Download "Thai Street Food | Milk Street TV Season 7, Episode 18"
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F0uhJtQMeb1I%252Fmaxresdefault.webp&w=1139&q=75)
Please wait. We're preparing links for easy ad-free video watching and downloading.
Similar videos from our catalog
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F3ZedB6WNQqA%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FkhoepErQHrI%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FsXAEluld7Ws%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252Fu1VDr_3jXzM%252Fmaxresdefault.webp&w=1139&q=75)
Video tags
Subtitles
Russian
00:00:11
♪ ♪00:00:25
- You know, the street foods
of Thailand are famous00:00:28
for their bright,
simple, intense flavors.00:00:31
And today, we start off with
a classic,00:00:32
a shrimp pad Thai,00:00:35
followed by another favorite,
Thai cashew chicken.00:00:37
And then one of my favorite
stir fries00:00:38
because it's so simple00:00:40
and so quick and so delicious.00:00:41
It's one made with pork,
basil, chilies and garlic.00:00:43
So please stay tuned00:00:45
as we take
a culinary tour of Bangkok.00:00:49
- Funding for this series
was provided by the following:00:00:54
- Introducing Hestan ProBond.00:00:55
Crafted from the resilience
of cold-forged stainless steel,00:01:00
we collaborate with top chefs
to redefine cookware00:01:02
and the kitchen experience.00:01:04
Italian craftsmanship meets
innovation with Hestan ProBond.00:01:10
♪ ♪00:01:23
♪ ♪00:01:37
♪ ♪00:01:47
- Pad Thai,00:01:48
it used to be something
that we eat all day,00:01:50
but because of how rich
pad Thai is,00:01:53
because it contain noodles,
vegetables,00:01:55
very strong, saucy sauce,
this kind of thing00:01:58
with the egg,
you usually will have00:02:01
it when you have crab for it.00:02:04
But it's very special.00:02:06
It's still
a special dish, pad Thai.00:02:12
For the first bite of pad Thai,
for someone that never tried,00:02:15
they will feel the layer
of punch,00:02:18
of sweetness,00:02:19
sour-y, salty,00:02:20
crunchy, the tenderness of
noodles.00:02:23
There's so many variety we're
seeing today00:02:25
of how people adapting to
ways to make their pad Thai.00:02:28
Some adding the condiments
first.00:02:30
Some people starting
with the noodle first,00:02:32
because they want their noodle
to be soft and tender.00:02:37
♪ ♪00:02:39
- (speaking Thai)00:02:49
- (speaking Thai)00:03:05
- (speaking Thai)00:03:07
Then we put
all the ingredients inside.00:03:09
Add some noodles in.00:03:12
- (speaking Thai)00:03:17
- (speaking Thai)00:03:26
- The noodles get soft already,
I add my sauce.00:03:29
All mixed together,
maybe a little bit,00:03:33
wait for it to get into
the noodles.00:03:35
- Can you tell us what's
in the sauce?00:03:37
- We cannot tell the secret.00:03:39
We cannot tell what's
in the sauce.00:03:44
- (speaking Thai)00:03:59
♪ ♪00:04:17
♪ ♪00:04:20
- (speaking Thai)00:05:08
♪ ♪00:05:13
- So in our recent travels
to Bangkok,00:05:15
we had a lot of delicious
versions of pad Thai.00:05:17
So we're going to work
on our sauce elements00:05:19
to make ours
delicious here as well.00:05:21
There's a few key elements--
sour, spicy, salty, and sweet00:05:25
that we want to work with.00:05:27
So I think the safe bet first
is to get equal parts00:05:29
of the sour, the sweet,
and the salty together,00:05:32
and then go from there.00:05:33
The first thing that00:05:34
I'm working with here is
tamarind.00:05:36
Now, tamarind grows in a pod.00:05:38
It's got this kind of
gelatinous membrane00:05:41
around the seeds inside the pod.00:05:42
This is the block00:05:44
that you can find
in a lot of grocery stores00:05:48
and in this block, that's
basically all of that material00:05:50
around the seed, but it also has00:05:52
some of the membrane
and some of the seeds in there.00:05:55
So that's a little
tougher to work with.00:05:56
But it is the pure thing,
it's the real deal.00:05:59
We also can find00:06:00
a tamarind concentrate
or a tamarind paste in a jar.00:06:03
So I'm going to start there when
I'm working with this sauce.00:06:05
So the next and very important
element of a good pad Thai00:06:09
is some sweetness to it.00:06:10
Now, traditionally00:06:11
in Thailand
they would use palm sugar.00:06:13
Palm sugar is made
with the sap of different00:06:17
kinds of palm trees,
but the sap from the flowers,00:06:19
they collect and boil
down as they would maple syrup.00:06:22
And it is concentrated
until it becomes00:06:24
this really, really hard brick.00:06:26
And the flavor is00:06:28
almost like a caramel,
butterscotch-y flavor.00:06:31
You can find this in the grocery
store-- you've got to kind of00:06:33
chop it down if you're going to
work with it,00:06:34
but I'm going
to try just brown sugar.00:06:36
So any good pad Thai
has a little bit00:06:38
of spice to it, too, there's
a little heat at the end.00:06:40
We got a lot of choices here,
you could use a fresh chili,00:06:43
which is gonna add
a fresh burst of flavor.00:06:45
Maybe stir those in at the end
or even garnish with them.00:06:48
Some serranos or fresno;
we want to get it really spicy,00:06:51
I might try
these Thai bird chilies,00:06:53
but I think I'm going
to start with chili flakes00:06:55
because that is a really
manageable amount of heat.00:06:59
And I know that if I put
a quarter or a half-teaspoon00:07:02
in something, I know how much
heat I'm going to get out of it.00:07:06
So I'm going to put those aside,
I think, and maybe00:07:08
add those into our pad Thai
while we put it together.00:07:11
And the fourth element that is
really important00:07:12
in a good pad Thai dish is
saltiness.00:07:14
We've got a couple
things to work with here.00:07:16
We've got soy sauce,00:07:18
oyster sauce has
a nice amount of salt to it,00:07:20
it's also got a little
sweetness, and fish sauce.00:07:22
Now, when we were in Bangkok,
we learned a lot of chefs there00:07:25
use dried shrimp
in their pad Thai.00:07:26
And Suwan,
after speaking with her,00:07:30
she told us we don't
really need to worry about that.00:07:32
These add a lot of flavor,
but we can get the same results00:07:35
with fish sauce
and oyster sauce here.00:07:37
I do think I need
a little soy in there00:07:39
to really balance out
the sweetness and sour00:07:41
of the other elements,
but we'll start00:07:44
with a tablespoon
of oyster sauce.00:07:48
And same amount of soy.00:07:51
So I've got equal parts
of the two salty elements,00:07:54
the sweet element and the tart.00:07:56
So I'm going to put a little
of the fish sauce in there.00:07:59
Probably an equal
amount of that as well.00:08:01
Here we go, a little...00:08:05
Oh yeah--
so this is a great start,00:08:07
but I don't feel like this
tamarind concentrate00:08:09
is really doing the trick.00:08:11
It is almost
more sweet than sour.00:08:12
I want a lot more tartness
in there00:08:14
to balance the saltiness of
the oyster and the fish sauce.00:08:17
So I think I'm going
to start a little work00:08:19
with the tamarind block,
this paste.00:08:21
Of course, any good pad Thai
has other elements as well.00:08:24
There's a lot of textures.00:08:25
There's the noodles
to think about,00:08:27
and there's also
the vegetables that go into it.00:08:29
So Bianca and I together
are going to come up00:08:32
with a great recipe
for you at home.00:08:38
- It's not hard to find pad Thai
here in the States,00:08:41
but to find the true secret of
how to make it,00:08:44
we traveled to Thailand.00:08:46
We tried so many
versions all over Bangkok,00:08:48
one even made from a boat.00:08:50
Every cook has their own
secrets, of course,00:08:52
but we took the best of what
we found00:08:54
and developed a version
perfect for the home kitchen.00:08:56
So, Wes,00:08:58
you talked about the flavors,00:08:59
the intensity of the flavors
that are important in pad Thai.00:09:01
- Yes, of course,
the sauce itself is huge here.00:09:05
We have sweet,
sour, salty, spicy.00:09:07
All of those elements,
along with textures00:09:09
that we'll get into later,00:09:11
are what make pad Thai so
incredible. - Yes.00:09:13
But there are two things
that need to be done00:09:14
before any
of the rest of the prep.00:09:16
One is the tamarind.00:09:17
- Yes, so the tamarind,00:09:19
which is pretty indispensable
in pad Thai00:09:21
and in a lot of Thai cooking,00:09:22
is that sour element,
that sweet and sour. - Yes.00:09:25
- If you've ever had
tamarind candy,00:09:26
it's so good,
it's a little sweet,00:09:28
but it makes you pucker.00:09:29
- Yes,
it's like a fruity pucker.00:09:30
- Yeah, so that's what that
provides, is a sour element.00:09:33
So tamarind, you can typically
find that if you look00:09:36
in the international aisle,00:09:37
you can find it, typically,
in a lot of different00:09:39
purées that are ready.00:09:41
I would stay away from them if
you can because00:09:43
they have a lot of added
sugar and other ingredients.00:09:45
If you can find the pulp,
it's like a big brick,00:09:48
and it's soft;
it's like date paste.00:09:50
It has pieces
of the seed in there.00:09:52
So to get this into
a workable shape,00:09:54
we're just going to add
some boiling water to the paste.00:09:57
And we need
about a third-of-a-cup.00:09:58
I've got a couple of
tablespoons of the paste.00:10:00
And what this will do
will loosen the paste up.00:10:03
I'll just stir
it and mash it around.00:10:05
And that is going to
give us this really intense00:10:08
tamarind purée, if you will.
- Yes.00:10:10
- And we'll let that sit,00:10:12
and then we'll add our other
elements to the sauce to this,00:10:14
and we'll be ready to cook.
- All right, great.00:10:16
So that takes
about 30 minutes to sit.00:10:18
The other thing we need to do
in advance is soak the noodles.00:10:21
We're using rice noodles,
and they don't need00:10:23
to be cooked in boiling water,
they just need00:10:25
a brief soak in hot water.00:10:27
Now, our water was boiling
before,00:10:29
and we want water
that is less than scalding.00:10:31
So I'm just going to add00:10:32
a little cool water to this.00:10:33
Hot water from your tap is great00:10:35
if that water is nice and hot.00:10:38
I'm just going to stir
these around a little bit00:10:40
so they get
submerged in the hot water.00:10:42
Then these will sit with the
tamarind00:10:43
for about 30 minutes.00:10:44
You want them
just short of al dente.00:10:48
Okay, it's been about
a half hour,00:10:49
here are our noodles drained.00:10:50
Look, they're almost bouncy00:10:52
and the texture that you want
to think of,00:10:54
they're hard to pull apart,
but they're soft00:10:56
and pliable,
as you can see here.00:10:57
- All right, so the tamarind
as well,00:10:59
30 minutes, so you can see
that hot water00:11:02
kind of pulled all00:11:04
of the meat from
around the seeds in there.00:11:06
So I'm going
to pour that through.00:11:07
It's almost, like,
gravy-like now.00:11:09
- Yeah, look
how the color changed.00:11:10
- Yeah, it lightens up.00:11:11
And that's why you need
to use boiling water,00:11:13
because that really loosens
up the pulp around the seeds.00:11:16
- Yeah.
- So we'll just press this00:11:18
in a strainer,
and then you can see there,00:11:20
there's the little seeds.
- That's beautiful.00:11:22
- So I'm going
to take three tablespoons out00:11:24
of our tamarind purée
that we have now00:11:26
and put the sauce together00:11:28
so that's ready when
we start cooking pad Thai.00:11:30
- Great.00:11:31
- So here are some of those
elements00:11:32
I talked about earlier--
sweet, a little brown sugar.00:11:34
And then we've got oyster sauce,00:11:36
which is going to add almost
a meaty depth to it.00:11:39
- Yes.00:11:40
- A little sweetness
and saltiness as well.00:11:42
Fish sauce, which, of course,00:11:45
is a fermented condiment
that adds tons of saltiness.00:11:48
- Yes-- but briny saltiness.
Really nice.00:11:50
- Briny saltiness,00:11:51
and more earthy flavor.00:11:52
And then some soy
for our salty element.00:11:54
- Yes.00:11:56
We also have
some textural elements.00:11:58
We have some chopped peanuts,00:12:00
which are ubiquitous
throughout Thai cooking.00:12:03
We have fresh bean sprouts.00:12:05
Now, these are going to
get tossed in at the very end.00:12:07
And then we have
our herbal element.00:12:09
You can use scallions,00:12:10
you can use chives--
either way, but you want00:12:13
that oniony, herbal taste.00:12:14
Okay, we'll just give these a
quick toss together,00:12:16
set those aside, these will be
ready for the very end.00:12:19
And then we've already
prepped the aromatics.00:12:22
We have a little bit of
minced garlic and the shallot.00:12:25
And the spicy element of
the sauce00:12:28
is the red pepper flakes.
- Yep.00:12:30
- You can use fresh chilies,
of course, if you want, too.00:12:36
Okay, I think we're all prepped.
(chuckles)00:12:38
- We have two eggs.
- Eggs.00:12:39
We want these beat up, right?
- Yeah.00:12:41
- Just to add another
dimension of flavor.00:12:43
- Now, we're making
a shrimp pad Thai today,00:12:46
but you can
make chicken pad Thai, pork.00:12:48
You can use any sort of
protein-- tofu is great in this.00:12:51
Or you could just
stick with the eggs.00:12:52
- Plenty of protein there.
- Yeah.00:12:54
- So the next
most important thing before00:12:56
we start stir frying is heat.00:12:59
This wok, as you know,
we want this screaming hot.00:13:02
Don't underestimate
the effect of heat on flavor.00:13:05
- It's true, and
while we're in Bangkok,00:13:07
we see all of these
wonderful cooks00:13:09
working in these huge woks over00:13:11
screaming hot flames
around the sides.00:13:13
- Yeah.
- That is not just for show.00:13:16
- That adds so much more flavor,
because when00:13:18
you add elements to a screaming
hot wok, especially the sauce,00:13:21
you get a little char as well.00:13:23
And that adds
another element of flavor.00:13:24
And we'll do
that with this sauce.00:13:26
We'll get the most out of it00:13:28
when we're cooking the pad Thai
by using a hot wok.00:13:30
- Right, and we're going
to use all the sides of the wok,00:13:32
not just the bottom as well,
which is another reason00:13:34
you want it to
heat up really thoroughly.00:13:36
So I've got this on a high heat.00:13:38
Add about a tablespoon of oil00:13:40
and then wait until that oil
is smoking.00:13:42
Look, already, you can
see we're already starting00:13:44
to smoke a little bit, too.00:13:45
Gonna just tilt this,
let the oil coat all the sides.00:13:49
Okay, there we go,
I think we're ready.00:13:51
(loud sizzling)00:13:52
So spread these out00:13:54
sort of in a single layer.00:13:56
Let them get a little bit00:13:57
of color on them,
we'll flip them once or twice.00:13:59
They're going to be
about maybe two-thirds cooked.00:14:02
We'll take them out of the wok
before they finish cooking00:14:04
because they go back in later.00:14:06
Okay, they're getting pink,
which is that you want.00:14:08
Okay, there we go,
I think these are00:14:10
just about ready to take out.00:14:11
If the wok still has juices in
the bottom,00:14:14
just wipe it out before you
add more oil.00:14:16
Now time for the aromatics.00:14:17
The garlic, shallots,00:14:21
and our spicy element,
red pepper flakes.00:14:23
Now, this only takes about00:14:25
20 to 30 seconds before we move
on to adding the eggs.00:14:28
That's great--
we're not trying to brown00:14:30
the shallots or even soften
them, really.00:14:32
We just want them00:14:34
to start releasing
their aromatic deliciousness.00:14:37
(sizzling)00:14:39
That's what you want.00:14:41
A little sizzle.00:14:42
Now, these will start cooking
very quickly.00:14:44
When the eggs are just
about done,00:14:46
we'll add
the first half of the noodles.00:14:48
We're going to add
the noodles in two additions00:14:51
because we want them to get
the full effect of the hot wok.00:14:54
Look at those beautiful noodles.00:14:56
Okay, this looks good.00:14:57
Those noodles are starting
to absorb all the flavors here.00:15:01
We'll add a little more oil
down the sides00:15:03
and then the second half of
the noodles.00:15:06
Perfect.00:15:08
Okay, this is looking really
nice.00:15:10
If the noodles seem00:15:12
a little
still on the chewy side,00:15:13
you can add
just a teensy bit of water.00:15:16
Now, at this point,
you can see the noodles00:15:18
are starting to get softer.00:15:19
They will become a little more
fragile00:15:21
and can break a little bit.00:15:23
So you want to stir
from the bottom00:15:24
and do more tossing
than stirring.00:15:27
- And I notice they're
getting more translucent,00:15:28
too, as they cook.00:15:29
- Great cue there.00:15:31
Okay, I think we're ready
to add sauce.00:15:33
- Now, the best way
to do this is you want00:15:35
to pour the sauce around
the outer part of the wok.00:15:37
- Right.
- The reason we do that00:15:38
is that hot wok will sear
the sauce00:15:42
and add
another element of flavor,00:15:43
a little bit of char,
if you will.00:15:45
- Now, the noodles00:15:46
are still cooking,
they're absorbing the sauce.00:15:49
- Yeah, it soaks right in,
that's quite a bit of sauce.00:15:51
Probably about a cup's worth.00:15:53
- All right,
I think we're almost ready.00:15:55
We're going to put the shrimp
back in00:15:56
and half of the fresh mixture
there.00:15:59
- Save it a little bit for the
end00:16:00
so it's nice
and crunchy and fresh.00:16:02
- Yes!
So we love layering flavor.00:16:05
and pad Thai is perfect
for that.00:16:07
Okay, there we go, it's hot00:16:08
and it's ready,00:16:10
except we just need
to add the rest of that.00:16:12
Just toss it in really quick or
sprinkle it on top-- beautiful.00:16:15
You've got some stuff
to serve this with, I see.00:16:18
- I do--
typical condiment here,00:16:20
we have some chilies and
vinegar.00:16:22
It's just rice vinegar, salt,00:16:23
and fresno chilies,
which are nice and fruity.00:16:25
A little pop of heat,
but that vinegar00:16:27
will add another element
to that beautiful sauce.00:16:30
And, of course,
a little fresh squeeze of lime00:16:32
at the table at the end
brightens it all right up.00:16:34
♪ ♪00:16:36
Mm.
- Mm.00:16:38
- I love the tartness00:16:40
in the sauce, in that tamarind,
you can really taste it.00:16:42
- Yes.
- And with those rich shrimp,00:16:44
it's really, really good.00:16:45
- That wok being hot is key;
it really is00:16:48
another whole layer of flavor.00:16:50
We brought Thailand home to you
via our pad Thai with shrimp.00:16:55
♪ ♪00:17:00
- So this version of Thai
cashew chicken is,00:17:03
I can pretty much guarantee,00:17:04
nothing like you have had
before.00:17:06
It is something we found
in Bangkok00:17:08
that was just wildly different00:17:09
to anything
we'd ever tasted before.00:17:11
It's usually pretty gloppy
and sweet, more about00:17:14
the brown sauce
than the chicken and nut flavor.00:17:16
And this is anything but that.00:17:18
It's light, it's bright,
it's full of textures.00:17:20
It's full--
a little bit of heat,00:17:21
which brings
out the chicken flavor.00:17:23
So this is
a really exciting version,00:17:25
and it's really simple.00:17:26
And we're going to start
by making00:17:27
a slurry for the chicken.00:17:28
This helps keep the chicken
moist,00:17:30
but also adds a bit of crispness00:17:32
to the exterior.00:17:33
Let's combine
one tablespoon soy sauce,00:17:35
two tablespoons of water,00:17:37
two tablespoons all-purpose
flour,00:17:39
quarter-teaspoon kosher salt
and one teaspoon black pepper.00:17:42
Here I have one-and-a-half
pounds of boneless,00:17:44
skinless chicken thighs,00:17:46
which I've trimmed
and cut into three-quarter00:17:48
to one-inch pieces--
now, I'm going00:17:50
to stir in the chicken and make
sure it's coated well00:17:52
in that slurry;
so the chicken is now coated.00:17:54
So I'm gonna put it aside for
a few minutes, and let's build00:17:57
the heart and soul of this dish,
which is the sauce.00:17:58
Now, the key ingredient to this
sauce00:18:00
is a red chili paste, sometimes
called red chili jam00:18:03
or nam prik pao.00:18:05
Now, this stuff is fantastic.00:18:08
It's got fried shallots, garlic,00:18:10
tamarind, chilies, dried shrimp,00:18:12
lot of stuff going on,
huge flavor boost.00:18:15
So look for red chili jam,
nam prik pao,00:18:18
in the international
aisle of your grocery store.00:18:20
So for the sauce,
I'm going to start by adding00:18:22
one-and-a-half tablespoons of
chili paste,00:18:24
two tablespoons of soy sauce,00:18:26
one tablespoon of oyster sauce,00:18:28
three tablespoons of water,00:18:30
and one-and-a-half
tablespoons of sugar.00:18:32
Let's whisk
it until it dissolves.00:18:34
So we're adding chilies in three
different ways in this recipe.00:18:36
So we added the nam prik pao,
the red chili jam to our sauce.00:18:40
We're going to add red
chili flakes later in the dish.00:18:43
And here's really my
favorite part of the dish:00:18:45
whole árbol chilies.00:18:46
These add
a rich, toasted chili flavor00:18:49
and not necessarily heat00:18:50
if you leave them whole.00:18:52
If you break them up,
that's when the seeds00:18:53
really add a lot of heat
to the dish.00:18:55
So you can skip the red árbols,00:18:57
but I think they add
a ton of flavor to this dish.00:18:59
So we're going to go ahead,
we're going to toast the cashews00:19:02
with the chilies.00:19:03
So let's add a tablespoon of oil00:19:05
to our pan and we're going to
keep that oil till shimmering.00:19:09
The toasting is going
to add a ton of flavor00:19:11
to those
cashews and the chilies.00:19:13
We want to brown them
to add flavor00:19:14
and a bit of color,00:19:15
but we don't want to burn them.00:19:17
Once those chilies and cashews00:19:18
are lightly browned,
slide them out of the pan.00:19:21
Wipe the pan clean to make sure
there's no chili seeds in there.00:19:24
Now let's go ahead and cook
the chicken; we're going to heat00:19:26
one tablespoon more oil on
the pan until barely smoking.00:19:28
Now we're going to go ahead00:19:30
and add half the chicken
to the pan.00:19:31
Now don't stir it too often
otherwise it won't brown.00:19:34
It should take
two to three minutes.00:19:36
Once that batch is done,
slide it out of the pan00:19:39
and cook the remaining chicken
in the same way.00:19:42
You can see that the flour
and the slurry is really00:19:44
helping brown the chicken.00:19:45
Add two more tablespoons
of oil to the pan,00:19:47
and three-quarter teaspoon
pepper flakes00:19:49
and six minced garlic cloves.00:19:51
Now, stir this mix often,
otherwise it can brown quickly.00:19:53
It takes about 30 seconds.00:19:55
Now let's add the onion
to the pan, stirring frequently,00:19:57
until just beginning to brown.00:20:00
It takes about
one to two minutes.00:20:01
Now those onions have softened,
but we don't want them to brown.00:20:04
We still want a good bit
of texture to them,00:20:06
because they add contrast
to that chicken,00:20:07
which we're going to add right
back in.00:20:09
Now I'm going to add
that sauce to the pan,00:20:11
and I'm going to do it just like
we did with the pad Thai,00:20:14
which is around
the outside of the pan,00:20:16
so it caramelizes,00:20:18
it doesn't dilute
the flavors in the dish,00:20:20
caramelizes before it ever
blends with the sauce.00:20:22
That sauce hitting
the pan smells amazing.00:20:26
Now that the dish is just
about done,00:20:28
we're going to return the
cashews and chilies to the pan00:20:31
and stir in our scallions;
we want those to just soften,00:20:33
but not brown.00:20:35
So we left
the scallions in bigger pieces,00:20:37
which, like the onion,
add contrast00:20:38
to the other
ingredients in the dish.00:20:40
This looks and smells amazing.00:20:43
And there's
none of that gloppiness00:20:45
you typically find in this dish.00:20:46
It's all about the chicken,
the crisp cashews,00:20:49
the smoky, roasted-tasting
chilies-- I got to dig in.00:20:52
Grab a little rice
and big spoonful of this.00:20:55
Make sure I get some chilies.00:21:00
This is amazing--
all the flavors are really crisp00:21:02
and clean, the red chili jam,00:21:04
the nam prik pao,00:21:05
adds just incredible depth.00:21:07
There's a little bit of
acidity from the tamarind.00:21:09
The cashews also help really00:21:11
tone down
the heat level in this dish.00:21:14
So, Thai cashew chicken,00:21:15
delicious and easy enough
for weeknight cooking.00:21:19
♪ ♪00:21:24
- So I love stir fries,00:21:25
especially when they're big,
big flavors.00:21:28
And this is from Thailand.00:21:29
This is pad kraprao, which means00:21:32
stir fried holy basil,
stir fried basil with pork.00:21:34
It has lots of basil in it,00:21:36
which is actually not fried,
it's added at the end,00:21:39
pork and a lot of heat as well.00:21:42
So let's talk about heat
first of all.00:21:43
We have fresno chilies.00:21:45
That's what we're
using for this recipe.00:21:47
These Thai chilies,
or bird chilies, are about00:21:49
ten times hotter than these.00:21:51
So this is what would be used
authentically, which is fine,00:21:55
but just be careful00:21:56
because they are incredibly hot.00:21:58
So we have about four or
five fresno chilies cut up,00:22:01
and we have some garlic, about
six or seven garlic cloves.00:22:05
And we're just
going to pulse this.00:22:06
We're not going
to make this super fine.00:22:08
We still want some pieces there.00:22:12
So now we have the sauce.00:22:14
I love these sauces because
they have simple formulas.00:22:16
And usually the formulas are,
everything is equal.00:22:19
So these are all one tablespoon.
We have a oyster sauce.00:22:22
A good oyster sauce, by the way,
is actually made from oysters,00:22:25
not just oyster extract.00:22:27
Soy sauce.00:22:29
Fish sauce, of course-- again,00:22:30
get a really quality fish sauce;
it's been aged at least a year.00:22:33
And brown sugar.00:22:34
And that's
a pretty standard mixture.00:22:36
And then we're going to add00:22:37
half-a-cup of water,
since it's going to a hot wok,00:22:39
there'll
be a lot of evaporation.00:22:40
So one of the things I love00:22:43
is the way they use a wok.00:22:44
And one of the things they do
is they fry eggs on the wok.00:22:47
We're going to take
a couple of tablespoons of oil,00:22:49
heat this up just
till it starts to smoke.00:22:51
We'll do two eggs at a time.00:22:52
So a wok heats up really
quickly.00:22:54
So you can see we're
starting to see a little smoke.00:22:57
I can see the oil is starting
to ripple a little bit.00:23:02
Turn the heat down to medium,00:23:04
And these eggs are going to be
reserved.00:23:07
We'll do the other
two eggs and we'll use them00:23:08
as a topping when
we're finished.00:23:10
You want to separate
the eggs a little bit because00:23:12
it's easier to get
them out of the pan later.00:23:15
Also, depending how much
oil you use,00:23:17
some of the hot oil can just go00:23:19
on top of the eggs
to help cook them.00:23:21
So we want a nice crispy edge,00:23:24
which is my idea of the perfect
fried egg.00:23:26
And by basting them with
hot oil,00:23:28
you can also get
the whites on top cooked.00:23:29
And you still want the yolks to
be runny because you want that00:23:32
as a topping, so I would say
those are good.00:23:35
That's how I like it.00:23:36
So a little more oil.
Heat that up.00:23:39
That's it. Okay.00:23:44
So once the eggs go in, putting
it down to about a medium.00:23:46
So we'll continue basting
the eggs,00:23:48
separating them, take them out,
and we'll move on00:23:51
in just a few minutes
with the rest of the recipe.00:23:52
So now we're ready to cook.00:23:54
And like with any stir fry,
you want everything ready00:23:56
because this is just
going to take a few minutes.00:23:58
So we're going to
start with the wok.00:24:00
You could
use a skillet if you want.00:24:01
A couple tablespoons of oil.00:24:04
And we're going to get that hot.00:24:05
You can see the oil is
just starting to ripple.00:24:07
There you go, you see
a little smoke coming up.00:24:13
So just a minute or two.00:24:15
Now the pork goes in,00:24:17
and we're going to cook this00:24:19
for just a minute or two,
we're gonna break it up.00:24:21
It won't be fully cooked yet.00:24:25
Okay, it's starting to break up
now.00:24:26
Now we're going
to put in the sauce.00:24:30
Now, we have just
a couple of minutes.00:24:32
We're going to cook
this for two or three minutes.00:24:34
This is holy basil.00:24:36
It's very matte colored.
It's not shiny.00:24:38
It has sort of a savory,00:24:39
more peppery flavor
than Genovese-style basil.00:24:43
It's not as sweet,
more mentholated.00:24:45
There's also a Thai basil.00:24:47
This has a more
licorice sort of flavor,00:24:49
which you could also use.00:24:51
And, of course,00:24:52
regular Italian basil,00:24:54
which is going to be
a little sweeter as well.00:24:58
You can use this.
I would use a little bit more00:25:00
if you use
Italian basil versus this.00:25:02
So this is not a
thick, syrupy sauce.00:25:06
It's going to thicken
a little bit.00:25:08
It's still going to be
sort of on the loose side.00:25:10
We'll give it about
another minute.00:25:11
Now we have the two cups
of the holy basil00:25:13
because you want to wilt it.00:25:14
We're not going lose
all that freshness.00:25:17
So time to taste.00:25:22
I mean, okay,
this is really good.00:25:24
It's clean,
it's big, it's simple.00:25:28
It's just everything
I like in really good food.00:25:30
So you can get this recipe,
stir fried pork with basil,00:25:33
and all the dishes from this
season of Milk Street00:25:36
at MilkStreetTV.com.00:25:39
- Recipes and episodes
from this season of Milk Street00:25:42
are available at
MilkStreetTV.com,00:25:45
along with shopping lists,
printer-ready recipes,00:25:48
and step-by-step videos.00:25:50
Access our content anytime
to change the way you cook.00:25:55
- The new Milk Street Cookbook
is now available00:25:58
and includes every recipe
from our TV show,00:26:00
from pad Thai with shrimp
and no-fry eggplant parmesan00:26:03
to Korean fried chicken and
salty honey browned butter bars.00:26:07
The Milk Street Cookbook offers00:26:09
bolder, fresher, easier recipes.00:26:12
Order your copy of
the Milk Street Cookbook00:26:13
for $27,
40% less than the cover price.00:26:17
Call 855-MILK-177
or order online.00:26:26
- Funding for this series
was provided by the following:00:26:31
- Introducing Hestan ProBond.00:26:33
Crafted from the resilience
of cold-forged stainless steel,00:26:37
we collaborate with top chefs
to redefine cookware00:26:39
and the kitchen experience.00:26:42
Italian craftsmanship meets
innovation with Hestan ProBond.00:26:48
♪ ♪00:27:05
♪ ♪Description:
We travel to Thailand to learn favorite, iconic regional dishes. First, Milk Street Cooks Bianca Borges and Wes Martin demonstrate restaurant-quality Pad Thai with Shrimp, adapted from more than a dozen recipes we tasted in Bangkok. Next, Milk Street Cook Matthew Card whips up Thai Cashew Chicken boasting balanced savoriness, sweetness and spice. Lastly, Christopher Kimball makes Thai Stir-Fried Pork with Basil, Chilies and Garlic, a fragrant, flavor-packed Thai staple. Pad Thai with Shrimp: https://www.177milkstreet.com/recipes/pad-thai-shrimp Thai Cashew Chicken: https://www.177milkstreet.com/recipes/thai-cashew-chicken Thai Stir-Fried Pork with Basil: https://www.177milkstreet.com/recipes/thai-stir-fried-pork-with-basil-chilies-and-garlic-pad-kraprao Find these recipes at: milkstreettv.com Subscribe to Milk Street on YouTube: https://www.youtube.com/c/ChristopherKimball%E2%80%99sMilkStreet?sub_confirmation=1 Visit us at 177milkstreet.com/plans Connect with us: Facebook: https://www.facebook.com/cpkmilkstreet Instagram: https://www.instagram.com/177milkstreet TikTok: https://www.tiktok.com/@177milkstreet Pinterest: https://www.pinterest.com/177milkstreet Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter
Preparing download options
* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."
** — Link intended for online playback in specialized players
Questions about downloading video
How can I download "Thai Street Food | Milk Street TV Season 7, Episode 18" video?
http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.
Which format of "Thai Street Food | Milk Street TV Season 7, Episode 18" video should I choose?
The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.
Why does my computer freeze when loading a "Thai Street Food | Milk Street TV Season 7, Episode 18" video?
The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.
How can I download "Thai Street Food | Milk Street TV Season 7, Episode 18" video to my phone?
You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.
How can I download an audio track (music) to MP3 "Thai Street Food | Milk Street TV Season 7, Episode 18"?
The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.
How can I save a frame from a video "Thai Street Food | Milk Street TV Season 7, Episode 18"?
This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.