Love this video, Marion. It helps me to see the steps of the cooking process and that simplified everything. It made me feel “I get it.” Instead of just “I follow the instructions.”Thank you.
@Marionskitchen Жыл бұрын
Awesome! Thanks for the feedback 😃😃😃
@paullawler753211 ай бұрын
excellent explanation of the ingredients and cooking technique
@Woolybuzz Жыл бұрын
Oh this dish is definitely one of the highlights of my trip to Thailand. I remember in Nong Khai a woman took pity on us (we had been screwed over by our hostel) and brought us into her home to eat some homemade phad Thai. It was fantastic and easily the best variation of the dish I've ever had.
@MariaWerner-k4g Жыл бұрын
I was there 😊
@nastynat1001 Жыл бұрын
Thank you for the information, I always wanted to try it.
@KhunAdam5 ай бұрын
Thank you Marion, the tip about the condition of the noodles before you fry them helped a lot. I love the traditional recipe too.
@ralphthepolobear10 ай бұрын
I like her. I've enjoyed her videos for a long time. A new Thai restaurant opened in my area and wanted to remind myself what Pad Thai is before I place an order. It appears this meal is full of flavor given the ingredients. I can't wait to try.
@chadbassig9801 Жыл бұрын
My Filipina mom was highly skeptical eating this when I brought her to a Thai restaurant. I urged her to take bite. Love at first sight for her! She even ordered a second serving to go! 😁👍
@astretch10one Жыл бұрын
Looks sumptuous...I' m not a dab hand in the kitchen but appreciate good cuisine.A chance to experience asian cuisine,so here's to you. well done Marion...🥂
@SK3564 Жыл бұрын
Thank you for the tips on cooking the noodles! For the first time ever they came out perfectly and were actually easy to stir!
@Marionskitchen Жыл бұрын
Awesome!!! I’m so happy my tips worked for you! 🙌🙌🙌
@Flowers4Everyone Жыл бұрын
Like the flavor profile in Pad Thai. You can really adjust it to your personal tastes very easily.
@theppitakjoerojpattanakul700511 ай бұрын
Pad Thai is another one of my favourite foods in Thailand ... yummy
@BlueJay86 Жыл бұрын
Wow!!!! Thank you so much for these tips in regards to hydrating the noodles!❤❤❤
@Marionskitchen Жыл бұрын
Most welcome 😊
@Puda Жыл бұрын
Just in case you want a much easier version, the Blue Dragon cooking sauce kit is pretty good. You just need to modify it a little bit or it tends to be too sweet but otherwise, it’s really good! You can add more ingredients and more coconut milk to make it better.
@FairleyTrashed Жыл бұрын
Marion has an amazing one as well. No modifications required, you add whatever proteins you’d like
@Uratube253 ай бұрын
Jeez, have you just destroyed a traditional chinese/thai dish and put in more coconut milk? Are you mad :-)
@emet17s7 ай бұрын
Thank you for the authentic ingredients and directions.
@LauraAdamsRodriguez8 ай бұрын
I loveee the editing in this video!
@dazuotv Жыл бұрын
Thank you for the very nice video on how to make street food style pad thai 👍
@cynthiahonorio9758 Жыл бұрын
Thanks Marion for all your recipes, tips. Love most. I noticed that your videos' audio sounds different on both my iphone and tv. I am from the Philippines.
@HoustonWanda10 ай бұрын
Delicious cuisine.
@calenmiras Жыл бұрын
A good substitute for Thai preserved radish is actually Korean pickled radish (danmuji). I find the Korean radish is much easier to find in an Asian market. The flavor is very similar to the Thai sweet radish and can be substituted 1:1. It typically comes in larger pieces so you just need to chop it up before adding it in.
@Marionskitchen Жыл бұрын
Oh that's so great to know! I'm going to try out the Korean radish. Sounds likes a great ingredient to get on board with anyway! Thank you!
@skatingcanuck983711 ай бұрын
Interesting suggestion. There is also a white version of danmuji. Thanks for the suggestion.
@lavenderzig71297 ай бұрын
Thanks for details & clear instructions. I failed on other “ quick” video- searching & writing down and replay serval times This is a great video 👍
@roybatty46876 ай бұрын
You buying pork fat?
@rebeccagilman20209 ай бұрын
🌺 Aloha Marion, I came across of your beautiful home tour. I love everything about your home. Mahalo, (Thank you) for sharing your vlog. You are awesome, Marion. You are always smiling throughout your filming. Keep on doing what you’re doing! 😋 So delicious! 🍜🍽️🥂Cheers! ❤️
@masteryung82038 ай бұрын
That is so detailing on cooking and materials, who love Pad Thai ? and though that this videos is so nice as me???🤭😍😍
@roybatty46876 ай бұрын
Nobody
@masteryung82036 ай бұрын
@@roybatty4687 lol
@nhumanpham77336 ай бұрын
Thank you, it look delicious, easy to follow
@donna2676 Жыл бұрын
Yummy meal, thanks for the recipe.
@khoabert3311 ай бұрын
Looks so good, I love pad Thai, I have to try this recipe 😋
@Sangshine910 ай бұрын
You have shown the best way to make pad Thai . I started following your channel after seeing a video on Andy’s channel for green Thai curry . And I’m so glad I found your channel. Just a quick check if anyone else can help me that would be nice too. I bought a wok pan recently. every time I cook my food in them and clean it after that ,There is always a rust form. To avoid them I clean it well and apply a coating of oil and leave it for rest. Is it okay to do this way ? Or is there any other way to clean the wok pan ? Or do I need to buy a new wok pan ?
@ChiliPepperMadness11 ай бұрын
Yum! Sounds tasty!
@nastynat1001 Жыл бұрын
My whole time favorite dish. I'm always afraid to make it. Thank you for the recipe
@Brown.Stacey10 ай бұрын
Thank you for the recipe.
@alexandrab.742511 ай бұрын
Hi from Germany, dear Marion. Love your channel and the way you cook!It might not be a traditional Pad Thai anymore but what can I substitute the dried shrimps with to get that umami flavour in a veg version?Any ideas?
@darrylgodfrey9604 Жыл бұрын
I'm in Thailand right now and I'm salivating! Guess what I'm having for dinner ....
@seanrobinson275 Жыл бұрын
Marion's recipes are usually some of my favorites, and we love Pad Thai. I can't get over the eyes on the dried shrimp though. Nope.
@LemLTay Жыл бұрын
Perhaps you could try the larger dried shrimp as shown in the video in the side-by-side comparison. Those usually have the heads removed (no eyes, yayy!) and also the shells removed, though you might still find an odd shell segment here or there. They do need to be soaked in hot water till softened, then chopped up. They taste very good in the recipe, though as usual, the larger the shrimp, the more expensive the grade is, so that's why vendors use the smallest they can. PS: When we were living in Malaysia, I'd take my guests on a "cook's tour" to the local night market very near our house, and point out the local "pickled krill" called "cincalok". These tiny crustaceans are similar to the tiny dried shrimp Marion showed, but the pickled version is mixed in with salt and rice and fermented. But you can see all the tiny pinprick dots in there and I told my guests to look carefully at all those eyes in the glass bottles!!! 😁
@tmackie1694 Жыл бұрын
Aloha Marion. Thanks for showing how to process raw tamarind. I have a huge tree in my garden and will start using it. Maybe even bottle it up for gift giving :)
@Marionskitchen Жыл бұрын
You're welcome! Gift giving tamarind would be amazing!
@misstee101 Жыл бұрын
Yes! My favorite dish! Chili powder optional though
@DietBajaBlast Жыл бұрын
very optional at best, as it should not have any
@tctc8578 Жыл бұрын
Living in the West, there is a major dominance of Asian restaurants and cuisine. I would actually love to see far more alternative options from other Continents
@hed241011 ай бұрын
Search KZbin then, bound to be find cuisine channels from other continents.
@christopherdawes4414 Жыл бұрын
Squid takes this to another level IMHO. Small squid, capped like calamari and use the small tentacles too. No tofu, thank you.
@สะเลเตกานพลู6 ай бұрын
ทำได่เก่งมากๆค่ะ น่าทานสุดๆ
@suzannes588811 ай бұрын
Is the pickled radish you are referring to in this recipe called Krachai in Thai (aka pickled rhizome)? If not, what is the name in Thai? Thanks!
@LemLTay7 ай бұрын
The pickled radish comes from "daikon" (mooli, icicle radish etc.) that is sweet, salty and pickled. The name in Thai is "chai por waan" (similar to หัวไชโป้วหวาน); depending on the store, if you can't get the Thai one, the Chinese one is quite similar and is in fact, some packages have multiple languages so buyers can recognise the product. The characters to look for are "甜菜脯" (tian caipu / sweet radish), either whole, in strips or chopped up. If absolutely unavailable and there's only the salty one, "咸 菜脯" (xian chaipu), that just needs a thorough rinse to wash away the excess salt, then squeezed well. It'll still give that pickled taste, crunchy snappy texture etc., just more salty. I also add the sweet pickled radish to soups to give a bit of interesting texture, and it also makes an excellent filling for a simple family-style omelette (very popular in Malaysia & Singapore). (Krachai is a rhizome from the ginger family, with a distinctive almost medicinal, camphor & pine smell, to me it reminds me of eucalyptus! It's a key ingredient in some pastes, particularly "jungle curry".)
@imzkat Жыл бұрын
Hi Marion! A question for you: I’m in the US, and when I get Pad Thai in a restaurant they always use a red tofu/bean curd that I absolutely love. What is the name of this amazing ingredient? Thank you so much for sharing your recipes with us! 🥰
@fhng Жыл бұрын
as a dip or sauce on the side? If yes, then it is Chinese fermented bean curd.
@alexisbreslauer3448 Жыл бұрын
My favourite!!! I love chicken Pad Thai the best though. Have you ever done a Pad See Ew your channel?
@Puda Жыл бұрын
I believe she has as part of noodle dishes she recommends doingv
@Marionskitchen Жыл бұрын
I sure have! I have lots of pad see ew recipes :-)
@alexisbreslauer3448 Жыл бұрын
@@Marionskitchen imma have to go on the hunt! I only discovered the dish and it has quickly become what I order if i don’t order pad thai. Thanks, Marion!
@ZenaidaRoxas-yk8pp7 ай бұрын
Pad Thai is so delicious!
@sueannesullivan3827 Жыл бұрын
What’s a good sub for dried shrimp (husband allergic to shrimp).
@msladieKAT Жыл бұрын
Just don't add shrimp. I don't add shrimp in mine. It still tastes great!
@peterdoe2617 Жыл бұрын
Fresh shrimp can be substituted with chicken in most cases. Dried shrimp? What I do, when making chicken soup: I render the fat from the skin (and keep it!) until the skin turns to really crispy bits. Not the same, for sure. But this crispy skin, cooked in all that broth has a really yummy taste. Just my 2 cents.
@sueannesullivan3827 Жыл бұрын
@@peterdoe2617 thanks for this idea about the chicken skin! sounds yummy.
@sharmishthabanerjee6852 Жыл бұрын
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
@melanielotos61397 ай бұрын
Where’s that place in the beginning of the video??? I’m in BKK at the moment and would love to go there! 🙏 is it ราชวัตร Ratchawat Market?
@Glorianna77711 ай бұрын
Looks so delicious 😍😍
@brandoutmusic Жыл бұрын
Thanks for the vid! I think I have the most trouble with cooking down the noodles to the right done-ness. I usually do the soaking method and they look like your noodles, but I feel like I need to be constantly adding water or sauce to keep it moist and cook the noodles through to get that glossy and springy finish. Any tips?
@Marionskitchen Жыл бұрын
I have found remarkable differences in brands of noodles in regards to this, which is why I put the two options in the video. If you need to add too much sauce or water, I would try the soaking and quickly blanching method instead 😃
@traceyb87719 ай бұрын
I need this now! 😊
@jamesbutler59085 ай бұрын
Thanks ❤marion
@wanwan7613 Жыл бұрын
I'm interested in the pan you use, is it a carbon steel pan without any chemical coating? Can it be used with an induction hob?
@Marionskitchen Жыл бұрын
It’s my MAKO wok. It’s pre-seasoned carbon steel. So you get a head start on your patina when you get it but it will continue to develop over time just like regular carbon steel. And yes, it is designed to work on induction 😃 cookdinehost.com/products/mako-wok-kit
@wanwan7613 Жыл бұрын
@@MarionskitchenCool, it looks good 👍. I got a Capital Kitchen Black carbon steel, also pre seasoned. I believe there is no any coating. But somehow after few use, the black coating started to peel off 🤔 I can see the bare metal beneath. Do you know if it's supposed to be like that?
@palomahealing5073 Жыл бұрын
We have a huge Chinatown here in Vegas, no problem👌
@shawnfoodfever Жыл бұрын
yum...i like pad thai😍😍😋😋
@luxeydaze Жыл бұрын
Your glasses are back! 😊
@gaoliethao68693 ай бұрын
Marion, ive gone to some restaurants and some places make their pad thai look so orange. Is that from the pickeled radish or something else?
@masak.cooking Жыл бұрын
So delicious
@nantapae11 ай бұрын
Wonderful!
@cuisineofsrilankaofficial Жыл бұрын
nice editing 😊
@ibast110 ай бұрын
I wonder if you could modify lebanese pickled turnip to make it like thai pickled raddish. Chop it finely and add salt?
@johnknight91505 ай бұрын
3:23 Caca boudin! 😀
@originaltwyla4991 Жыл бұрын
Delicious I am sure! But, I like your pantry Pad Thai recipe. Much more accessible for me.
@janegenavia560117 күн бұрын
Yummy ❤
@yttean98 Жыл бұрын
Two important ingredients for cooking a delicious dish: 1. Pad Thai Sauce 2. Cooking Technique, including frying technique.
@Puda Жыл бұрын
True, the sauce makes the whole dish!
@jinpeng15798 ай бұрын
There are two types of pickled radish. Sweet and salty. We use the sweet one for pad thai.
@carrolltee59067 ай бұрын
enjoy pad thai
@cmtv15708 ай бұрын
Yummy 😋 naman nito
@OWK0002 ай бұрын
Dehydrate some sauerkraut in the dehydrator to replace the pickled radish, maybe.
@upt746 Жыл бұрын
Can you do a duck recipe
@teohlai5082 Жыл бұрын
But without gas stove, not enough wok hei. If using charcoal fire more nice
@jimieatsworld8 ай бұрын
For the pickled radish, make sure you get sweet, not salted. Big difference. 😂
@Chhong-m2r9 ай бұрын
U look beautiful and a good good chef we All love u
@roybatty46876 ай бұрын
The alternative you didn't say was the one everyone needed-pork lard.
@rrdayandayan626810 ай бұрын
So sad I can't find the pickled radish here in Singapore even in the Thailand store
@LemLTay7 ай бұрын
Maybe try asking for "chai por" (hokkien for pickled radish) or show the shopkeeper / grocer that you'd like ""甜菜脯" (mandarin for sweet pickled radish). It's a very popular local ingredient, available at any "provision shop" or even supermarket.
@mikeprosser58366 ай бұрын
Fish sauce and lime juice perhaps
@MiloticMaster1235 ай бұрын
I love all your vids but I had to stop when I put tofu in the pad thai
@carrolltee59067 ай бұрын
beautiflul hair style
@marionamirahbasalo Жыл бұрын
We have the same name
@Marionskitchen Жыл бұрын
🙌
@eshaleemadgavkar5 ай бұрын
Here to cleanse my eyes after watching Uncle Roger react to Jamie Oliver's veggie pad thai (which looks depressing af)
@allis035 ай бұрын
Same 😂😂
@hendrisusanto6864 Жыл бұрын
Thanks, you, have a very good day.
@tomsaejiw2940 Жыл бұрын
Please please please, do a 'Best' Khao Mun Gai day tour in BKK, and probably try to replicate what you think is your most favorite.
@Marionskitchen Жыл бұрын
That’s a great idea! Love it!
@omgwth7567 Жыл бұрын
But not too sweet. 😊
@aquamarine770511 ай бұрын
WHY PROPER???😅😅😅
@YelpBullhorn Жыл бұрын
Raw bean sprouts on the side? Really? I’ve always been led to believe they have to be cooked, and that you should never eat them raw.
@LemLTay Жыл бұрын
If beansprouts are grown hygienically, they just need to be briefly washed and they are a health food eaten raw. Of course you can leave them out, or only have them cooked in the dish. Thankfully, cooks in Thailand (and southeast Asia) are generally very flexible, and happy to alter the dishes (within reason) to one's liking. Yes, the beansprouts are often piled up raw on the side, as they help lighten what would otherwise be a rather sticky, oily and solid noodle dish with something crunchy and raw.
@YelpBullhorn Жыл бұрын
@@LemLTay ..... thank you for that extensive answer. I get mine from Tesco, and it says on the packaging that they MUST BE COOKED.
@Uratube253 ай бұрын
Dont need to add extra sugar the palm sugar is enough ,your making westerner foods , to sweet and unhealthy :-)