I received the two cookbooks I ordered from you yesterday. I spent most of the afternoon sitting out on my back deck enjoying the weather and your gorgeous cookbooks. Everything looks so delicious and I will have to work my way through the recipes.
Korat is my hometown! Thank you Marion for introducing this delicious local menu to the world! 😊🙏Ps. I think Korat cats are known by some cat lovers too.
Hi Marion, just want to say that my late mum was a very big fan of yours since your Masterchef days. She was following and watching all your cooking show on the telly, and she just adored your cooking and cheerful personality. Having your video appeared on my recommendation today does brought tears to my eyes as today's her birthday. It has been almost 3 years since her passing and watching your video did gave me that sense of comfort that I've been longing for.
I'm currently studying 2b a chef and when ever I'm real down on it your videos pick me up and make me want 2 do well at chef school. I started with Thai curry paste and would add extra garlic extra chill etc. Then I watched your channel and practiced heaps. After like 2 years I can now make thai red and Thai yellow chickn curry from scratch I' long time ago I went to Thailand and had some awsome 1s. Best ever was Thai curry with heaps of little crabs. Off the planet good
Marion ! I just received your "Just as Delicious" book in my mailbox. It is WAO ! It has everything I need love all the recipes- love the quick dinner section :) thank you for sharing your knowledge , love how your measurements are accurate :)
I have made this several times from your recipe, I prefer a ginger pork sausage that I buy from my local market. It has the best flavors, this is my favorite noodle dish I can't find at any of our asian restaurants.
Hey Marion would love to see you do a episode on making Pad Sen Mee, i think this is another underrated and not as well known Thai noodle dish. One of my favourites!!!
Hi Marion, legit suggestion: Pour boiling water over rice-noodles in a shallow flat bowl and leave them for appr 2min. (that will take out the starch) and then proceed with stirfry. They come out absolutely perfect! No need to soak AND boil, it's overkill :)
I love making this! I used some frozen fish fillets that I shredded the other night, but everything else was the same. Great with any protein, especially pork! Goong=shrimp/prawns... but hey, who can ever beat shrimp/prawns/goong? lmao
I've tried this twice now....1st time it didn't turn out right at all. 2nd try was good but not quite right still. 3rd time is the charm right? It makes my mouth 🤤 just hearing or seeing the recipe. I will not give up! I will get it right and it will be a regular in my house lol.
Marion, I love watching you, listening to your tips, and trying my hand at your excellent recipes. After moving to Michigan, it's been a challenge to find delicious Thai food, but now I can find it in my kitchen! One note on this particular recipe. I didn't have the soybean paste so skipped it as you suggested. I found the resulting dish **really** needed salt. Added soy sauce at the table, but wonder if there was something else or if I should have added it directly to the sauce. Ended up delicious but certainly not as yummy as yours. Thanks for everything you do!
Hi Marion, your latest book has arrived in the US and my sister in law really loves it! 2 questions about the ingredients of this one: should I try some white miso paste to substitute the soybean paste or rather skip it? Should I try glass noodles instead? I've listened to what Pailin said and got the "real deal" by now: consisting of only bean starch, no pea or corn starch added. Greetings from the far north of Germany!
there is a restaurant near me that uses these noodles for Pad Thai.. I dont care for them but I wondered what they were. I prefer the typical Pad Thai noodle for sure.
This looks so yum! I wonder if for the soybean paste you can sub Doenjang instead? Is the flavour very different? Our Asian grocer doesn't have the Thai version
On that vain, I was wondering if white miso paste would work? I know our H-Mart has that soy bean paste but I was just there and won’t be going again for another week or so.
You can use it but with the lower amount as Doenjang's more concentrated so it gives you more salty flavour 😊 We also suggest you gradually put it on pan because it gets burnt easily. Hope this helps! -Team Marion's Kitchen
That looks absolutely delicious! I do not have much experience cooking with Palm sugar, and you added quite a lot of granulated sugar. I know the sugar is pulling different roles here. To balance both the spiciness and sourness from the chilli flakes and Tamarind, and also helps caramelise the raw veg at the start. How do you know what is enough sugar to add? That seemed a lot for me, but again I honestly do not know much about Palm sugar. Thanks.
Hi Glenn, it really depends on the sweetness level you prefer though 😊 But we suggest you follow our recipe first and can adjust later. You can also substitute the palm sugar with white/brown sugar. Hope this helps! -Team Marion's Kitchen
Hello Marion thank you so much for sharing wonderful super delicious amazing Recipe and thank you for your beautiful video enjoy 🌼🌹🌹🌹💐💐💐🍁🟢🟢🟢🥰🟢🟢🍁🔵🟧🟧🟧🟧🔵🔵🌷🌼🔵❤️❤️❤️❤️🌺💖💖💞💖🌺😍❤️❤️😍🎋🟥🟥♦️♦️🪸🪸🟨🔴🔴💓😍💕💓💓💗🌸◻️◻️◻️◻️◻️🌸💗💗🧢💗💟💓🔴🔴💓
Could you use miso as a substitute for the soybean paste? Is the flavor profile completely different? Would miso work even as a different flavor to add an equivalent umami? Sorry if this just being silly. . . Old White Lady in Wisconsin, USA.
We've never tried this yet, but the adventure is totally yours! 😁🙌🏻 We suggest you use the miso paste with the lower amount as miso is more concentrated so it gives you more salty flavour 😊 Hope this helps! -Team Marion's Kitchen
At first the amount of sugar was off-putting, but then you didn't use that much for a serving. I'm anxious to try that. I have pad thai sauce for multiple servings.
Thanks to YT my exposure to exotic Asian cuisine has made me more discerning of the authentic kind than the ones offered by restaurants here in America. I suspected things were not quite right at Vietnamese or Thai restaurants. I found out later that cooks employed at these restaurants are actually from Mexico , El Salvador or Guatemala working for a pittance because they are illegals. Some were taught to make sushi sold at supermarkets. There are never any authentic Thai or Vietnamese restaurants in America I conclude. So might as well learn to cook my own .
My local thai restaurant is kind enough when I ask for spicy " would you like Thai spicy or English spicy?" because the answer is English spicey....:(
I received the two cookbooks I ordered from you yesterday. I spent most of the afternoon sitting out on my back deck enjoying the weather and your gorgeous cookbooks. Everything looks so delicious and I will have to work my way through the recipes.
Oh that's so wonderful to hear Mary! I hope you love the recipes!
Korat is my hometown! Thank you Marion for introducing this delicious local menu to the world! 😊🙏Ps. I think Korat cats are known by some cat lovers too.
Hi Marion, just want to say that my late mum was a very big fan of yours since your Masterchef days. She was following and watching all your cooking show on the telly, and she just adored your cooking and cheerful personality. Having your video appeared on my recommendation today does brought tears to my eyes as today's her birthday. It has been almost 3 years since her passing and watching your video did gave me that sense of comfort that I've been longing for.
❤️❤️❤️
I'm currently studying 2b a chef and when ever I'm real down on it your videos pick me up and make me want 2 do well at chef school. I started with Thai curry paste and would add extra garlic extra chill etc. Then I watched your channel and practiced heaps. After like 2 years I can now make thai red and Thai yellow chickn curry from scratch
I' long time ago I went to Thailand and had some awsome 1s. Best ever was Thai curry with heaps of little crabs. Off the planet good
This is amazing!!!
Yummy. Pad Mee Korat is definitely one of my favourite! Feeling super hungry right now. Idea for tomorrow lunch! 😋🤟
You are perfect to cook korat noodles .
Looks so delicious! Between your channel and Pailin's, I've stocked up on all the ingredients to make this dish. I'll make it for lunch tomorrow. 😊
Marion ! I just received your "Just as Delicious" book in my mailbox. It is WAO ! It has everything I need love all the recipes- love the quick dinner section :) thank you for sharing your knowledge , love how your measurements are accurate :)
Aww thanks so much for your feedback 🥰 We're so glad that you enjoy the cookbook! -Team Marion's Kitchen
You are my idol, I have learned a lot of cooking skills from you and genuinely appreciate you. I am from Singapore but I love Thai food.
I love this dish,now l know how to make the noodles the right way. No more clumping together. Thank you.
I have made this several times from your recipe, I prefer a ginger pork sausage that I buy from my local market. It has the best flavors, this is my favorite noodle dish I can't find at any of our asian restaurants.
Hey Marion would love to see you do a episode on making Pad Sen Mee, i think this is another underrated and not as well known Thai noodle dish. One of my favourites!!!
I'll do this for lunch today. Looks yummy. It's the sauce ! That kicksssss !!
Not even an hour since she posted and I already made it
“Chefs kiss”
This is amazing, I cannot wait to give it a go myself. Love all of your incredible recipes, :)
Hi Marion, legit suggestion: Pour boiling water over rice-noodles in a shallow flat bowl and leave them for appr 2min. (that will take out the starch) and then proceed with stirfry. They come out absolutely perfect! No need to soak AND boil, it's overkill :)
I agree. This is how I treat all rice noodles and it works great every single time.
Thanks for your suggestion Jackie!
@@Marionskitchen my pleasure, dear Marion. Curious to hear your thoughts on it soon ;)
Hi Marion! Thanks for this recipe! ♥️
💛 all your video's mate 👍.
This is better than Pad Thai and is my favorite recipe of yours! (I made the version with ground chicken)
Hi Marion... Thanks your recipe... I want to try it at home..
looks delicious and easy
I love making this! I used some frozen fish fillets that I shredded the other night, but everything else was the same. Great with any protein, especially pork! Goong=shrimp/prawns... but hey, who can ever beat shrimp/prawns/goong? lmao
I've tried this twice now....1st time it didn't turn out right at all. 2nd try was good but not quite right still. 3rd time is the charm right? It makes my mouth 🤤 just hearing or seeing the recipe. I will not give up! I will get it right and it will be a regular in my house lol.
Marion, I love watching you, listening to your tips, and trying my hand at your excellent recipes. After moving to Michigan, it's been a challenge to find delicious Thai food, but now I can find it in my kitchen! One note on this particular recipe. I didn't have the soybean paste so skipped it as you suggested. I found the resulting dish **really** needed salt. Added soy sauce at the table, but wonder if there was something else or if I should have added it directly to the sauce. Ended up delicious but certainly not as yummy as yours. Thanks for everything you do!
Looks.super good!
It was! 😍 -Team Marion's Kitchen
Thanks for sharing
that sauce looks delish... thank you
I make your version of pad mee korat with pork. Soo good! I like it better than pad Thai. This one with shrimp looks good too. Yum!
So delicious and amazing recipe 😋 superb effort 👍🏻 really enjoyed your video 😊 thanks for sharing friend ☺️ stay connected kitchen with duaa 💞💞
This is my favorite Thai food ผัดหมี่โคราชกุ้ง❤️
Perfect! One to try this weekend. Thanks Marion
Thank you for recipe..love this dish. ❤️
Hi Marion... I made this for dinner today...a big big hit... It was so easy and it tasted sooooo good....no more take out pad Thai.
We're so glad! -Team Marion's Kitchen
Hi Marion, your latest book has arrived in the US and my sister in law really loves it!
2 questions about the ingredients of this one: should I try some white miso paste to substitute the soybean paste or rather skip it?
Should I try glass noodles instead? I've listened to what Pailin said and got the "real deal" by now: consisting of only bean starch, no pea or corn starch added.
Greetings from the far north of Germany!
I've been waiting for this recipe!
there is a restaurant near me that uses these noodles for Pad Thai.. I dont care for them but I wondered what they were. I prefer the typical Pad Thai noodle for sure.
So yummy 👍😋
This looks so good! I will have to give it a go for my family soon. For now I have to be content with eating only every other day until I get paid:(
Girl I love everything you cook but also need all them spices don’t know and where to buy
This looks very tasty
Yummmmm that looks so tasty
Hey Marion, always love the content on your channel. what’re your thoughts on adding MSG to dishes?
That's a great noodle trick!
Sounds delicious!!!
This is one on my favourite recipes! I'm a lil bish so I can't really deal with spicy, but this is fo'sho' a favourite 💪
Delicious!
Honestly, my local asian restaurants should sponsor her because every time I watch her videos I get cravings and get takeout.
I love the jokes Marion and Dax make, such a vibe
Hi Marion loves you on MC! How did you get the eggs that stuck to the bottom of the wok from burning?
This looks so yum! I wonder if for the soybean paste you can sub Doenjang instead? Is the flavour very different? Our Asian grocer doesn't have the Thai version
On that vain, I was wondering if white miso paste would work? I know our H-Mart has that soy bean paste but I was just there and won’t be going again for another week or so.
@@SkkyJuse i have the same question about miso!
You can use it but with the lower amount as Doenjang's more concentrated so it gives you more salty flavour 😊 We also suggest you gradually put it on pan because it gets burnt easily. Hope this helps! -Team Marion's Kitchen
@@Marionskitchen Thank you! I'll give it a try - carefully!
That looks absolutely delicious!
I do not have much experience cooking with Palm sugar, and you added quite a lot of granulated sugar. I know the sugar is pulling different roles here. To balance both the spiciness and sourness from the chilli flakes and Tamarind, and also helps caramelise the raw veg at the start. How do you know what is enough sugar to add? That seemed a lot for me, but again I honestly do not know much about Palm sugar.
Thanks.
Hi Glenn, it really depends on the sweetness level you prefer though 😊 But we suggest you follow our recipe first and can adjust later. You can also substitute the palm sugar with white/brown sugar. Hope this helps! -Team Marion's Kitchen
Very nice and tasty 😋
good job งานดี
Damn You Marion!!!! Yet another delicious dish that will make me break my diet!
Pleasure to watch
I am a simple man. I see "Spicy", I click like
Hello Marion thank you so much for sharing wonderful super delicious amazing Recipe and thank you for your beautiful video enjoy 🌼🌹🌹🌹💐💐💐🍁🟢🟢🟢🥰🟢🟢🍁🔵🟧🟧🟧🟧🔵🔵🌷🌼🔵❤️❤️❤️❤️🌺💖💖💞💖🌺😍❤️❤️😍🎋🟥🟥♦️♦️🪸🪸🟨🔴🔴💓😍💕💓💓💗🌸◻️◻️◻️◻️◻️🌸💗💗🧢💗💟💓🔴🔴💓
I need to move into your house, do nothing but to enjoy your cooking
😂🤣😂love it❤️
amo le cose piccanti👍👏
Could you use miso as a substitute for the soybean paste? Is the flavor profile completely different? Would miso work even as a different flavor to add an equivalent umami? Sorry if this just being silly. . . Old White Lady in Wisconsin, USA.
We've never tried this yet, but the adventure is totally yours! 😁🙌🏻 We suggest you use the miso paste with the lower amount as miso is more concentrated so it gives you more salty flavour 😊 Hope this helps! -Team Marion's Kitchen
I tried it the other night. The taste was really good but it was real soggy. Not sure what I did wrong.
Does that soybean paste taste like Miso?
Rice-starch noodles are usually par-cooked, right?
Ma’am do you salt your pasta boiling water? Or is it plain?
Just plain for Asian noodles. I always salt my pasta water though.
Where do you get tamarind paste
น่าเพิ่มพริกอีกหน่อยครับ
At first the amount of sugar was off-putting, but then you didn't use that much for a serving. I'm anxious to try that. I have pad thai sauce for multiple servings.
😋❤️🙌
Thanks to YT my exposure to exotic Asian cuisine has made me more discerning of the authentic kind than the ones offered by restaurants here in America. I suspected things were not quite right at Vietnamese or Thai restaurants. I found out later that cooks employed at these restaurants are actually from Mexico , El Salvador or Guatemala working for a pittance because they are illegals. Some were taught to make sushi sold at supermarkets. There are never any authentic Thai or Vietnamese restaurants in America I conclude. So might as well learn to cook my own .
😳😳😳🥰🥰🥰🥰🥰
Surprised.. I thought all pad that's had peanuts on top..
My boyfriend loves this but not spicy. This is not a favorite of mine. I lean toward Isaan food
You are so darn cute!
Where Are the nuts?
Nuts put only in pat thai
In Bangladesh "PAD" means fart😂