**The Perfect Pad Thai Recipe**

First and foremost, it's all about the ratio between noodles and sauce. This is crucial because the harmony between the two will make or break your dish. The author emphasizes that this aspect has been overlooked by many, so they're taking a moment to address it. The key takeaway here is that finding the perfect balance of noodles and sauce is essential.

**Marinating Proteins**

When it comes to proteins, the author suggests using whatever you like - chicken, pork, beef, or even seafood. However, the protein will be marinated before being added to the dish. This step is not only important for flavor but also helps to tenderize the meat. The author notes that they'll include details on how to marinate chicken, pork, and beef in the written recipe.

**Cooking the Shrimp**

The shrimp are cooked first, as it's a crucial part of creating that perfect balance of flavors. The author suggests not stirring the protein too much while cooking, allowing it to brown evenly. This step is important because browning adds flavor to the dish. When searing the shrimp, four or five per person should be sufficient, and it's essential to cook them quickly to prevent overcooking.

**Preparing the Garlic and Chilies**

Next, the author adds half of their garlic and chilies to the pan, ensuring that they're not too hot from the protein cooking process. This step is crucial because it allows the flavors to meld together perfectly. The author notes that using a non-stick pan is essential when making Pad Thai.

**Cooking the Vegetables**

The vegetables are added to the pan, including their favorite stir-fry vegetables. This step is quick, as only 30 seconds to a minute of cooking time is required. Once the noodles are added, they're cooked until they have some toastiness and grill marks, but not burnt.

**Combining All Ingredients**

After cooking the shrimp, proteins, garlic, chilies, and noodles, the author adds the final ingredients - leafy greens (such as Chinese broccoli and basil) - to create a harmonious balance of flavors. This step is crucial because it adds freshness and depth to the dish.

**Final Touches**

The author notes that they've measured and weighed out everything, ensuring that this recipe will be perfect every time. They also emphasize the importance of not overcooking or underseasoning the dish.

**Recipe Details**

For those interested in trying this recipe at home, the author suggests checking out the written recipe on their website. The recipe includes all the necessary details and measurements to ensure a delicious Pad Thai dish. And don't forget to share your creations with the Hot Thai Kitchen community by tagging them in your social media posts.

**Conclusion**

Pad Thai is a dish that's both simple and complex at the same time. With the right balance of flavors, textures, and presentation, it can be truly spectacular. The author hopes that this recipe will inspire you to create your own perfect Pad Thai dish.

"WEBVTTKind: captionsLanguage: enwelcome to hot thai kitchen so today i am so excited to be doing a remake of pat kimao 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 it pat means to stir-fry and chemo means a drunkard 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 maggie 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 pretty fat or spur chilies now i don't actually know if these are spur chilies like the same ones 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 convenience little daily packs so how it works is you take an online quiz about your diet your lifestyle and then based on that it gives you tailored suggestions for supplements and then the great thing is these come monthly so if things change you can just take a new quiz change your supplement mix and then you're never going to be stuck with like a big bottle of anything that you no longer want which used to happen to me all the time for me i chose heart health and stress as my main concern so for that they suggested fish oil and ashwagandha and then of course i also got the basics the prenatal because i'm breastfeeding before care of i was a terrible supplement taker i would buy them take for a few weeks and forget about them but now what i do is i just leave this in the kitchen counter and then every morning i put it into a little bowl because i don't want to take all of it at once i'll take half of it in the morning i go about my day i come back later i take the other half whenever i feel like it another thing that i love about care off is that they're responsible and transparent you can go on the website read about where they source the ingredients you can read about the research studies that are behind each product even so if you finally want to get on top of your supplement routine visit the link in the description to take the quiz and get your own personalized plan and don't forget to use my code pylin 50 to get 50 off your first order so just going to go through a couple other ingredients real quick for vegetables you can be pretty flexible with pad keema with baby corn and long beans are traditional but i like to use carrots it looks nice in color it tastes good in here and also this is chinese broccoli stems and if you're wondering where the leaves went here they are 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 finger root i get mine in the jar comes in brine and then these are young green peppercorns these are what peppercorns used to look like before they turn 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 thicker chai 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 and walk at the same time because that is how you get soggy broken noodles if you crowd the pan okay so before we uh move on the most important ingredient which i don't have you're supposed to use holy basil for this or by kaprao however i cannot get kapow 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 white flat rice noodles for this or what's called hofa 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 a fresh it's 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 sort of 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 chemo it's quite common that we use seafood for patkema if you go to like a restaurant they'll have like a seafood medley kind of pacquiao so today i'm just gonna 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 gonna 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 for he 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 i 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 gonna add a little bit more of by the way the first batch is gonna 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 piece of 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 wanna drizzle and sugar one teaspoon and a quarter you can just eyeball the quarter and now cost 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 steer 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 remind 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 in 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 chilis in the air oh baby so good there's nothing like it the perfect balance of salty umami lots of umabi in that sauce and a little bit of sweet and that fragrance of the basil and a little bit from liquor thai is 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 i finalize 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 asses i don't need any condiments whatsoever i'm going to 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 hottaikkitchen.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 at 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 timewelcome to hot thai kitchen so today i am so excited to be doing a remake of pat kimao 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 it pat means to stir-fry and chemo means a drunkard 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 maggie 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 pretty fat or spur chilies now i don't actually know if these are spur chilies like the same ones 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 convenience little daily packs so how it works is you take an online quiz about your diet your lifestyle and then based on that it gives you tailored suggestions for supplements and then the great thing is these come monthly so if things change you can just take a new quiz change your supplement mix and then you're never going to be stuck with like a big bottle of anything that you no longer want which used to happen to me all the time for me i chose heart health and stress as my main concern so for that they suggested fish oil and ashwagandha and then of course i also got the basics the prenatal because i'm breastfeeding before care of i was a terrible supplement taker i would buy them take for a few weeks and forget about them but now what i do is i just leave this in the kitchen counter and then every morning i put it into a little bowl because i don't want to take all of it at once i'll take half of it in the morning i go about my day i come back later i take the other half whenever i feel like it another thing that i love about care off is that they're responsible and transparent you can go on the website read about where they source the ingredients you can read about the research studies that are behind each product even so if you finally want to get on top of your supplement routine visit the link in the description to take the quiz and get your own personalized plan and don't forget to use my code pylin 50 to get 50 off your first order so just going to go through a couple other ingredients real quick for vegetables you can be pretty flexible with pad keema with baby corn and long beans are traditional but i like to use carrots it looks nice in color it tastes good in here and also this is chinese broccoli stems and if you're wondering where the leaves went here they are 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 finger root i get mine in the jar comes in brine and then these are young green peppercorns these are what peppercorns used to look like before they turn 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 thicker chai 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 and walk at the same time because that is how you get soggy broken noodles if you crowd the pan okay so before we uh move on the most important ingredient which i don't have you're supposed to use holy basil for this or by kaprao however i cannot get kapow 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 white flat rice noodles for this or what's called hofa 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 a fresh it's 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 sort of 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 chemo it's quite common that we use seafood for patkema if you go to like a restaurant they'll have like a seafood medley kind of pacquiao so today i'm just gonna 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 gonna 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 for he 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 i 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 gonna add a little bit more of by the way the first batch is gonna 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 piece of 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 wanna drizzle and sugar one teaspoon and a quarter you can just eyeball the quarter and now cost 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 steer 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 remind 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 in 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 chilis in the air oh baby so good there's nothing like it the perfect balance of salty umami lots of umabi in that sauce and a little bit of sweet and that fragrance of the basil and a little bit from liquor thai is 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 i finalize 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 asses i don't need any condiments whatsoever i'm going to 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 hottaikkitchen.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 at 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 time\n"