Pad thai made from scratch isn’t exactly a quick meal—there’s a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they’re not doing anything you can’t do at home! So watch the video and I’ll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I’m sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST : https://hot-thai-kitchen.com/5-min-pad-thai/
ORIGINAL PAD THAI RECIPE: https://youtu.be/kBBnBF3sOws
HOW TO MAKE TAMARIND PASTE: https://youtu.be/4a0YVco24Yw
CHOOSING THE BEST FISH SAUCE: https://youtu.be/28fw0eBinNs
JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen
MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
21 Comments
HELLO LOVELY VIEWERS! Hope you enjoy this episode! Here are some related videos you might wanna check out:
MY PAD THAI RECIPE: https://youtu.be/kBBnBF3sOws
HOW TO MAKE TAMARIND PASTE: https://youtu.be/4a0YVco24Yw
CHOOSING THE BEST FISH SAUCE: https://youtu.be/28fw0eBinNs
SPECIAL THANKS to our Patreon members for supporting the show! If you want to watch my videos AD-FREE and get bonus content, please consider joining us! More details here: https://www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the written recipe post on the website HotThaiKitchen.com, and your question might be answered there. I often add extra info not covered in the video.
If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching! – Pai
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What if you really don't like onions/shallots? Do you have to use them at all or can you cut down the amount?
What oil do you use?
Just love her energy!
Your every day, real life practical suggestions are very helpful. Especially the levels. I love prepping in advance.
A few notes. Add a bit of water when melting the sugar. It will reduce the risk of burning the sugar greatly.
Do not cook proteins the day before like that. You lose a lot of flavor, and gain nothing.
Same with cutting the veg. It takes no more than a few minutes to cut at the slowest.
귀엽게 생겨서 애기도 시원시원하게 해서 보기는 좋은데 요리는 평범한 수준, 건새우를 가루로 내야지 그리고 땅꽁도 좀 갈아 넣고……
Hi Pailin, may I check , 115g of noodle is 2 portion or just one portion is 115g of noodle ? Kindly reply , thanks
I am going to give it a try, i was disappointed with the last pad thai I prepared. But i’ll try again with your recipe.
This is how to learn cooking with English together. ขอบคุณค่าพี่ ❤
Found out the Uncle Rodger looks towards your recipes for authentic Thai recipes. FUUUUHHHYYYYOO!!!! Auntie Pailin!
Good God!! I finally found the recipe that looks exactly like how the best Pad Thai I ever tasted 25 years ago in Jacksonville Florida across from Craig Airfield. I remember it was the best and they had sweet radishes. I never tasted anything like it or had Pad Thai with the sweet radish again. I am Vietnamese and my wife is Thai, and I did not have the heart to tell her that her Pad Thai is not like the best one I ever had. Your recipe and ingredients was the most like the one I had. The restaurant closed many many years ago and I have not had one like it. I every Thai place I go, I order Pad Thai or Red Curry to measure the place like I order clam and linguine at every Italian place. Been dissatisfied ever since. There are a few places that seem to have tomato or ketchup in it.Yuck. I am going to make yours and I think it will be fabulously better or close to the the one I have been seeking all these years. Thanks so much!! Your video saved under favorites now.
I made the best pad Thai I’ve ever had with this recipe and for all the girls at girls night! I added chicken and broccoli to this recipe! So gooooodd find the tiny shrimps and the sweet radish!
Not sure if I missed it in the video but how long does the sauce last in the fridge?
Why do some restaurants have pink pad Thai?
Your face when you realized the garlic was not chopped 🤣🤣🤣❤️❤️❤️
What brand noodles are you using?
Is there another alternative to tamarind as I'm allergic to it.
I Love (pai thai) i from Thailand
I loved every part of this video! Your humor, and the way you talk is mesmerizing, never mind the food LOL
Thank-you for this video, I will make my first Pad Thai this weekend, based on this 🙂