[00:01] make pad thai that's just as good as my favorite takeout spot, and I think I finally cracked it. So, without further ado, let's make us some pad thie. Now, let's go. Now, quick disclaimer before we begin. A lot of the recipes I post
[00:14] here on YouTube, I try to keep things relatively simple so it's easy for you to recreate. This is not one of them. As a chef of 20 years, these kind of recipes are really exciting for me. So, I'm just giving myself this one. And
[00:26] I'll tell you what, I did an immense amount of research watching Thai chefs make pad thai in Thailand. Everything from Michelin star chefs to street further ado, let's try to make some absolutely banging pad thai here in
[00:39] America. And we're going to start by making this incredible pad thai sauce. walk with peanut oil and brought the temperature up to 350 Fahrenheit. And I'll start by dropping in all my thinly sliced shallots. And we're going to cook
[00:52] brown and crunchy. And after 8 to 10 [music] minutes, depending on the heat of your oil and how much onions you use, they will be nice and golden brown and crispy. Get them out on a paper towel and you're good to go. Next, I'm going
[01:04] This just took about 5 minutes until it off on some paper towel. Then just hit it with a little bit of flaky salt and set it to the side. Now, to build this pad thai sauce, you want tamarind puree
[01:17] Indian one. The Thai version is definitely a little bit lighter in color version. The Indian ones are super thick still probably make good pad thai with it, but you [music] would definitely
[01:30] link for the one I used in the description if you really want to make mediumigh heat. And I'm just going to add a little splash of water to get the a boil like that, we're going to add some white vinegar. Just plain white
[01:44] little bit. And I'm just going to start adding in palm sugar. I ordered that online. I'll put a link for that as well. It's absolutely delicious and used We're also going to cut it with a little bit of white sugar. Just give that a
[01:58] nice little mix until this sugar melts in and it's all smooth again. Once that sugar is dissolved, I'm going to turn the heat off and I'm going to add in my fish sauce. Just give that one more little mix. And last, but certainly not
[02:10] least, we're adding in most of our onions. I'm saving a little bit of these for garnish, but onions go in. And I'll tell you what, the flavor that these add ridiculous. And all we're going to do now is give it one more little final
[02:23] taste for seasoning. So pad thai should be sweet, sour, and salty with a nice healthy balance of each. You know, some people like it a little more sweet, some salty. For me, this just needs a little more salt. Fish sauce is our salt here.
[02:37] So, I'm just going to keep adding like a couple teaspoons at a time and then just salt level I like. But it tastes really great already. just needs a little more down, stick it in a jar, put it in your fridge. It will last for a very long
[02:51] for these rice noodles, you want these mediumsized flat rice noodles. And the best way to do this is to do a slow soaking. [music] And by that, I mean just cover them in cold water and let them sit there for a few hours. If
[03:04] use some like lukewarm water and probably accelerate that to an hour. But for the best texture, you really want to do that slow soaking. And when they're done, they should just easily bend over your finger like this without snapping
[03:17] now, but they're just softened. Now, before moving on, if you've been looking for the most convenient way to get the best coffee, well, then this is it, because our sponsor, Trade, is a coffee subscription that matches you with
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[04:21] down [music] in the description to check it out. Now, back to the recipe. Now, sure you have all your misen plas your prep done and in place, ready to go. You you're making this. And for that, you're going to need some thinly sliced
[04:35] traditional but optional ingredients for you. If you want to leave these out, you can. This cured salted radish, which is a traditional ingredient in pad thai. it spicy. Then we also have bean sprouts and green onions that will go in later.
[04:49] bean sprouts, and roasted chopped peanuts. We're going to start by getting walk burner here, so you want to be a loss of heat when we put all these ingredients in. Now, the first thing
[05:02] amount of oil to our walk. We need this oil to combine with the sauce that we made. And all I've done with my shrimp here is season them up nicely. Just a little salt. We're just going to fry these off first.
[05:18] side. Now, I'm going to get these shrimp out onto a little plate. I don't want to definitely overcook. Now, here we go, my friends. Starting with shallot. We'll throw in that garlic right after our radish. Another 15 seconds [music]
[05:31] and we're going to add in our soaked noodles. And then we'll immediately go in with our sauce. These noodles cook really quick once soaked, so you do not want to hesitate here. Just a minute with the sauce. Now
[05:43] green onion. Shrimp back in. Little toss. Another 30 seconds. And you see we'll add in our tofu. That's completely cooked. So we just need to quickly toss it spicy. I meant to add that earlier, but it's all right. Now push to the
[05:59] more oil over here. Tilt the pan back. Eggs go in. And we don't want to mix too early. So, we're going to keep that pan tilted and just cook our eggs over here. And once they're scrambled like so, we can go ahead and toss everything
[06:12] together one final time. Boom. Whole process only takes a few minutes. And we'll go ahead and plate it up before any more cooking takes place. Noodles are looking perfect. Now, little pile of sprouts here. Big pile of peanuts right
[06:25] over there. Lime on the side. And there is your pad tie done, my friends.
[06:38] to go I'm going to eat a shrimp just like you're going straight shrimp. I'm going fat shrimpy bite. It has tail on this shrimp, just so you know. Here we this shrimp, just so you know. Here we go. Look at that noodles together.
[07:05] tastes good. I, on the other hand, am a pad thai connoisseur. I've always loved pad thai. Here in Austin, there's a few places I go to get it. One of my messed it up last time. It was too saucy. That for me is like I'm not
[07:20] trying to toot my own horn here to like the Thai restaurants, but that's like a restaurants here in Austin. And I'm not pad thai. And I think it really boils down to that pad thai sauce. You know,
[07:33] if you want to make this as well, you can use chicken. Chicken would be good. >> You tried the lady in the trant. >> It's sticky. It's sour. It's sweet. It's salty. It's got everything I love from a good pad thai. [music] So, this is an
[07:46] will actually make it. >> Make it