Pad Thai Variations Recipes ผัดไืทวุ้นเส้น - Hot Thai Kitchen!

Want more excitement in you Pad Thai? Try these switch-ups with glass noodles, shrimp tomalley, and spicy sriracha!
The original Pad Thai recipe: • Classic Pad Thai Recip...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@craigplainfield6662]

I made this last night and it was the best I have ever had. I just hate it when people say they made the recipe but then made all kind of changes and substitutions. But having said that I did do something extra that I think made the dish better. I used some jumbo head on shrimp and put the heads and shells in some water and made a shrimp stock. I made sure all of the shrimp fat was dissolved into the stock. I then used this stock instead of the water in the recipe. I think it added an extra layer of flavor. What do you think?

[@dengueberries]

This is a great idea. I do this always.

[@brandon3872]

Thanks for the tip! I often make shrimp stock for curries, but I've never thought of using it in a stir fry 🙂

[@jokorakod]

It's a tip .I also put the head and shell in preparing the soup for Tom Yum Kung.

[@andytran5647]

Hi Pailin I never get bored to watch your episodes again and again:) Im so fascinating with your lovely smile and the whole body language expressions:)

[@bart2851]

Wow this awnsered hours of searching for the secret ingredients in Thai orange colored pad thai in one short video... Subscribed

[@nancynee7680]

I'm Thai. Proud of you. You can explain, how to make Pad Thai so well. I like the firs greet, you say สวัสดีค่ะ, 👍 absolutely your English is so clear. Easy to understand. (Love it) And looks really really yummy!! Absolutely, My daughter will learn how to cook Thai foods from you.👏👏

[@NerdNest0]

I really like this! I definitely want to try this one.

[@MsrAlaindeFerrier]

Hi Pai, well I'm on to day 7 now of Thai cooking all from your tutorials and honestly everything I have made is fantastic. Did a big shop and bought all the stuff needed. Did a fusion type dish last night, a bit of this and bit of that all from my new Thai larder and although as hot as hell, when I threw some dipping sauce over it (your recipe) it was just devine. Thankyou a trillion for helping me achieve my Thai dream food you're the best!

[@danajohnson5993]

Best pad Thai I ever had a bit of lemongrass in it which made it a standout. I will try adding that to your basic version. Thanks!

[@JoaquinChea]

Looks fantastic, can’t wait to try it, Thanks for sharing Tippy!

[@c_farther5208]

That shrimp paste looks soooooo appetizing, thanks for explaining what it is.

[@raanafancy2879]

Your recipes are profound to say the least ! well explained, beautifully executed and delicious !!! Why didnt I discover you before ?! Thank you

[@SaiLuminos]

Thank you so much for sharing, LOVE your videos!

[@wildfnyguy7998]

I used to go to a restaurant that used a thin vermicelli rice noodle in lieu of the more traditional linguini thicker style rice noodle....it was fantastic! Unfortunately the restaurant has closed, so I will have to make my own using your recipes. Thank you for all your videos, they always make my mouth water. My larb and pad see ew were fantastic n so easy to make.

[@asaavi9745]

Im definitely going to try this and add it to our menu of our trips truck just like the authentic pad Thai you’ve shared. Thanks so much

[@bagsrmyromance]

love your videos!! so helpful~

[@leftyla]

Wow, this is great info! I've always wondered why some pad thai are red! This is hands down the best pad thai vid on youtube!

[@danajohnson5993]

30 years ago I had my first Pad Thai from a food stall in Amherst Mass. (Amber Waves) I have been trying to duplicate it ever since. Finally with your instructions on the sauce and lemongrass, (really good in pad Thai)I have managed it. Usually I have cilantro as a garnish with the lime, but today I didn’t have any. Our holy basil is doing really well in the garden this year, so I used a handful of that instead. What a nice surprise! PS, Red Boat fish sauce is worth the extra price. Not too salty, so you can use a little more.

[@bfejer8886]

I made Pad Thai using your recipe and everyone loved it!

[@xeenacha]

Looks delicious! I LOVE noodles! I will definitely try this recipe!

[@ELBlDu]

yummy yum, and you are so adorable when you teach us. Thank you again so much for these beautiful dishes, and educating us on these unusual ingredients that we would never have guessed. You are a great teacher. tomorrow I am making your hot sauce (for starters) Can't wait to make my own Phad Thai sauce and have it taste good! LOVE your videos! Liz

[@tonyooi2000]

Lovely recipe. Thank you.

[@27gette]

just like to ask if you have a recipe of beef randang? by the way i try your recipe of pad thai and its delicious... 😊👌🏻

[@sikkphish]

Love at first sight!!!!! oh my gosh cant wait to try this, thank you from Alaska!! ;)

[@lunidt9560]

Really clear instructions. Thanks

[@radigass]

Will try it

[@joshsmit779]

Shrimp tomalley is soo good. I like to put the pressed tofu in first and get it nice and golden before anything else so by the time everything is done the tofu has developed some nice smoky charred edges.

[@jacobholgate4399]

A few thoughts: I'm blessed (yes) enough to live in a neighborhood that is about 1/3 Thai, 1/3 Vietnamese and 1/3 the rest of us (White, Black, Chinese, Japanese, Korean, Somali, Indian, etc.) Which means we have a great Asian supermarket (billed as a mall, but I think that's a bit of a stretch) about a 10 minute drive from the house. I'm sure there's an area around here where there's more Thai restaurants than Starbucks. I'm not a big fan of the "Rooster Sauce," but maybe I'll see if I can find the original. I was able to find Tiparos fish sauce at Fubonn, so who knows. The next time I go to a Thai restaurant, I'm totally going to order Pad Thai Woon Sen Mun Goong, if only to watch the reaction of the waitress. And it sounds pretty good, too. The only problem I have with watching Pai's videos is seeing how small her kitchen is and realizing I reeeeeally don't have an excuse not to cook this stuff at home. I have a decent carbon steel wok, and I pretty much know what I'm doing, it's just a matter of not being lazy... Two genius moves I've learned from her videos: 1. using tongs with noodles. and 2. how she does the eggs. Some thoughts about tofu: She calls for "Pressed Tofu" in the Pad Thai recipe. There's a small company in Eugene, OR called Surata Soyfoods Inc. that's been around since like the 70s and I love their (firm) tofu. (I'm not a vegetarian; to badly paraphrase a song from the 60s: There's a time for bacon, a time for steak, a time for tofu and a time for tempeh.) After buying it, I understand pressed tofu is something very specific, and not typical tofu, and not a situation where you can buy regular tofu and press it yourself, unless you possess the patience of Mother Teresa. I tried making Pad Thai several years ago. It didn't turn out bad, but I wasn't impressed either. People have mentioned this in the comments of other Pai's videos, but I think it's worth mentioning again: It's nice that she not only shows the how-to, but why. In that sense, Pailin is not just a chef (and a great one,) but also a real teacher. And ultimately, that's what videos like this are for... Thank you. Thank you. Thank you, (or ขอขอบคุณ if you prefer)

[@mrjm1957]

looks yummy, the pad thai looks good too

[@JustAskingAndCurios]

Yeahhhh.......love Pad Thai Woon Sen...

[@soheavenlei2u]

I dont normally like watching cooking videos on KZbin, but you are just so natural, sweet and genuine. I cook a lot of different Asian cuisines (especially Indo as my hubby is Indonesian) and being in Australia we are close to Asian continent. I love Thai cuisine but haven't cooked a real lot apart from traditional pad thai, larb etc. I really like watching your videos, that I really want to try some of your recipes, especially this one. Thank you for creating your videos, keep it up :)

[@PailinsKitchen]

Thanks so much! Let me know how it goes when you get a chance to cook something!

[@prasit6]

อร่อยน๊ะเจ๊....อยากชิมจ๊ะ.

[@kabiss]

Thank you Pai for this good video. I have always wondered what that Thai Siracha is good for. Yet, another reason to cook Pad Thai lol :) /k

[@phillipyangmusic]

Another great video!

[@hexusziggurat]

Lovely and a well done video!

[@joni_anwar]

this is insightful and fun even though I live in Thailand. Love it

[@PailinsKitchen]

Awesome! Glad to know the info is useful even for locals :) Kob kun ka.

[@S1L3NTG4M3R]

These are really great... thanks!!!

[@_-.Victoria.-_]

How long will the opened pack of preserved radish keep in the fridge when in a sealed tub ? Thanks

[@_-.Victoria.-_]

I made Pad Thai today before seeing your videos, which I came across on my search for a better recipe as mine tasted extremely salty and tart. After your explanation of NOT TO CONFUSE the thick shrimp paste with the runny stuff, now I know why ! Loads of recipes online mention adding shrimp paste, so I used the only one I knew about - 1.5 tablespoons of the stuff you said NOT to use ! OMG. Also I think the radish (Labelled as turnip, but I think the stuff just goes by two different names)I bought was the salty kind. Hoping for a better taste with your recipe next time !

[@chefboyardeeez9951]

Hi my pad Thai turned out amazing but I used the shrimp paste in my sauce and it tastes good but when served doesn't smell that appetizing. Any tips on smell?

[@natashahiggins6796]

i am going to cook this tomorrow night for dinner :)

[@dragonwolf2370]

When do we use shrimp paste? :( i have a jar but don't know when to use it. I have the plain shrimp paste. Sos

[@tees7701]

looks amazing!!! could you do a tutorial on boat noodle soup please :):)

[@PailinsKitchen]

Not an easy recipe to make at home...boat noodles. But I'll probably do it one day :)

[@badpat5]

look so yummy!

[@PremlatasKitchen]

Faboulous Recipe

[@panesar94p]

ive seen people put hoisin sauce in their pad thai, whats your opinion on this?

[@merrionpew7848]

I’m half Thai and my sisters have been teaching me how to cook Thai food. My wife is doing Keto and I’m wondering if there is a Keto friendly version of Pad Thai. Or what are possible noodle substitutes.

[@llaurora4790]

I could not find dried shrimp and the radishes .... can we substitute those with something else?

[@shereenrashina]

what is dried shrimps, and how to use it

[@barryschwienteck5412]

hahahaha --> "The traditional was good ... but this is GOOOOOOOOD!!!" :) :) :) Definitely going to give this a try. Thanks.

[@wtglb]

the Pad Thai I get also has sliced chicken in it. What do you flavor it with? It doesn't seem heavily seasoned, but there is definitely some seasoning there.

[@PailinsKitchen]

+wtglb I would just marinate it with some soy sauce and a bit of sugar.

[@wtglb]

I will do that, I can't wait to try making Pad Thai. Your videos are great, very easy to follow!

[@Fronken89]

Never seen Pad Thai done with Tofu in it, but that might just be because my local thai/asian restaurant has changed the recipe to better suit Swedish customers. Found your channel today and so far i'm really loving it, gonna show it to my girlfriend when she gets home from work, we both love cooking asian dishes so i'm sure we're going to try out alot of your recipes in the coming months =)

[@bryanethier1910]

Fronken89 Paid Xerox

[@Fronken89]

Bryan Ethier what?

[@grandmundi7107]

Actually it should have some tofu in it. Here in Auckland almost every Thai foodcourt has tofu in Pad Thai.

[@timziegler8848]

I made my own tamarind paste from the blocks, but in some of the sauce recipes I see it calls for soy sauce along with the fish sauce and palm sugar. Would that make it too salty then? Also some of the other variations show red cabbage instead of the radish as a side condiment....your thoughts?

[@cliffelvin]

I've tried a pad thai in Udon Thani before and I saw the local there sprinkled some sugar on the served pad thai. Is that normal or just not?

[@1LSWilliam]

I am in love.

[@CocoyMoya1985]

I could not find tamarind concentrate and pickled radish... Is there any possible substitute?

[@myssdaisy2009]

are the glass noodles same as the clear mung bean thread noodles? Thanks

[@PailinsKitchen]

+Daisy Yang yes

[@l26wang]

Yeah, you should add that piece of info, 'cause you can get rice noodles that thin and it won't work the same.

[@davidcaballero9641]

can I use crab tamoley?

[@vnguyen727]

Foodgasm!

[@peterstang]

Good Thai flavour!

[@bryanethier1910]

peterstang 7

[@kimyoung3484]

Thank you so much for your video.😘😘😘♥️♥️♥️♥️👍👍👍👍👍😁😁😁

[@perkodanny]

So, I'm definitely buying some mun goong for the next one, but I have a lot of sweet preserved radish left from the last recipe. I have some ideas, but I can't seem to find any other recipes that include the radish. I started snacking on it a bit, but it gets really salty as you chew. Can anyone point me at other dishes that include it? It doesn't have to be Thai.

[@panutalus]

many times when trying to make thai pad, I usually ran into a problem that when rice noodles are dried, they sticks quite hard together and it's very difficult to separate them when cooking all together and at worst instead of being noodles they might get cut into big chucks because of trying to separate them hence I prefer thick rice sticks. Well, the recipe I use doesn't use more liquid than just 2 tablespoons of fish sauce and the juice of 1 lime. Also, I thought that the tail of the prawns needs to be taken away?

[@TheMamboza]

I must be losing my mind. I can't believe the music from 4:20 - 5:53 is one of the soundtracks from Tropico 5. I never realized that

[@eamyhtak18]

Are glass noodles same as rice vermicelli? Also, what can I substitute for preserved daikon radish?

[@omgwth7567]

Prarie So they are the same. you can leave it out.

[@kngiht84]

Hopefully by now you have realized that they are not the same. Glass noodles are made from mung bean starch and are a lot more resistant to water absorption and becoming mushy, unlike rice vermicelli. Also, there's really no substitute for preserved daikon radish (bacon bits?) so just leave it out if you can't find it.

[@dajanaskvarc2000]

What are glass noodles made off?

[@jinzhang3035]

I went to the Asian supermarket the other day to check out the shrimp tomalley, same brand as the one you have...and the ingredient list has some 'extra stuff' in it as you put it. Should I be worried about those extra hard-to-pronounce ingredients? Are they harmless or I just have to use it in moderation?

[@SnypeNG]

How do you feel about a coconut curry flavoured pad thai?

[@omgwth7567]

Fisselig that's not Pad Thai. but we do that in eastern part of Thailand which is another recipe.

[@pramilarumalla9138]

H Is it available now.Is it available now.

[@ashra9905]

OK my family does not eat pork or shellfish. What are some of the things I can substitute for shrimp/shellfish and pork. I would love to make this but need to have alternate ingredients. Thanks : )

[@ashra9905]

Thank you for the subs! I look forward to doing this dish. I have done other dishes from pallin's site. She is an awesome cook!!!

[@meriadocbrandebouc]

+Tuyo12 You don't have to put any protein at all, just all veggies. You're really free with pad thai, any protein (or zero protein) will do.

[@ashra9905]

Thanks

[@82ooo]

Hello! Can you tell me how cook rice 10mm noodles? I tried to soak it in cold, hot, very hot water for some hours and then fry, but I can't get like "pad thai noodles consistency. It's still too firm

[@PailinsKitchen]

Those thick noodles have to be boiled for a few minutes before you can use it to pan fry. Just soak them in warm water so they soften up a bit, then boil them for a few minutes (I'm not sure exactly how long, you have to keep checking) until they're almost done, then use it. Let me know how it goes!

[@82ooo]

PailinsKitchen thank you very much!

[@sonomagal1231]

Very interesting about boiling the rice noodles ahead of time. I just cook them with a bit more water in the Pad Thai wok and they soften up pretty well when they are cooked. No problem! Of course, I soak them in warm water for a time before cooking. Pailin, I love your recipes and though I have cooked Thai for many years, I am learning new things from you!!! Thank you so much and please, keep posting those wonderful recipes!!!

[@claudiosilva5023]

Te amooooooo

[@jslang7653]

Can u add yellow fermented soybean paste to sauce??

[@angelchimellis2901]

Question - I will usually "Pre-Make" my Pad Thai sauce by cooking down Palm Sugar with a bit of water, the tamarind concentrate and the fish sauce and then canning it in mason Jars so that it's ready to use whenever I make Pad Thai. To use these variations, could I simply just add a tablespoon or so of Siracha and Shrimp Paste to the sauce?

[@PailinsKitchen]

Angel Chimellis Yes you can :)

[@simplicity63]

Thank you .

[@letuan7283]

I know it ! You make a 4 bow and adding together in last week !

[@jayfoster]

Shrimp/Lobster fat is affectionately known as 'brain butter' by some in the US :D

[@yatagan10]

bellissima

[@Gantzz321]

the one thing most of use have been taught to do is test while we are cooking to know if you need more seasoning, or if one flavor is over powering. In all the videos I have watch to date ( only about 15 or so to be honest ) I think I have only seen you test it once. Is that something that is not done as much in Tai cooking? I suspect its to do with ratios of flavoring, as long as your close it will be fine, because you not flavoring with Salt but more with the natural flavor of the different ingredients.

[@PailinsKitchen]

+Greg Ward Oh i always taste, sometimes I do it on camera, sometimes I edit it out so you don't see it. But for some dishes, like this one, I've made it with the exact measurements of all ingredients many times prior to filming, so I know exactly how it is, much like the way restaurant cooks don't taste every dish they make if they've made it many times :)

[@yatagan10]

bravissima

[@nkuajsuab]

Another reason for me try something new ...

[@kingikiller]

Damn i need a friend like you to cook me yummy thai food

[@elijahsiplon2122]

sawadika mwaaaah

[@dawn-suzettenoray495]

Nice can we make it without eggs-:))

[@denv5221]

I couldn't quite find that shrimp tomalley, mun going or shrimp fat whatever it was. Can you show us how to make them home recipe just to substitute the real Thai versions like sweet pickle radish, shrimp fat paste and the chilli sauce. Something is better then nothing so. I believe they can be replicated by extracting the shrimp fat orange thing by boiling or something, anything, that you guys would know am sure. Really looking into Thai food. Thanks for your times.

[@joshsmit779]

Now when I make pad thai with shrimp I'll know to save the shrimp head for the sauce, thanks.

[@rickspence1824]

"The liver of the shrimp"...??? Or fermented whole shrimp? Not so sure they remove the tiny livers from shrimp before fermenting. A nice recipe though 😊

[@davidtolentino4358]

its fermented whole baby sheimpies.

[@LILBERRY40]

If I have everything but the tamarind sauce what can I use?

[@PailinsKitchen]

Using lime juice is an option, although add it towards the end so it doesn't cook for too long.

[@neilyaremchuk6798]

The most beautiful woman in the world speaks English and cooks. I'm in love.

[@khinsan9029]

I really like your videos. I like Thai food, thank you so much.

[@bhatki_gaayika]

Sawadee khab

[@sacredrose5477]

Because I don't have easy access to tamarind paste and palm sugar and I don't like fish sauce because of how bad it makes my breath smell. I use brown sugar, Kikoman soy sauce and lime juice for Pad Thai sauce.

[@Michael-mp1iu]

Important to note that the brand of shrimp paste shown contains MSG. Just for those who plan on purchasing.

[@khinsan9029]

Michael Alme

[@leonardszubinski6972]

What? No bamboo shoots in the all three variation?

[@rogerb9943]

Thank's to your fantastic recipes I'll have a fantastic evening at home tomorrow night with my love !!! thank you!!!

[@joshsmit779]

My pad thai always comes out darker than yours, I'm not sure why.

[@Kehmet14]

love that sexy growl at 6:33.

[@ThrivingEcosystems]

No mung bean?!?

[@bobbyma901]

pretty and a chef. wifey status..

[@hedkit]

DNW? My first post of Chinese letters were shaped like swaying dragon, But after sending they became straight line. 😕 looked annoying,so sorry for that.

[@shawnmcguire4497]

ABOUT REMOVING TAMARIND STAINS ......... You asked on another video. YES IT CAN BE DONE! Use food grade hydrogen peroxide. H2O2.... If your unfamiliar with this interesting stuff just remember........ It can and will eat through leather, skin, organic and inorganic substances.. Be careful. If you need instructions just reply and I'll give some helpful details. Pretty sure you know I love your videos. Thanx

[@PailinsKitchen]

+Shawn McGuire Thanks! I think you mean turmeric stain though, right?

[@shawnmcguire682]

Yes ..I knew something looked wrong dut I decided to go with it.... Tarand.. blood.. red wine.. anything you want gone is sent onto the netherworld. Careful getting it on your cuticles though.0hhhhhh ouch Practice first because you can never be too save with that stuff. Removes old age liver spots also but you have a long way to go before That age creeps up on you. Love your videos Shawn