$209 vs $18 Pad Thai: Pro Chef & Home Cook Swap Ingredients | Epicurious
what's the black stuff it's ink like for a pen what in the hell you better not have messed up my nails mr squid man hi i'm king i'm a professional
chefat the institute of culinary education and this is a 209 hot tie hi i'm onika and i'm a
cookand these are my 18 pad
ingredientsi have fish sauce we are gonna be fine okay so i was planning on making a seafood inspired pad
thaiand i had some excellent
ingredientsto work with i jumbo blue shrimp sea scallops and fresh squid oh yeah it's a bunch of eyes a lot of stuff is looking at me today add a bunch of summer vegetables straight from the farmer's market patty pan squash swiss chard and sweet corn corn okay i recognize corn for my sauce i had tamarind paste palm sugar and fish sauce and some sweet glutinous rice chilies dried shrimp for a toasted rice topping i know how to
cookuncle ben's rice all served with traditional pad
thainoodles on a banana leaf it was going to be very very very good i'll figure it out with onika's recipe i have simpler
ingredientsthis is stuff you're more likely to find in your pantry or your local grocery store these
ingredientsmight be simple but with a little technique and lots of love will make something better if i had to guess this would all cost about 18 bucks i'm out of here if i had to guess i think it would cost about 180 bucks 209 how many people are we feeding we have a list of
ingredientshere i know i'm making...
four things but they don't tell me how squid scallop and blue shrimp pad
thainever heard of blue shrimp before so this pad
thaiit's really all about your preparation making sure you are prepared and ready to go because once you get your walk going hot you cannot stop you stop for a second things will burn in there i'm gonna need step by step instructions rolls hey nica how are you i am overwhelmed it's a lot rose i have blue nails and i have blue shrimp i've never heard of blue shrimp how am i preparing that so the shrimp you're gonna leave the head on and you are going to leave the shell on too i don't know how i feel about keeping everything on you're just going to take a knife and run it along the back where you might see a little bit of a dark line scoop that little dark line out toss it easy look at this squid it's so big so how am i gonna make that so that you're gonna peel the skin off and then you cut the back off and you're left with a tube cut it open so that you butterfly this squid tube i'm gonna have to rinse this off and my nails you have a lot of ink and then you're gonna score it just on the inside cut it into strips it's good to go what about these scallops the scallops are even easier you're gonna just score one side once you
cookthem that hatch marks are gonna make it really nice and crispy that's it you're pre-prepped with all of your delicious seafood okay you believe in me right i...
totally believe in you all right my seafood is prepped thank you rose tofu thanks anika we could just slice and dice throw it in there walk away but we're going to hook this baby up we're going to coat it and pan fry it my tofu is cut and now i'm going to make the egg batter portion of this dish slice these scallions and that's going to go in with our egg batter egg cracking time a little bit of water to thin out the egg oh eggs are leaving me stay in here perfect there go our scallions my favorite fish sauce it plays a big role in this dish that brings the salinity plus also that nice umami punch if we were missing the fish sauce and just put in salt it definitely would not be a pad that i'll see you again soon and that part is good to go so i don't have flour to coat the tofu in but i do have these rice noodles so i'm gonna process them into a nice fine powder and that's gonna be my flour you're gonna see flying noodles in a minute yeah so we went from this to that i want it finer originally i was going to use a food processor this is not happening but i think the spice grinder works better for this we're going to coat our tofu pop it in the egg wash pan fry it crispy tofu time to prep my vegetables garlic you know what i love to do with garlic i just love to smash i think that's the easiest way to take it out you'll be peeling this all day i'm about to smash your head huge scallions scallions you're going to see this...
in a few places right with our tofu in the pad
thaisauteed and also as a garnish on top got to take advantage of with what you have this takes concentration peppers i tell everybody who i'm teaching knife skills to is make sure whatever you're cutting is stable there's certain items that you'd have to cut to make a flat surface this we don't have to think of it as four walls one two three four and you see all the seeds stay there bitter we don't want those we'll find another use for you but not today in our pot time who's up next garlic chives hey bo you're going in there okay it smells a little garlicky but not overbearing no it doesn't you know it smells like grass just one lemongrass i used to eat grass because i was a crazy kid it's so funny how many items i just have not used before next oh this is the swiss chard i love swiss chard the you know the stem is really crunchy and juicy and then you have that nice green leaf and so i would just slice those you know half inch cut going through there somewhere on a plate i'm a little afraid to cut this and this is a panty rammy a panda it's something with a pan the patty pan squash who named that you know i would just slice that maybe into sixth or eights and show off that color the beautiful inside yeah it's softer than regular squash it's so pretty so we also sent anika some beautiful sweet corn we're shucking and driving that corn is nice and juicy nice and...
plump we don't want to just make a big mash of all these
ingredientsand noodles you want to be able to taste each one what the hell no i don't like that can i just do this i love corn especially if you pop it our jalapenos we're going to saute some and we're going to reserve some for our garnish at the end some light just went off in my head i know what i want to do now just one more thing we need we're going to make a little bath a little fish sauce bath let's go guys we're going to take a bath when we're ready to plate right on top final garnish fish sauce to the rescue our veggies are prepped so we got the chard the corn the scallop the we have everything what's next here are our noodles for our patai you know we just need to rehydrate the dried noodles so i'm just gonna pour the water we don't want boiling water we actually want very hot water good good little jacuzzi if it's boiling water you're gonna have a mushy pad
thaiand nothing more terrible than a mushi pad
thaiso i'm gonna let these soak let's go on to the next thing so pad
thaiit's all about the sauce salty sweet spicy and acidic it's missing the tamarind
chefking gave me some tamarind paste that was taken away from me they didn't they didn't show that part i was actually turning in the corner crying he said that he loves this the most so we got to make sure that we do this right so really when you're making a pat
there's three things it's tamarind it's fish sauce it's palm sugar i've only had tamarind soda so i'm gonna try it and when i talk about the tamarind taste we're talking about acidity we're talking about this sourness i like that taste with what i have here i could substitute for the tamarind and we'll still get that sour flavor from that rice vinegar okay so dropping down in a bowl and i'm gonna soak it like i did my noodles now i have to break up the tamarind oh goodness i'm glad i have these gloves on our main
ingredientsfor our sauce the sugar is going to add our sweetness sambal is going to turn the patai kind of orange brown which is the color we're looking for but we're also getting heat from this my best friend hopefully yours one day fish sauce use this sparingly it's almost like when you add salt into something you could always add more but you can't take it out rice vinegar it's all about the balance right looks great already we need as much tamarind pest as we can get goodness gracious
chefking okay we get it that is good enough for me i was about to have a dog on panic attack no need to put it on the stove you don't have to heat it up by just whisking it the brown sugar is already incorporated with the other liquids the acid is ripe for me this is a little too sweet my friend always comes through now it's balanced the only thing i'm missing now is a little more heat welcome to the party...
sambal this palm sugar is uh thick get your butt in there what did i tell you get in there and i fish sauce okay so i'm stirring until the palm sugar dissolves it's taking a while it's just sitting there like okay finally our palm sugar is dissolved oh that's good amazing that's it we're good and voila pad
thaisauce so another key part of pad
thaiare pickles i gave nika some turnips some jalapenos we're also going to throw in some
thaichilies to make sure it's nice and hot i love spicy food so these are my friends and we're going to pickle those with a little rice vinegar salt and sugar pickles are great because it adds the crunch as the vegetables crunchy you get salt you get heat and you get the sourness we're building layers and layers of flavor in this pad
thaiand it just adds one more element of flavor and texture to the dish so we're gonna let this soak and our pickling has begun next up we're gonna prep toppings my plan is to toast some garlic fry up some scallions fry up some jalapenos mix that with some pulverized peanuts so i just want to have this kind of salty crunchy spicy topping ssc spicy salty crunchy there we go and you hear that that sound that's water scallions the jalapenos are juicy there's water in there so now it's getting crispy and that's what we're looking for so now we're toasting the rice well nica is going to be making a toasted rice topping for a pad
thaii know that i...
gotta watch this because it goes quick it can easily go from wow nothing's happening to turn around and come back i have burnt rice you're looking for a nice golden crust on it i think this is good so now we're gonna pour our rice this pan is heavy as hell okay dried shrimp peppers so now i'm smashing this all together come on man there's no way in the world that i'm still prepping screw this it's not gonna know if you don't tell he won't know now we're going to add our salty peanuts to it and we have our classic ssc i love it little kick they're so pretty our rice and spice topping is done i made this totally by hand we would never cheat pat's high topping is complete ready to go guess who's the back our seafood is back in the building we're going to pan sear the scallops when you sear them you don't want to over
cookthem put in a cast iron pan you get this beautiful caramelization i'm happy with those i'm just not happy with this little guy what's your problem don't be the runt of the litter okay they're gonna taste sweet and that's what we were looking for scallops seared so we're gonna fry some tofu i'm gonna coat our tofu with this rice flour it's gonna add some crunch and also add texture to it at the same time drop it in our egg batter standard breading procedure we are doing an sbp process minus the bread and then go right into our fryer next up squid so rose said do a...
really quick boil in a salted water it's going to curl up a little bit and then blanch it in icy cold water and then save it for when we put all the pad
thaitogether then that looks gorgeous remember when you're frying something anything especially tofu because tofu acts like a sponge you've got to make sure your oil is at the right temperature this oil was not hot enough it would wind up soaking into our tofu and you'd wind up biting into greasy tofu which is probably one of the nastiest things our squid is done so now it's time to see what the shrimp's going to do jumbo blue shrimp should turn this beautiful color this kind of nice pink rosy color oh this is fun and they stay nice and tender i think
chefking would be proud of me i'm glad i left the hat on it is pretty all right so this is our last batch of the tofu i'm really happy with how they're turning out it's nice golden brown which we were looking for and it's ready to go into our pad
thaiand my shrimp are ready for the big show so nika you're ready to make your pad
thaiall our key
ingredientsare ready and set to go game time i prepped all of this stuff for this very moment get your pan nice and hot that wok goes nice and hot you throw oil in there you see it's smoking that's your green light go in boom boom boom one two three you're gonna be done i'm feeling like a million bucks all the things i forgot about the grass shark shake shake shake if you...
don't have a wok here's your next best option it's perfect for this you get this cast iron nice and seasoned you don't need a non-stick anymore how do you know it's hot without sticking your hand in there and searing your hand don't do that take your while it's gonna start shimmering and the next step it's gonna start smoking it is shimmering and i just felt my uh hairs on my arm burn it's hot this rock is hot so the cool thing with going in with garlic first is that not only are we toasting our garlic garlic has a lot of oil and that oil now is seasoning the
cooking oil and that will also add that layer of flavor to our pad
thaiso we're building our base layer right now from here on it's going to go pretty quick let's go with our peppers scallions and bean sprouts look at that oh i wish you guys could smell this we're ready to go in with our noodles you ready little ah we don't need ponds for this get right in there stir in the fun get a workout and that water actually that we put in there with the noodles that just came and dripped in that's helping the
cooking process as well sauce time the beautiful sauce we made salty spicy sour and sweet all the elements of our patai eggs so you have your noodles and you're moving those noodles around you're sauteing them kind of push the noodles over to one side add a little more oil and crack open one or two eggs then you could stir that up i can't believe...
we're scrambling the egg all in one pot and then throw the noodles back in and mix it all up so you get some coating on your noodles and you'll also see some little
cooked egg around there it's the best thing i'm gonna fold it in mix it with our needle i want to taste this oh it's perfect next pretty squid our scallops then our pickled situation oh don't forget about our beautiful tofu oh look at this and we're pretty much done so i'm gonna let everything heat through and then i'm ready to plate except one more thing i'm going to take it out of this and make a little well i'll surprise you you'll see in a minute one last trick here we go i had to kick up you know a little bit of the kind of basic
ingredientsof basic veg pad
thaiand we're just gonna up the game a little bit i'm gonna make a little omelette and we're gonna put the patai in the omelette it looks cool i've had it before in
thailand you know it's a street food kind of thing we are done time to plate so i got my banana leaf okay that looks pretty so now i'm gonna decorate it look at that color i'm gonna put a little rice dust that looks delicious look at that cilantro lime wedges i think i'm done yay me and this is my take on
thaiyou would pay 200 and something dollars for this right pad
thaiis in the omelette we're just gonna fold this go right on our plate omelette's perfect it's nice and crispy on...
the outside yeah my pad
thaiin there you can see it's sneaking out it's like come and get me come and get me our ssc salty spicy crunchy our jalapenos in fish sauce bang bang more crunch so i'm gonna put a little bouquet of cilantro right there we have this beautiful sauce what are we gonna do with it we're gonna eat it finish it right on top and here's my take on anika's pad i can't wait to dig into this thing i don't know if you are but i'm ready to go i'm gonna do it all in one shot now i was afraid for a minute because i didn't have my tamarind but i'm getting that sourness from the vinegar the sweetness not only from the brown sugar but there's also sweetness from those scallions i'm getting that nice salty from the fish sauce plus the peanuts this is the best pad
thaii've ever had okay so let's try it that's delicious it's crunchy and soft and spicy and sweet and textured all in once at one time you can taste the pickles you can taste the pickle oh my god i want the shrimp blue shrimp for the win the shrimp tastes sweet the squid was magnificent it was like just the right consistency this is worth every second of the prep this is the last bite because i need to leave room for
chefking's recipe how are you it was so much so much fun oh my god that looks delicious thank you yours does too what do you think does it look like it's supposed to look yeah i love how the squid came out yes they...
just started like doing some fancy dance i was like what are you guys doing scallops look great i see the rice the toasted rice that was how was that it was fun i didn't use a spice grinder or anything okay i did i used the spice i'm not gonna lie yeah i use the spice grinder too i can't wait to dig in okay you first i want to try that squid there first right i love it now here's the real deal it's good okay cause i'm like what are you looking like no wait no it's good it's good okay so let me try yours it looks like it's an omelette it is okay so i put the noodles in the omelette i have to change it up a little bit oh this is good this armor tastes amazing on top of this wait let me chop this tofu yeah so we both did it but this is what you do like this is amazing there was a bunch of stuff that i had not worked with before but your recipe is phenomenal i just want to tell you that and do you remember all the steps in the recipe no i'm going to give you something that you could remember all the steps that that's a lot that was yeah that's what happened fry saute grill broil steamed braised yeah wait a minute i pickled pickles oh i didn't put pickles uh this was great thank you i tried no we won't