Pro Chef Reacts to THE WORST PAD THAI | Rachael Ray | Uncle Roger

[@joshualau4070]

We have to remember that Rachel Ray is American for Jamie Oliver.

[@JKribbit]

As a half Thai-Japanese, hearing "Thai sushi" made me hear both sides of my ancestors cry as well lol

[@chri-k]

maybe it’s a Thai restaurant that also for random reasons had sushi, and not what you assume. ( maybe? )

[@juicyfruit6311]

@@chri-k Well, I've run into numerous restaurants that serve a combo of Thai, Japanese, Burmese, and Chinese food. Typically, the place is owned by a Chinese or Filipino while the kitchen is staffed by Mexicans.

[@JKribbit]

@@juicyfruit6311 stop making my ancestors cry pleaseeee 😭

[@Alexander-dt8sk]

@@chri-k He said it was run by Chinese.

[@chri-k]

@@Alexander-dt8sk maybe the owner is chinese but for random reasons decided to hire Thai cooks to make a Thai restaurant, and not what you assume ( maybe? )

[@buckerooth4284]

I like how the flowers were so bad, that Uncle Roger almost broke character to say What the F***.

[@ChefBrianTsao]

😂

[@wayner7263]

The thing with Racheal Ray is that people who know her, know that she does not bother with authenticity except maybe with Italian dishes in which she is much more familiar with. The other thing is that she likes to take shortcuts (I forgot the exact terminology used).

[@alexkoronec4326]

No, she doesn't know Italian cooking. It's here Mother's recipes.

[@Jojo-bg1re]

She cant cook for shit who the fuck is paying this bitch with that disaster of a dish

[@Superintendent_ChaImers]

I believe the terminology would be just that. "She likes to take shortcuts". The problem is that she takes shortcuts for food without much forethought. Which tells me she most likely pops into the studio, the producer comes up to her sticks a recipe in her face and says "Cook this".

[@SpinelSunSupMay]

For this version of PadThai, I dont think it is a short cut version. Honestly, it addes a lot of unnecessary steps making the whole process take longer times and use longer tools.

[@Superintendent_ChaImers]

@@SpinelSunSupMay And more crap to clean up afterwords with all the extra dishes she used to make it.

[@animatorstanley]

I dated a Thai man and he took me to a restaurant and told me not to get the phad Thai. He said everyone always gets it and there are so many other great dishes. So I let him help me decide.

[@ChefBrianTsao]

Def so many other amazing dishes outside of Pad Thai!

[@markiangooley]

Wise. It’s relatively new in Thai cooking. There are dishes that are much older.

[@jcohasset23]

A good Pad Thai is a good Pad Thai but yeah there are a lot of great Thai dishes out there that get overlooked because most people go for Pad Thai.

[@DD01880]

This is where the Western people pisses me off sometimes. They keep comparing/ordering dishes like Cantonese chow mein to pad Thai cause it's the only cuisine they've eaten that's related to their palate taste. Pad Thai is a poor man food. It's a cheap knock-off version of a Cantonese drunken noodle dish, in case anyone knows this.

[@stevefrench993]

the “what the fu” from uncle roger when she adds the flowers always gets me 😂

[@wildwine6400]

The worst thing is her scruffy wild cooking! Just place the things nicely, professionally . Its like a cooking frenzy just chucking things. That soggy splat as she dumped the noodles in the pan 💀

[@jcohasset23]

That's what I most noticed in the video. It's not professional at all and how rushed it is makes it feel like "okay I'm going to do this video fast because I have to do it and I can't do something I really want to do until the dish is done". Her pho video at least came out giving the impression she was trying to make a quick home pho that anyone can make but she doesn't have the skills or knowledge to pull it off.

[@KFrost-fx7dt]

I think Emeryl started that trend. Drives me nuts.

[@AlastorsShadowDemon]

@@KFrost-fx7dt Don’t disrespect Emeril like that. In his prime, he was more refined than Rachael Ray. I don’t know how he is now though.

[@KFrost-fx7dt]

@@AlastorsShadowDemon he's always thrown food and been bombastic. They still re-run his early cooking shows on TV. I don't think he cooks anymore, he just sells air-fryers.

[@AlastorsShadowDemon]

@@KFrost-fx7dt He did a show for the super bowls and game events. I saw a commercial for it last night.

[@yaogwai]

She basically made an entirety new dish at that point

[@Nionivek]

It should be said while Rachael Ray is a "Professional Chef" she isn't a Chef. It is just fascinating to me that so many TV Chefs have little-no actual cooking experience.

[@alexkoronec4326]

True, Rachel Ray is no chef. She wasn't even a line cook

[@steveleeart]

That’s why I love looking at old TV shows from the 70s and 80s, where they did have chefs on TV. Don’t know what happened…

[@annabanana7659]

The instant ramen cup I bought from 7-Eleven looks more delicious than this. WTH Rachel Ray?!

[@rezhaadriantanuharja3389]

Not to mention cheaper as well as faster

[@tylerstewart6376]

It is so interesting to see Rachel Ray mess up a dish so badly.

[@1morechip]

I have a pho to show you

[@DogFish-NZ]

Haiya

[@SeanStrife]

I believe Asians AND Latinos both have beef with Rachael Ray at this point.

[@UseARockOrSomething]

I just don't understand how, poor execution or mistakes is one thing, but being blatantly wrong when there are so many correct examples you can look at online and we have computers in our heckin pockets?

[@tylerstewart6376]

@@DogFish-NZ haha

[@bananamilk2605]

Sometimes I feel like certain celebrity chefs and doctors shouldn't be on TV anymore, including Rachel Ray. But, as we all know, she and Dr Phil are Oprah's horcruxes, and so they will never die looooooollllllllll

[@walterruth5901]

lmao

[@ReidandGracie]

I thought you were talking about Dr Oz, before I finished the sentence…I think she’s to blame for that too.

[@wiltchamberlain9920]

Hearing Brian saying, "cookery" a whole bunch in this one really makes me want to see him react to the Stephen Chow movie God of Cookery, assuming he's not seen it already. Or maybe just a watch-along. F-in' love that movie.

[@yumkas]

I never thought I'd be so entertained by reaction to reaction videos! Thanks, man!

[@The_Chef2511]

Personally I do a Cantonese style scramble that adds more flavor and heat and then toss that in during the final stir fry. It's extra steps but I'm a huge egg slut. I also make it fairly spicy.

[@sethgaston845]

I can't imagine anyone in any Asian country being upset if you want to add some egg to a dish. I bet egg in Pad Thai is incredible. 🤤

[@chrisazzy]

Egg slut 🤣 wtf

[@jeremiahstromberg8940]

I bought a pad thai box at work for my break here in sweden and it wasnt sour at all and it had big slices of ginger in it. I grew up in Myanmar so I know pad thai better than any swede, my coworkers recommended it to me. I had to break it to them.

[@erinlikesacornishpasty4703]

I mean, I like a Pad Thai that isn't sour. My husband actually complains when he gets an authentic one, because it's too sour and to him it tastes musty. It's all about what you prefer I think. I like Tex Mex food over "authentic Mexican". 🤷‍♀️

[@Toomuchbullshitt]

@@erinlikesacornishpasty4703 Ik it’s in ur profile but u should try Mexican Cornish pasties if you ever get to. In the early 1800’s, some Cornish immigrants from Cornwall settled in Hidalgo Mexico to revive the Mexican sliver mining industry and they introduced pasties along with wrestling and yes, soccer!

[@bcaye]

​@@erinlikesacornishpasty4703, so you prefer bad food.

[@xalzor740]

​@@bcayeGood food*

[@AliceBunny05]

​@@bcayeI always get a bit shifty when people say they like the americanized version of a cuisine more, because it's not as if I don't anticipate it, it's been americanized for a reason, it bites with the locals who either don't know any better or don't care. But in vast majority of cases, people haven't actually tried enough of the authentic stuff to genuinely say they like the americanized version more. These are entire countries worth of cuisine, you would have to taste a lot of the authentic dishes to be able to reliably say you prefer the americanized version overall. Its different than claiming that SOME americanized dishes adhere more to your palette, which isn't surprising to most people I'm sure. And I'm saying this as someone who can be quite picky, there's a lot of things my tongue just dosen't agree with, but I would never be able to say I prefer the americanized version of a cuisine and feel that I'm being accurate if what I MEAN to say is that some authentic dishes I've tried haven't been to my tastes.

[@annak8755]

I like to mix recipes depending on what products I have in the fridge (like spaghetti with veg and yakisoba souse for example), so am sure that none of what I'm cooking is authentic, imho there is no shame in being inspired by a recipe. Where the shame part starts is where a person is trying to teach a large audience that probably don't know the real dish how to make "your version" and they suddenly decide based on your recipe that they don't like that dish so they will never even try ordering the original. Also it's pretty weird to see a cook not wanting to taste their own dish.

[@Mellowyellow8888]

i think the biggest crime is the incorrect process and not the "variation".. the cooking of the noodles is pretty bad.. you can't even call that inspired by a recipe.. its kinda like saying i'm using congee or something like a gruel consistency to make fried rice..

[@sirzechsquasar]

I'm getting vibes of nostalgia from this video 🤣 but will always love the contrast between the comedy and learning as well as learning and comedy from both parties 🤣 the messing up from the og videos as well

[@emiliasmith5561]

You make my wednesday commute so much more bearable

[@DarkDestroyer98]

I'm a new sub...been bingening your videos for thr last a couple of months and have become a fan! Your sandwiches also look spectacular !

[@bananamilk2605]

Ditto ~

[@adbreon]

There are a few facts to consider when you watch a Rachel Ray video. 1. Pre food network her only cooking experience was as a product demo girl. She exists specifically to cater to the tastes of the generic American housewife. 2. Her recipes are developed with the standard American diet in mind. A serving must have at least 4 oz of protein and she will need at least 2 vegetables in the dish otherwise people will feel like they need to make a side dish and skip it. 3. She expects any ingredient not available at a supermarket to be substituted. That’s why she has barely any fish sauce and is basically making tamarind flavored teriyaki. She is expecting both the tamarind and the fish sauce to be left out. Americans are squeamish about undercooked egg, and since the mangled noodles are going to make this dish look wet, the egg has to be precooked so that no one thinks they are eating undercooked eggs.

[@snakabuz]

You know sunny side up is a thing. Americans have been eating runny eggs and raw cookie dough since, forever. Also, that's pretty insulting to housewives and especially to Sunday dinners. Some of the best meals I've eaten have been by housewives from weight watchers recipes or those sunset magazines. Lastly, fish sauce has been available in my white as rice Town since the 90s. We didn't even get a whole foods until after 2010. Rachel Ray didn't even try here. The technique is just as much an issue as the ingredients. It's a lack of caring about the dish that shows. And it's going to taste like s**t. She would have been better off not bothering. Why make bad food you don't care about?

[@AliceBunny05]

@@snakabuz it's usually just up to preference when it comes to how eggs are done, but I have seen that more americans tend to be squeamish about runnier eggs. alot like it but alot also find it disgusting, you'll find that a bit less common in asian countries where people regularly eat raw egg, etc.

[@EchoJ]

Good points, but we could sum this up as “Rachel Ray recipes cater to white folks who’ve lost their sense of taste due to c19.”

[@christopherarsenault8190]

"facts"

[@DashOnWaves]

Poor "average" americans... imagine not being born with the capacity to enjoy good food

[@MeganSin]

I think it’s funny she says this secret ingredient and it’s tamarind paste which, it’s a main ingredient to the sauce, is it actually a secret? But honestly the real secret ingredient to pad Thai is preserved radish which if you watch actual Thai people cook pad Thai, that to me is the secret to really authentic pad thai (my mom always has preserved radish in the fridge for that specific purpose)

[@erinlikesacornishpasty4703]

Yes, it was a secret to me for years. My mother made a "pad thai" at home with peanut butter and ketchup. It wasn't until I was in my 30s I realized it wasn't made like that. I'm happier now that I don't have peanut butter ketchup pad thai in my life, but that's what my mom tasted when she went out to eat and she didn't really know how to find a recipe or learn one. So she just made something up. I'm not sure Rachel Ray has that excuse. She has a whole team of food economists working for her who know how to research and test recipes.

[@granddaddy_funk]

She accidentally made teriyaki chicken with rice pudding

[@zionlee1004]

If this is the worst pad thai then Jamie oliver's pad thai must be beyond comprehension lmao coz that shit was disgusting even Jamie oliver didn't go for a second bite.

[@blackknightjack3850]

What I've noticed is that, in Southeast Asian cuisine, it's very few dishes that have soy sauce. In fact, I was surprised to hear kecap manis was a thing since I was beginning to think Southeast Asian cuisine didn't use soy sauce (instead appearing to opt for fish sauce) AT ALL.

[@JKribbit]

There are a lot of soy sauce in Thai cookery actually, bit different kind of soy sauce. It's usually a lighter version as we call it ซอสถั่วเหลือง literally meaning soy sauce. Usually comes in a form of maggie. One example is the liberal use of the sauce in Pad Krapao, another of our national dish.

[@wienzard93]

kecap manis is usually present only on food from Indonesia, especially middle and some eastern java. bcs those area used to be the dutch's sugar cane plantation, when the dutch couldn't export more but has surplus, they just dump the rest of crops to the ppl. the food there tend to be sweeter. on other areas it's more savory but they do use kecap manis to balance things out.

[@anasazmi8554]

The type of soy sauce differs between countries & cultures is SEA (I barely ever use light soy sauce, but I don't use the Indonesian kecap manis either, instead opting for dark soy sauce), but you're right. I think about the only Malay dishes using soy sauce are chicken/beef/mutton cooked in soy sauce broth, fried rice/noodles & chicken rice, and pretty sure some, if not all, of those are inspired by Chinese cuisine. Like the Indonesian, though, I use soy sauce on white rice with generally dry side dishes (especially fried ones).

[@tsuribachi]

omg all the predictions are on point XD for real though, I'm not even sure this can still be called Pad Thai

[@simsgazytech2013]

INDONESIAN here. Once I made Pad Thai at the house. some people such as my parents, and husband added kecap manis and sambal because they felt it's too bland. Sorry, our neighbor I feel like committing a crime.

[@ltmatthewakj2466]

Pad Thai so similar with Kwe Tiaw version of Indonesia, I cried too seeing this video.

[@joyceneal6169]

I think calling this Pad Thai is beyond generous. It's more like they called it that because they gave up looking for an appropriately horrifying name for the dish. 😭💀

[@davidcornell7150]

Watching this while eating authentic pad Thai from a Thai takeout place lol. Nothing like Rachel’s chicken stir fry 🤣🤣

[@annavizard970]

No one sucks the culture out of a dish like Rachel Ray.

[@GesturedVoice]

watching this while doing physio exercises for my left arm+hand. you make post-stroke life bearable.

[@lefdee]

As a western cook, I put soy sauce in almost everything. Doesn’t matter if it originated Asia. I just love it

[@bcaye]

Well, sauces are meant to enhance food, no matter what cuisine. If it tastes good to you, then it's good, right? I do the same with green chile sauce.

[@ColtGColtG]

Rachel was basically the genesis of food network hiring people who could present better then they cook. literally no professional training, she basically started as a grocery store demo cook making fast meals, and that got her a show. problem is in all this time she never actually went out and learned proper cooking, just pretends she's an expert. idk if this makes her better or worse then Jamie Oliver tbh.

[@afterdinnercreations936]

She's more responsible than Jack

[@franjaime200]

@@afterdinnercreations936 Not by much.

[@garygemmell3488]

Uncle Roger made one mistake. He called Rachel Ray a professional chef. She has no formal training. At best she's a cook who would have a hard time working at a Denny's restaurant. I've watched her show a few times and there is nothing this woman could ever cook that I would eat.

[@markdotinc8371]

The original Rachel Ray video is so chaotic lmao

[@JordanHaisley]

Personally I really like the patina that develops on wood butcher block countertops from years and years of use. There is something awesome about the dip/bowl effect that was created by use.

[@RealSeanithan]

Regarding cutting on the counter: when I built my kitchen island, I specifically used butcher block for the top so I could cut on it, and if I ever redo my countertops, I intend to do the counters in butcher block as well for the same reason.

[@lilithblack8645]

OK but when are we getting the full story on the involuntary restaurant ownership?

[@philw81234]

I normally hate reaction to reaction videos. However, I always find your's informative

[@strystyl]

Ooo okay I’m early for once. Love the reactions and would really recommend checking out the sorted food channel for really interesting stuff!! Their videos are also chaotic and British just like uncle Roger

[@adrianusnicholas8600]

Wow, another uncle roger video. And uncle roger is right at mentioning chicken run. With that pad thai the chicken could run

[@100purenacl3]

That joke floored me

[@peterflom6878]

Regarding cutting on counter, there's also cross contamination issues. It's much easier to clean and sterilize a cutting board than a counter!

[@Dilbot447]

4:19 - 4:22 “This Tamarind not Heroin” - Uncle Roger 😂😂😂😂😂

[@FyremaelGlittersparkle]

I have seen packaged Pad Thai noodles in the store that do say on the box to boil for 5-6 minutes, right next to other noodles that say to soak in hot water for 30 minutes, so I guess it depends on which brand you’re using. For expediency, I use the ones that boil for 5 minutes, run them under cold water, drain for a few tosses in a colander and them stir them right in the pot with the rest of the pad Thai ingredients, stir in the sauce, heat it through, and serve it immediately.

[@ChefBrianTsao]

Def! Always good to check the instruction!

[@KFrost-fx7dt]

Hot water soak never works for me. It might the the altitude I live at as it's hard to get really hot water without boiling it. I always cook any sort of rice noodles to al dente.

[@satoshikazami6958]

"3 tablespoons of sugar" has the same energy as "2 shots of vodka"

[@howdypartner8326]

Uncle Roger just couldn't grasp the all-encompassing ThaiPad Pro. Truly colossal. Garnish with 5kgs of salt and it'll be _flawless._

[@michaelfrock2473]

Just discovered your channel and love what I see. Is there any chance you will do some cooking videos for Asian dishes such as fried rice, green/red Thai curry, and Pad Thai?

[@ChefBrianTsao]

Done and done!

[@Shythalia]

It's funny that Rachel was in the reality show America's Worst Cooks as one of the main hosts.

[@Legendary_sartorian]

when you make pad thai based on what it looked like when you tried it, but you forgot how it looked exactly, so you're just winging it

[@mizukageezay2243]

Can anyone explain why Rachel Ray pushes basil like the local dope man? 😂

[@bernardochavis4230]

wish you could show what it supposed to look like. love your show

[@MM_Sheehan]

Z reacts to Y's reaction to X's reaction to... KZbin physics: For every reaction, there is an unequal and never-ending centipede of more reactions.

[@kurohikes5857]

I'm not even Thai and my ancestors are 😭😭😂

[@snakabuz]

"Is that going to taste BAD?". yes. Yes it is. If you go in expecting to eat pad thai or anything remotely close to pad thai, it's going to taste like garbage. And I say that as someone who lived in a town that had one thai restaurant and the alternative was those garbage cook at home kits.

[@robinkastles9074]

An additional reason I prefer to use a cutting board is that extra layer of protection from cross-contamination. If she can't figure out how to not butcher a classic dish... I'm not sure I trust her around raw poultry, knives, or even fire for that matter. I do wanna know where she got that oil carafe tho.

[@TheFayWitchCat]

It's a Rachel Ray branded Oil Carafe.

[@robinkastles9074]

@@TheFayWitchCat I'm ordering this, posthaste.

[@rovvy221]

Worse "Asian" dish I had this week was Singapore rice noodle from Wegmen. Not enough curry flavor, no onion(neither white or green), had cabbage and celery in it(wtf), hard/wrong noodles. And it costs more than carry out from actually restaurant($16 A POUND, when every place I had been were under $14 fresh in dinner big serving). The chicken and shrimps were also lightly breaded and fried instead of stir/wok fried along with the noodles.

[@stuartmayberry666]

My Mom's first attempt at Pad Thai involved a recipe that might be worse than this one. It involved boiled (not soaked) rice noodles, a ton of fish sauce, and... ketchup. No tamarind. (Note: this occurred in the late 80s.) It also used shrimp instead of chicken or tofu (which on its own isn't bad) and it resulted in a what she described as a "fishy starch ball". It was awful and the experience made her avoid cooking Pad Thai for years, but eventually she tried again with a good recipe and it went well. But she never forgot that horrible recipe.

[@ZxosGamer]

When I first see the Uncle Roger vid, I thought "Mr. Strange gonna cringe so hard in his grave lol" (FYI, Phibun P., the dictator who invented Pad Thai, the name 'Plaek' could be directly translated to Mr. Strange)

[@AndyPlaysAllNight]

Huh. A few Thai places around here serve pad thai with carrot slices and shredded red cabbage, though it is just a small amount as toppings. Never knew carrot isn't authentic

[@kratosgow342]

There's some variation but carrot isn't the main ingredient for Pad Thai generally

[@matthewkreps3352]

Well orange carrots come from the Dutch. So very unlikely to be authentic to traditional Thai cooking.

[@jacksmith-vs4ct]

yeah I could have sworn the two places I go also put carrot and cabbage one of them is owned by a Thai Family so maybe they just added it for us Americans lol

[@AliceBunny05]

​@@jacksmith-vs4ctthat happens all the time. in fact most good chinese takeout places are in fact owned by chinese people/are a chinese family business. it's not authentic and they know that, but people like it and it does business so it is what it is. people aren't joking when they say it's hard to find truly authentic ethnic cuisine in the US lol, you can get lucky with a few if there's a dense population of people from that country in your area or you're in a bigger city, but otherwise nearly everything is adjusted or different than what it would be like if you had it in that country.

[@saw31489]

I could be wrong, but i think it's because it's often stated that the trinity of asian cuisine is Garlic, ginger, and green onion. I know it's not universal, but likely a reason you keep seeing it in Asian dishes is because they know the trinity but don't know the dish, they only tasted it before and are trying to replicate it without looking up from other chefs

[@jasonv.5938]

the cross contamination thing you talked about. a place near me serves a king Pao chicken that tastes like fish. Every time.

[@bcaye]

What does the king pao shrimp taste like?😬😊

[@jasonv.5938]

@@bcaye fish. Everything tastes like fish there.

[@cherozkiahyusof4902]

Even bihun goreng u need to soak the noodle before fry it only bihun sup u need to boil the noodle

[@Razgriz1858]

"I'm not going to give grades, BUT..." Seems to have become a video staple now. Might as well just continue to give out the grades! Haha

[@ChefBrianTsao]

😂

[@brahmpayton334]

"That's how I judge a Phad Thai" I won't order Thai food by Uber or whatever. Unless you are at the restaurant, noodles are a mess everytime. I really love how we are all the point where we go "WTF?" at the same time now. That is not "What the Pho?" which is a great play on words.

[@chriswhinery925]

I learned this lesson with Vietnamese food too. Ordered pho from a particular restaurant through Uber Eats and it was pretty mediocre. A few months later I tried it again at the restaurant and wow, what a difference freshness makes. At the restaurant it was the most delicious pho I've ever had. I feel like a lot of authentic Asian restaurant food is like that, it doesn't really travel well, have to eat it fresh out of the kitchen.

[@brahmpayton334]

@@chriswhinery925 There is a place near me that gives you their Khao Soi in separate containers to go. That work but otherwise 100%

[@kylemeyer4266]

@@chriswhinery925 I always ask for the noodles uncooked and dip them in boiling water at home and it makes such a big difference, but sometimes they forget and I get cooked noodles.

[@greed94]

I don't really try to make authentic dishes at home, I just like soy sauce in most savoury things cause it's good stuff man

[@bcaye]

No shame in that. Sauces were invented to make food taste good. Keep an eye on your sodium intake, though.

[@greed94]

@@bcaye Eh, I've been a fatass long before I started doing it. Didn't really improve it, didn't really make it worse, either.

[@Erra66]

good to be back

[@dahliarmiacik7459]

She make our ancestor crying

[@dwolters_the_zombieman]

i'm going to cry, can someone tell her to stop abusing food

[@markiangooley]

Brown sugar is white granulated sugar mixed with molasses. No. Granulated sugar was an oddity first created long ago but almost unknown for centuries. If you need a molasses flavor add a very little blackstrap molasses. Not sure you even need it here. Though if you’re copying palm sugar, what the heck. Use light brown sugar though not I think that much. Or get palm sugar if you really need that sweetness.

[@10k-l1r]

“Soaked”…..looked like an old kung fu movie right there…..what’d you edit out there chef?

[@tellakanakasamrajyam8376]

Hi chef We want u to share ur knowledge of cooking desserts and bakery😊

[@suuchan3300]

As Thai people. Normally, PadThai is common with prawn or shrimp. Chicken or pork or another type of meat is very rare to see in Thailand.

[@ChefBrianTsao]

Ah! Thanks for letting us know! 🤘

[@kaizerkoala]

I'm usually very lenient to Western chef when speaking about ingredient in Pad Thai. I know that "strip mall" Pad Thai exist in USA and it's kinda it's own thing. I'm fine with ginger and green onion if you aim for that style. Basil and Mint are really bad but whatever. Thing that not ok is her technique. She overcooked the noodles by a lot. Every ingredient ratio seem off. The treatment of egg is abysmal. Also... if you wanna go for the "strip mall" style, have the ball to put ketchup on the sauce.

[@LowBudgetKiwi]

Unlike the other guy, at least her chicken cookery won't kill Sam 'n' Ella 🤷‍♀

[@ChefBrianTsao]

😂 true

[@ysabelcook9521]

I follow pad thai recipe from the thai food bible... By david thompson, hes lived in thailand for years... Hes one of the greatest experts of thai food Internationally... And his pad thai sauce is... Fish sauce, palm sugar, tamarind and oyster sauce... He even picks out a particular thai brand oyster sauce in said book... So yeah... Jfi...

[@Dj87887]

As a white guy with 5 years of experience in Thai restaurants, I'm offended that she boiled the noodles first, added ginger, cooked the egg separately, added mint, and everything else she did wrong.

[@richardgilson3512]

Now I'm hungry for some proper Pad Thai. My challenge? I moved to Buffalo last year. here's hoping I'll find some.

[@novasolarius8763]

You shouldn't ever cut food on your countertop, even if it's made of wood. Not because of the knife, but because it's not hygienic. You're going to leave scratches. Those scratches will catch debris that you can't easily remove, which will make your countertop look downright filthy. It also leads to microbial buildup, which you'll end up putting cooked food on top of. Cutting boards get scratched as well, but those are put in a dishwasher on a semi-regular basis, which gets hot enough to make the things nearly sterile. How many people do you know that put their countertop in the dishwasher or soak it in boiling water? Also, cutting boards are cheaper and a lot easier to replace.

[@mmanlapat05]

Awesome. I'm always looking forward to your videos. It was fun

[@reptileclub8681]

For fried rice I use garlic, ginger, spring onion, chicken and/or shrimp, white pepper, egg, and rice, I'll add msg when I move out, my stepdad is all about health, and won't even eat sugar, so I'll have to wait a year to make actual good fried rice... I should make pad Thai sometime

[@bcaye]

He gatekeeps *your* diet?

[@hellrune6415]

I'd love to see you react to Adam Ragusea's take on Pad Thai from home. It isn't trying to be super authentic but practical for an american kitchen

[@chezter43]

Great idea! I actually use Adam’s recipe suggestion for using Worcestershire sauce instead of Fish sauce since I’m allergic to seafood lol

[@kaizerkoala]

@@chezter43 Uhm... Worcestershire Sauce made from anchovy too though.

[@noahduchesne6419]

@@kaizerkoala its so transformed that it doesnt even trigger my dads allergies

[@chriswhinery925]

I don't really mind that she added more chicken than is normal for pad thai. More protein is not something I'm ever going to complain about. It's just too bad she got everything else wrong. Although she got the chicken wrong too because she should have used thighs instead.

[@WNGGAMING7]

The salt in the dish is fish sauce proceeds to add more salt

[@mythoceanas8874]

I’m going to make Jambalaya but only 1/8 of it will be rice. See how that turns out. I think that is basically Reuxless Gumbo.

[@bcaye]

Roux

[@smitnkp]

As Thai., I hear my ancestor crying. But I'm laughing. 🤣🤣🤣🤣

[@osvaldobenavides5086]

The problem is if someone who has never had Thai food, duplicates that recipe then the impression they will come away with is that Thai food suck!

[@Shythalia]

What the hell is with chefs saying you should add x amount of tablespoons/teaspoons of something but just pours the something into the food and never really use tablespoons/teaspoons to measure it properly? It's fine if they're a highly experienced professional chef but those who aren't should maybe actually measure it with spoons.

[@Tinil0]

I live in Denver and have had some pretty...bad Pad Thai, mostly from "Oriental" restaurants that are really just Chinese restaurants that add way too many other things to ride the popularity, like Pad Thai and Pho. But none looked as bad as this. I'm still mad at the one I ended up with recently that had tons of carrots and broccoli of all things. Although the one weird combination I DID enjoy was a place that allowed you to substitute chashu in for the meat. Weird but, really, what isn't made better by Chashu?

[@Fknspill]

Wouldn't it be better to cook the chicken before you have sliced it? Then slice it and add when the rest is getting done. Should keep more moisture then

[@sasho888prm]

The other week I ordered a Thai curry for the first time ever from a Thai restaurant. I have no idea if it was supposed to be the way it was but it had the sweetness level of chocolate ice cream. It was a beef and potato curry. I then checked the recipe of it online and it had brown sugar as one of the ingredients. When I ordered it I was a little worried about the chilli level, but I ended up with a sickeningly sweet curry instead. I can't stand sweetness in my main dishes so I could not eat it at all.

[@techiepicker7981]

You got a bad one then cuz the core principle of thai cooking is the balance of flavors. Beef n potato sounds like "Massaman curry" and its not supposed to be sweet like ice cream. (the recipw w brown sugar's also wacked, we use coconut sugar)

[@sasho888prm]

@@techiepicker7981 Thanks for the tips, it was indeed Massaman curry that I ordered. It seriously tasted like the chef dropped a whole bag of sugar in it by accident. Are there any Thai curries you recommend that have no sugar in them?

[@techiepicker7981]

You need to find a proper authentic place. Massaman curry is one of the best thai cuisine has to offer and it doesn't taste like syrup.

[@vitzveer]

@@sasho888prm Massaman has surely some sweetness to it, but the taste should be balanced out with some sourness and saltiness. It is a great curry, but it definitely one of the most sweet one, so it might not be for you if you don't like sweet curry. We actually have a lot of curries with no sugar in the Southern cuisine, but I doubt you will be able to find them at all where you live, assuming you live outside Thailand. Out of all the popular Thai curries, maybe just try the green curry. You should also be able to tell the waiter as well that you want no sugar because normally the curry should be cooked freshly after you order, so they shouldn't have any issue to leave the sugar out of your green curry.

[@oppaxox4962]

Whats funny is that Rachel Ray has no training for being a chef, she's just a home cook. That's why she cuts so many corners when making a dish.

[@speedypanda454]

It is like the Verge Computer, lol

[@dxe4582]

9:08 i thought my brain stopped working for a second

[@ChefBrianTsao]

😂

[@Rangerthelonewolf]

Never understood why she was so popular 😂 since day one her cooking was not good.

[@mikemcchesney2555]

"People don't have access to palm sugar"? Ya'no, there's this thing all the kids are using these days called the Interwebs. They all get on their ugoogely machines and just order some up! LOL

[@alexanderzack3720]

how about a collab between rachel ray, jamie olive oil and maybe someone else too and they cook the same asian cuisine meal. and then we react to it and/or keep count how many "mistakes" happen

[@the_pinkienator8896]

9:08 No hate to Brian I was watching this at like 2 am and I legit thought I was having a stroke lol

[@ChefBrianTsao]

😂

[@haniajis]

Hi Chef. Maybe next video you can react to Vincenzo vid : How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna. i think it will make your mouth salivating. or watching Vincenzo eating pizza in Naples and saying he love pineapple on pizza.

[@twoblink]

I do lime juice instead of vinegar...

[@n8roland]

Would love to see you react to Nate from the internet's new video with guga where they just shit on well done steaks the whole time