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Bridget and Julia ทำผัดไทยสูตรง่ายๆ รับสูตรสำหรับผัดไทยทุกวัน: ซื้อกระทะ nonstick ที่ชนะรางวัลของเรา: เกี่ยวกับเรา: ตั้งอยู่ในเขตท่าเรือของบอสตันในอาคารนวัตกรรมและการออกแบบที่มีคุณค่าทางประวัติศาสตร์ America’s Test Kitchen มีพื้นที่ครัว 15,000 ตารางฟุตรวมถึงสตูดิโอถ่ายภาพและวิดีโอหลายแห่ง เป็นบ้านของนิตยสาร Cook’s Illustrated และนิตยสาร Cook’s Country และเป็นจุดหมายปลายทางในวันทำงานสำหรับพ่อครัวทดสอบ บรรณาธิการ และผู้เชี่ยวชาญด้านเครื่องครัวมากกว่า 60 คน ภารกิจของเราคือการทดสอบสูตรอาหารซ้ำแล้วซ้ำอีกจนกว่าเราจะเข้าใจว่ามันทำงานอย่างไรและทำไม และจนกว่าเราจะมาถึงเวอร์ชันที่ดีที่สุด ถ้าคุณชอบเราติดตามเรา:
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นอกจากดูข่าวเกี่ยวกับบทความนี้แล้ว How to Make an Easy Recipe for Pad Thai คุณสามารถหาเนื้อหาเพิ่มเติมด้านล่าง
คำแนะนำที่เกี่ยวข้องกับsiam restaurant
#Easy #Recipe #Pad #Thai.
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How to Make an Easy Recipe for Pad Thai.
siam restaurant.
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The actors in the background are the worst example of an actual small dish chef
Do people eat shrimp tails? They would seem to be terribly unpleasant. Why keep them on?
Can Uncle Rodger address this video? This is the whitest Pad Thai video I’ve seen!
Hi, I have a question. If using Tamarin paste how much paste would you use and how much water to reach the amount needed for your recipe? Thanks.
Ironically we are making Pad Thai tonight for dinner! Thanks for the recipe, since we haven't made before, I learned so much from you both!
Does not look anything like real pad thai and I'm sure it doesn't taste like it either, not nearly enough tamarind was used here, among other poor choices disguised a short cuts.
I’m really sorry but this shouldn’t be allowed to be called Pad Thai.
What's the point of having the other lady that ain't doing sheit there? Move biotch get out the way!! Get out the way!!!
Best dynamic duo: Julia and Bridget. Solving dinner one recipe at a time. Love ❤️ these two! Thank God for their genuine friendship. It shines through.
I made Pad Thai last night for dinner. My husband texted me after lunch, told me it was the best left lunch he has had. We've been married for 43 years so that is saying a lot. I used my own recipie switched out scallops for the tofu protein.
Very good recipe and love the technique. i've always had trouble making Pad Thai, until now. As i took that first bite, I thought. Yes, they nailed it! Thank you.
Really, only a select few are going to go to this much trouble.
This is not pad Thai
JULIA IS A BEAST OF A CHEF
Too american
“Really hard to find in a NORMAL supermarket.”
Not Pad Thai,
Pad Merica
excellent !! just added a few basil leaves at the end…
It is a noodle dish. But it AINT pad thai.
i was incredibly dubious of this sauce until i finally mixed it with some noodles. on its own, it doesn't exactly draw the crowd, but then magic it turns into exactly what you wanted!
Preserved radish could be found in any Asian market. If u know you’re going to cook pad Thai why didn’t you visit an Asian Market? No one puts fresh radishes in pad thai (except this show). Microwaved shrimp? Again go to any Asian market to get dried shrimp. You literally dried out fresh shrimp in the microwave. Oiling the cold noodles? D for trying but to be honest this is a travesty.
Just worked for the noodles. There is a lot of info on noodles on Youtube but yours works.
Thank you.
I made this tonight with a few substitutions. Hearts of palm and bamboo shoots instead of shrimp, green peppers instead of jalepenos and cashews instead of peanuts. Aside from those, I followed this recipe exactly and this tasted AMAZING!!! Better than takeout!
You guys inspire me to make so many great dishes! I hope there are many seasons to come!
Nuked shrimp not advised! Sauteed Shrimp with non sizzling hot pan, u see the moisture spill out from the shrimps! Regular radish has different taste than authentic! Pad thai noodles should cook briefly with all the ingredients… Raw scallion need to cook briefly to avoid the greenish raw taste, but not what they did at the beginning… This is a full flavored dish, not a warm salad…
Why is this recipe not in the ATK website for subscribers?
America's Test Kitchen is the poster child for how white Americans can talk about recipes from all different countries and cultures without being total jerks. In this video Bridget and Julia talk about the significance of Pad Thai in Thai food culture and history. They then provide substitutions for traditional components of the recipe and discuss the purpose and flavor profile of each. They do not claim that this recipe is anything other than a version of Pad Thai that has been developed for somebody shopping at an average American supermarket. Alison Roman, Melissa Clark and the NY Times in general should take note!
Boo. Not even close after all that effort and expense. Better result for less money with “Hello, Bangkok Palace? I’d like to place an order for pickup please.”
Are you kidding? If this is PAD THAI?
Karen's famous pad thai!
I made this dish. Wonderful
Looks fabulous!
Sawasdee khrap, I have seen you two can make it actually best suited to your local ingredients. This is how Pad Thai cooked in USA. Please, other Thai people, never come saying here hey this is not Pad Thai blah blah…..Let's ask them to come taste more Pad Thai in Thailand after they have tried it in USA and that is what we call tourism.
I’ve made this several times (once I substituted chicken) and my family loves it. We order in or eat Tai out quite frequently but this is really easy to make and much less expensive.
Can Mexican dried shrimp, camarones secos, be used?
It is Pad American
You want to serve four people or poor people or both? 0:41 in the clip
I think this is a re-post…
They did say that they were trying to make pad thai accessible to most American home cooks. My mother, for instance, loves Thai food (my fault for cooking it for her and getting her hooked) but she lives in West Bumfuck, 2+ hours each way from markets where ingredients like Thai tamarind sauce, fish sauce, and Thai curry pastes are available. That being said, if you want authentic Thai recipes, check out Hot Thai Kitchen here on youtube.
You're a very useful web video; couldn't make it without ya!
On putting oil in a condiment dispenser: My brother showed me this trick a while ago, but since then he improved the idea by filling a glass soda bottle with oil and capping it with a speed pourer (that doohickey that bartenders use to pour shots). Much less dribble, countertop mess and oily fingers.
This might be a little more authentic than my "pad Thai", which is just instant ramen with the shrimp-flavored packet, a squirt of sriracha and a blob of peanut butter. Scallions, toasted garlic and or sesame oil if you're feeling fancy.
Unnecessarily fussy, time consuming and complicated. Not very appetizing
Shrimp in the microwave? Absolutely NOT sis!