How I Make Pad Thai Street-food-style | Marion's Kitchen

You might think eating authentic street food pad thai was something only possible on the bustling streets of Thailand itself, but I'm here to tell you otherwise. This is my recipe for real street food pad thai, which you can make yourself... at home. For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations - here, I’m teaching you how to make the real-deal, street food-style pad Thai.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@Woolybuzz]

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.

[@user-qu5ty4eg1j]

I was there 😊

[@nastynat1001]

Thank you for the information, I always wanted to try it.

[@kangyeog]

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]

Awesome! Thanks for the feedback 😃😃😃

[@chadbassig9801]

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! 😁👍

[@paullawler7532]

excellent explanation of the ingredients and cooking technique

[@Flowers4Everyone]

Like the flavor profile in Pad Thai. You can really adjust it to your personal tastes very easily.

[@astretch10one]

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...🥂

[@ralphthepolobear]

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.

[@lavenderzig7129]

Thanks for details & clear instructions. I failed on other “ quick” video- searching & writing down and replay serval times This is a great video 👍

[@donna2676]

Yummy meal, thanks for the recipe.

[@Puda]

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]

Marion has an amazing one as well. No modifications required, you add whatever proteins you’d like

[@dazuotv]

Thank you for the very nice video on how to make street food style pad thai 👍

[@BlueJay86]

Wow!!!! Thank you so much for these tips in regards to hydrating the noodles!❤❤❤

[@Marionskitchen]

Most welcome 😊

[@khoabert33]

Looks so good, I love pad Thai, I have to try this recipe 😋

[@LauraAdamsRodriguez]

I loveee the editing in this video!

[@cynthiahonorio9758]

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.

[@masteryung8203]

That is so detailing on cooking and materials, who love Pad Thai ? and though that this videos is so nice as me???🤭😍😍

[@Glorianna777]

Looks so delicious 😍😍

[@SK3564]

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]

Awesome!!! I’m so happy my tips worked for you! 🙌🙌🙌

[@theppitakjoerojpattanakul7005]

Pad Thai is another one of my favourite foods in Thailand ... yummy

[@ZenaidaRoxas-yk8pp]

Pad Thai is so delicious!

[@traceyb8771]

I need this now! 😊

[@nastynat1001]

My whole time favorite dish. I'm always afraid to make it. Thank you for the recipe

[@ChiliPepperMadness]

Yum! Sounds tasty!

[@nantapae]

Wonderful!

[@HoustonWanda]

Delicious cuisine.

[@masak.cooking]

So delicious

[@calenmiras]

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]

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!

[@skatingcanuck9837]

Interesting suggestion. There is also a white version of danmuji. Thanks for the suggestion.

[@cmtv1570]

Yummy 😋 naman nito

[@rebeccagilman2020]

🌺 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! ❤️

[@HoHosKitchen]

yum...i like pad thai😍😍😋😋

[@Sangshine9]

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 ?

[@alexandrab.7425]

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]

I'm in Thailand right now and I'm salivating! Guess what I'm having for dinner ....

[@misstee101]

Yes! My favorite dish! Chili powder optional though

[@DietBajaBlast]

very optional at best, as it should not have any

[@sharmishthabanerjee6852]

awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please

[@Brown.Stacey]

Thank you for the recipe.

[@melanielotos6139]

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?

[@tmackie1694]

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]

You're welcome! Gift giving tamarind would be amazing!

[@suzannes5888]

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!

[@luxeydaze]

Your glasses are back! 😊

[@brandoutmusic]

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]

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 😃

[@cuisineofsrilankaofficial]

nice editing 😊

[@seanrobinson275]

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]

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!!! 😁

[@christopherdawes4414]

Squid takes this to another level IMHO. Small squid, capped like calamari and use the small tentacles too. No tofu, thank you.

[@palomahealing5073]

We have a huge Chinatown here in Vegas, no problem👌

[@tctc8578]

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

[@hed2410]

Search KZbin then, bound to be find cuisine channels from other continents.

[@imzkat]

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]

as a dip or sauce on the side? If yes, then it is Chinese fermented bean curd.

[@originaltwyla4991]

Delicious I am sure! But, I like your pantry Pad Thai recipe. Much more accessible for me.

[@jinpeng1579]

There are two types of pickled radish. Sweet and salty. We use the sweet one for pad thai.

[@user-go2gq5lv2y]

U look beautiful and a good good chef we All love u

[@wanwan7613]

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]

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]

@@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?

[@alexisbreslauer3448]

My favourite!!! I love chicken Pad Thai the best though. Have you ever done a Pad See Ew your channel?

[@Puda]

I believe she has as part of noodle dishes she recommends doingv

[@Marionskitchen]

I sure have! I have lots of pad see ew recipes :-)

[@alexisbreslauer3448]

@@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!

[@yttean98]

Two important ingredients for cooking a delicious dish: 1. Pad Thai Sauce 2. Cooking Technique, including frying technique.

[@Puda]

True, the sauce makes the whole dish!

[@ibast1]

I wonder if you could modify lebanese pickled turnip to make it like thai pickled raddish. Chop it finely and add salt?

[@upt746]

Can you do a duck recipe

[@sueannesullivan3827]

What’s a good sub for dried shrimp (husband allergic to shrimp).

[@msladieKAT]

Just don't add shrimp. I don't add shrimp in mine. It still tastes great!

[@peterdoe2617]

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]

@@peterdoe2617 thanks for this idea about the chicken skin! sounds yummy.

[@bebebabe100]

Im going to make this my next day off work. Mark my words

[@jimieatsworld]

For the pickled radish, make sure you get sweet, not salted. Big difference. 😂

[@rrdayandayan6268]

So sad I can't find the pickled radish here in Singapore even in the Thailand store

[@teohlai5082]

But without gas stove, not enough wok hei. If using charcoal fire more nice

[@hendrisusanto6864]

Thanks, you, have a very good day.

[@tomsaejiw2940]

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]

That’s a great idea! Love it!

[@marionamirahmoralesbasalo]

We have the same name

[@Marionskitchen]

🙌

[@omgwth7567]

But not too sweet. 😊

[@aquamarine7705]

WHY PROPER???😅😅😅

[@YelpBullhorn]

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]

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]

@@LemLTay ..... thank you for that extensive answer. I get mine from Tesco, and it says on the packaging that they MUST BE COOKED.

[@patrickho9007]

missing, sugar

[@neongo6446]

Apart from the 2 types of sugar in the recipe