pad thai, and she is already bored of your chinese takeout style fried rice recipe which I've already done like 40 times since you've dropped that video out. That recipe became my mania. There was like two months when I made that dish once every weekend.
haha!! I'm glad you enjoyed the rice! Let me know if y'all like the Pad Thai!
You did great! This is very authentic.
This is class. Thanks for this video
This is one of the most accurate and well-researched Pad Thai videos on youtube. I thank you on behalf of all Thais. ❤🥰
Thank you! I'm glad you liked the video!
Nice job 👍🏻 Thank you for helping people with this recipe. Yes I will agree that the sauce is the most important element of this dish. I will admit it took me quite a few times to get it right.
this video is great, will definitely try it out :D
The first time I made Pad Thai at home I tried boiling the noodles and they did make a gummy mess. Great tip about soaking them.
Samston! What's up! Great to see you!
This channel is sooooo gooood !! Youre doing an awesome job with your videos !
Thank you, Timothy!
From your previous recipe I made (chick fil an original burger), which was delicious to say the least, this has to be super delicious as well!! My favorite dish ever.. I can eat it everyday!! Will be making it soon! Thank you!
Excellent tutorial !
Need to try this one
The ingredients are all different, but the techniques remind me of Italian cooking, which is interesting
Thank you! I've had that 14 oz tamarind in my pantry for about a year and wasn't sure how to work with it. Perfect, detailed instructions.
very good video ! thank you
I'm Thai and I can comfirm this is authentic style. Uncle Roger can give Jason uncle title.
Kap Khun Krap!
Had to subscribe after watching this and checking out some of your other video title. Don’t you love the TH-cam algorithm. It sometimes sends you gems and at 6am local time I want Pad Thai for breakfast 😊
Thank you!
Great videos! Would love to see you make a video on thai spicy papaya salad!
Looks amazing
Hey, Tatiana! It's so lovely to see you! :)
you are a legend
thank you. exactly what i wanted woohoo!
One thing I do differently is that I use a food processor to roughly blend dried shrimp into small chunks. I then put them into oil on medium heat and let the oil absorb the flavor released from these small chunks. It gives a much more enhanced "sea"/"umami" flavor.
I really appreciate your attention to detail. Your recipes, more than the vast majority of online recipes, embrace taking time to make a dish as good as it can possibly be. Your recipes are just a cut above the rest.
If you don't mind me asking, what is your research process like? Who do you read? How do you find your little details like soaking the dried shrimp?
Thank you for noticing! I sincerely appreciate your kind words.
So, for my research I'll typically watch every video on a subject and read all the comments while taking notes. Then I'll find every book ever written on whatever subject and take more notes. Then I'll reference blogs and websites and their comments. And after all that I'll go talk to all my chef friends.
I just compile all the results in a big document and organize it by topic. I always try to find the most common problems people are having and address all of them in the video too.
There's no set amount of times I'll test out a recipe. But it usually takes me about 10 attempts to get something I like. This Pad Thai one took me a bit longer. I probably made it about 15-20 times before I liked the result. Took me about 10 days, I believe, making it 1-2 times a day. And I just take notes every time I make it.
I probably spend way too much time doing all of this. But I want people to be assured that if they make one of the recipes it will be legit. And hopefully I've addressed any issue they may have while making it.
That's my basic process. I'm probably leaving some stuff out. But that's the essential outline.
Thanks for watching! I appreciate when people leave thoughtful comments like you did. Cheers!
oh, and the dried shrimp tip came from Andy Ricker's book Pok Pok Noodles. I think I referenced it in the video. But I just found it while flipping through his book. He has 2-3 books and they're all AMAZING. Highly recommended.
My favorite Thai cookbook is called "It Rains Fishes" by Kasma Loha-Unchit. It's out of print but if you can ever find a copy - grab it. It's written so well and the stories are a joy to read. I think the tip about dried shrimp being a holdover from the days before refrigeration and all the stuff about tamarind fruit being wildly sour to super sweet came from that book.
Not sure if it’s used anymore but a Thai stick was also the name for a joint made from weed from Thailand back in the 70s. Don’t get them mixed up with noodles.
Hi Jason!!! I really like this recipe Its hard for me to find all these ingredients. Prob be better if I ordered on line. Thank You for this recipe.YUMS!!!... I will try it. Never thought you would need a special kind of pan to cook such a sauce. Interesting...Great Video!!!...
I love this channel
What's up, Lucas! Great to see you again!
@@farmageddon Keep up the great work my friend! You’re killing it.
as a Thai , you did a fantastic information , good pad thai 👍🏻
kop kun ka!
@@farmageddon 😚 if you miss thai food ,welcome here now our government just changed VISA rules you can stay in Thailand for 60 day (tourist visa) start in 1st June
Nice! I plan on visiting one day!
delicious
you rock
thanks for this one!! please do pad kee mao/drunken noodles!!!
Will do!
Started recently following you. Made my wife the benihana recipes for her birthday and she loved it so much. Can you make Pad See Ew? I love that dish but can’t find a good recipe and you know your stuff
You sound like a great husband! Your wife is lucky!
I'm glad y'all have enjoyed the recipes. Please tell your family I say hello!
Dude, you are a killer, and highly underrated! Keep going. (Grammar edit)
Fantastic as always. Hope you'll continue with videos for more oriental dishes.
What's your view on MSG? Seen several Thai street vendor pad thai videos where they add it
I love MSG. If I'm using fish sauce, I generally won't use it. But I don't think it would be bad in this dish. If you test it out - let me know how you like it!
Since it's related, I'd love to see you make a video on a Pad See Ew recipe
You could dilute the Indian Tamarind pastes... The thickness is similar to a tomato paste. I find that the quality and flavour of the Indian tamarind products to be vastly superior to Thai. You could also get Mexican canned tamarind, that has a similar taste to the Indian one's.
For me, this is one of those where for the time and money i would spend to get most of the ingredients i could just order takeout. But still looks like a good recipe. Weirdly this video popped up as I was craving a pad thai.
You can easily get UNCLE title when ungle Roger review this
I've tried to make pad thai at home and I've been disappointed in the results. 🤨 This video was for me.
Aaron! What's up, brother! Great to see you!
Excellent, thank you!
Would a Martin’s bread recipe be in the cards? I have yet to find anything close to their stuff. Thanks.
Another video! I was worried you'd given up!
Ben! What's up, brother!
Thank you so much! Nah, I just had some other stuff going on so it slowed down the videos. But I'll continue making videos as long as I'm still kicking!
Great to see you again! I hope you're well!
Oh and if you’re still taking requests for your list, maybe beef massaman curry!
please try making Singaporean rice noodle stir fry 星洲炒米. Its called Singaporean but it’s actually Cantonese 😂 It’s made with the thinner type of rice noodles and also has a lot of bean sprouts 😂
I'll definitely try this in the future!
can you do video of Chinese chicken on a stick? Like at buffet?
this one's really good detail and very accurate about authentic ingredients and alternatives.
but seriously? garlic in padthai? 🤔
Yeah, I know that's a contentious issue. But I think it's better with it. Although my tastes may be skewed by having Western-style takeout Pad Thai more than I've had Thailand-style.
I hope this recipe strikes a good balance of the two.
I'd like to see your take on Drunken Noodles.
I'll put that on my list of dishes to investigate!
I've got a challenge for you.
Please do this:
Taco Bell Cheese Sauce
Only a man of culture would reference George Clinton and Parliament in such a context. Respect.
My (future) children will be raised on P-Funk!
Only 1 mehh thing, I absolutely despise raw mung bean sprouts. I prefer them blanched or sauteed.