So for today, let's go
on Bangkok, Thailand through cooking one of the most
popular Thai dishes in the world. This is Pad Thai. Very easy to make and the
ingredients are very accessible. Let's start it by boiling
the rice noodles. So I have here 400 grams
of Hofan or rice noodles. When you go to supermarket,
it has two types. There's the thick one
and there's also thin. Traditionally, we use the
thin one for Pad Thai. So I already boil water in here
and then I'm going to boil this. 400 grams. So you just open the packaging
and pour it in the boiling water. It's just like you're boiling pasta
but this one is quicker. Three to four minutes only. Okay, just as simple as that. 1 packaging could
still actually fit because I have a lot of
people to make snacks for. So let's make it 2 packaging
to save the gas, right? To save the setup. So 2 packaging, you don't
need to season the water. You don't need to put anything,
you don't even need to put oil. Just boiling water only. So you just leave it there and
then I'm going to set the timer. 4 minutes. 3 to 4 minutes only, do not
overcook it because it'll be soggy. Remember that you're still
gonna stir fry that later. So now, let's go here and
prepare the other ingredients. So I need onions that
I'm going to slice. So you slice 1 onion. You peel it first,
remove the skin. I hope I would
not cry, right? In front of the camera, the onions
are the only that'll make us cry if ever we would cry.
So there it is, right? So you peel 1 onion and then
you just slice it for sauté. Feel the slice it, you
just follow the lines. Just follow the lines. That's it, I have here to put
on all of my ingredients. The onions, I have onions here. I have minced garlic that I
mince using a food processor and then you also
need, spring onions. Just half of these. You just get sliced half. You just cut it into
about 2 inch slices. And then I have here
Wansuy or Cilantro. This is another popular herb
that we use for Thai cooking. I normally don't throw the roots,
I just remove the dirt on the roots because the Cilantro,
it's flavors are on the roots. So make sure that you
really use the roots, okay? So I slice that and then
I would also use the roots and some of the stem and then
this one, you just cut it like this. We're just gonna use that for
garnish later, as a topping. So you have the Cilantro. And then I have
here the lime. This is a local lime, you can
also use lemon if you want. Remove the edges first. Then you cut it. Just like this. So that you can squeeze
that easily later. On fine dining,
we remove the tip. So that it's really smooth, right?
And you can also remove the seeds but since we're like
street food style now, we don't need to pretend,
we don't to be high class so just like that, it's already
okay and you put it here. So it's very important, this is
called the "mise en place". You are preparing all of the
ingredients ahead of time. If you want your
pad thai to be spicy, you can chop
fresh chillies. Chop fresh chillies. And then I have this
small container here. You can see
this, this one. I will put
it in here. Just don't scratch your face
when you are chopping chillies. Okay, so fresh chillies and
then this is Thai chili powder that you can also use alternatively if
you don't like to use the fresh one and then I
have here tofu. For the tofu, I'm just going
to cut it into small cubes. Just cut the tofu
into small cubes. Make sure you
use firm tofu. You can also use mushrooms
although this one traditionally, these are only the
ingredients that they put. "How did you know though?" It's because I really don't follow
a specific recipe of Pad Thai even though I go back to Bangkok multiple
times to study authentic Thai cooking. What I still follow is the recipe or what
I'm use to watch when I eat on sidewalks because to me, it's really
the most authentic one. on how locals cook Pad Thai just
for common people in Bangkok that are just gonna sit
and buy for only 80 Baht or 80 baht is 100 pesos
plus in our money. Very cheap and you have
a meal already, right? It's been 3 to 4 minutes. We will strain it already. I'll get the strainer first. And then let's go here
to the sink to strain it. Okay. And then I'm going to turn on,
you can see I'm opening the faucet. You're gonna wash it. "Why are we doing it?" To stop the cooking. I still have some left
here in the casserole and we're also gonna
put that one. So make sure that
you will wash it. Running water to
stop the cooking and if it's not that hot already, you may
stop washing it with running water. Very easy. Okay, so it's already
cool in running water. You just put it on
a big bowl like this. And then you drizzle it with some oil, this is
just vegetable oil or any oil you're available. Just use oriental oil,
do not use olive oil. Okay? You can also use peanut oil
and then you just toss it. The reason why we are doing this is so that
the noodles wouldn't stick with each other. Just as simple as that, right? You know on the streets of Bangkok,
it's put on a circular woven tray, okay? It's just that we don't have
circular woven tray, right? I was looking for
circular woven tray. We can't find any circular
woven tray here a while ago. So this is already okay. Let's just act it's a circular
woven tray and there. It's already ready,
as simple as that. So now, the next thing we'll do
is let's prepare the meats. So for the meats, I have here chicken
fillet that I've cut into cubes and then I have shrimps here
that we peel and divine already. We already remove the
dark part at the back. It's very simple. I'm just going to season
it with salt and pepper but for the chicken,
I will put a bit yogurt so that it will remain
soft and moist. So if your chicken is 1 kl,
you just put 2-3 tbsp of yogurt. This is just plain yogurt. And salt and pepper. Some salt and some
black pepper. Just as simple as that and then your shrimps,
you just season it with salt and pepper as well. Okay and we mix. So there, your meats are ready.
My vegetables here are ready too. I have my sauté here. My onions. I have here
my garlic. Spring onions. I have my tofu. You have here your Toge or bean sprouts, the toge or bean sprouts is just for toppings and you may also accompany it
on the sauté and then the eggs, So for the eggs, I'm going
to make an omelette for the top, for the garnish
on top of our Pad Thai. I'll show it to you next,
I'll just get a non-stick pan. So I'm making the omelette,
this is only for the top of Pad Thai. For garnish. You may also put fried
eggs, sunny side up but traditionally, they
really put omelette. So I'm just cracking
4 to 5 eggs into my bowl and then I'm going to season it
with some anchovy extract or pure soy sauce so that
it would become tasty. And then I have here a hot pan,
you just season it with oil. You just cook it like that. While the omelette is
cooking, it's just very quick. While the omelette is cooking,
let's prepare the Pad Thai sauce. This is the most important, okay? So you can make more of this already,
just stock it in the refrigerator if you're to sell this
on your subdivision. It's like a Bangkok style, right? The customers can buy while
you're cooking outside your house. Make a lot of
these already. First, you will be needing
half a cup of lime juice or you can also use
calamansi juice. And then into that, mix it also
with half a cup of soy sauce. And then you also need,
half a cup of brown sugar. So I have here brown sugar,
let's put half a cup. "I want it to be sweeter"
Then add more of it. You can really add that, right?
So half a cup. I put 2 one-fourth
and you need. Okay so this already.
Let's go back here first. So look, what shall I do
on the liquid outside? You push it to
the inside. See? Just as simple as that so that the middle would also
be cooked, you just push it. The Thai omelette
is very simple unlike with French omelette
that still needs to be flip. That's why this is my type because
it may fall when I flip this, right? You may say that I am
not good on flipping. You may also do it
like that, right? See. It doesn't need
to be perfect. This is the nice part of it,
it doesn't need to be perfect. Right? So there, see. It's already okay,
it's already cooked. You just set it on the side and then what we're going to do, we we're going to slice it for the topping
of our Pad Thai. And then here,
let's go back here. The last ingredient you need is
1-2 tbsp of tamarind paste. You can buy this from
the grocery store. "Oh my! I already want to cook Pad Thai
but I don't have that tamarind paste" "I have all the ingredients on my pastry
chef, that's the only thing I don't have." Sinigang mix. Just put a bit of sinigang mix,
it's already okay. So now, this is your
Pad Thai sauce. As simple as that. It would last on the refrigerator
even for 1 week. Just cover it, put it on
an air tight container and you see, all of our
components are here. Our vegetables, the toppings
and the one I forgot, the peanuts. You're just gonna pound
some peanuts here, right? Just pound it using
a mortar and pestle. Simply because it's more pleasing on the
video that I am using mortar and pestle but if it's for business,
use a food processor. It's quicker, right? All of them are ready. The next thing you'll do is to set up your
tools for cooking outside your house and you already cook
your authentic Pad Thai. It's impressive, right? Your omelette is just for
topping only, okay? But if you want to have it
as viand for rice, why not? What's only lacking are cars
and motorcyles only, right? We're really like on the busy streets
of Bangkok literally outdoor cooking. So we already prepare
all of the elements: We have our sauté in here. Our meats are here,
we have the chicken. We have the shrimps.
We have the tofu. If you don't like chicken,
if you don't like tofu shrimps rather then
just use tofu. On what kind of ingredient
that will make you happy but now, let's start on stir frying it
because I'm already sweating in here. So I have here a hot pan and
then I'm going to put some oil. This is for 1 serving only because
it's nice that it's cooked on a bit, right? The flavors would really seep
and then just sauté some onions. Spring onions and then
this is the cilantro roots. The one that I mention that would
give a very nice flavor on your Pad Thai. Some minced garlic. Okay. And then on this side,
put a bit of tofu. Chicken. Okay. I want more tofu so
I would add more there. "He's only using
his bare hands" Because on the street foods of Bangkok,
they really just use their bare hands so that it would really look authentic even
you just cook it on your house, right? And then there,
you just cook it. And then of course, for
your sauté to be flavorful. You season it with anchovy extract
or you can also use soy sauce. If you want spicy, you can put it
Chili Labuyo or Thai chili flakes. When your chicken is almost cooked,
you may also put some shrimps and you may also put 1 pc of
egg, you crack 1 whole egg. I'm going to crack
1 whole egg on the side and then I'm going
to put 3 pcs of shrimps. So now, if you
want it spicy. You can put either
chopped fresh chillies or it can also be Thai
pepper flakes, chili flakes. On what is your
type to put and you can also season
it with some sugar. And you may already
put your sauce. So for approximately
2 cups of rice noodles, we're also putting 1/4
cup of Pad Thai sauce or if you want it more wet,
more flavorful then add it more. Okay, so you
put the sauce. And then you put approximately
200 grams of your cooked rice noodles. Okay and then
you just stir fry it. That's it. So this is your Pad Thai. So you can put it on plate right? Or simply,
you can put it on a take-out container like this. I let someone get me a
take-out container because it made me more feel that you
are really on a street food, right? Put your Pad Thai there. And then these are the toppings
that we prepared a while ago: You have your
peanuts, omelette. Put it some Toge or
Bean sprouts, brown sugar. Brown sugar, a bit brown sugar. Thai chili flakes. Wansuy. Lime. So you have
your Pad Thai and where could be
my chopsticks? So here. Literal on a street food because as
you can see, I'm already sweating and then of course, it it lacks saltiness,
if it lacks sweetness, if it lacks hotness then you may
add that. It must be
on the side. You have these condiments: your
chili flakes, soy sauce and brown sugar. Of course, shouldn't
we taste it, right? Even though I'm sweating
already, let's just do all of this. It's hot, it's really
like I'm on Bangkok. One more time. So you see how easy
it is to make this. You only thought that since it's an
imported food, it's also hard to make. It's just really simple. What we only lack
is the plastic chair because when we eat on
the streets on Bangkok, we sit on a plastic chair. There it is, right? It's really delicious. Before this become
a mukbang. Order, pay 100 baht. Pad Thai, 150 baht
with shrimps. You should order already because you can
see that my face is literally like on streets but I will not be ashamed anymore
because it's really delicious. So it'll depend on you
if you'll cut the video but I will really
finish this one :)
