Kris Yenbamroong's Pad Thai | Genius Recipes
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- čas přidán 11. 09. 2024
- Night + Market chef Kris Yenbamroong’s famous pad Thai uses only ingredients you’d find at pretty much any grocery store-not because it’s easier, but because that's just how his grandma does it. It’s so good and simple (the cook time is ... 3 minutes), nothing will stop you from having it for dinner tonight. GET THIS RECIPE ►► f52.co/2u3Lujm
INGREDIENTS
4 ounces dried rice stick noodles (1/8 to 1/3 inch wide)
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/4 pound chicken thighs, cut into bite-size slices (or extra-firm or pressed tofu or large peeled shrimp)
1 egg
1 cup bean sprouts
2 green onions, cut thinly on an angle into 2-inch-long slices
2 tablespoons crushed roasted peanuts
1 teaspoon roasted chile powder
1 lime wedge
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As a single person in quarantine I make this constantly and it’s absolutely awesome
Look in your local asian market for Kecap Manis it's a thick syrupy soy sauce/palm sugar syrup that's great for this dish, and it's awesome on a lot of other dishes like fried rice, ramen, as a glaze on chicken or fish etc... tamarind is also readily available in all asian markets I've been in around DC, as well as a base for more useful sauces so you don't have to deal with a sticky blob of raw tamarind.
Kecap Manis literally means sweet soy sauce :D
So I've made this recipe 5 times in the 10 days since I watched this video. It's amazing
Same, it’s so good!
You really don't need tamarind?
@@aristotleaquino3067 you really dont!
I find that soaking the rice noodles alone isn't enough. White vinegar would be good in a pinch but processing a batch of tamarind into a sauce ahead of time is my preference. I also love the preserved radish addition and I cut back on the amount of sugar for health reasons. Thinking about trying to make some homemade Kecap Manis as Mike Love mentioned and blend that with tamarind. Thank you Food52 for this simple alternative to making Pad Thai.
This is just about the same recipe that I had grown up with as well, except with the addition of Thai preserved turnip, onion, garlic and paprika for color. I also do a 2-1-1 ratio for the sauce, 2 being sugar because I love it just a bit sweeter.
I love food52.
Pickled peppers like fresno or serrano go really well with this
Looks soo mouthwatering...I'm drooling...😋..have to try that recipe!Thx
Wow I’m super excited to try this! I am struggling to get my head around the idea of Pad Thai with no tamarind!
My thought exactly!
Another genius way to make delicious effortless to turn your busy day around. Absolutely appreciate this recipe!
Nicely done! I’m going to make this for sure.
Interesting! Never seen a pad Thai recipe without tamarind! But it could be a simple version for people that don't have access to tamarind
Let us know if you try it!
Does anyone else think that the sound quality on these Food52 videos is sub-par? Everything always sounds muted instead of clean and clear! Dear Food52, can you guys take a look at this issue? Many thanks.
No, not at all. But I have very good speakers.
I too have excellent speakers! But the sound and background music always sounds muddy to me.
Yeah its very quiet and muddy for me .
What kind of wok is this? I’ve been looking for the two-handle instead of one.
Ah! I w@nt to know too!
Me too!,
You make it look very simple and do-able. Just curious, if one was to use the traditional ingredients, would it be used in equal amounts as well?
Is there a way to double this? Or does it really require cooking two batches?
Looks amazing, thank you. What brand is the wok you’re using?
it's a cast iron wok they sell on Amazon.. I luv cooking n this wok ..
You are the "Bomb!"
This is incredibly simple. How different is it from a 'traditional' Pad Thai?
The biggest difference which could potentially alter the flavor completely is the sauce. The traditional recipe calls for fish sauce, tamarind juice, and palm sugar. I personally think vinegar is gonna be too tart and white sugar only offers sweetness without any flavor. Also, they use garlic chives in Thailand and rarely any green onions.
Authentic pad thai has tamarind and pickled radishes
Tamarind!!! Such an important ingredient for the correct tang!
I’m anxious to try YOUR recipe. I made it once before with someone else’s recipe and it was really mushy w noodles. Now I’m scared!,,,
The soaking of the noodles and really cooking them fast and at a super high heat should help! That’s why a wok is best :-)
Since I don't eat eggs, would this still work? Or would it be too dry?
The liquid is from the sauce (in this instance vinegar/fish sauce/sugar), so you'd be just fine.
I never knew .... than you. 🙏🏼👏🏽🇨🇦👏🏽🙏🏼
for the fish sauce afraid (i've been trying, but no luck! and 2 Tbsp is a lot) - do you think soy would be super far off?
I would substitute a couple of anchovies and some light soy.
@@hugopurpleturban no fish in my kitchen unfortunately! i'll come up with something.
@@matthewmaclellan You might be surprised by the number of things that have fermented fish in them, like worcestershire sauce.
@@lyndawhitney71 or maybe not? :) i buy fish-less worcestershire. i have a bottle of red boat fish sauce in my fridge. i try to conquer my aversion pretty regularly but no luck as of yet.
there are vegan substitutes out there for fish sauce, made mostly from shittake mushrooms but nothing will come close to true fish sauce. if you're going the soy sauce route, you might as well make a pad see ew, equally as delicious.
No tamarind?
I fell asleep.
Vocal fryyyyyyyy.
ThePinkChilli No one carrrrrres.
@@moldypizza I do. It is exceptionally distracting.
Such a low energy and sad? video, i hope she's doing alright.
About the most disgusting tasting recipe I have ever made. I have been cooking 53 years. It even smells bad. Did any Food 52 cooks try this before posting?
53 years of cooking doesn't mean anything, especially when you aren't aware that when fish sauce hits a pan, it stinks but totally worth the payoff in the end.