Cook Pad See Ew With Me In Real Time

[@janewhitehead9286]

This is a great "cook with me" format and what I like about it is it's relatable and realistic. Most of these types of shows have all their mise en place already prepped before the video starts (and that's usually the part that takes the most time) and they start the video when they turn on the heat and say it takes 10 or 15 mins. This is much more real with the difficult to peel garlic and the noodles that take ages to pull apart and the need to clean up as you go. I'd like to see more of these types of videos. I think this is one of few "cook with me" format videos that I would actually cook along with.

[@Wilsuuun]

Nice mise en place reference

[@andy_cooks]

I figured if we were going to make a 'cook along' it needed to show everything from start to finish. Glad you enjoyed it!

[@littledoseTM]

Yea the infamous 15min recipes with 1h prepp and 2h cleaning 😂

[@Kitkatrey]

Wholeheartedly agree!

[@RobbieBolog]

Same. It’s the reason I feel in love with Kenji’s videos during the pandemic. You pick up on so many more little tricks of the trade when it’s unedited as well. It’s made me a way better home chef. More like this please!

[@thisisd2891]

Back of House enjoyers already have Andy Cook Alongs. We are the real ones.

[@paulvenn4447]

I'm Back of House Drinkalongs with Katelyn gang lolol

[@andy_cooks]

100% - good to see the Back of House enjoyers here!

[@JamesFFiT]

@@paulvenn4447 I'm back of house with the Ducks 🦆 gang sniffing for treats from Andy with my choc lab.

[@JD-lz2uq]

The most fun here is seeing Chef under a little pressure and making a mess like a real human. So relatable! Love this format Chef!

[@hummus6150]

Love that you actually included the prep ❤

[@andy_cooks]

wouldn't be a true cook along if I didn't

[@polinastaneva1445]

Same here. For me that’s the important part before you start cooking it.

[@CrustaceousB]

You run one of the best cooking channels on KZbin! It's been awesome watching you grow Andy! I hope Mitch and "Babe" are doing good too! 💪

[@andy_cooks]

thank you, really appreciate it! and the team are doing well

[@obie_red]

It's nice to be reminded that top notch chefs are still humans that forget the pepper and burn their mouths sometimes. The world needs more of this, unscripted, unprepped, normal cooking. Thanks Andy and the team!

[@beepboop_99]

I love this concept! Love your channel!

[@BarryKelly23]

I 2nd this.

[@andy_cooks]

Thank you so much, glad you enjoyed this one!

[@SapphicSon]

My mom and I cooked this together tonight, and we had so much fun! Personally a big fan of this format.

[@Methodman88]

What's good about this concept? The fact that you just film all at once, and you don't really need much editing. Very smart and efficient way to film content as the prep work is being done on the fly rather than in advance

[@PavLover-i2z]

Good to see you and I wear the same safety shoes in the kitchen

[@puebloblau]

Look how far we have come lads, from KZbin shorts to full uncut videos. Either way, still one of the best cooking channels on this platform, keep up the great work Andy!

[@inkichae5691]

I know it's an experimental video, but i followed this recipe step by step! Thank you for giving me an oppprtunity to cook with a fantastic chef!!

[@candym0nz826]

I love the interaction and banter between Andy, Mitch and Daz in this video

[@nickfantasiaphotography3727]

I’m ready for the next one of these. Just a suggestion is doing a poll for what the people want to make with you next. Keep up the good work and thank you for being such a helpful and awesome crew.

[@ladyjane570305]

LOL... you've been watching too much Sorted Food!

[@bubble8829]

I pour hot water over my wide fresh rice noodles and after sitting for a little they came apart nicely. Then drain them and toss in a little bit of oil so they don't stick together again while preparing other parts of the dish. Much quicker and more even than putting them in the microwave.

[@bendelbridge]

I work from home 99% of the time, plus I love cooking. These videos are giving me ideas for meals I can cook at lunchtime without having to spend 10 times as much to be lazy and just go and buy it! Lol

[@ShouterOfSanity]

YES THIS IS GREAT. I've been requesting realtime videos for a while. It's one thing to read something in a recipe or see rapid shaky cam edits showing 12 steps in as many seconds. But learning cooking is about learning to do it by feel, sensing the timing, the color and texture changes. Good food can't be rushed and neither should the video process!

[@ShouterOfSanity]

I am sad to report that I 100% cannot keep up lol, but I've made this twice and I'm getting faster. First time was 100 minutes for four portions, all kinds of problems. Second time was about 50 min for four portions. pro tips (ok amateur tips, but w/e) 1. for dry noodles start those FIRST before ANYTHING else. Don't be like me and wait 10+ minutes for those things to hydrate lol 2. buy BONELESS SKINLESS thighs, and the QUALITY ones so you don't need to spend 10 minutes trimming off sinew 3. GET ORGANIZED. Your sauces should be in ONE place in the fridge so you can quickly pull them out 4. (controversial) buy the pre-peeled garlic cloves to save on garlic prep time 5. work cooking is not a precision science, do NOT spend 5 minutes on precise measurements. USE FEELING 6. lay out the ingredients in the order they're added clockwise or counterclockwise around the wok so you remember what goes in when 7. have a mini trash can on the countertop so you can throw stuff away without constantly moving to the trashcan and back 8. get your SPICE RACK NEXT TO THE RAMIKENS and NEXT TO THE MEASURING STUFF so you don't walk across the kitchen 20 times 9. remember what the sauce tastes like and the volumes then MAKE THE SAUCE WITHOUT MEASURING. That's how Andy does it so fast The first time I spent WAY too much time just waiting around for noodles, precisely measuring stuff, etc. I guess that was good to know what it's supposed to be. Second time I played it faster and looser with the sauce, did the noodles closer to the start, etc. Next time I'm sure I'll be faster.

[@jampsonn1826]

Okay I already love this style of follow-along cooking video. Not only is it awesome to the process in real time from prep to cook to finish but also it's kind of nice to see the little things that us home cooks prob encounter that you don't see pros doing online. Like the cutting board moving while cutting, a veg not peeling quite right, the interruptions to wash hands or clean the work station, slowly taking the noodles apart, etc. It just makes it more relatable. I'd deff watch more of these!

[@paulbonge6617]

Instead of Magi which is entirely acceptable, I use Golden Mountain Seasoning Sauce in my Thai dishes that require it, as well a little fish sauce in Pad See Ew, BTW once the noodles go in, let them rest (less tossing and stirring) to get a little char/crisp randomly on some noodles, then toss/flip over and char a few more then plate! I'm in no way finding fault with your PSE it's 100% accurate and most certainly delicious. Like the Andy-Cam, gives a new perspective and playfulness. You may have been nervous for some reason but with the Andy-Cam and the RT aspect, this video was fresh and very real which is nice to see! Thanks Chef 🙏Sawadee Krup🙏

[@MegM-o7i]

so ever since I moved in with my boyfriend this past spring I've been determined to up my cooking game, (we both love food but aren't particularly gifted in the kitchen) ...I can't tell u how much this channel is helping me. there are so many videos on here for recipes that would typically seem daunting and breaks them down into something that's doable in my kitchen. ❤

[@labarbaroja]

Love this idea! Also, Pad see ew is one of my favorite Thai noodle dishes! 😋

[@AM-ni3sz]

Also, I love how you involve your back of camera staff in the content. They are part of the channel.

[@ericnippard5698]

I love your presentation style, mistakes and all. Realistic and a great connection with the viewer. Also an excellent sense of humour. The tempo and pacing was fine. Easy enough for a novice h9me chef to follow. Thanks Chef!

[@susanlowry701]

So you’ve answered the question as to which came first, the chicken or the egg. Now I can breath easy. Love this format. I especially love seeing you prep all the ingredients. It really demonstrates the amount of work and the time required for the recipe. I know I would be more likely to attempt to make the dish now. Can’t wait to see the next one.

[@bwilllundgren]

I'm not sure which food I would like but I really dig this style. I would be super happy with tons more of these. KZbin cooking shows don't show how cooking really goes. It can be tedious when you're peeling apart noodles.

[@turkibelurki]

I've always wondered why more content creators haven't adopted Kenji's approach. He's taught me so many practical cooking techniques by including little tricks of the trade that often get left out, and by giving a sort of 'stream of conciousness' through his own process. Great video, Andy! Thanks!

[@d.j.tiltsound4476]

Ive watched and loved your content for song long now and now i got my own mother hooked on your videos andy! Thank you for this! I cant wait to cook the next one with you!

[@spellcaster7893]

This was a great format. It was kind of cool to see Andy with a little nervousness happening, with the no editing of the session. Would love to see more of these kinds of videos. 🖤

[@lifeisbeautiful_nz]

For Khow soi (Northern curry noodles) You can fine Khow soi curry paste from Asian grocery right now. (If not ask them to get some in) It make life so easy and cook faster. I love this dish the most. 😊

[@metazero23]

I love the new format. It's great to also see the mistakes and it makes everything so much more approachable. Thanks for giving it a go even if it is much more stressful to film that way! The Andy-cam is a nice idea some of the time but I am grateful you didn't cut too much footage from it into the video. Those shots are often so wobbly that I get a headache from watching too much of it. For example with Kenjis POV videos I only ever manage to watch one before needing an extended break to sooth the wooziness.

[@rwbmusicuk]

i have been watching your videos 24/7 over the past week, become a comfort watch in the background🤣

[@akidnamedjake]

Love these longer videos. This and the chicken and the stock videos are all great

[@cassieoz1702]

Great to see a chef who uses Maggi seasoning. I grew up with it being a pantry staple in out house

[@KieranGhost92]

I made this recipe from your cookbook and thought I had stuffed it up until right at the end when the sauce made it all happen. Delicious! Only addition was a wedge of fresh lime

[@alexmomeyer9]

24:17 Love the nod to Chef John!

[@soaringwhiteraven]

I like videos in this style! I'd love to see more like this 😊

[@DJtheChemist]

Fantastic video! I just wanted to say that ... yep I kept up 100%. okay.. I've made this several times before so I guess I had no excuse not to keep up. That aside, I really loved the tone and tempo of this video. The little comments, the stuff that gets edited out all seen... simply fantastic. I hope you have yourself a good day!

[@piccoleitor]

As a chef, I can relate with the struggle of peeling garlic. Like, I've been working as a cook for more than 12 years but I still feel as a rookie when I peel garlic

[@pauljordan1457]

Brilliant video. Well done Andy. Great idea to show you the ‘real time’ cocking time of a dish rather than a half and half that some shows do. So saying that I do realise that some dishes that have a long ‘prep-time or make time’ have to be done as a half and half. More of this format if possible please. It’s also a great way of teaching and introducing non-cooks to cooking fresh meals that are simple but good and balanced. Thank you for this recipe as a first one. Aim to try it. Paul.

[@kyleallen4849]

Great format! I love that you did a dish that seems simple enough for home cooks yet sophisticated enough to really bring something different to the table for the family. Thank you!

[@SomeoneBeginingWithI]

I like this format, including all the prep. I know I wouldn't be quite as fast as you, but seeing the whole process gives me a more realistic idea of how long it would take

[@ethans6560]

I love the way this channel evolves, sick episode!!!

[@stephentoumi]

Love the AndyCAM! Also love the longer content making a full recipe. Think this is great. Keep up the good work mate!

[@Myrddraal12]

I like this format. Love to see more.

[@TheMrGoncharov]

You got this, Andy! 💪

[@PopcornPlaya8589]

Love this style of video. Helps a ton

[@andy_cooks]

Glad you liked it!!

[@cookiecutter8304]

Andy, this format is absolutely fantastic. Would love to see more of this.

[@sambaraps]

Love this concept Andy please make more!! I never even had this dish and was watching start to finish you’re a great cook man

[@philharnett2884]

As a wok cook for 6 years cause in a small country town with no Chinese people, our local Chinese cook used to hire us locals and give us the education of a lifetime, I reckon I'd hit myself in the throat trying to toss that high. My multiple wok station was at least 8-10 inches lower. You did great mate.

[@blamb9977]

I really enjoyed this video, the lofi-esque vibe, and the cook-along. Great video!

[@jamesali9251]

I Know for a fact I cant keep up but I will watch.

[@andy_cooks]

😆 should give it a try

[@MelkarAslan]

I like how real this is and it shows you can make a meal in 30 mintues that include chopping your the vegetables and aromatic that you need in a dish. Could you maybe show cooking a dish in a crock pot? Like a chilli

[@jonathantash7596]

I love this! Excited to give it a try. Thanks so much.

[@JamesFFiT]

Ooh Mithell! Yes chef lmao 😅 Daz - jump on his shoulders Mitch lol Love the raw commentry ❤

[@SimoneBurge]

Love this!

[@nicholasanderson235]

Love the real time video format and would love to see more of this! Haven't tried this but I'll definitely give it a go in the next week.

[@benclayton3762]

Andy, another great video. When it comes to wok alternatives, I've used a heavy cast iron pan from a tangine, which when red hot held a lot of heat really well when adding cold vegetables and liquids during cooking and had a great finished meal.

[@tangolin]

Love this, watching the whole process really shows skill even in a laid back atmosphere.

[@adfjasjhf]

Absolutely love this format, please make more of these :) I'm waaay more inspired to do this by myself when I see the whole process including the prep :)

[@DO-wq8wr]

Kool with this new style ..Thanks for make it authentic thai pad see ew with all authentic Sauces!

[@chadmangham473]

Thus video format is excellent! It really makes me feel confident i can cook this meal. Including the prep is awesome as that is usually where most of my time is spent trying to follow along. Looks like my family will be having this for dinner this week!

[@winstonc.2509]

My favorite format by far. ❤❤❤❤❤❤

[@andy_cooks]

🙏

[@korbi6185]

Great Video, i love the New Format and cant wait to see another episode. Maybe nextime at the outdoor kitchen.

[@bgradeactor90]

Thanks for making all of these videos Andy. Im from Whanganui NZ, so I think that the stuff you are doing is incredible brother!

[@elidaniel9568]

Love the fact you left the entire content in there!

[@kristie-leathompson74]

Favourite time of the week 😊

[@andy_cooks]

thanks for being here!

[@annabeljgriffin9837]

Loved this type of video too

[@kerrydruce2212]

Oooh this is great, my Andy(4yo) is excited to make this with me for the family next week 🤘 thanks Andy & team!

[@Feebeeee]

Love it! Relatable garlic peeling & noodle separating, nice to see my skill level isn’t that bad after all & totally add some swearing at my house 🤣 An easy to make at home favourite, thanks Chef

[@mtbakes22]

Watched yesterday, went out and bought a cheap wok from my Asian grocer this morning and did the cook along for lunch! Was delicious and I’ll be cooking it again tomorrow if not tonight! Love your work Andy 😎

[@xTheWildmanx]

Really enjoyed this format definitely need to do more of these please!

[@HeatherHawkes]

Loved this! And loved the Andy cam. More of this format please.

[@HardLyght]

Great vid. Love watching the whole process start to finish.

[@Soomezz]

Hey Andy, love this concept of video! Would be nice to go over what utensils and equipment you use before starting to make sure that people following along have everything ready :)

[@wooshylooshy]

Very nice!! Good to see the entire process

[@alex.andraos]

Love the Kenji cam! More of this please!!!

[@julialucas1482]

It is always a great day when I watch an Andy Cooks video. You inspire me to do more home cooking. The noodle sorting took too long, IMO.

[@ShouterOfSanity]

Fun garlic peeling tip: put a clove under the flat of your knife and heel strike it with medium force, just enough to deform the garlic. The skin comes right off, but the clove remains mostly intact for even dicing, mincing, or microplaning. If you're okay with a smashed clove then heel strike it hard. Skin comes off even easier but I find it's harder to evenly mince a smashed clove because all the "strands come apart." There's another trick where you shake the cloves inside two bowls or something but I've found that in practice to be more of a pain than the knife.

[@AJ-of5dw]

Made this tonight and HOLY CRAP it was tasty as hell! 😮❤

[@Bickobickobicko]

I probably will not try this dish but this is an awesome concept! Looking forward to other recipes in the future!

[@ginganuts8159]

I love the difficulty you had with the garlic and noodles, so relatable. I like this format for these quick cooking items, frying, side dishes or grilling would work well I think. Don't think I would find the time to watch you do anything much more then 40mim once or twice a week.

[@gfrylives]

abc kecap manis is rubish mate. Go the Bango. And try to get the noodle that has been delivered to the shop and left out of fridge. Makes separating the noodle much easier.

[@pinkytaylor5845]

I really enjoyed this format. ❤❤

[@andy_cooks]

Awesome, thanks for the feedback

[@erinappleby5445]

I made this for the first time the other day and loved it! I'd followed "recipe tin eats" recipe which was very similar. Love your work Andy! ❤

[@abi_nguyen]

this sounds so fun!!! i’ll definitely have to follow along next time!😊

[@jeffwilliams8277]

I like the cook along format. Now I am torn between you and Chef John Pierre. Excellent job.

[@cez2437]

2:50-2:54, “its called the Andy-Cam, I’m channeling my inner Kenji.” That literally made my heart sing ❤️. P.S. If they cook together that would be a collab of the ages

[@ColinDagwell]

This absolutely works for me! Don't stop!

[@geoffsteuer4497]

Love this style of video

[@namarbabhanongbri2934]

This is a great concept Andy. Loved it!

[@2by]

Andy, please give us a kitchen tour of your kitchen and all the tools you use. I see a lot of stainless steel, quality brands like Made In and so on, would be super interesting to see :)

[@jrw0707]

More of this!!

[@jorgelima8110]

Huge fan of the format

[@chrismackenzie3184]

My wife pointed out Samila Gaeng the other day. Will defs be heading there asap. Cheers for the heads up. Also love this format.

[@jogywhite5389]

This was an awesome video :) I loved how I could follow along as I actually prepared the dish!!!

[@davisverboon8119]

Made this on Thursday and definitely learned a few things for next time!!!

[@grugparty]

I love that you shout out Kenji.

[@NateyCat]

Love this format! ❤❤ Edit to add: definitely enjoy the mise en place and the literal step by step process and talking about every ingredient, and alternatives for what I can get. For example here in the US I can really only get Bok Choi where I’m located. I could also only get vermicelli rice noodles. Added sesame oil at the end after cooking (on the plate). I tried not to deviate all that much. My point is it was delicious and great tips; coming from a college culinary grad.

[@UpTheVilla721]

Love your content sir. This is a great format for you(even if it makes you a bit nervous). The “What am I doing here” bit especially resonated. Much respect for you doing this. :D

[@calulus925]

You guys Rock... watching from Zimbabwe 😊