Thank you! About the English, well my high school was an international school in Bangkok, so that helped a lot. I also spent 1 year in New Zealand in grade 7, which I think was key. Also a bunch of English cartoons when I was little must have helped too :)
Your The Woman of You Tube for sure. Everyone loves you. I lived in Thailand 3 years with the US Army and loved it. We are now starting to cook Thai at home again. Thank you for all you do. (Rickey/Ohio).
I love Thai cuisine ❤..so everytime I make Thai food I just watch all pailins kitchen...the food comes out so good..everyone loves it😋😋..thanks for sharing this cuisine ❤🙏
Well, aside from your English fluency, I totally admire your culinary skills. I lived in Prathet Thai for almost two years in the 70s before you were born. I absolutely love Thai and Lao cuisine. Your site does great service to promote the wonderful art of a beautiful and delicious Southeast Asian way of cooking. I am very happy to have happened upon your site.
I just made yum-woon-sen according to your tutorial this evening - and WOW it came out amazing just like the ones I get at authenticThai restaurants!!! Thanks so much for the thorough instructions. I paid attention not to overcook the shrimp and that made the texture of the salad really soft and fresh altogether. I substituted silantro for Chinese sellery, as I could not find them in the Asian store near my apartment.
HELLO LOVELY VIEWERS! Important Notes: There is a new version of this recipe from here czcams.com/video/pFgi7JyPG0E/video.html Otherwise if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via the links in the description above (under SHOW MORE) - if you leave questions in the comments here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hi pailin... Love Thai food and all your recipes!!!!!!! I would like to ask you though.. Can I replace anything else instead of dry shrimps?? Cause its very hard to find them here where I live.. 😕!!!
i just made this dish and it was delicious!! Everyone in my family loved it!!! Thank you so much for all your videos. I love them all!! I have made several different dishes already watching your videos, and all the dishes turned out to be delicious. You are very good in explaining things, very detailed, providing all the information we need. THANK YOU!!! Keep up the good work!!!
I lived in Bangkok & Phuket for 1 and 9 years respectively (and now in Switzerland) so am drawn to Thai food and chose your recipe for our picnic tonight. Khap khun ka.
As a vegan I substitute the fish sause with Tamari and add loads of mushrooms and vegetables especially broccoli and some herbs for seasoning to my mung bean salad and it turns out super tasty n delicious n very healthy.....
My wife had this the other night at a local Thai restaurant and she fell in love with this dish. Now I will be able to replicate this for her! Thank you so very much for showing me how to make this wonderful dish!
I can't Thank-You enough for posting this recipe as it is my all-time favorite food to eat! I have made it a couple of times and it is perfect! Thank-You!
this 2013 video is so cute and such a throwback. im really happy to see how much you've grown and happy for all the amazing Thai (and other) dishes i got to know throughout the years because of your amazing cooking!
Thank you for sharing my videos! :) Yes, you can use soy sauce instead of fish sauce, I assume you're trying to make it vegetarian? If you just don't like the fishiness too much, you can also do half and half soy sauce/ fish sauce.
Well, you can technically just leave out the pork altogether. BUT if you want to sub tofu, you can take extra firm tofu, crumble it into chunks and let it marinate in a bit of soy sauce to bump up the flavour! Careful not to make it too salty cuz there's still going to be saltiness from the dressing.
I am a chinese and travel often to Thailand, love thai food and your channel let me know how to make some classic thai dishes, they are very delicious and love it!
I made it in northern Mexico where the dried shrimp came whole. With the heads and shells, I made a poaching liquid (garlic, celery, onion, carrots). I could not get nice fresh shrimp, so I used tilapia filets. I poached the fish in the broth and also used that to cook the noodles. It was a very tasty improvisation. Thanks.
I am watching this Vedio 7 years after you downloaded it, I can see the difference of how more professional you are now in terms of speaking and you looked a little bit Shy 🤭 in old Vedios and of course the sound of the Vedio and the way of filming, so I appreciate the effort that you make to give us the best experience of watching you cooking , thanks Pailin
Hi! So I think it's best to eat it the day you make it because the noodles have the best texture when fresh. But you could eat it the next day - I've done it before with leftovers and it was fine, except the noodles are not as nice and soft. I woudn't heat it up though, because it will wilt all the vegetables. If you want to make it in advanced, soak the noodles, mix everything else and leave it in the fridge, and when you are ready to eat, just quickly boil the noodles and add to the bowl!
love Thai glass noodles :) own a restaurant selling some Thai food in Vietnam. Thanks so much for your great show and demonstration, hope to learn more from u shortly...
Greetings from Isan. Your channel is absolutely wonderful, it's refreshing to watch all my favourite recipes explained in such detail, so eloquently. And from Vancouver no less (my former home) :))) I link your vids to all my friends, whenever they ask about Thai food. Kapkun Mak Krap.
I fell in love with Thai cuisine ,while on several vacations to Hawaii. Your videos are very informative. I am lucky living here in Philadelphia, because I can get all the ingredients. You need to be on the Food Network. It would be refreshing to listen to someone who really knows what they are doing
Before I subscribed to your Video series, I could make Thai Beef salad,red and green curry Chicken and Lemongrass soup and a few other things. Too many places here , Americanize the dishes, as far as the heat goes. Ty . I love drunken Noodles and fresh Rice Noodles with Chicken and Gai Lan
First time in my life ... spicy glass noodle salad....kitchen is not my place .. since I moved to a new life in a new country .. I have to cook ... it came out Aroy mak mak ... delicious !! I can't believe myself and my husband loves it ... Thank you so much Khun Pailin ... I can do it because of your cooking video taught me .. easy to follow step by step .. even at the end my kitchen looks like world war II ... ;) LOL ....
Thank you so much for this VDO....I've been searching for yum woon sen goong and pork for sometime.....finally found one of the best and clean way to make it.
I've never actually had this with beef. I would treat it the same as the ground pork, and any flavourful cuts of beef you can get a hold of will work here, you can even do ground beef!
Really love your channel.. You explain everything.. Its hard sometimes to understand not being Asia but love the culture and food.. Your the best.. Keep teaching were listening. Maybe someday you can do a video on different sauces for our pantry.. How to use and keep them fresh is tips and tricks.. Would love that!
Thanks for this. I am living in Thailand right now and Yum Woon Sen Talay is one of my absolute favourite meals, so I thought I would look up how to make the sauce. You explained it very well and it was entertaining. By the way I usually pay between 70 and 150TBH in regular family Thai Restaurants - not tourist joints. Not sure about the fat free = healthy comment though. Current thinking is that refined sugar is the biggest killer in the modern diet and not fats. I usually ask for it "mai sai nam tan" "mai sai pong chu rot" (sugar and MSG - are added routinely otherwise). Personally I don't think the dish suffers without these two things, but each to his/her own. Also in Thailand, I find I need to ask for "pet nit noy" (little bit spicy) unless you like numb lips from the chillies! Thanks again for the lesson. Now I can see how simple it is I am really looking forward to preparing it for friends when I go back on visits to home in England.
Lots of Thai people are sweet tongues, they addict to sweet flavour. I'm Thai myself also have to ask cook "waan noi" (little bit sweet). I always ask makers "no sugar" when I buy soybean milk otherwise I will get over sweet soybean milk.
Hi Hi Pai, Love... It... Thank you so much!!! This was 9 years ago... (-'... Saw it for first time... First thing in the morning when I wake up at 6am... 13 April 2022...Will try this recipe soon... Cheerio... Pang
nothing wrong with that at all, in fact it's a good idea and many people do it including myself! I just didnt find it to be a problem with this particular brand, and possibly because it's such a small pack size.
I cooked yum woon sen tonight and it was amaaazing!! the sauce instantly brought back my memory of thailand... it's amazing how simple the ingredients are for such great flavours. Thank you very much for sharing the recipe! please upload more :)
Thanks for another fine recipe. My wife and I will make it for a nice, light dinner tonight. A good hint for you and your audience for using raw onion which I learned from Rick Bayless, a renowned chef of Mexican food, is to "de-flame" your onions whenever they are to go into a recipe raw---no need to do it when they are to be cooked. You de-flame an onion after slicing or chopping by putting it into a sieve or colander and running cold water over it for a minute or so or even by soaking the onions for a 10 minutes or more in a bowl of cold water while you do something else. This removes a lot of the acids in the onion which is what gives them their strong, eye watering heat. After de-flaming, even normal Spanish yellow onions can be sweet and mild.
The way I would have done that.. cuz i do.. is I put like 5 chilies in it with the onions and tomatoes and shrimp and peanuts in the mortor and pound it all out a bit with the dressing in there. Then you drop that in with the noodles. I use Green onions instead of white. This is one of my favorite Thai salads. No celery.. Use Cilantro.
Yessss!! Im so happy to have found your channel. Heading to the Local Thai market Monday to purchase everything for this recipe. And Im going to practice practice practice on my family. We Love Thai food so much.
Thai food is my favourite! I love your channel, such amazing content of videos. My mouth waters every time I watch an episode. Excited to try some of these
i enjoy very much all your videos. you are doing a wonderful job i love the way you explain and demonstrate it helps that you are looking gorgeous! just wanted to let you know i am about to open my first restaurant and guess what it is going to be Asian food mostly Thai! so thank you again and look forward your next videos!
Can you show us how to make swimming ramen with the spinach and peanut sauce. I tasted it over 20 years ago in Seattle. I have never seen it at any Thai restaurant in STL.
I tasted it first when my thai colleague made one, and since then I fell in love with it. Badly wanting to make my own version (the not so spicy version) I ended up looking for a tutorial. Thank you for this :)
Hi, Pai! Yum Woon Sen has long been one of my absolute favorite Thai dishes! I don't use tomato in mine, but I do use apple cider vinegar instead. I like sweetening the dressing with palm sugar, and I add a lot of crushed fresh green and red bird's eye chiles to the dressing. Fresh cilantro and mint also adds complexity to the dish. Thank you for another wonderful video! Please keep them coming. Your dishes and you both are fabulous eye candy! ;-)
hey Pai, you really a terrific chef with a healthy appetite! i been scooting through your recipes the past few weeks, it's probably safe to assume we could switch out the meats with fish and chicken vise / versa? as for sweets, natural sugar can probably be ground down in a coffee grinder, i like how you use your spices and showed how others adlib plates, do you use beans and peas, maybe i haven't come across them yet, i get very hungry watching you cook! --- thank you* your inspiring!
Totally agree with Adam. Her English is a lot different to that of Filipino and their accent. Plus the fact that she has nothing to do with the PH. No ancestors, no background related to the PH or Filipinos, etc.
Anybody making this dish should really add some brine/juice from pickled garlic. That is a very important ingredient and always used in Thai Yum Woon Sen (at least I have never had it without).
For those people who have to watch salt due to high blood pressure! The fish sauce has so much salt, it’s no longer healthy for us, but I love Thai food, ( so only eat it once a week ) is there any fish salt or alternative that had low salt/sodium? Great recipe by the way! I added cilantro as a garnish also!
@@user-lc9qc3rp1k I dont use salt, but fish sauce is loaded with salt, so is Soy sauce, Oyster sauce. so its a challenge to have real tasty food without the main ingredients in Thai Cuisine.
When I work with vermicelli I only soak it in luke warm water and never cook it like in the video. I simply turn off the burner and and then add the noodles to my hot pan with everything else ( when preparing eggroll fillings for example). The residual heat should cook the noodles nicely. You could try and just dip the noodles ( after soaking it for 15 minutes of course ) in the boiling water for a few seconds max. It won't be fully cooked trough and wont get sticky this way and has a nice bite to it.
Wow! Ten years in CZcams time is like a century in old people time.. She has come so far from these early days!
Thank you! About the English, well my high school was an international school in Bangkok, so that helped a lot. I also spent 1 year in New Zealand in grade 7, which I think was key. Also a bunch of English cartoons when I was little must have helped too :)
Sothis is an old video. U look thailish, fat and dark skin. U laugh less and u r less noisier.
Your The Woman of You Tube for sure. Everyone loves you. I lived in Thailand 3 years with the US Army and loved it. We are now starting to cook Thai at home again. Thank you for all you do. (Rickey/Ohio).
Your the same 11 years ago, I went back watching your old recipes. I’m starting to cook more Thai food and you’re my favourite. Edna from Australia
You can leave it out and it'll still be good. The dried shrimp add a nice boost of umami flavour, but the dish will be fine without it.
I love Thai cuisine ❤..so everytime I make Thai food I just watch all pailins kitchen...the food comes out so good..everyone loves it😋😋..thanks for sharing this cuisine ❤🙏
Well, aside from your English fluency, I totally admire your culinary skills. I lived in Prathet Thai for almost two years in the 70s before you were born. I absolutely love Thai and Lao cuisine. Your site does great service to promote the wonderful art of a beautiful and delicious Southeast Asian way of cooking. I am very happy to have happened upon your site.
I just made yum-woon-sen according to your tutorial this evening - and WOW it came out amazing just like the ones I get at authenticThai restaurants!!! Thanks so much for the thorough instructions. I paid attention not to overcook the shrimp and that made the texture of the salad really soft and fresh altogether. I substituted silantro for Chinese sellery, as I could not find them in the Asian store near my apartment.
Yay! Well done, especially on not overcooking shrimp! Did you take a photo of it?
HELLO LOVELY VIEWERS! Important Notes:
There is a new version of this recipe from here czcams.com/video/pFgi7JyPG0E/video.html
Otherwise if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via the links in the description above (under SHOW MORE) - if you leave questions in the comments here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Hi pailin... Love Thai food and all your recipes!!!!!!! I would like to ask you though.. Can I replace anything else instead of dry shrimps?? Cause its very hard to find them here where I live.. 😕!!!
i just made this dish and it was delicious!! Everyone in my family loved it!!! Thank you so much for all your videos. I love them all!! I have made several different dishes already watching your videos, and all the dishes turned out to be delicious. You are very good in explaining things, very detailed, providing all the information we need. THANK YOU!!! Keep up the good work!!!
I lived in Bangkok & Phuket for 1 and 9 years respectively (and now in Switzerland) so am drawn to Thai food and chose your recipe for our picnic tonight. Khap khun ka.
As a vegan I substitute the fish sause with Tamari and add loads of mushrooms and vegetables especially broccoli and some herbs for seasoning to my mung bean salad and it turns out super tasty n delicious n very healthy.....
My wife had this the other night at a local Thai restaurant and she fell in love with this dish.
Now I will be able to replicate this for her!
Thank you so very much for showing me how to make this wonderful dish!
Loved by everyone in my family. Made it today for dinner and really enjoyed eating it. 👌
I can't Thank-You enough for posting this recipe as it is my all-time favorite food to eat! I have made it a couple of times and it is perfect! Thank-You!
The quality of your videos has improved really well! You've also become way more comfortable in front of the camera. Love your videos.
this 2013 video is so cute and such a throwback. im really happy to see how much you've grown and happy for all the amazing Thai (and other) dishes i got to know throughout the years because of your amazing cooking!
omg 2013 - has it been that long?! :) Adam
@@adamthehtkminion6750 i know 😭 back when i didnt know how to make rice lol
@@ChemicalCorpse1 LOL!
Thank you for sharing my videos! :) Yes, you can use soy sauce instead of fish sauce, I assume you're trying to make it vegetarian? If you just don't like the fishiness too much, you can also do half and half soy sauce/ fish sauce.
,
,
You are very organized artculate, and a good teacher. Thanks.
Well, you can technically just leave out the pork altogether. BUT if you want to sub tofu, you can take extra firm tofu, crumble it into chunks and let it marinate in a bit of soy sauce to bump up the flavour! Careful not to make it too salty cuz there's still going to be saltiness from the dressing.
I never soaked my noodles,, now I have learnt how to make it, thank you..
If you don't soak the noodles the noodles stick together
I am a chinese and travel often to Thailand, love thai food and your channel let me know how to make some classic thai dishes, they are very delicious and love it!
I made it in northern Mexico where the dried shrimp came whole. With the heads and shells, I made a poaching liquid (garlic, celery, onion, carrots). I could not get nice fresh shrimp, so I used tilapia filets. I poached the fish in the broth and also used that to cook the noodles. It was a very tasty improvisation. Thanks.
You are such a natural and I really enjoy watching how you make those thai dishes. I love noodles so much! Thanks.
I like her, she speak good English and explain more details.
I am watching this Vedio 7 years after you downloaded it, I can see the difference of how more professional you are now in terms of speaking and you looked a little bit Shy 🤭 in old Vedios and of course the sound of the Vedio and the way of filming, so I appreciate the effort that you make to give us the best experience of watching you cooking , thanks Pailin
I tasted this dish two years ago in Bangkok, and I loved it! Now I can finally make it myself. Thank you for this recipe!
Being the neighbors of Thailand, we are familiar with Thai food. She is good.
My no 1 yum won sen is with coriander(cilantro=chinese parsley=pak chi) instead of celery.Try that also its the unbeatable
version.
Hi! So I think it's best to eat it the day you make it because the noodles have the best texture when fresh. But you could eat it the next day - I've done it before with leftovers and it was fine, except the noodles are not as nice and soft. I woudn't heat it up though, because it will wilt all the vegetables. If you want to make it in advanced, soak the noodles, mix everything else and leave it in the fridge, and when you are ready to eat, just quickly boil the noodles and add to the bowl!
love Thai glass noodles :) own a restaurant selling some Thai food in Vietnam. Thanks so much for your great show and demonstration, hope to learn more from u shortly...
Greetings from Isan. Your channel is absolutely wonderful, it's refreshing to watch all my favourite recipes explained in such detail, so eloquently. And from Vancouver no less (my former home) :))) I link your vids to all my friends, whenever they ask about Thai food. Kapkun Mak Krap.
I fell in love with Thai cuisine ,while on several vacations to Hawaii. Your videos are very informative. I am lucky living here in Philadelphia, because I can get all the ingredients. You need to be on the Food Network. It would be refreshing to listen to someone who really knows what they are doing
Thank you :) Let me know if you cook any great Thai dishes!
Before I subscribed to your Video series, I could make Thai Beef salad,red and green curry Chicken and Lemongrass soup and a few other things. Too many places here , Americanize the dishes, as far as the heat goes. Ty . I love drunken Noodles and fresh Rice Noodles with Chicken and Gai Lan
First time in my life ... spicy glass noodle salad....kitchen is not my place .. since I moved to a new life in a new country .. I have to cook ... it came out Aroy mak mak ... delicious !! I can't believe myself and my husband loves it ... Thank you so much Khun Pailin ... I can do it because of your cooking video taught me .. easy to follow step by step .. even at the end my kitchen looks like world war II ... ;) LOL ....
Oh this looks so delicious. light and healthy I'll watch it again before I try to make for myself first. then I can share with my family
I ate this all over Thailand...will try your Recipe
Thank you so much for this VDO....I've been searching for yum woon sen goong and pork for sometime.....finally found one of the best and clean way to make it.
I've never actually had this with beef. I would treat it the same as the ground pork, and any flavourful cuts of beef you can get a hold of will work here, you can even do ground beef!
Really love your channel.. You explain everything.. Its hard sometimes to understand not being Asia but love the culture and food.. Your the best.. Keep teaching were listening. Maybe someday you can do a video on different sauces for our pantry.. How to use and keep them fresh is tips and tricks.. Would love that!
Thank you! I have a video for salty sauce already, check it out! I think it's called "Salty Sauces FAQ"
Pam Russel
Thanks for this. I am living in Thailand right now and Yum Woon Sen Talay is one of my absolute favourite meals, so I thought I would look up how to make the sauce. You explained it very well and it was entertaining. By the way I usually pay between 70 and 150TBH in regular family Thai Restaurants - not tourist joints.
Not sure about the fat free = healthy comment though. Current thinking is that refined sugar is the biggest killer in the modern diet and not fats. I usually ask for it "mai sai nam tan" "mai sai pong chu rot" (sugar and MSG - are added routinely otherwise). Personally I don't think the dish suffers without these two things, but each to his/her own. Also in Thailand, I find I need to ask for "pet nit noy" (little bit spicy) unless you like numb lips from the chillies!
Thanks again for the lesson. Now I can see how simple it is I am really looking forward to preparing it for friends when I go back on visits to home in England.
Lots of Thai people are sweet tongues, they addict to sweet flavour.
I'm Thai myself also have to ask cook "waan noi" (little bit sweet).
I always ask makers "no sugar" when I buy soybean milk
otherwise I will get over sweet soybean milk.
@@queercommunist ima need you to sign out
Thank you for this video. This is one of my favourite salad back in Thailand
Sawatdeekhrap Khun Pailin na khrap..khap khun khap for your video..phom chop khin ahan Thai na khrap..rhaak this yum woon sen..arroy mhak!
This is one of my favorite dishes !!! Love this so much
Hi Hi Pai, Love... It... Thank you so much!!! This was 9 years ago... (-'... Saw it for first time... First thing in the morning when I wake up at 6am... 13 April 2022...Will try this recipe soon... Cheerio... Pang
nothing wrong with that at all, in fact it's a good idea and many people do it including myself! I just didnt find it to be a problem with this particular brand, and possibly because it's such a small pack size.
Love ❤️ this dish , order at the Thai restaurant near my house all the time , thank so much for sharing this delicious dish Pai .👏👏👏❤️❤️❤️
I cooked yum woon sen tonight and it was amaaazing!! the sauce instantly brought back my memory of thailand... it's amazing how simple the ingredients are for such great flavours. Thank you very much for sharing the recipe! please upload more :)
cool that you showed some tricks how to serve it better. great way of mixing. i did not know that
Thanks for another fine recipe. My wife and I will make it for a nice, light dinner tonight. A good hint for you and your audience for using raw onion which I learned from Rick Bayless, a renowned chef of Mexican food, is to "de-flame" your onions whenever they are to go into a recipe raw---no need to do it when they are to be cooked. You de-flame an onion after slicing or chopping by putting it into a sieve or colander and running cold water over it for a minute or so or even by soaking the onions for a 10 minutes or more in a bowl of cold water while you do something else. This removes a lot of the acids in the onion which is what gives them their strong, eye watering heat. After de-flaming, even normal Spanish yellow onions can be sweet and mild.
Good to know! Thanks kerry!
Its first time i do subscribe to youtube channel, its because i like thai food
The way I would have done that.. cuz i do.. is I put like 5 chilies in it with the onions and tomatoes and shrimp and peanuts in the mortor and pound it all out a bit with the dressing in there. Then you drop that in with the noodles. I use Green onions instead of white. This is one of my favorite Thai salads. No celery.. Use Cilantro.
This dish was absolutely amazing ! I love your channel.
i also use nam cratiam dong [garlic water from pickled sweet garlic]for the marinate, is sooooooooooo tasty! and use also spring onions!
Yessss!! Im so happy to have found your channel. Heading to the Local Thai market Monday to purchase everything for this recipe. And Im going to practice practice practice on my family. We Love Thai food so much.
Priscilla Higgins ml lo
wish i watched video sooner!!! Very comprehensive cooking tutorial!
I do follow your recipes, hey are so interesting. Thank you
Hi. I like watching your program very much. U teach a lot street food also. It's really good. I love yum woon sen very much. Keep good.
look so good.. and very easy to make too .. thanks
Thai food is my favourite! I love your channel, such amazing content of videos. My mouth waters every time I watch an episode. Excited to try some of these
I made this salad and it was delicious! I will make it again.
i enjoy very much all your videos. you are doing a wonderful job i love the way you explain and demonstrate it helps that you are looking gorgeous! just wanted to let you know i am about to open my first restaurant and guess what it is going to be Asian food mostly Thai! so thank you again and look forward your next videos!
Love your channel. Your explanation is so detailed. Thank you .
Thank you, Ms. Pailin for sharing your yummy recipe. I will try this very soon. Maybe tonight lol.
Your videos are so great! informative and fun to watch. Thanks for all the effort you put into them.
That looks so yummy and I like the way how you preparing the dish.
ดีใจจังที่หาช่องนี้เจอ เห็นยำแล้วอยากลุกไปทำเดี๋ยวนี้เลยค่ะ
That salad is very interesting. I am going to make it this weekend.
It is not, actually, but you could possibly use it in stead of Chinese celery, though I've never tried it out myself.
Oh yum. Would love to try this soon
This salad is just AWESOME
I made this dish and it is so refreshingly amazing!!! Thank you for the recipe!!
Can you show us how to make swimming ramen with the spinach and peanut sauce. I tasted it over 20 years ago in Seattle. I have never seen it at any Thai restaurant in STL.
made this for my family tonight and it was a hit. thank you!!!
Brilliant! I'm glad your family enjoyed it, thanks for letting me know!
Not quite. The korean ones are a lot thicker and chewier, and it might absorb as much of the dressing. But you could try it out and see!
I love Richmond Night Market. Great recipe btw...
YUMM! I love this dish! Thank you so much for all these yummmy recipes ♡
You make Thai cooking look so easy!
All my favorite dishes from Thailand, thank you so much!
I tasted it first when my thai colleague made one, and since then I fell in love with it. Badly wanting to make my own version (the not so spicy version) I ended up looking for a tutorial. Thank you for this :)
Thanks for sharing this recipe! My boyfriend and I made this for dinner hoping to cook a healthy and yummy dish. It was! Turned out great :)
I love it.... I love thai food (except the red chilli..hehe)..as I am working here, but now I want to study how to do them...
Ahhhhoohhh...mung bean & cellophane are the same! Thats good to know! Didnt know it was Thai.
Nice thanks for sharing!
OMG, Vancouver, I knew it, good to have you here. Great show.
Hi, Pai! Yum Woon Sen has long been one of my absolute favorite Thai dishes! I don't use tomato in mine, but I do use apple cider vinegar instead. I like sweetening the dressing with palm sugar, and I add a lot of crushed fresh green and red bird's eye chiles to the dressing. Fresh cilantro and mint also adds complexity to the dish. Thank you for another wonderful video! Please keep them coming. Your dishes and you both are fabulous eye candy! ;-)
Made this today. Super yummy and so easy to make!!!
hey Pai, you really a terrific chef with a healthy appetite! i been scooting through your recipes the past few weeks, it's probably safe to assume we could switch out the meats with fish and chicken vise / versa? as for sweets, natural sugar can probably be ground down in a coffee grinder, i like how you use your spices and showed how others adlib plates, do you use beans and peas, maybe i haven't come across them yet, i get very hungry watching you cook! --- thank you* your inspiring!
delicious except for the porc but you are fantastic and i appreciated very much the way you gave us this wonderful classic Thai dish
Thank you!
Look Delicious Pailin,s Kitchen Thank 👍👍👍👍😃
Looks very yummy, I will try it this week.
Wow! how healthy. Can't wait to make this.
0
Good and refreshing salad. Love it!
Her English sounds like Filipina English. Thank you for sharing your tasty recipe.
Haven't heard anyone say that before :) Cheers! Adam
Totally agree with Adam. Her English is a lot different to that of Filipino and their accent. Plus the fact that she has nothing to do with the PH. No ancestors, no background related to the PH or Filipinos, etc.
Anybody making this dish should really add some brine/juice from pickled garlic. That is a very important ingredient and always used in Thai Yum Woon Sen (at least I have never had it without).
Depends if you're gonna have it as an appetizer or a meal. A meal I'd say 2, an appy you can probably feed 4 :) I'm glad you like this dish!
I love Thai food...😍😍😍😘😘😘😘
I like your Videos. You explan very well. Keep up the good work.
For those people who have to watch salt due to high blood pressure! The fish sauce has so much salt, it’s no longer healthy for us, but I love Thai food, ( so only eat it once a week ) is there any fish salt or alternative that had low salt/sodium? Great recipe by the way! I added cilantro as a garnish also!
If you use fish sauce-don’t use salt. Fish sauce is too salty already.
@@user-lc9qc3rp1k I dont use salt, but fish sauce is loaded with salt, so is Soy sauce, Oyster sauce. so its a challenge to have real tasty food without the main ingredients in Thai Cuisine.
Pailin, great dish! Just amazed the family with "my" culinary skills! ;) one question, how do I keep the noodles from getting so sticky?
Just saw a previous comment about soaking the noodles. I did for about 15 mins... Any other suggestions?
When I work with vermicelli I only soak it in luke warm water and never cook it like in the video. I simply turn off the burner and and then add the noodles to my hot pan with everything else ( when preparing eggroll fillings for example). The residual heat should cook the noodles nicely. You could try and just dip the noodles ( after soaking it for 15 minutes of course ) in the boiling water for a few seconds max. It won't be fully cooked trough and wont get sticky this way and has a nice bite to it.
Girl you're a star!!! Good recipe to.
Potato starch also works great for the recipe! )