Making The Most Satisfying Noodles!
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- čas přidán 4. 07. 2024
- The most satisfying thing I've made in the kitchen, these homemade glass noodles, aka mung bean jelly noodles, are super cool, easy and tasty in this salad! The salad dressing is inspired by a Chinese dish called liang fen. The dish is vegan and noodles are gluten free.
Pine Brand Mung Bean Starch: amzn.to/47MnQ9q
The grater I used: amzn.to/3OOmwu9
WRITTEN RECIPE: hot-thai-kitchen.com/homemade...
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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 CZcams 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 CZcams 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 - Jak na to + styl
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the way starch turns into gel is called starch gelatinization.
dry starch exists in the form of granule consist of amylose (long chain polysaccharide) and amylopection (branched chain of polysaccharide) which are held togather with hydrogen bonding
heating starch in water allow some hydrogen bonding between polysaccharide chains to be broken and water to penetrate into the structure and loosen the structure more and more until polysaccharide chains are fully hydrated. this is when we get translucent gel.
after cooling down, some of the starch begin to crystallized, ie, they try to pack themselves back togather. this process, known as retrogradation, release some water (as seen in the video) and form cross-linking in the starch (not chemical reaction, just a lot of hydrogen bonding) which prevent it from getting dissolved again. basically it becomes starch hydrogel.
You're a hero, thank you.
Thanks Spock 😂 beam me up !!!
Thanks for the explanation!
I always thought that life was too short to hand-make noodles. I was clearly wrong all that time.
Hahaha love this comment.
Have you ever made fresh Italian pasta? It's the best.
The process is usually very therapeutic.
I’ve made several Chinese needles. So good fresh. Italian pasta is magic fresh and I can’t wait to make these. We have several Asian stores in our area so I should be able to source mung bean starch. Do you know if this would work with tapioca or sweet potato starches? I have them already, but don’t know how to get started with them.
I love your Thai foods 😋
As a Sichuanese, I clicked the like button and knew this recipe was gonna be legit immediately I heard Pailin's pronunciation of Liang Fen is right spot on!
The process that controls how the noodles behave when hot and cold is called retrogradation. In very short and simple terms the starch crystalizes when it cools and heating it up causes that process to reverse. This is the same process that causes bread to go stale and rice to hard when you put in the fridge.
As to why do starch based noodles stay noodle shaped? Starch is a polymer of glucose. The process of cooking the starch in water causes gelatinization, the starch granules absorb water and swell. The stirring organizes the starch molecules so they are mostly oriented in the same direction. Assuming the ratios of the two types of starch are right, some starches make really bad noodles or won't make noodles at all, you'll get something that can be formed into noodles that will hold their shape. This is true for all of the noodles made from things that have no gluten, which creates an entirely different kind of structure (gluten is a protein not a starch).
We use this to make cendol. When it gets to the cooked paste, while still hot, we place it in a pot with holes and let it fall or press into cold water underneath for the cendol shapes. Perfect every time.
Hi
Thank you
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Pai is my favorite chef on CZcams. Great recipes, amazing tips and tricks, and really has helped me understand the basics of Thai cooking. She is terrific at communicating her message in front of the camera (which is hard to do) and it doesn’t hurt that she is beautiful. 😅
The pure enthusiasm on display in this videos is just wonderful to witness ☺
Even if the noodle salad didn't look irresistible, I'd give it a go just to see if I could achieve the same level of joy while preparing it 😋
SO much joy, lol!!
You always explain and simplify your recipes and to be honest I have tried lots of them and they always turned delicious.
You are a very skilled chef and I thank you for all the lessons 😊
Thank you 🙏
I just made this, exactly as written. Wow. Complete slurpy goodness. I’m now thinking about new ways to use these noodles. Thanks so much for this!
These… THESE are the noodles I was looking for. I suspected they might have been mung bean starch (for some reason), but it is now confirmed that these are the noodles I had at Taste of Asia in Scarborough (near Pacific Mall… it’s an annual festival; you might know it). They made a cold noodle salad that I’ve never been able to get out of my mind since. I saw them shaving the noodles off this gigantic block, and I had no idea what was happening, so naturally I had to try it. And they were just… AMAZING. They were a lot thicker and rounder than yours, but it’s probably because they were using that traditional grater, which I now NEED to get my hands on. Sorry for all the caps, but… I’m very enthusiastic about this.😅
The dressing they did felt very Vietnamese (possibly; I don’t really know my flavours). It was very lightly coloured… I actually took a picture so I could solidify the experience in my mind. Haha I think it may have had (according to my deciphering skills, anyway…): toasted sesame oil, sugar, fish sauce, perhaps rice wine vinegar or maybe a little bit of lime juice. It also just had a simple garnish of julienned cucumber and toasted sesame seeds. It’s hard to remember, but I think there was definitely lime.
I’ve tried remaking it at home (because I don’t know what shop’s stall was selling them, or if it was an independent sort of thing), but I never had the right noodles… until now.☺️ Thanks for sharing, Pai!
Amazing!! Glad I could help! You probably had liang fen, and they use bigger noodles and make them softer. So if you want to replicate that you may need to use a little bit less starch. Good luck, glad I helped solve the mystery!!
@@PailinsKitchen Based on a tiny bit of researching pictures and recipes, I’m not so sure it was liang fen, actually.🤔 It certainly didn’t have any soy sauce or chilies to speak of, and I may have added the sesame oil in my mind. Lol after googling Vietnamese cold noodle salad, it seems a lot closer in profile to a basic Vietnamese cold noodle salad (which can be made with rice noodles or starch noodles, I’m to understand, so it fits the bill) with a simple dressing/dipping sauce called nuoc mam. It has all of the ingredients I mentioned, and chilies are optional (they probably omitted for versatility, or maybe you had to specifically request it). But it’s got the fish sauce, sugar, lime juice, and rice wine vinegar… either this is what I had and even I’m impressed with how spot on my taste was back then (especially because I had barely scratched the surface of my foray into cooking), or I just want it to be this. Haha Only one way to find out!
Thanks for the tips. I’ll keep them in mind.😊 By the way, I absolutely adore all your recipes I’ve ever tried, and Thai food has now become my staple craving food (used to be Korean for a long while until I married someone who couldn’t eat spice for medical reasons… which still makes Thai somewhat of a challenge, but it’s a lot easier to omit/add chillies than it is things like gochujang or kimchi). I just made some rad na again recently, and man, that stuff is just…🤤
Thank you so much for all you share. I always click on your videos as fast as I see them. Haha
If we weren’t poor, I’d get your book… maybe one day.😔
@@LePetitNuageGris On behalf of all people who cannot eat spicy food for medical reasons, I apologize LOL! I used to love spicy food and had to give it up. I still cheat and eat it secretly and just suffer immensely later LOL!
@@Taricus Lol it’s okay! My husband does the same thing. Occasionally he’ll surprise me by suggesting he’d like to try the chili’d version of something. I always look at him like, “Are you SURE?”👀 But yeah, in the end, he just suffers if he needs to. What can we do? Chilies are delicious.😋 (Most of them, anyway; I’m not about that crazy “all burn no flavour” kind of chili… what’s the point if I can’t taste the flavour!?)
By the way, I hope you don’t suffer TOO bad… now I’m worried! Haha I won’t ask about your condition if you don’t wish to disclose (it is the Internet after all, and I am a complete stranger). I just hope you don’t have to suffer too bad for too long.😊
This has to be in the top ten of the most interesting and enlightening cooking videos I have seen since 2007!
Damn, that’s a long time… lol
what did you see in 2007 that rocked your world like that? now i'm curious
@@booon-booon seconded. Now I have to know!
Such specificity!
@@booon-booon I learned how to make delicious concoctions with fruit and veg using a slow speed auger style juicer from John Kohler's videos on his three channels( Discount juicers; OKRAW and Growing Your Greens ). I also found a channel, perhaps the most valuable one on the net, where a naturopathic doctor. Dr. Robert Morse who is also a PhD biochemist and master herbalist who explained how our GI tracts and immune systems actually work which isn't at ALL like western medicine teaches.
Turns out our GI tracts are almost identical to Gorillas and to live our longest healthiest lives, we should be eating like them. They are frugivores and eat mostly fruit and fruit-like veg with seeds in them like cucumbers some tender greens and a few nuts and seeds They have hands like we do to pick fruit and our teeth are like theirs too.
Our immune systems are actually comprised mostly of our lymphatic system which is a sewer system for the wastes from all our 100 trillion cells that consume from our blood and eliminate into the lymph (the clear liquid you see or white in the case of a pimple). All these wastes are SUPPOSED to be carried down these lymphatic vessels down to and through our kidneys and out of our bodies in our urine. You know you have a healthy immune/lymphatic system and kidneys when you see white particles in your urine like a snow globe. It should NOT be clear like western medicine tells us.
Most of us have clear urine because we eat so much dried out cooked foods and animal products we shouldn't be eating in the first place as Nature designed all mammals to be able to procure and consume food in its natural state. Doing that also slows down our GI Tract and our lymphatic system.
The only cooking that isn't harmful is poaching or boiling like in this recipe.This recipe also features raw ingredients that aren't cooked and it looks delicious. In fact the longest lived people on the planet who live to sometimes beyond 200 eat the way I'm talking about which is very LOW PROTEIN and LOW FAT and high in water rich fruit and veg. These would be the Hunzas of Pakistan, Vilcabambans of Ecuador and the Abkhasians.
Mind blown 🤯 One of the most enjoyable recipes
I'm so impressed at how easy it is to make. Watching you create the noodles with a grater was very satisfying and I love your enthusiasm. Thanks for sharing! I need to try this out
Me, having eaten Liangfen all my life, still learnt something new from this video: didn’t know you can boil them and they won’t dissolve!
Thank you! It's so satisfying to watch too. I love "The table is clean" part. 😂😆
Thanks Pai! Every day is a school day, and so lovely to see you genuinely excited about the process! ❤
This technique is world-shattering
I haven't watced this video yet but stumbled across some of your others recently and wanted to write a comment that you might actually see so went to this most recent piece to say what a great channel you've created! I loved the videos I've seen so far. Thank you!
เราชอบเลี่ยงเฟินมาก หลายปีก่อนเสิร์ชเจอในยูทูป เลยลองทำตาม คือติดใจไปเลยค่ะ เป็นเมนูที่เหมาะกับหน้าร้อนมากๆ
Nice! I was thinking Lao Gan Ma would be good on that as you were putting the bundles on the plate! Good to know I was on the right track.
Looking amazing recipe perfect recipe
Love how easy it is to make the chinese mung bean noodles
This looks so fun to make and I remember how tasty this was to eat on super hot days living in China. Will definitely try this, thank you!
I wonder if that is an ancestor of Korean japchae. Will definitely be making this soon! Thanks.
This looks amazing and I can't wait to try it!!! I've been meaning to try homemade rice noodles, but this looks way easier! Thanks for this!!
Wow it is almost exactly the same dish that my mom makes at home for summer, except for the dressing, her or our my hometown's traditional version usually includes Chinese black fermented beans, Sichuan peppercorn and some sugar to balance the sourness. Bravo!
I'm going to try it thank you so much for sharing 😊
So satisfying when you used the grater! Great hack!
I'm a big fan of cold noodle dishes. Gonna give this a try. Thank you Pi Pai!
Thank you for showing us the easiest and quickly way to make glass noodles at home. Yum yum yummy 😋
This is so cool.....had never come across mung bean starch before. Usually just buy the noodles. Will definitely give it a try.
😮 never image to make it !! Thanks to give some idea
Looks so easy. Thanks for showing us how to make them.
I have been in mourning since my local Thai grocery store closed. Now i can make my own noodles 😄 i feel your excitement! I just ordered 2 lbs mungbean starch 😂
That was so cool! You’re awesome. I love your enthusiasm!
Definitely going to try this! Glass noodles are my favorite! And this with this sauce, I grew up eating it at Chinese restaurants as one of my favorite dishes! Thanks for this! Time to get my slime making girl involved ❤
Thank you for sharing another well-explained and well-shown recipe.
I was confused at first but later on enlightened as I watch you.
Thank you!🧡🧡💛💛💚💚💙💙💜💜
This is magical! I’m going to attempt making some magic noodles! Thanks for sharing Pai!
Kob Khun ka! It looks delicious and fun to make. I will do this when my sister comes over to visit.
At 5:20At 5:20, I pretty much hit my Zen moment. That is amazing! Love this process.
Oh my gosh! I always enjoy your videos, but this one! Super exciting, super funny, super fun, and looking super tasty!
I love glass noodles! Thank you for introducing them to me. So easy to prepare and make healthy.
Your enthusiasm is delicious!
I used to make this at home all the time. Good job
Always wanted to know how these noodles were made, from what, etc. Thank you so much for the tutorial - I have a fantastic asian grocer near me - I will look for the mung bean starch and make these! AND so easy to make! Food is always so much tastier if it is homemade!
Never seen Pai this excited! What a cool process.
Wow. I'm going to have to give this a go. Thank you Pailin!
So cool!!! The finished dish looks amazing!!!
Thank you
Where are you from
Thank you for sharing this delicious recipe Pailin!!! I am from Szechuan and we love this dish in the summer, especially with tons of chili oil, peanuts & sesame crash and vinegar!!!! So tasty ~
Hi
Thank you
Where are you from
Brillant, simply brillant! Love it!😍
My two favorite youtube cooks are you and maangchi. Nice to see you giving your opinions about her recipe.
Thanks so much for a wonderful technique demonstration. I just bought 4 pounds of pine brand starch for my kitchen. Going to try the same tech with a bunch of other starches too. I'll let you know if I find any interesting differences
Wow it’s amazing 🤩
Thank you for the video. The way you is the noodles was interesting 👍🏻
I'm going to try it lt look so yummy thank you for sharing ❤
I love your excitement and completely understand it 😂.
Ha ha LO l, I'm getting an absolute kick out of how excited you are over making these noodles. But I'm a foodie and I would probably get just as exciting as I'm a nerd. Anyhow, this recipe looks really interesting. Right now, I'm having a lot of difficulty like focusing but I really want to make it so I'm definitely putting it on my list to make for the distant future. I really enjoy all of your knowledge and skills and cool recipes that you share, so thank you
Oh my God, I just loved your enthusiasm and I could just see it and feel it lovely recipe and information. Thank you. Thank you so much enjoyed watching it. I wish I could get man starch in India but let’s see maybe today with Amazon around.
I may have to try this, if I can find mung bean starch that is. I love dry mung bean noodles but haven't been able to find them lately. Thank you for this option!
They are so cool!!! To make , to look at and eat, I will have to try it 💜💚
Can you do like a yum woon sen or stir fry with them?
How long can you keep these noodles in the fridge before cooking them? You had me drooling!! The recipe printed, and now off to find the mung bean starch.
Always love your videos ❤
How totally cool. You could probably take a vegetable peeler and use it to slice some wide noodles as well.
YES! Brilliant!
Good morning from Abbotsford, BC❤ stay safe and blessed always ❤mung bean jelly is awesome!!
That looks like such a great lunch to take to work or school.
I always loved to eat squid and always believed they had a mother and father. Now i know they were all made from starch :)
It really is satisfying!
I love how excited you are haha! I’ve been making the blocks of jelly but hard no idea I can shave them into noodles. Thank you ,!!!
Hi
Thank you
Where are you from
ASMR Why is that so satisfying to watch!!
This is so cool! I know I stole your line, but I'm up for this real soon since I'm closer to an Asian market today than I usually am. Props to Maangchi for the inspiration.
Hi Pailin, the recipe is based on input from my 2 favourite experts. Pailin and Maanchi. Has to be amazing. I will try it soon. Thank you so much for your great work. Take care.
What a fun and delicious meal!!
Thanks for sharing this ❤
เราปรุงคล้ายๆของคุณไพลินเลย แต่เพิ่มเนยถั่วลงไปผสมในซอสด้วย มันดีมากๆค่ะ
When you started grating it I somehow got reminded of those ASMR Soap cutting vids 😅 Anyways that looks amazing! ❤
Have bean 😉binge watching Pai videos, the ingredients and her enthusiasm is amazing.
Are there any "Authentic" Thai/Chinese recipes that don't have added sugar in them?
I'm not diabetic, love heat, but found everything I've tried from Thai/Chinese restaurants (UK) to be sickly sweet.
Awesome!! Its about 3000 degrees outside and I will be making this for dinner tonite
Delicious!!!
I also use my noodle maker for slicing off butter scribbles to put on toast
You are the best!! Thank you !!!!
This girl is on FIRE! Love it all...Thank you for powerhouse skills. 🔥🔥🔥
Cool🥰 I will need to start learning this technique, there are so many fresh noodles at the Asian store here it is hard to tell which on is the best😊
Thank you
Where are you from
This is soooo cool - now I want to make this 😂
I love your videos and want to try out this recipe. What’s the ratio of water to the mung bean starch? Thank you for all your great recipes.
Hi! Written recipe is here hot-thai-kitchen.com/homemade-glass-noodles/ Cheers! Adam
The korean sweet potato starch noodles are also quite nice. You might like them as well :) (Japchae by Maangchi is a go to recipe for those :D)
😂i just love your videos."the table is clean"(with that look)😅
It does look fun to make! Perfect dish for this hot summer!! 🥵
I don't know what makes the noodles turn translucent but the reason why heating noodles doesn't change it back into paste is because the starch is being gelatinised when you heat it up in the beginning.
Gelatinisation is when water is forced to engage into a starch molecule to the point that the starch disintegrated, welcomes water molecules in and becomes a gel-like structure as a whole. (This process is irreversible)
And....this texture only happens with mung bean noodles because it contains the right amount of amylose and is high in fiber.
That grating is so ASMR---
Gosh! I really love that you will share all of this!
Pine Brand got their money's worth sponsoring you because *I 👏 am 👏 sold.* It's on my shopping list. I'm making this ASAP.
❗UPDATE: It was so good! Fun to make and legit delicious. It's going on the dinner rotation for sure. 👍
LOL! So sassy looking… “the table is clean!”
Looks yummy. I’ll have to look for mung bean starch and see if I can try making this dish. 😊
How fun! 🍜
omg, a Hot Thai Kitchen/Maangchi crossover. My life is complete
India utensil, Muruku mold can be a great shredder
This is so cool!!!
P’pailin please make a how to make guay jub noodles videos please!! I live in vancouver,BC and don’t know where to get the guay jub noodles
I made this using the regular glass noodles because I don't have the time or patience to make noodles, lol. It was good though!
Hey Darlin, I love your videos. Do you have a recipe for Thai Basil Noodle. Wide noodle and it's also got chicken in it. I ate it at Thai restaurant and so good.
Hi there! I'm guessing your thinking Pad Kra Pao? hot-thai-kitchen.com/#growMeSearch=Thai%20Basil Cheers! Adam
This is cool!