To me, this Pad Thai recipe tastes like some of the best Thai takeout you can get in the states. No idea how it compares to what you can get in Thailand, but hopefully I'll find out someday. If you've eaten this dish in Thailand, let me know how it compares. And for all you travelers, learn a new language with Babbel. Get up to 60% off your subscription here ➡ go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jan-2023&btp=default&TH-cam&Influencer..brianlagerstrom..USA..TH-cam
I wish you would have freaking posted this yesterday!! I happened to make halibut pad Thai last night and kinda f-ed up the noodles. It tasted fine, but the noodles were not quite right.
Is your comment code for, I need $ so please view and like so youtube and my sponsors pay me!!??!! Prove me wrong and demonetize this video completely!!
I’m Thai, And OMG it’s pretty accurate almost 95% correct. To make more authentic we add dried shrimp at the stirring time and replace green onion with garlic chives instead. BTW it’s a great job, appreciate your effort.
Thank you. 💗 Where does one find dried shrimp? Are they whole? Powdered? When do you put them in, & how? Thank you so very much!!! 💗💗💗 I LOVE Pad Thai! Always wanted to know how to make it well, at home. 💗
Thanks for all your small hints during your videos and how you go over the different options you may see in a grocery store when trying to get everything for a dish. It really helps. Your channel is so wonderfully balanced in information, instruction, and making the cooking less intimidating.
Yes, breaking down the different Tamarind choices really helps and could make a big difference. A lot of people don't go into that detail and that's a problem.
This looks great. A tip: Get yourself some dried whole shrimp (big ones if you can find them), and grind them up in a bullet blender. Fry those up in the beginning in some oil, then add the rest of the ingredients. Elevates the dish to another level!
@@fahimrind9714 I cook the protein first, then take it out. Then I'll put in some oil, thin sliced shallots, then garlic, and ground shrimp. Fry those for just about 10-15 seconds, and then continue with adding the rest of the ingredients.
Hey Bri, You CAN boil noodles and not have them stick but the process involves then soaking/rinsing them in COLD water. I’ve made pad Thai a time or two in my life (more like once per week or so) and find that rinsing them in cold water or leaving them in cold water prevents them from sticking and clumping. Just throwing this out for the folks that want pad Thai NOW and not in an hour ;-)
Yep, this is how I do it. Rinse the hot noodles under cold water until cold, then barely cover with cold water and proceed with the rest of the recipe. Works like a charm.
You can boil in water with a teaspoon of oil. Then right after you drain it, quickly toss with some neutral oil and lay out on a large flat surface to reduce sticking. Works for all most noodle types
My wife and I have made this recipe once a month since we discovered this video. Needless to say it has become an absolute favourite in our household. Thanks for this one!
Really appreciate the hard work you put into research and perfecting each recipe before turning us loose, Bri. You continue to be my absolute favorite TH-camr, regardless of genre. You are the most dope by far! :)
@@netriine Indeed I do. If the quote you referenced is all you heard, I'd encourage you to listen more carefully. There is all sorts of information in the video indicating that he researched and tested the recipe, as he always does.
Hi Bri, I'm your secret fan for long time, tried many of your recipes and I know you do a very hard work to every recipes. Also, this one Pad Thai, I am a Chinese born Thai but I can say my inner person is 100% Thai and I'm so proud of my Thai cuisine. i can said Pad Thai you've made is the authentic way of cooking this famous dish, ingredients, techniques, wok skills and etc. are the same as we do in Thailand . Cheers to your hard work 🎉
I've struggled to make a proper pad thai at home, never turned out quite like how i wanted it. I now feel like i have a genuine chance, this was a very informative and easy to follow recipe. I really appreciate how much though you put into alternatives. It makes it a whole lot easier to shop for a recipe when you don't have to be super specific about a particular ingredient. I went to culinary school for three years and i honestly think you have a much better way of conveying a recipe and the joy of getting it right than any of my teachers had.
It is also very common to see tamarind pulp with is just the flesh of the pods removed and they are pressed into a square. Just add water and leave for 15 minutes and pass through a sieve to get rid of the seeds and membranes. This homemade paste will leave you with the best tamarind flavour with the least amount of sour flavour. This is the most traditional condiment used for pad thai and by far the best. I would also recommend running you knife through the preserved radishes just once because they tend to be quite long and I think it's more enjoyable to have them as little bites rather than long strands. The thing that would make this pad thai taste really authentic would be to add some dried shrimp, I hate their texture though so I always blend them in a food processor and add the powder to bloom right before adding the garlic and shallot. It will take your pad thai to another level but just be conservative with how much you add because it is a taste not everyone will love.
Yeah I always use the pulp as you describe...if you search around you can get dried shrimp paste which is sufficiently smooth to just mix into your pad thai sauce.
Excellent recipe! I too have been struggling with learning to make Pad Thai. My results with your recipe yielded a very very good Pad Thai. Brian you mentioned future travels. I strongly suggest Thailand. Thailand boasts a huge amount of fresh and unusual ingredients, recipes and friendly locals. I have seen a fair amount of the planet and my only regret is not getting to Thailand sooner.
I made this for dinner tonight and it was a huge hit. Even my notoriously picky younger son loved it. I couldn't find preserved sweet radish or tamarind concentrate in our otherwise-excellent local Asian grocery, but I did find a 1# package of tamarind pulp and took another commenter's advice to soak and strain it. Which worked, but I needed about 3/4 of the package to get enough for the (doubled) recipe. A little labor-intensive to add to my weeknight rotation, but I'm definitely making that again. That makes me 3 or 3 on recipes of yours I've tried.
As a Thai, this video is very impressive. You must have done a lot of research, and it apparently worths it. Just two more things I would like to add is that it would be even more authentic if you could use garlic chives instead of the scallions, but scallion is totally fine. Another thing is about the second type of tamarind (tamarind pods?), we eat it as it is. You can also mix it with sugar and chilli flakes and eat it as a snack.
Brian: Just made this tonight. Followed your recipe to the letter (minus the fart radishes ... couldn't find em local and didn't wanna wait for Amazon). We are Pad Thai fiends and we absolutely LOVED this. No leftovers. And we made a pact to make it on the regular. Thank you for all the recipe testing you did here. Love your channel. Love your food. Thanks again.
Hi Brian…love all the effort you put into your recipes…It’s wonderful that you give options for ingredients and/or vessels to cook the food…..it’s evident that you have spent a lot of time on this dish-looks amazing Brian!👏👏👌👌 Well done!🌟🌟
Just made this just as you said and it turned out wonderful. I forgot to cut the noodles and it would have been easier had I done that. Will do it next time. Will recommend to all my friends.
Just made this recipe for dinner and it was 10/10 tho I cut out the shrimp, tofu, radish and added chicken instead and it was AMAZING!!!! We ate all of it! Thank you so much!!!
This looks amazing. I can't recommend enough what a good investment a wok is, or any deep carbon steel skillet. The nonstick properties, the shape, and high heat performance take stir fry to its highest form. It'll open you up to a new world of dishes and you'll never buy another nonstick pan again!
There's a readily available mix found in the Asian store. But thank you for this. To make it more authentic just add it's own ingredients or atleast portions of it. The rest is still somewhere there. I thank the Lord for this noodle. It's such a lifesaver.
You finished the dish with a real wok on high heat! Respect! One suggestion, use a stainless wok spatula instead of a wooden one. Much better for stir fry dishes.
What a great dish. I'm sorry I waited so long to try it. Thanks again for going into so much detail cooking the noodles, they were perfect. It was fantastic!!!
When making rice noodles, soba, or any other noodles that stick together here is a trick! Strain them(saving the hot water), and run cold-ish water through them thoroughly. This will wash off the sticky starch that makes everything clump up together. If you need the noodles warm just dump them back to the same water to warm up, it will not stick anymore 👌🏻
Thanks 🙏 for explaining everything in details I appreciate the step by step instructions, I’m going to make this recipe tomorrow. Lots of love ❤️ stay blessed.
@BrianLagerstrom I made this tonight. Delicious! One small thing I stumbled on: I made it for four people so I doubled the recipe, but your video calls for 120g rice noodles and the description calls for 450g. I wasn’t sure what was right so I ended up with wayyyy to many noodles! I think 120g is the right amount… Love your videos, I’ve cooked most of them and they are always bangers! My two year old twins thank you ❤
the best ever vjdeo and one of the BEST chef!! full of INFORMATION ❤❤❤.. And the pad thai almost 100% accurate with the original receipe.. thank you so much ❤️ ❤for yr kind video and recepi.. 👍👍👍
Wow, do I appreciate this. I have NEVER had any luck with those noodles. And, never think of trying Tamarind, because I always put too much pressure on myself to please too many appetites. But, once again you take the fear out of it all, in under 10 freak'n minutes. Thanks for making us a little more brave!
Truly impressed that you nailed it!! Great explanation, no wasted time. If people want to see a superb video on Pad Thai, this is it. There are more informative videos, but this is a great and simple yet full video for those who want to make this dish!! Thanks you
Omg made this pad Thai, used some leftover tamarind pods I turned into a paste (they were two weeks old so probably not as sweet) but the radish should not be optional or changed the savory factor ten fold. Best pad Thai I have ever had! Thank you Brian! This was not as intimidating to make once all the prep was done! Will definitely make again.
Hey Bri - been a subscriber for a while and I just re-watched a video of yours from 2 years back (General Tso's) and your channel back then was GREAT. And your channel now is somehow SO much better! Hard to believe. You're dialed in on an excellent cooking show/channel/demo/interaction that you've created. Thanks and keep it up.
I could live on Pad Thai..if only I could make it at home and the end product was not farty. Thank you for this recipe it looks amazing! Gonna give it a whirl. 🤗
It's not my favourite dish, as I prefer spicy, but it is honestly not hard to make. You can definitely learn! Other Thai noodle dishes require far more technique.
Hey what’s up !!? I just ate this thiiing 20 min ago and it was outstanding !! I did omit the tofu and the radishes but all the reste was there, I used the concentrate type like you used and the sauce was perfectly balanced. I was sorta doubtful about the noodles’ tenderness (after reading a few comments) but since I rinced out the sauce bowl with 2-3 Tbsp water they were chewy but not hard or undercooked, no crunchy noodles. (I did soak them for 2h though as I was busy). If you do your mise en place ahead of time this comes together in 10 min tops! Thank you for my new ‘goto’ pad thaï recipe !
Look pretty authentic from Bangkok and good tips on how to handle the noodles. Just lack small dried shrimps which needs to be soaked in warm water before using and replace scallions with Chinese chives if possible.
Oh man!! Your pad thai makes my mouth watering so I dicide to go out for the most popular pad thai in Bangkok. I like the way you cook the egg first and put it in later. Your recipe is great.
I gave up on Thai food at home, its my one indulgence when I eat out, we have some great ones here. I couldn't get it right. Other cultures I can do but they (Thai) definitely have a secret. Thank you for this
If you haven't already, you should try laab (or larb) for one of your weeknighting videos. Absolutely one of my favorite staples, herbacious and hits the four corners of thai cooking (salty, sweet, spicy, sour). It's a banger of a dish and that much more satisfying if you can grow a few herbs at home.
I'm Thai, you did very well same as when you cook Khao Soi. Your pad thai looks like authentic from the ingredients you had. I love the way your cook Thai food (greater than Mr.J and Mr. G) also other recipes.
Thank you for taking time to make this video. I used your directions to make my first Pad Thai and it turned out perfect. The whole family enjoyed it and I can’t wait to cook it again! 😀
The history of Pad Thai is really interesting. In (very) short, the dish wasn’t widely eaten before a 1930s political decree made by it's then PM (Phibun) based on noodles his housekeeper made with the overall dish having Chinese origins. The Thai government then banned Chinese food imports to ensure that its Thai noodles would be widely consumed.
It was said that back then Thai people preferred eating unbroken grains of rice and the broken grains were thrown away, making rice noodles of those broken grains would reduce food waste in tough economic times too.
I really like this recipe! I am thrilled to have some of the best pad thai i've eaten, and I made it! Definitely agree the noodles are key to get right. Thank you!
I always add good amount of sweet thai soy sauce (the one that tastes and smells like molasses) to my sauce along with some vinegar to reduce the sweetness and it's amazing!
Man, this is probably all my years of trying to make Pad Thai correctly in a nutshell. Great video and yes the noodles will get you every time if you dont do it right.
Pad Thai is a sweet dish. Sambal would interfere with the flavours, but to each their own. If you like spice I recommend you try Pad Kee Mao (drunken noodles). Not all Thai restaurants serve it, but it is sooo worth trying! I make it often.😋
Bri, you did it again. It worked like a charm. I prefer my noodles a bit less saucy, and had soaked extra noodles so just added them to the color that looked right. It's my new Thursday night go to dish.
Thanks for yet another amazing Thai recipe. I'm hoping you do something similar for Pad See Ew! I made this for the first time last night. it was pretty spectacular. Typically, it takes a while for me to get something like this right. Thanks for providing a great recipe.
I was a bland food guy, but I had a GF, who had me try Pad Thai, Sa Tae, Pad Se Eue, I thank her for opening my world, if you have more ideas on those dishes, I would like to hear.
Finally I see a padthai turorial where the chef prepared the padthai sauce in advance, instead of putting everything into a wok and hope for the best. Making padthai sauce in advance, you can check the balance of flavor before hand- sweet sour salty, the way you like it. But it's better to cook the sauce so all the ingredients are melted and well combined so you know exactly how it's going taste, not just cold stir it.
As i'm Thai, i could say that this is an authentic Pad Thai recipe!😍 look so delicious like street food Pad Thai. Love the way you cook, and give us the useful tips! Even me i cook pad thai by myself (i'm living aboard) it requires lot of ingredients, effort😂 but in the end the result is satisfying. Family loves it. I see this vlog, i need to cook Pad Thai again soon! Thanks for sharing🙏😘
The preserved sweet radish you mention really brings this together and makes the entire dish taste more authentic, in my mind. It smells a slight bit funky (like sneakers) coming out of the packaging, but don't be afraid--it is an incredible product. Definitely worth purchasing if you are getting into your Pad Thai game at home.
Great vid. The noodles are absolutely the toughest thing to get right in pad thai at home. I can't tell you how many crunchy or overly chewy pad thais I've made.
Heads up from Czech Republic...just did my first Pad Thai and i feel like Big Thai Bad Boi! In a good way... Thank you. Luv. PS. The rice noodle soak is a game changer...
I have just made it and I have to say that the result exceeded all my expectations. You were right it is fullproof. And the tofu really needs to be pressed, because regular tofu falls apart during the cooking process and I gave up on it.
Just a tip bro, you can add oil, noodle, sauce, and a bit of water and cover it. the noodle will be cooked and glazed with the sauce without sticking together. and then add a bit more oil fried the egg, add dikon + etc.etc etc.
Puck is the best descriptor for palm sugar. Additionally, do not blend too long in a grater as the sugar will heat, then melt and make a mess to clean.
I find that when a recipe calls for fish sauce, I always cut it in half or maybe even 1/3. It's just too fishy/funky at full strength, but you'll miss it if it's not there at all. At least that's how I roll. I usually sub in soy sauce (or maybe a little less) for any fish sauce I take out. Looking forward to trying this one!
I'm the opposite, I often add an extra splash or two! I think the brand makes a difference though - I bought a bottle of Megachef premium fish sauce and it's so tasty I could almost drink it.
Hey Bri! you are making one of my absolute favorite dishes. I agree when making this dish you need to have everything ready first, no last minute anything. I know you love to close your sessions saying "Let's eat this thiiiiiinnnngggg" which I love, but my question is when is your cookbook coming out???? C'mon Bri, "Let's write this thiiiiiinnnnnggggg!"
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
To me, this Pad Thai recipe tastes like some of the best Thai takeout you can get in the states. No idea how it compares to what you can get in Thailand, but hopefully I'll find out someday. If you've eaten this dish in Thailand, let me know how it compares. And for all you travelers, learn a new language with Babbel. Get up to 60% off your subscription here ➡ go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jan-2023&btp=default&TH-cam&Influencer..brianlagerstrom..USA..TH-cam
Thank allah you use tamarind concentrate. That is what is missing from all the bad recipes out there.
I wish you would have freaking posted this yesterday!! I happened to make halibut pad Thai last night and kinda f-ed up the noodles. It tasted fine, but the noodles were not quite right.
Is your comment code for, I need $ so please view and like so youtube and my sponsors pay me!!??!! Prove me wrong and demonetize this video completely!!
Daddy
My condolences for your Mother. Peace.
I’m Thai, And OMG it’s pretty accurate almost 95% correct. To make more authentic we add dried shrimp at the stirring time and replace green onion with garlic chives instead. BTW it’s a great job, appreciate your effort.
Thank you. 💗
Where does one find dried shrimp?
Are they whole?
Powdered?
When do you put them in, & how?
Thank you so very much!!! 💗💗💗
I LOVE Pad Thai!
Always wanted to know how to make it well, at home. 💗
@@redwoodrebelgirl3010 whole and you can find them at Asian markets. Just put a small amount on top of your pad thai
@@mailychanida
Thank you, so very much. 🙏🏻
I appreciate it. ♥️
@@redwoodrebelgirl3010 you can find it at an asian grocery store. usually in the frozen section.
Love when people use the comment box to further enrich the viewer rather than complain or post stolen jokes.
Wow man, I don’t know how you can call this “semi” authentic. I think you pretty much nailed it 100%!!
Thanks for all your small hints during your videos and how you go over the different options you may see in a grocery store when trying to get everything for a dish. It really helps. Your channel is so wonderfully balanced in information, instruction, and making the cooking less intimidating.
Thanks, Dan!
Yes, breaking down the different Tamarind choices really helps and could make a big difference. A lot of people don't go into that detail and that's a problem.
@@werper09 that’s what I like too 😊
This looks great. A tip: Get yourself some dried whole shrimp (big ones if you can find them), and grind them up in a bullet blender. Fry those up in the beginning in some oil, then add the rest of the ingredients. Elevates the dish to another level!
Yes, this! And Garlic chives in place of green onion tops!
in the beginning before adding the shrimps?
@@fahimrind9714 I cook the protein first, then take it out. Then I'll put in some oil, thin sliced shallots, then garlic, and ground shrimp. Fry those for just about 10-15 seconds, and then continue with adding the rest of the ingredients.
If you like that umami shrimpy flavor could you use shrimp paste instead of grinding up dried shrimp?
@@sygyzy I don't see why you couldn't
Brian's Pad Thai sauce is by far the best balance of salty-sweet-sour. This is my new Pad Thai recipe and I've probably tried every one on youtube.
As a Thai people, I would say this receipt is mostly near the original one that I eat in Thailand. it's excellent.
Hey Bri,
You CAN boil noodles and not have them stick but the process involves then soaking/rinsing them in COLD water. I’ve made pad Thai a time or two in my life (more like once per week or so) and find that rinsing them in cold water or leaving them in cold water prevents them from sticking and clumping.
Just throwing this out for the folks that want pad Thai NOW and not in an hour ;-)
This is a good tip that Koreans use all the time. It stops the cooking and adds a springiness to the noodles.
Yup, leaving in cold water is key, and then adding that noodle water to the dish if it needs more moisture helps also.
Thank you will remember this
Yep, this is how I do it. Rinse the hot noodles under cold water until cold, then barely cover with cold water and proceed with the rest of the recipe. Works like a charm.
You can boil in water with a teaspoon of oil. Then right after you drain it, quickly toss with some neutral oil and lay out on a large flat surface to reduce sticking. Works for all most noodle types
My wife and I have made this recipe once a month since we discovered this video. Needless to say it has become an absolute favourite in our household. Thanks for this one!
Really appreciate the hard work you put into research and perfecting each recipe before turning us loose, Bri. You continue to be my absolute favorite TH-camr, regardless of genre. You are the most dope by far! :)
Appreciate the kind words, Anthony. Hope you’re doing well!
The man said "Turns out tofu is pretty flavorless" on its own, and you commend the research??
@@netriine Indeed I do. If the quote you referenced is all you heard, I'd encourage you to listen more carefully. There is all sorts of information in the video indicating that he researched and tested the recipe, as he always does.
@@netriine Oh, yeah. Without context a lot of statements are wrong. But as a smartass, you should know better, right?
I agree!! So well done this video!
My wife's pad thai is incredible. Besides my Club Sandwich day at the local butcher shop, I look forward to her pad thai each week!
Club Sandwich day? I’m listening
Congrats on winning at life, sir. No seriously, I hate you lol.
@@BrianLagerstrom grabs a fork and eats 😂 😂 😂 😂
I am Thai. I'd love to say that your recipe is most accurate. Your Pad Thai looks great and I believe it tastes good too.
Hi Bri, I'm your secret fan for long time, tried many of your recipes and I know you do a very hard work to every recipes. Also, this one Pad Thai, I am a Chinese born Thai but I can say my inner person is 100% Thai and I'm so proud of my Thai cuisine. i can said Pad Thai you've made is the authentic way of cooking this famous dish, ingredients, techniques, wok skills and etc. are the same as we do in Thailand . Cheers to your hard work 🎉
🤓Hi I am Thai living in London 🇬🇧 I was come across your channel and watching you. You only Chef cooking Pad Thai noodle in the right way. 👏👍
Respect to this guy, research every ingredients to make sure the taste even or closeup to the original.
I've struggled to make a proper pad thai at home, never turned out quite like how i wanted it. I now feel like i have a genuine chance, this was a very informative and easy to follow recipe. I really appreciate how much though you put into alternatives. It makes it a whole lot easier to shop for a recipe when you don't have to be super specific about a particular ingredient. I went to culinary school for three years and i honestly think you have a much better way of conveying a recipe and the joy of getting it right than any of my teachers had.
Try hot thai kitchen. Her recipies are very good, easy to follow and authentic.
@@antlerman7644 Thanks for the tips. Always looing for some more inpiration when it comes to food.
I tried this one and it was bang on. I've done many and never had success, so I think you might like this version as well.
It is also very common to see tamarind pulp with is just the flesh of the pods removed and they are pressed into a square. Just add water and leave for 15 minutes and pass through a sieve to get rid of the seeds and membranes. This homemade paste will leave you with the best tamarind flavour with the least amount of sour flavour. This is the most traditional condiment used for pad thai and by far the best. I would also recommend running you knife through the preserved radishes just once because they tend to be quite long and I think it's more enjoyable to have them as little bites rather than long strands. The thing that would make this pad thai taste really authentic would be to add some dried shrimp, I hate their texture though so I always blend them in a food processor and add the powder to bloom right before adding the garlic and shallot. It will take your pad thai to another level but just be conservative with how much you add because it is a taste not everyone will love.
I made that myself from fresh tamarind pods (readily available here in Texas). Thanks for the tip!
Yeah I always use the pulp as you describe...if you search around you can get dried shrimp paste which is sufficiently smooth to just mix into your pad thai sauce.
Excellent recipe! I too have been struggling with learning to make Pad Thai. My results with your recipe yielded a very very good Pad Thai. Brian you mentioned future travels. I strongly suggest Thailand. Thailand boasts a huge amount of fresh and unusual ingredients, recipes and friendly locals. I have seen a fair amount of the planet and my only regret is not getting to Thailand sooner.
I made this for dinner tonight and it was a huge hit. Even my notoriously picky younger son loved it. I couldn't find preserved sweet radish or tamarind concentrate in our otherwise-excellent local Asian grocery, but I did find a 1# package of tamarind pulp and took another commenter's advice to soak and strain it. Which worked, but I needed about 3/4 of the package to get enough for the (doubled) recipe. A little labor-intensive to add to my weeknight rotation, but I'm definitely making that again. That makes me 3 or 3 on recipes of yours I've tried.
By far, this is absolutely the best way to cook Pad Thai at home.
As a Thai, this video is very impressive. You must have done a lot of research, and it apparently worths it. Just two more things I would like to add is that it would be even more authentic if you could use garlic chives instead of the scallions, but scallion is totally fine. Another thing is about the second type of tamarind (tamarind pods?), we eat it as it is. You can also mix it with sugar and chilli flakes and eat it as a snack.
for some reason, garlic chives can be hard to obtain in europe. i mean we love garlic, but you never find the green part in the store. it's weird.
Watching full my friend looks so yummy !@
I made this tonight. It turned out awesome! I used chicken thighs instead of shrimp - so delicious!
Brian: Just made this tonight. Followed your recipe to the letter (minus the fart radishes ... couldn't find em local and didn't wanna wait for Amazon). We are Pad Thai fiends and we absolutely LOVED this. No leftovers. And we made a pact to make it on the regular. Thank you for all the recipe testing you did here. Love your channel. Love your food. Thanks again.
Glad it hit for you! Thanks!
Hi Brian…love all the effort you put into your recipes…It’s wonderful that you give options for ingredients and/or vessels to cook the food…..it’s evident that you have spent a lot of time on this dish-looks amazing Brian!👏👏👌👌 Well done!🌟🌟
Just made this just as you said and it turned out wonderful. I forgot to cut the noodles and it would have been easier had I done that. Will do it next time. Will recommend to all my friends.
Just made this recipe for dinner and it was 10/10 tho I cut out the shrimp, tofu, radish and added chicken instead and it was AMAZING!!!! We ate all of it! Thank you so much!!!
Thanks for the video . I followed your instructions and found the same ingredients . It turned out perfectly.
This looks amazing. I can't recommend enough what a good investment a wok is, or any deep carbon steel skillet. The nonstick properties, the shape, and high heat performance take stir fry to its highest form. It'll open you up to a new world of dishes and you'll never buy another nonstick pan again!
There's a readily available mix found in the Asian store. But thank you for this. To make it more authentic just add it's own ingredients or atleast portions of it. The rest is still somewhere there. I thank the Lord for this noodle. It's such a lifesaver.
You finished the dish with a real wok on high heat! Respect!
One suggestion, use a stainless wok spatula instead of a wooden one. Much better for stir fry dishes.
Made this last night and it turned out absolutely perfect. Yet another beaut from our mate Bri. Cheers from down under .👏👏🥂🥂
Nice job Brian.
What a great dish. I'm sorry I waited so long to try it. Thanks again for going into so much detail cooking the noodles, they were perfect. It was fantastic!!!
When making rice noodles, soba, or any other noodles that stick together here is a trick! Strain them(saving the hot water), and run cold-ish water through them thoroughly. This will wash off the sticky starch that makes everything clump up together. If you need the noodles warm just dump them back to the same water to warm up, it will not stick anymore 👌🏻
Thanks 🙏 for explaining everything in details I appreciate the step by step instructions, I’m going to make this recipe tomorrow. Lots of love ❤️ stay blessed.
Excellent prep and execution for us novice chefs. You forgot the dried Mini shrimps, but I'm certain your recipe is scrumptious.
@BrianLagerstrom I made this tonight. Delicious!
One small thing I stumbled on: I made it for four people so I doubled the recipe, but your video calls for 120g rice noodles and the description calls for 450g. I wasn’t sure what was right so I ended up with wayyyy to many noodles! I think 120g is the right amount…
Love your videos, I’ve cooked most of them and they are always bangers! My two year old twins thank you ❤
the best ever vjdeo and one of the BEST chef!! full of INFORMATION ❤❤❤.. And the pad thai almost 100% accurate with the original receipe.. thank you so much ❤️ ❤for yr kind video and recepi.. 👍👍👍
Wow, do I appreciate this. I have NEVER had any luck with those noodles. And, never think of trying Tamarind, because I always put too much pressure on myself to please too many appetites. But, once again you take the fear out of it all, in under 10 freak'n minutes. Thanks for making us a little more brave!
Truly impressed that you nailed it!! Great explanation, no wasted time. If people want to see a superb video on Pad Thai, this is it. There are more informative videos, but this is a great and simple yet full video for those who want to make this dish!! Thanks you
Omg made this pad Thai, used some leftover tamarind pods I turned into a paste (they were two weeks old so probably not as sweet) but the radish should not be optional or changed the savory factor ten fold. Best pad Thai I have ever had! Thank you Brian! This was not as intimidating to make once all the prep was done! Will definitely make again.
Hey Bri - been a subscriber for a while and I just re-watched a video of yours from 2 years back (General Tso's) and your channel back then was GREAT. And your channel now is somehow SO much better! Hard to believe. You're dialed in on an excellent cooking show/channel/demo/interaction that you've created. Thanks and keep it up.
Just want to add that that Gen Tso’s chicken recipe is **ridiculous!** So, so, so good!
Thanks for this one. Pad Thai has been my Achilles heel for years. Huge fan of the channel. Best TH-cam chef someone fight me about it.
Thanks Ryan! This one was a long time coming. I’ve been screwing it up for years.
Big thanks for mentioning how many portions your recipe makes! Makes my life a lot easier when trying to figure out how much to make for just myself.
making the 100th pad thai recipe video...and still living from that...love it :)
I could live on Pad Thai..if only I could make it at home and the end product was not farty. Thank you for this recipe it looks amazing! Gonna give it a whirl. 🤗
It's not my favourite dish, as I prefer spicy, but it is honestly not hard to make. You can definitely learn! Other Thai noodle dishes require far more technique.
Hey what’s up !!? I just ate this thiiing 20 min ago and it was outstanding !! I did omit the tofu and the radishes but all the reste was there, I used the concentrate type like you used and the sauce was perfectly balanced. I was sorta doubtful about the noodles’ tenderness (after reading a few comments) but since I rinced out the sauce bowl with 2-3 Tbsp water they were chewy but not hard or undercooked, no crunchy noodles. (I did soak them for 2h though as I was busy). If you do your mise en place ahead of time this comes together in 10 min tops! Thank you for my new ‘goto’ pad thaï recipe !
Ahh Pad Thai -- the beef wellington of Thai food. 😅 Love it, love you, love the dance at the end.
Look pretty authentic from Bangkok and good tips on how to handle the noodles. Just lack small dried shrimps which needs to be soaked in warm water before using and replace scallions with Chinese chives if possible.
Oh man!! Your pad thai makes my mouth watering so I dicide to go out for the most popular pad thai in Bangkok. I like the way you cook the egg first and put it in later. Your recipe is great.
I gave up on Thai food at home, its my one indulgence when I eat out, we have some great ones here. I couldn't get it right. Other cultures I can do but they (Thai) definitely have a secret. Thank you for this
If you haven't already, you should try laab (or larb) for one of your weeknighting videos. Absolutely one of my favorite staples, herbacious and hits the four corners of thai cooking (salty, sweet, spicy, sour). It's a banger of a dish and that much more satisfying if you can grow a few herbs at home.
I def need to do Larb! Thanks for watching
@@BrianLagerstrom Oh, don't forget the sticky rice (if you can find it). Larb and sticky rice are the classic combination.
Hi Brian, remember BigBowl in Chicago? They published their Pad Thai recipe 20 years ago. Still the best.
Just went to thailand, made pad thai, let's see how yours is! Looks great.
I'm Thai, you did very well same as when you cook Khao Soi. Your pad thai looks like authentic from the ingredients you had. I love the way your cook Thai food (greater than Mr.J and Mr. G) also other recipes.
I think I know who is Mr. J but who is Mr. G ?
@@zilliq gordon ramsey😂😂😂
❤❤❤ noodles are my favorite. This is a great watch and the end result.. the meal is woooow....
Still flying is healthy. Quick cook
Thank you for taking time to make this video. I used your directions to make my first Pad Thai and it turned out perfect. The whole family enjoyed it and I can’t wait to cook it again! 😀
The history of Pad Thai is really interesting. In (very) short, the dish wasn’t widely eaten before a 1930s political decree made by it's then PM (Phibun) based on noodles his housekeeper made with the overall dish having Chinese origins. The Thai government then banned Chinese food imports to ensure that its Thai noodles would be widely consumed.
It was said that back then Thai people preferred eating unbroken grains of rice and the broken grains were thrown away, making rice noodles of those broken grains would reduce food waste in tough economic times too.
I really like this recipe! I am thrilled to have some of the best pad thai i've eaten, and I made it! Definitely agree the noodles are key to get right. Thank you!
Thanks for explaining all of this! So educational and I’ve watched many ppl try to do pad Thai videos.
I always add good amount of sweet thai soy sauce (the one that tastes and smells like molasses) to my sauce along with some vinegar to reduce the sweetness and it's amazing!
Man, this is probably all my years of trying to make Pad Thai correctly in a nutshell. Great video and yes the noodles will get you every time if you dont do it right.
Made this with cashews instead of peanuts to accommodate a peanut allergy and it was great, thank you!!
I tried this recipe last night, and it was scrumptious. Thank you thank you thank you.
Thanks for making another accessible recipe to add to dinner rotation!
I'm trying this this weekend when my kids are in town!! I'll tag you on Instagram with some photos..might make some spring rolls to go with!!
Awesome!!!!!! This is a very good looking Pad Thai which I have seen foreigners chef do.
I love Pad thai, put a little Sambal on it with the lime and :chefs kiss:
Pad Thai is a sweet dish. Sambal would interfere with the flavours, but to each their own. If you like spice I recommend you try Pad Kee Mao (drunken noodles). Not all Thai restaurants serve it, but it is sooo worth trying! I make it often.😋
@@skatingcanuck9837 I like all the flavors, still tastes sweet and sour and salty with a little spice
Bri, you did it again. It worked like a charm. I prefer my noodles a bit less saucy, and had soaked extra noodles so just added them to the color that looked right. It's my new Thursday night go to dish.
Thanks for yet another amazing Thai recipe. I'm hoping you do something similar for Pad See Ew!
I made this for the first time last night. it was pretty spectacular. Typically, it takes a while for me to get something like this right. Thanks for providing a great recipe.
Mate, you're absolutely killing it with these recipes. Keep that shit up!!!
I was a bland food guy, but I had a GF, who had me try Pad Thai, Sa Tae, Pad Se Eue,
I thank her for opening my world, if you have more ideas on those dishes, I would like to hear.
Used to live nearby too. I miss Jay’s Market! Best I have ever seen.
Finally I see a padthai turorial where the chef prepared the padthai sauce in advance, instead of putting everything into a wok and hope for the best. Making padthai sauce in advance, you can check the balance of flavor before hand- sweet sour salty, the way you like it. But it's better to cook the sauce so all the ingredients are melted and well combined so you know exactly how it's going taste, not just cold stir it.
I've seen many pad thai making videos and this one is legit. Well done.
Thank you snd I just learned the eggs can be cooked aside, what a great tip !!!
As i'm Thai, i could say that this is an authentic Pad Thai recipe!😍 look so delicious like street food Pad Thai. Love the way you cook, and give us the useful tips! Even me i cook pad thai by myself (i'm living aboard) it requires lot of ingredients, effort😂 but in the end the result is satisfying. Family loves it.
I see this vlog, i need to cook Pad Thai again soon! Thanks for sharing🙏😘
Ijust eyeballed it and added soysauce, garlic powder, sugar, basil, parsley, salt, pepper, water and dumplings 👌🏻
Just made this for my mom for mother's day dinner and it was a smash. Thanks for always providing quality recipes that are also easy to follow!!
Thanks for the noodle advice! They’ve caused me the most issues in making fried noodles. They’ve been too sticky too often. Now I may get it right!
The best Phad Thai I have ever seen.
It looks really great. You cook better than many pad thai I have seen in TH-cam. Well done!
The preserved sweet radish you mention really brings this together and makes the entire dish taste more authentic, in my mind. It smells a slight bit funky (like sneakers) coming out of the packaging, but don't be afraid--it is an incredible product. Definitely worth purchasing if you are getting into your Pad Thai game at home.
Great vid. The noodles are absolutely the toughest thing to get right in pad thai at home. I can't tell you how many crunchy or overly chewy pad thais I've made.
Heads up from Czech Republic...just did my first Pad Thai and i feel like Big Thai Bad Boi! In a good way...
Thank you. Luv.
PS. The rice noodle soak is a game changer...
I have just made it and I have to say that the result exceeded all my expectations. You were right it is fullproof. And the tofu really needs to be pressed, because regular tofu falls apart during the cooking process and I gave up on it.
So glad it hit.
I say just wing it , I mastered my mix , my own flavors and they all work well
Just a tip bro, you can add oil, noodle, sauce, and a bit of water and cover it. the noodle will be cooked and glazed with the sauce without sticking together.
and then add a bit more oil fried the egg, add dikon + etc.etc etc.
Bless you Bri
I wish you were my personal chef. Thanks for your great videos!
Puck is the best descriptor for palm sugar. Additionally, do not blend too long in a grater as the sugar will heat, then melt and make a mess to clean.
Pad Thai is my fav dish! There are some really good pre fab sauces in the asian deli if u cant nail it urself
Wow you’re awesome 👏 cook 👨🍳
Thank you for your video 😊
Amazing work. Love how approachable your recipes are
That looks good, even from someone who Thai.Thank you great job.
I find that when a recipe calls for fish sauce, I always cut it in half or maybe even 1/3. It's just too fishy/funky at full strength, but you'll miss it if it's not there at all. At least that's how I roll. I usually sub in soy sauce (or maybe a little less) for any fish sauce I take out.
Looking forward to trying this one!
I'm the opposite, I often add an extra splash or two! I think the brand makes a difference though - I bought a bottle of Megachef premium fish sauce and it's so tasty I could almost drink it.
@@anhima2003 It's true, there's no accounting for taste. Always best to adjust a recipe to fit your own personal likes/dislikes.
Hey Bri! you are making one of my absolute favorite dishes. I agree when making this dish you need to have everything ready first, no last minute anything. I know you love to close your sessions saying "Let's eat this thiiiiiinnnngggg" which I love, but my question is when is your cookbook coming out???? C'mon Bri, "Let's write this thiiiiiinnnnnggggg!"
Quite possibly my "last meal" meal. Thank you so much for this vid, and for all the beta testing.
OMG, looks so yummy and good thanks for the video. This is my first time watching your video.