And today, on highly cooking, we are making pad Thai.

This is a rescue that's been requested several times is probably the most famous Thai dish that most people have heard of.

It's a noodle dish.

We're gonna do some shrimp with it on.

I'm really excited shares.

You have been trying to figure out how to make this to recreate the first time I had it when I was 19.

Since I was 19 I think I finally got it, so I'm stoked to share it with you.

Let's get to stir frying all my ingredients.

Perhaps that's super important when you're doing any kind of stir fry dish, because everything moves really fast once you get going on the heat.

So you want to make sure that you've got your me simpler in a plot or in place.

Okay, so for the sauce, I've got some tamarind liquid tamarind juice team and concentrate.

This is what a tamarind being looks like.

You confined thes hole in a lot of like Hispanic or Latin markets for Asian markets, and then you can find this juice in Asian markets also, so, using some of that if you can't find it.

For some reason, you could use a lime juice, but use a little bit less than the recipe calls for for the tamarind because it's limes, a little tartar.

So Tamara does very tart.

We're gonna balance that with some sugar, and I should be using palm sugar.

But I'm using light brown sugar because it's a lot easier to find them palm sugar and some fish sauce.

And if you're a vegetarian and you don't want to use fish sauce, I think that you confined vegan fish sauce that's like sort of flavored like fish sauce but doesn't have fish in it.

I think if not, you could use some soy sauce.

So what we're doing here, it was like getting a good balance between Sour, which is the tamarind and sweet and salty, which is the fish sauce.

I really like this red boat brand.

It's just made for anchovies.

It doesn't have any sugar, anything in it.

So it's just gotta clean, salty, briny flavor.

Just get that combined, and then we'll step that aside.

So I'm using shrimp.

Like I said, eggs are pretty much seen in every pat time, literally, Egan and then I've got some fried tofu cubes, like fried these ahead of time.

If you want to see how to press and fry firm tofu.

I did a video on that a long time ago with how to stir fry so you could go check that out if you want to, um, got some peanuts, some bean sprouts as the limes, and then these are called garlic chives, and they're similar to regular tribes.

But you can see they're really flat.

They're much more than much more look like a blade of grass.

And they're very pungent, like they're kind of making the whole kitchen smell Garlic and onion E right now, Um, so if you can find these used them, they're very perishable.

So try to use by.

I'm just like a day or two before you need them and keep them in the fridge.

Just wrapped up in a damp towel because they'll get kind of soft and gross pretty quick.

Um, or you could use regular tribes, organised reunions, and then I've got a shallot that I've thinly sliced and a whole lot of garlic.

And did I mention shrimp?

I don't know.

Okay.

And some red pepper flakes.

Okay, finally, the noodles of Gadhafi's.

This is the time that I like.

They're called rice stick noodles.

I like this size medium.

You can get them in any wits from like, 1/4 inch to all the way to up to 1/2 an inch.

And I like something that's kind of in between that.

But they're flat and long, and all I've done is taken half of that package and soaked it in some warm water, for it's probably been about 30 minutes now.

So they go from looking like this, like, kind of translucent, Um, and a little beige to looking like this, where there's more opaque and white and you want to just let him soak until they look like this.

And when you bite a piece like between your molars, it feels a little like you're chewing on a rubber band not so chewy that you can't like after a couple of bites, like swallow it and chew it up.

It's fine, but like the first time you bite into it, it kind of feels like you're writing on a rubber band, So that's good.

We're just gonna let him stand this water.

This water is cooled off.

Now you're gonna let her stay in the water until we need to add them to the walk.

If you don't have a walk, just use a really big skillet or even like a really big Kamal.

You need something that's big because this is a lot of stuff that we're gonna be putting in here.

If you don't have a skillet or a walk that's approximately that size, then you might want to just cut this recipe into two.

You might wanna have the recipe.

So we're gonna start out with this on high heat, A little bit of oil using safflower oil.

But peanut oil is probably more traditional.

Oil gets hot.

We'll add in the shallots and garlic and fry those for maybe 30 seconds.

And in this case, you do want the garlic to get a little bit of color on the shelf will get a little bit brown.

We're gonna add eggs and just let them set for about 15 seconds and then start to break up the yolks and whites with your spatula so you end up with some distinct chunks of yellow and white.

The middle at our shrimp.

You couldn't leave this out of you Don't trump.

Or you can use thinly sliced chicken breasts or chicken guys instead.

Then add the shroud and cook that for maybe 60 seconds.

Just until But I just start to turn when they start to get a little bit cooked.

You don't want to cook them all the way at this point and we'll add the tofu if you want to add.

If you want to use Toku after about 60 seconds of the shrimp here, we're gonna add the noodles.

And I'm just going to use some tongues to lift him out of the water and put them straight into the walk so that they're not drained totally dry.

We want a little bit of that water that they're soaking in to cling to them.

Gonna add the noodles, however much chili like you want to use, and then we're gonna add the timber and sauce that name and cook and stir fry.

This we're about five minutes until moves are soft on al dente.

Then we'll add half of our peanuts, half of our being sprouts and half of the garlic chives.

And just start by that for another 30 to 60 seconds until the bean sprouts of wilted.

And then once all the sauce is absorbed and the noodles are soft, we're ready to serve.

You tell me, Do pad Thai noodles kind of separate from the good stuff.

So do a little twisty cute, and then you can take out, You know, if you wantto shrimp and you noticed I left the tails on the shrimp just cause I think it looks a little prettier, and then you just garnish it with more roasted peanuts.

And these I just crushed up in a mortar and pestle so that their various textures and peace sizes, little peanuts, maybe a little more fresh chives, definitely some fresh beans, crowds and then serve each bowl with a little language person.

Fresh sour nous on top.

So there you go.

So if you like this recipe, check out the how to Stir Fry Video.

I made a long time to go to see how to fry your tofu if you want to do tofu.

I also did a spring rolls video a couple years ago.

That would be a good accompaniment to this.

So let's let's see how I did.

I'll tell you so.

I don't know if you can remember how the noodles were before, but now they're fully cooked.

Still, they always have a little bit of a robbery nous to them.

But that's part of the pleasure.

This is big of a fight, as usual.

This it was pretty much exactly like I remember the first time I ever had a bad time in Boston when I was 19.

And there's a lot of the best things I ever had in my life and not to eat anything you want to know.

So commute.

So there you go.

There's how to make Pat I the principal catch.

My recipe is on my Web site booking dot com.

Please don't forget to subscribe if you haven't already, and I'll see you guys next time.

And if you make this, send me a picture on instagram for Twitter.

Facebook wrestling.

Tag me on it.

That highly looking.

I'd love to see it.

All right, thanks.

Have a great day.