How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe



Author: Pailin’s Kitchen

Pad thai made from scratch isn’t exactly a quick meal—there’s a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they’re not doing anything you can’t do at home! So watch the video and I’ll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!

Aside from the prep hacks, I’m sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!

WRITTEN RECIPE (for the sauce) + BLOG POST : https://hot-thai-kitchen.com/5-min-pad-thai/

ORIGINAL PAD THAI RECIPE: https://youtu.be/kBBnBF3sOws
HOW TO MAKE TAMARIND PASTE: https://youtu.be/4a0YVco24Yw
CHOOSING THE BEST FISH SAUCE: https://youtu.be/28fw0eBinNs

JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen

MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com .

Youtube source

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