My BEST Authentic Pad Thai Recipe ผัดไทยกุ้งสด - Hot Thai Kitchen

Sawasdee ka, welcome to Hot Thai Kitchen. So today I am so excited to be doing a remake of Pad Kee Mao, which is a cult favorite, an absolute classic dish in Thai cuisine. But the current video on the channel is so old, like it was pre-Adam old. That's how old it is. And nothing wrong with that video, but today I'm going to give you more tricks, more tips, and make it even better. So I'm super excited to share this with you. Now the name, let's go through So even though this dish is typically translated as drunken noodles in English, it is not the noodles that are drunk. There is no alcohol. It's talking about the person eating or making it who is drunk. And the story behind that is it's so spicy that it helps sober up people who might need a little help. All right, let's get started. So let's make the sauce first. So this sauce, FYI, is the same as my universal stir-fry sauce, because that sauce is truly universal. You can even use it for this dish. But it's super simple. I'm going to start with some oyster sauce. And this sauce you can make far in advance, keep it in the fridge, it lasts forever, and just pull it out whenever you need it. So I highly recommend making more than you need, and I am making more than I need. And then just some soy sauce. I'm using Thai soy sauce, but any sort of regular soy sauce will do. Thai seasoning sauce, which can be Golden Mountain brand, it can be Maggi seasoning. And then, of course, fish sauce. There you go. All you have to do is stir that together, and it's ready to go. Mini whisk. Yay! Next most important thing is the chili garlic paste. I'm gonna start out with some Thai chilies, which being drunken noodles, you want to make this spicy. It's almost the whole point of it, as spicy as you can tolerate. So one chili, two chilies is good. We'll do three today, because we're hardcore. Try not to look straight at it. I want the chilies really fine, so you don't get any surprise chunks. Chili skins are totally fine. That's not the spicy part, but everything else, you want it to be fine. And then I add my garlic after, because I don't want the garlic to be quite as fine. I want that left chunky. I'm also going to add some prik chi fa, or spur chilies. Now, I don't actually know if these are spur chilies, like the same ones as in Thailand, but they look similar enough. Basically, some sort of a milder red pepper that I'm adding for color and for chili flavor, but without the heat. You can do any other type of mild red pepper that you have, or even red bell pepper, just a little bit of it will help. And just get it to like a chunky paste. Something like that is perfect. Before we move on, let me tell you about today's sponsor, which is Care Of, a monthly subscription of personalized supplements that I've been taking for several months now, and I love it. Because for the first time, I actually remember to take my supplements every day, because of these convenient little daily packs. 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I just keep them separate because the leaves, if you cook it too much, they get chewy. So I like to throw this in at the end. And then as an added flair, these two are optional. They are extra herbs to make this more herbaceous. This is krachai or fingerroot. I get mine in a jar, comes in brine. And then these are young green peppercorns. These are what peppercorns used to look like before they turned into black peppercorns. And for organization sake, because the cooking will go very fast, I'm going to combine the krachai and all my sturdy herbs together because they're all going in at the same time. And you'll notice that I'm putting in half the krachai, which brings me to the most important tip about this is that you want to do this one portion at a time. The cooking goes very quickly, but you don't want to do three, four portions in a wok at the same time because that is how you get soggy, broken noodles. You crowd the pan. Okay, so before we move on, the most important ingredient, which I don't have. You're supposed to use holy basil for this or bai kaprao. However, I cannot get kaprao here, not easily anyway, without calling a guy. So regular Italian basil that you can get at a Western grocery store is a great substitute. It's still delicious. It's not the same, but I do think it's a better substitute than Thai basil. All right, so that's that. Let's see what the most important thing, the noodles. So the noodles that you want to use is fresh, wide, flat rice noodles for this or what's called ho fun noodles. Now, if you cannot find the fresh one, you can use the dry one that you'll have to cook first before using. But I will tell you that it is much better to use the fresh. I mean, you got to use what you got to use, but it is highly, highly beneficial to go with the fresh one. Okay, so when you buy it, most of the time it's probably going to be hard and cold and stuck together in a block. So what I like to do is I first separate them into smaller chunks, right, like more manageable chunks. And you can just peel them apart like this without breaking them. And then I'm not using the whole thing. So I'll just do I'll just do this for now. Then you want to warm this up until it's soft before you pry them apart together. I just do this in the microwave. I do 70% power stopping to rearrange the noodles every minute to make sure that they're heated as evenly as possible. They are now soft and hot. And then all you have to do is pull them apart still gently into individual noodles. If two noodles are stuck together, fine, don't obsess over it. But you definitely don't want a big clump. Do not eyeball the noodles, you want to measure it, use a scale. Okay, there's no cup measure I can provide here, because the ratio between noodles and sauce is everything. So I have not addressed protein yet, because you can use whatever you want. Pad Kee Maw, it's quite common that we use seafood for Pad Kee Maw. If you go to like a restaurant, they'll have like a seafood medley kind of Pad Kee Maw, Pad Kee Maw Talay. So today I'm just going to do shrimp, but you can do chicken, pork, beef, whatever. I would marinate chicken, pork, or beef, and I will include all of those details in the written recipe. So I'm going to sear the shrimp first. As many shrimp as you want. I think for this size, four or five per person is probably good enough. And if possible, you don't want to be stirring it around because then you give the protein a chance to brown, and browning is flavor. Okay, that is done. And we'll just set this aside. Okay, it goes really fast from here, which is good news, because you might have a few to make. I'm going to add half of my garlic and chilies, because I'm doing one at a time. My pan is still off, because that can burn instantly. So I like to add it first, and then I turn the heat on, because the pan could be too hot from when you were cooking the protein, right? So at this point, medium heat is good. You want to give the garlic and chilies a lot of time to infuse into the oil, which I'm going to add a little bit more of. By the way, the first batch is going to be the most delicious batch, because it's got all the good stuff from the protein in it. So that could be for a special person you're trying to impress, or save it for yourself. Okay, and now, smallest pieces garlic, you're starting to turn golden. In goes all your sturdy vegetables, which you have been so organized that they all go in at the same time. I can turn up my heat now, and I want it hot now, so I can do it high. Vegetables only need 30 seconds to a minute, depending on how tender or crunchy you want. Noodles go in, and now, sauce, two tablespoons per portion. You want to drizzle, and sugar, one teaspoon and a quarter. You can just eyeball the quarter. And now, toss like your life depended on it. You don't want this to go fast. Did I mention you should have a non-stick pan? You absolutely do not want to do this in a stainless steel pan. You cook this until the noodles are evenly distributed, which in an instant they are. Let them sear a little bit, create that char, but don't burn it. So then after a while, you flip, and then you notice your noodles have a little bit of toastiness, just some grill marks. Don't forget to put the shrimp in. Adam reminded me to not forget to put the shrimp in. Okay, I'm happy with that. The proteins are going to go back in. Get back down here, and then I'm offing the heat, and then my leafy things go in, which includes both the Chinese broccoli leaves and also the basil. I find that people tend to overcook the basil, because they'll like, I don't know, want to cook it. Things may explode on your pan, but it's totally normal. But I feel like it's totally, the residual heat is totally enough to wilt any leafy greens you're going to use. Hello. Okay, and that's it. I'm telling you, that was like, we're now at three minutes, less like three minutes from start to finish, you're done. So that's why, yes, it seems like a lot to be doing each portion at once, but it's totally worth it. Okay, let's put it in a plate. Nice. Okay, let's eat. Look at this. See, and your noodles are still sort of in nice long pieces. There are still chilies in the air. Oh, baby. There's nothing like it. The perfect balance of salty umami, lots of umami in that sauce, and a little bit of sweet, and that fragrance of the basil, and a little bit of the kacai. There's nothing like it, it's so good. You will notice that usually I taste and adjust things that I cook in the pot before it finalized, but because of this, I don't need to because I have measured and weighed out everything. If this is the exact amount of everything that, you know, you use, guaranteed this is going to be perfect as is. I don't need any condiments whatsoever. I'm gonna have a shrimp just because it's here. But really, I'm happy to eat this without any protein. It's so good. So the recipe as always will be on hotthaikitchen.com. If you make it, definitely post it to social media and tag me at Hot Thai Kitchen, and a special thanks to our Patreon member for helping support the show. And if you want to know what that's all about, how you can get bonus content and watch my videos ad-free, you can check out the link for more details in the description below. Thank you as always for watching, and I will see you next time for your next delicious Thai dish.