The Most Underrated Thai Noodles

[@PailinsKitchen]

Sawaddee ka 🙏🏼 Yes, this video looks different! We’re changing things up to hopefully bring you a more engaging and informative show, I hope you enjoy it! Some important links WRITTEN RECIPE & BLOG POST: hot-thai-kitchen.com/rad-na/ IF YOU HAVE QUESTIONS please read the blog post first! There's lots of extra information there that might answer your question. SUPPORT THE SHOW & JOIN THE HTK DISCORD on Patreon! www.patreon.com/pailinskitchen As always, thank you for watching! - Pai

[@dothedre]

I like the new style a lot but I want bloopers back. 😜

[@pawniec-n6079]

i love this new format! close and personal. watching your channel is very comforting~~

[@scheepalicious]

I have to say what the new version gains in speed and efficiency, it loses in personality and warmth. Your channel's rather unique in that we more or less follow you through the entire preparation of the dish. We tag along with you on a journey, and it feels authentic, like we're in the kitchen right alongside you, beautiful bloopers, ad libs and all. This is feels like a rehearsed presentation. I'm voting REWIND, TURN BACK!

[@rhinojelvis1]

Love it! But I also loved the previous format. 😀

[@okiebasil]

I like how organized and concise the new format is. Great job to you and your video editor! I've followed your food videos for eight of the ten years you've been doing this, and watched all the older ones too. This format is just a more polished form of what you've been doing from the start.

[@angeline74]

I do prefer the old style vids :') I like to see the cooking process, you reaching for the sauces and the kitchen tools, the commentary as you're slicing or stir frying. Just feels a bit more connected to the chef in the room!

[@seroun17]

Hi Pai, I’m somewhat conflicted on the new style. I like the extra details and tidbits with the more standard VO closeup style but I honestly miss the old style because there was a conversational feel to it that I always really enjoyed. Particularly the live troubleshooting and mistakes that other people often don’t show. I always found those bits to be super helpful and gave it a really organic feel, like you were cooking with us vs presenting something super polished. That being said, we’ll support whatever decisions you make! My Patreon support isn’t going anywhere, haha.

[@solaradt]

Sa wad dee khub, from down under. My daughters and I have been watching your KZbin channel for sometime now. You’ve so much effort into you work. I just like to show you my appreciation. Keep up the good work 🤗

[@PailinsKitchen]

Wow, thank you SO much, Tom! 🙏🏼I really appreciate it! And I'm so glad to hear that your daughters and you can enjoy my videos together! ❤

[@lofiben]

My mom made this for me growing up! This brings back memories. I have to say I prefer the old-style videos because while this style is succinct and straight to the point for people who want to cook something, for me, I watch your show almost like entertainment - like a Netflix series and discover new things about dishes that my mom cooked for me growing up and dishes that she never bothered with too.

[@AndreaszTP]

I love watching your show not just for the recipe but as an entertainment too so I much prefer the old style, but I understand other people just want the recipe tutorial so this new style may be more engaging to them especially new viewers.

[@me0wKat]

Your show has always been informative; that's never been questioned. You're undoubtedly my go-to for Thai ANYthing. I know I'm getting a peek into the culinary world of a real Thai person. Which erm is EXCELLENT ❤️

[@PailinsKitchen]

Thank you!!

[@AzaleaChan13]

I’ll come to you Pai for learning all about thai food before miss Marion and I go to her for many dishes.

[@gayanemanukyan7337]

I just realized you are my main source of Thai yumminess at home (apart from the streets of Thailand, where I stood for hours hoping to steal some techniques to use in my own kitchen!) Thank you, and the new format is great!!!

[@fizzzizzz]

I also prefer the episodes where you take your time! I watch your videos to spend time in your world, not just for facts, though they are much appreciated too! Whatever you choose to keep up, you rock! :)

[@barryschwarz]

I've watched a bunch of your videos and they are all great quality in production, instruction, education and personability. I just wanted to learn how to make Pad Thai but because you are such an engaging and well-informed teacher I've taken a journey into Thai cuisine. Thank you so much. Subscribed.

[@sweetchildmine08]

I like the new style Khun Pai, I can see closer to what you are doing but the most important thing to me is that you are still explaining everything that you do, and give us a little history & Thai language lesson too. Being so generous with this knowledge sets you apart from the rest & helps us farang mums who have luk krung kids 😊 ❤

[@enzmondo]

I really do enjoy tall the extra tips and information in your recipes. It feels like I’m in an actual cooking class. I also have fun with all the editor’s (your brother I’m assuming) side notes and jokes even in text. Thank you for inspiring me and all of us to cook and teaching us about Thai cuisine and some of the culture. Hope you, your partners, and your family are doing very well, Pailin!

[@PailinsKitchen]

Thank you! And yes, it's my brother :)

[@enzmondo]

All the added tips and crucial information**

[@YindiOfficial]

LOVE the 4K, thank you! Also love how you never stop evolving and working on the overall quality of your videos (as well as the recipes but you always got that on lock)

[@PailinsKitchen]

Thank you so much! And yes, I love the 4K too!

[@piyapatkiewsakul2562]

ของโปรดหนูเลยพี่ปาย ส่วนตัวคิดถึงวีดีโอแบบเก่า เพราะชอบพี่ปาย personality และแทรก วิธีชีวิตของคนไทยด้วย เหมือนเป็นการทำอาหารให้คนที่บ้านจริงๆ วีดีโอแบบใหม่เหมาะสำหรับส่งวิธีทำอาหารให้เพื่อนมากกว่า

[@jintanmanis5000]

In Malaysia, we called it ‘ladna’ (most southern Thailand/ Patani halal restaurant sell it) Our version got the rice noodles mixed with eggs and fried till crispy😋

[@user-x57620fzmt]

OMG thank you so much for this!!! I lived in Phuket for a year and always ordered seafood Rad Na in this one restaurant. It's been a decade since I last had it! I'm gonna definitely try this one out!!!! ❤

[@noelani0138]

The new format feels a little like when a band makes it big and can’t play small clubs anymore. The music is still great but there is less intimacy, less connection. Seeing you make it is a big part of my experience of watching the video, I didn’t realize that until that changed. I love your channel and I’ve been cooking Thai food regularly since I found it, that will never change. I’ll miss the old way, 😕 but I’m sure I’ll get used to the new way in time. Now, as for Rad Na. I’d had it a couple of times at a local restaurant many years ago, they called it Laad Na. I’d even searched Hot Thai Kitchen for it. I’m so happy to finally get to make it! Thank you!!! I just made it tonight, scratch pork stock and all. (I am very fortunate to have a great asian grocery store in town, the only thing I can’t ever get is cilantro roots and spur chiles) It turned out so much better than at the restaurant! I also used homemade watermelon vinegar for the prik nam som and it was delicious! I can’t wait to make this for my daughter tomorrow. 😁

[@knockermaker]

the new format is much more polished and professional. Congrats!!

[@itsmederek1]

Best Thai food channel!!! Easily top 3 cooking youtubers as well tbh.

[@NicNemesis]

I watched this last night and cook this (w/o chili) for my toddler. She loves loves loves it! Thank you for the easy yet tasty recipe. ❤

[@tomsparks6099]

Been watching you for years and your vids have encouraged cooking Thai at home. Care less about format -- youre lovely to watch. I grow lemon grass every summer. Keep my galangal, Keffir in freeze. My late husband for whom I am still mourning these past 8 months took time to acquire a taste outside basic Chinese. I got him to like "sushi" and, of all the Thai style dishes, Rad Na and Pad Ew were his faves (he was a noodle and rice guy). I'm gonna make this in his honor. Pork is marinating now.

[@YummYakitori]

Indeed as a Singaporean Chinese of Teochew ancestry I couldn't help but notice the large amount of Chinese influence in Thai food culture; for example even the words soy sauce - "see ew" in "pad see ew" or bean sauce "tau jiew", and the name for noodles "kway teow" or Chinese broccoli - "kan na" are all loanwords from Teochew Chinese dialect (of course among many other words like the words for 'chair' (gaoyi), 'cupboard' (tu), 'boss' (taokae), 'dumpling' (kiew)). Here where I'm from its more common to see this dish made using beef or fish rather than pork.

[@TheSamuiman]

thanks, interesting insights!

[@Tiaimo]

3rd gen. Teochew Thai here. Yes... many chinese loan words in Central Thailand which is standsard one mainly came from Teochew vocab. And this dish is really "Ho jia".

[@Luminous13711]

Hi Pai, thanks so much for the recipe! And so nice that you tried to explore new style of video. I think you can use both styles for different purpose, the new style is very efficient for the kind of dishes that require lots of information (otherwise you would have to keep stopping midway cooking just to impart the information). The old style video, on the other hand, is more entertaining and I think it’s perfect for a more well-known dishes that don’t require too much information (such as Phad Thai or fried rice). Either way, you always manage to pull it off and make a very clear and engaging videos👍🏼

[@PhillipBell-w9w]

OMG. Just made this dish and tried to stick as close to the recipe as I could, the meat was the tastiest I have ever experienced pork loin strips. Over all easy to make and very very tasty. Thank you for sharing.

[@joycewilson3443]

First time I saw you was about 3 years ago on mark Weins vlog. I loved you then and now. Wonderful recipes and I learned to how to make and eat Thai food from you. Much love from Oregon ❤ thank you

[@spongebracket]

Hi Pai 👋 I do agree with the other comments where they say the old format feels more engaging. I also feel that it's more comforting and I miss the old Hot Thai kitchen background music, for some reason that music makes me feel so happy. But whatever works for you Pai!! Love your video like always, you're a great teacher amd a great chef !!

[@TheEmpers]

I like the old format better. I prefer watching you actually do it as opposed to the voice over.

[@Chan_Prado]

Love both your formats ❤️ Congrats on the terrific new style, and keep up the great work :)

[@Benevolence4]

Wooow, the new format is just excellent… what an evolution! Personally a huge fan, it feels like you’re able to do more with less time! I also love placing more emphasis on the blog; for me, it’s always the best place for the actual nitty gritty of the recipe, which seems to leave more space for the technique and background info of the dish in the video :)

[@EricAlainDufresne]

I really enjoyed the new format Pailin and I am looking forward to your new cookbook coming out on Kindle. All the best to you, your family, the Hot Thai Kitchen team, and community.

[@zakuradragon]

I’ve been watching your show for years! The new HTK 2.0 style added some freshness to the show. I do miss the cooking + talking simultaneously compared to the voice over because it adds the fun personality during cooking. I know in my cooking experience, making mistakes or “oopsies” moments are way more fun! Just a thought! 😊

[@faiida1793]

พระเจ้า! ละเอียดกว่า ช่องไทยหลายๆช่องอีก😳 ขอบคุณมากมากเลยนะคะ ที่เผยแพร่อาหารบ้านเราให้ต่างชาติได้เรียนรู้อย่างแพร่หลาย 🙏🏼🙏🏼🙏🏼❤️❤️❤️🥰🥰🥰

[@NomenNescio99]

And here I am, stuck in Farangland, drooling when I watch your videos - longing for real Thai food.

[@jasonjao9226]

I simply get mesmerized looking at you cooking all these mouth-watering recipes.

[@lms168]

Thanks!

[@PailinsKitchen]

Thank you so much for your support!!

[@DuyTran-ky5pl]

first time watching your video I have to smash the sub button in 1mins because of what you telling us is 1000% correct and absolutely objective

[@jemmashome]

That looks so good! Thanks for sharing, much love from Singapore 💕

[@AnointedCrys313]

Can’t wait to try this! My husband has actually been learning Thai cooking specifically, because he found out it’s my favorite food!❤

[@xxZ4Cxx]

I like this style. Especially when going back to watch for a refresh of the recipe. I enjoy the old style, which feels more like a food vlog, as opposed to this which feels like a food tutorial. But I think I prefer the this style for new recipes.

[@brandon3872]

I like your new style of videos. It feels a bit strange because I'm used to your old style, but I agree your new style is much more modern and comparable to other successful cooking channels on KZbin.

[@PailinsKitchen]

Yes even I'm trying to get used to it myself so I totally understand!

[@amyjesko9434]

I like the new style as much as the old! Love your channel and this recipe looks DELICIOUS 😋

[@sunflowerbaby1853]

Love the new format! More to the point.😊 And more condensed time wise. I appreciate that.

[@vincechan455]

This is one of my favorite Thai dishes, but it is becoming harder and harder to find restaurants in Thailand that actually cook it. Several restaurants in the Isan region cook it, but in other regions, it has become a unicorn. Thank you for showing us how to cook it. I've had Rad Na in Thai restaurants all over the US and only a handful out of hundreds were authentic and memorable.

[@kamariahzaharin4744]

Thanks so much for this recipe. I love this dish and have always preferred it to Pad Thai ( I know its not the same). Where I'm from this dish is pretty easy to find, usually cooked with either chicken or and seafood. Here most Thai restaurants/eatery/stall serves it. Yes I too agree, you gotta have that chili vinegar!😍👍👍

[@cinnahum]

Really love this new format Pai! I still love love your old vids too but the different presentation method gives the channel a new look

[@rtongcn]

Love this new format!! I think the recipe also lent itself to this close up presentation style. No doubt the camera work will evolve depending on recipe and cooking techniques. Looks like you’re having a lot of fun, it really comes across! 🎉🎉❤

[@PailinsKitchen]

Thank you! I'm glad you like it! And yes, it will change depending on the recipe for sure. And I was having fun :)

[@JillpapI]

My family's favourite noodles of all time. Everyone *_LOVES_* it. Rad na has no business tasting as good as it does. I don't enjoy the veg in standalone dishes yet *_rad na makes this veg taste phenomenal_* and just wouldn't be the same without it. I need to remember this for when I have kids. _Make-child-love-bitter-veggie-hack._

[@Lionheart1157]

Love the new video format, very professional!! :-) Great work, I have learnt so much and you brighten up my day!

[@whatthefood-kevinskitchen]

I want to say huge thank you, your videos are very informative and fantastic to watch, I’ve learned alot from you, not only in Thai dishes but cooking in general. Big thumbs up 👍. Look forward to your next video.

[@andlau88]

I personally prefer the old format because I love hearing the sizzling sound when you cook. It smells good just by watching you cook.

[@xaychotic]

Great recipe! I can see the new format being more efficient and more 'close-up' like modern KZbin cooking channels, but I really do miss hearing "Let's get started" before jumping right into the recipe! I also miss the action shots of seeing you cooking and talking at the same time - I think having a few moments in the video where we see you (not just your hands and the voiceover!) is helpful in making the viewer feel connected to you. Even at the end, keeping the food and the head shots separated seemed like it could be more inviting. Definitely think that the new format will be great, but throwing in some signatures from the previous format would be a nice touch. Thank you for all you do Pai, looking forward to your next book!

[@PailinsKitchen]

Thank you for your thoughtful feedback, all noted!

[@awadulcecity]

I do agree wholly. Yes this new format is more the "fast-paced efficient KZbin style and it does keep the watcher more engaged and focused, but we all love your style of talking to us, showing us the you're also human and make mistakes or are quirky and spontaneous. So I think a combination of the two would be great ;) did I hear bloopers too? :P better in a separate video/short though

[@h3x172]

I learned of Rat Nah just before Covid. Had’t seen it on menus at that time. Since going Keto during lockdowns I’ve not been eating out. Absolutely luv watching Pailins presentations though.

[@kenc2257]

Looks delicious. [I like the subtle "style" changes you've made.]

[@MeganSin]

Omg! I love lad na! My mom used to make this a lot when I was a kid and I would say she still makes this once every 6 weeks. In fact I might just ask her if she’ll make me some tonight because I don’t have the noodles but she always has them on hand

[@jwon9607]

My fav variation of this dish is where they deep fry the wide rice noodle first then pour the gravy on top! I have it every time i visit Bangkok:)The noodles become a bit soft but still a bit chewy and at the same time crispy. It has the most interesting texture and very satisfying.

[@rmis32]

The videography enhances the visual appeal. The food looks great (as does the chef).

[@yeungysg]

I feel more connected with you when you cook and speak and teach and laugh all together... which the voice over cannot offer the same 😅

[@matlepak9694]

Watched your older videos on the pork stock and rat na from 8 years ago. Never realised how dolled up you were back then. Makes me wonder what the "hot" in hot Thai kitchen refers to 😀 Almost the same stuff said back then too. Love your videos!

[@ktagliam]

I'm lucky enough to have a restaurant near me that serves Rad Na and unlucky enough to have it closed. LOL Hopefully their move to a new location gets finished quickly but in the meantime.... I am so happy to see you posted this and I am definitely going to give this a try!!! I liked this video and watched it side by side with your old Rad Na recipe video and gotta say, I like them both. I don't really have a favorite. Every video of yours is well presented and easy to follow. I like your fresh approachability from the older videos and I sincerely hope you keep that going as you move forward with your Hot Thai Kitchen!! You are a treasure :)

[@johncspine2787]

Sounds like the egg rolls of my youth..we had a Chinese restaurant that made the biggest, crispiest, greenest shredded veg/pork/shrimp five spice fragrant egg rolls you’ve ever seen..very dry but steamy insides, not the grayish, bland, cabbagey gloppy things of today..

[@Aquaticfireartglass]

Just checking in to let you know I also liked your live recorded videos so much better! I love your videos and have been a long time subscriber. You and your commentary and tips, is the reason people subscribe! Go back to the other format! Aloha!

[@MaskedRiderChris]

That long you've been making videos?! Good grief, I didn't know that. I found this new style to be just as informative and charming as ever, on my end. Though like some here I do miss the additional commentary and your little sound effects (like when you say "WHEEEEE" putting stuff into the wok) ? You have to mix things up sometimes and I get and appreciate that. Still most enjoyable anyway, regardless, and thank you for all the hard work you put in and the information you give us every time.

[@joseapar]

Rad na is one of my all time favorite Thai dishes and love that i have a recipe to follow.

[@Miegstamiausi]

I literaly could taste it in my mouth, it lookes sooo good 😍🤤 love your videos, it's imformative, full of tips and easy to follow.

[@mrfriz8130]

I am a bit conflicted between your new and old style. I definitely prefer the old format better as it was more like a conversation and seeing you in action was definitely a must, which was more charming, attractive and participative. I only like the addition of extra details in the new format, but not the reading with close ups (maybe this would be a great format for shorts). Maybe a hybrid of both sides would be perfect. Maybe making a poll would be nice. Nice try though. All the best!

[@scottermax]

I like the faster pace of this video. Good job!

[@avishek123456]

I love your recipes. Can’t stop watching

[@TamHuynh-xj6jn]

I don't hate the new look. I'm just so used to the old one. 7 years subscriber.

[@jackabean3080]

Hello, I'm new here. What do You mean by the old one and New look? .

[@PailinsKitchen]

This video is done in a new format compared to my old videos :)

[@PailinsKitchen]

Thanks for subscribing for so long! I hope you will grow to love the new style :)

[@cameronwong7608]

Great video but i would agree i prefer the original style of filming. But I'll keep watching regardless and I did preorder your new cookbook! Thank you for being a great content creator!

[@cafelate9515]

I love this dish. I remembered I had this dish at Big C at Bangkok food court. I saw a big bowl of gravy didn’t know what that is and I asked the guy behind the counter to try. Cost 45 baht. Wow I tasted a sweet tasting pork and Chinese broccoli on flat rice noodle. Never need what it is called

[@ctwest3601]

New style looks great! I'm really excited about this dish. I live right next to an amazing Thai restaurant, but unfortunately for my winter time cravings this is the worst item on their menu. Theirs isn't bad food, but definitely worth doing myself instead. Now I know how!

[@geode8556]

You ALWAYS make me so hungry. Wow! Love your explanations! 😘👍💞💞💞💞💞

[@M0M0F2P0Ms]

Rad Na is my FAVORITE and the restaurants are always surprised when I ask for it when they don't have it on their menu :) sometimes they make it for me :)

[@beammeupscotty1955]

Wide, dry rice noodles are also available and that is what I use for Pad See Eew. I like the "Three Ladies" brand. Soak the noodles for a couple hours in cold water first, then stir fry them. They char well and the heat of the wok combined with the water the noodles absorb from the soaking, cooks the noodles really well and leaves them nice and chewy, as is desired with Pad See Eew. Not quite as necessary for Rad Na.

[@rayshepard2222]

Love your channel. You inspire me to make new things all the time. Appreciate you very much!!!!

[@wranther]

Really nice new kitchen setup Pailin! Hope your creativity flows even more intently and intensely as you explore this wonderful update. -Bob...

[@PailinsKitchen]

Thank you Bob, that's the hope!

[@trevorhuahin]

We live in Thailand for 6 months every year. This is a favourite

[@lonnielarson8669]

Any format with you will be great. It’s you not the format that makes it special.

[@spirittaos]

Love the new format

[@Spikestrip55]

I love your upbeat and informative videos Pai, my cooking skills have grown immensely since I've been watching! Regarding the wide noodles, could you drop them into boiling water to separate them instead of the microwave so as to not break the up? Thanks!

[@AdamHotThaiKitchen]

Hi! No they'd just end up as one big cooked lump with a solid middle :) See the written recipe for more details hot-thai-kitchen.com/rad-na/ Cheers! Adam

[@Spikestrip55]

@@AdamHotThaiKitchen Thanks Adam!

[@AdamHotThaiKitchen]

@@Spikestrip55 Any time! :) Cheers and have fun! Adam

[@yeshowcanihelpyou9173]

That gravy looks delicious,nice one mate 👍👏👌✌️🙏

[@lesrehklau1965]

Great recipe, I like the new format and liked the old too, could even mix it up depending on recipe keep them coming

[@gervaisbilodeau8465]

I am in Thailand at this time and rad na was on my "food to eat today" list before watching this vdo. And I had pad see ew already last nite.

[@TheSamuiman]

Yum, yum...one of my favorites, next to all the many other one pot instant dishes!

[@paulburns4806]

Love it, just can never decide which noodles lol Like the new format!

[@KaosNoKamisama]

I wonder if instead of substituting the tapioca starch for corn starch, using potato starch could be even better. At least in my experience, potato starch tends to work really well in gravies and gravy-like things. It keeps a better consitency at lower temperatures and is (I think) a little bit more neutral in flavour.

[@alonzomartii]

For those noddles we would freeze them and take them wait till they froze and they were easier to work with.

[@kristinequimson8868]

I love the info you've provided! I think I really like this style- maybe a blend of styles from your previous vids and this one may be a good direction to take? ❤️

[@muphart]

Could instantly tell it's a more modern style video, nice work.

[@ЛюдаБурцева-й7с]

Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍Thank you for this recipe! It looks really delicious! I will definitely try it and I am sure I will love it!

[@sunflowerspirited4974]

Fun cuisine in common, my mom makes a similar dish that’s a traditional American Southern dish! I was like “omg thick noodles in gravy? Sounds like chicken and dumplings!” Idk why they’re called “dumplings” tho since they are are more like homemade wheat flour noodles. It was such a comfort food for me growing up and I look forward to trying this to see how they compare💕✨

[@johncspine2787]

The wide egg (regular egg noodle/pasta) noodles are often called “dumplings,” I’m talking the American egg noodles in cellophane packaging..and yeah, never knew why..

[@ChungHu]

We'll be trying this recipe for sure, looks delicious. A small suggestion, instead of using the ultra-wide lens for the "talking-head" shots, perhaps back the camera up a little and use something like a 50mm lens.

[@longpond5]

Lovely dish and very engaging new format!

[@PailinsKitchen]

Thanks Terry! Engaging is exactly what I was hoping for!

[@larryhernandez76]

You’re skin tone is amazing. . . Thanks for the recipe.

[@domdomz588]

Awesome video. That just looks delicious. First time I hear about tapioca starch and egg white. Can't wait to make this tomorrow night!

[@bitespanda]

I am not sure how i like this new format yet can’t put my finger on it! 😅. I love the history lesson as a voiceover during the cooking process rather than in the video or at the end would be best. I follow your cooking method during cooking so it’s important for me to follow along quickly. I also like to see some prep work done. Heheh i love seeing you cook for more video time!

[@PailinsKitchen]

Aw, thank you! Appreciate the feedback!

[@Drift_with_Lina]

Thank you so much for showing us how to make Rad Na ! Excited to cook this in the future!! ❤

[@Jefuslives]

This is one of those dishes that I find can be very different from place to place. It is one of the dishes i use as a personal benchmark to rate Thai restaurants.

[@theguynextdoor4978]

Another Thai-chinese classic. Can't wait to go back to thailand and enjoy it in February. But what happened to pad see ew? it seems like it disappeared from menus even in Thailand.

[@lauraellen189]

One of my favorite dishes! I live in Missouri USA and Rad Nha is on most Thai restaurant menus!

[@PailinsKitchen]

Wow I've rarely seen it! But I feel like if a Thai restaurant in a city has a dish, other restaurants feel like they need to have it too. So it tends to be an all-or-nothing in each location, lol.

[@lauraellen189]

@@PailinsKitchen I should state StLouis Missouri area and you are right!.

[@khmerfoodtv8077]

So good recipe Pailin's Kitchen.