- Hey! Welcome to the channel we are sorted. A group of friends in London looking for those amazing things in food that make you go, Wow! Between stitching each other
up in any open windows. Now be warned, we have two chefs but we give them limited air time and we make sure all of our ideas start with a suggestion from you. (energetic music) - Hey I'm Barry and this is Jamie. - Now two fine philosophers once said Hakuna Matata. It means no worries for
the rest of your days. - Yeah what is done is done. - Unless you screwed up
a cultural dish so badly that it really actually
does need to be re-done, like today. Ready? - Yeah. - Let's do it! - (video audio) Not only is this - Oh my goodness (laughing) - I had no idea what era this is from. - I didn't know that was coming. - Today we're recreating
a dish from six years ago. This is out chicken pad thai recipe and Jamie and will be
making the original version and Ben and James, the chefs, will be doing their thing and hopefully improving it ten fold. - (video audio) Add our
noodles into the water to heat through. They're already cooked - [Barry] This was always your way of just stopping Jamie from talking just keep going, keep going no time for questions. - I like how you said these
are Straight To Wok noodles and then you put them in boiling water. (laughing) - [Barry] Less than five
minutes onto the plate. Boom. - (video audio) A wedge of lime and there we go, our version. Such quick dish from Thailand it's our pad thai noodles, sorted. - I think just between you and I, we could do a better version than that. - Why would you say that? - So you're saying that you are better than chef Ben six years ago? Yes you are. - Yeah why not I'm better - I think that's what you just said. - We're gonna be comparing
the two dishes at the end to see how far we've
come in those six years. I think it's important to point out that this hasn't been planned. This is a recipe lab, so I'm not sure how this is going to go. - Step one, chicken. We're using breast. And we're gonna marinate it in a lovely chili and soy fish sauce and peanut oil marinade. - [Barry] Oh I didn't
weight any of that out. (laughing) - [Mike] I reckon we could do
this better than Ben could! - You know what shut up! - We are not marinating our chicken we are just cutting it
into very thin strips so it cooks just as quickly as the noodles but we are also adding more protein. - Tofu firm tofu. - Yummy! (laughing) - [Ben] The reason being, in terms of improving and I say improving in inverted commas, we are going for a lot of the comments that were underneath the video and a more authentic version and tofu is so commonly put in there. - That's dangerous! (laughing) - Very similar ingredients
to the original marinade except we're adding more protein or be it, fermented in for form of shrimp paste. Tofu in this? - Oh my goodness It's awful! (laughing) - We are going to make a pad thai sauce and its gonna have fish sauce in it, soy sauce, palm sugar and tumeric. - [Jamie] We're gonna cook
out chicken in a hot wok for a few minutes to color and then we're gonna add in the sugar, the tamarind paste, the bean sprouts and spring onions for a few more minutes - In the original recipe
they use spring onions but a lot of the comments
under the original recipe actually said that proper pad thai uses garlic chives and so we have sourced some. The tops are gonna go in and the bottoms are saved for garnish. - [Jamie] Salad! (laughing) - [Barry] You missed! You missed the massive wok! - Would you like to
learn about sweet radish? I have never What are you doing? - Can you just eat it? - Yeah I guess so. - That's a really big radish compared to the radishes we have. - [James] So this is pickled daikon radish which is then dehydrated and I've never tried it, I've never heard of it but what I started looking
up pad thai for this, this came up a lot. - Next, Noodles. Oh look, there's a hob left on. - Shut up! - I wonder who did that. Oh look! There's another hob left on! I wonder who did that. - [Barry] How are you screwing this up? What are you doing? - They're stuck! Cook the noodles according
to the packet instruction. - What do the packet
instructions said was, put them straight into the wok no need for water. (laughing) - We've gotta follow the recipe James! - Our noodles are rice noodles and we're simply gonna
submerge them in boiling water out of the kettle for a few minutes 'till they soften. They'll cook through in the wok. - By ten minutes, ten minutes in the water then straight in the wok. - [Jamie] I am roasting our peanuts because we don't already
have roasted peanuts. - No you do. - They are roasted. - They are roasted peanuts. - You're just toasting them - You're thinking toast it - To give them a bit more of a color. In the original, the peanuts were just
toasted in a dry pan. We're gonna do similar, but in peanut oil so they get a really nice
golden color all over. This is the last thing
that we're gonna add that's different. When James went to the grocery store he came back with shrimp paste and dried shrimp because we weren't sure
which we were gonna use. We're gonna use both. The last thing we'll change with ours is the speed at which we cook it. So we've got an induction
hob for more heat, we're gonna get the wok really really hot, We've got everything ready in small bowls ready to go in and we're gonna cook it as
quick and as fast as we can. - [Jamie] Everything is basically done, all we've gotta do is
stir everything through and serve up. We're just having a little debate on how we want to serve it up because in the video and in the picture we served it up on a plate but in the description of the
recipe it says put in bowls. - I'm gonna get a bowl. - Once the chicken's almost cooked, end with a little bit of garlic. Too early and it will burn. We're going in relatively early so that it cooks out the shrimp. Radish the same. The tofu doesn't need cooking it just needs warming through. (rock music) Chives, bean sprouts and peanuts. (rock music) It all kind of happens last minute but that's our 2018 version. - And that's our version, done. - [Jamie] On that last
one there was like a twist - [Barry] Was there? - Yeah a twist of the tongs. Yeah that was it. That was exactly it. And then a Ben portion
of lime wedge right? - [Barry] Yeah - [Jamie] Half a lime. (laughing) - I'd say that's bang on. (electronic music) - Should we have a taste of 2012? - That tastes amazing. - I was really happy with that. - It's got all the right flavors. You've got like, the tamarind. You can really taste the tamarind. You can get a bit of fish sauce. - You still get the taste
from the fermented fish sauce. It's salty, it's tangy, it's good! - That's more tangy than I expected. Probably because the amount
of lime we put into it. - And actually, the raw spring onion on top
gives it a kind of a crunch like the bean sprout and you get a bit of
an onion kick as well. - Alright next one! - Yes! - Oh I can smell it I can actually smell it already. - Dive straight into this one. - Tofu? - Are we eating the same dish? - And yet, and you're gonna hate this because we're gonna talk in rounded terms and not be able to pinpoint anything, I couldn't tell you what one
thing is different about that but if any one of those
elements were missing it wouldn't be quite right. - The preserved radish, it gives such a kick that I didn't even know went into pad thai but now when I taste it, it tastes like pad thai. - That is world's away from our one. World's away. - And textures again, you've got the kind of chew of noodles, you've got the bounce of tofu, the chicken is much smaller cut so it kind of just dissipates and we've gone a bit heavier
on the peanuts so to say and their toasted a bit more so you've just got all of the textures as well as that rounded flavor. - Biggest difference I wanna eat that slowly. That I wanna just shove in my gob, fill me up, boom, get out on the town. This one, - (laughing) out on the town! - Said my granddad. (laughing) That is like, that one, every time I go in for another bite I'm finding something else about it. - I think the difference is
from when we published that, great. When we actually read
through the 500 odd comments over multiple years, you guys know better than us which is why we want
you to keep commenting tell us what we still haven't done right. Please comment below. - There's gonna be lots of comments. (laughing) I'm so proud of it though. - People of Thailand and all who are
knowledgeable in thai food, how did we do? Did we do any better? Please comment down below. Let us know. If you like us revisiting
these old videos, Give the video a like. Let us know. - For those of you who are
part of the sorted club, then we have an announcement for you. Your book is nearly ready. - Bucket List? - We've just finished it, and it's going to print. - Bucket list? - Yes Bucket list. - The book, which is full of recipes
that you have to try before you die? - That's the one. Club member's, that book is coming to
you very, very soon. - And if you're not part of the club, what are you waiting for!? All the information, all the details that you need to know, downstairs. - Apart from everything, make sure you click that bell and get notified every
time we upload a video. - Every Wednesday, every Sunday 4 P.M. Goodbye. - Come on you know the deal by now! - Goodbye! - [James] As we mentioned, sorted is just run by a group of friends so if you like what we're doing, then there are loads of
ways you can support us and get more involved. Everything you need to
know is linked below. Thanks, and hope to see you in a few days. - What's that? (laughing) - Oh that was the water
that was just in there. - You're making me sniff - Plant water!
