CHANGING THINGS UP. SEE HOW WHEN YOU JOIN US MONDAY
AT 10 A.M.
>> Jason: SINCE RESTAURANTS ARE
SHUT DOWN OR UNLIMITED HOURS
RIGHT NOW, CHEFS HAVE BEEN
KEEPING BUSY BY FEEDING OUR FOOD
INSECURE POPULATION.
INSECURE POPULATION. >> Tati: WITH TOO MANY CHEFS IN
THE KITCHEN, THEY’VE BEEN ABLE
TO USE FOOD THAT WOULD HAVE BEEN
OTHERWISE TOSSED OUT AND TURN
THEM INTO MEALS TO FEED THE
HUNGRY.
HUNGRY. ONE OF THOSE CHEFS IS GENEVIEVE
FROM BANGKOK 96.
WE THOUGHT WE WOULD FLASHBACK TO
HER RESTAURANT WHEN MICHELLE
OLIVER VISITED HER FOR DINE IN
THE D.
THE D. ♪
♪ ♪
♪ >> Michelle: LONG LINES OUT THE
DOOR ARE A COMMON SIGHT AT
BANGKOK 96.
BANGKOK 96. >> THE FOOD IS FANTASTIC!
CAME IN HERE AND NEVER LEFT.
>> Michelle: THE THAI RESTAURANT
IS PACKED BECAUSE THE FOOD IS
PACKED WITH FLAVOR, SOMETHING
SHE HAS SPENT YEARS PERFECTING.
>> MY FOOD IS VERY SPECIAL.
IT HAS A VERY NICE COMBINATION,
SWEET AND SPICY AND
[INDISCERNIBLE].
[INDISCERNIBLE]. >> Michelle: SHE FELL IN LOVE
WITH THAI FOOD WHEN SHE GREW UP
IN LAOS.
IN LAOS. >> I TRAVELED THERE WHEN I WAS A
LITTLE GIRL AND BECAME A REFUGEE
IN 1975, AND I VERY LOVED THE
FOOD THERE AND DISCOVERED THE
REAL THAI TASTE.
>> Michelle: AND OPENED BANGKOK
96 IN 1996 AND HAS BEEN BUSY
BUILDING HER BUSINESS EVER
SINCE.
SINCE. >> I REALLY APPRECIATE BEING
HERE BECAUSE THIS IS THE
AMERICAN DREAM.
AMERICAN DREAM. IT’S NOT THAT EASY, BUT IF YOU
HAVE GOOD QUALITY COOKING AND
YOU LOVE PEOPLE AND CUSTOMERS
AND PASSION IS VERY POWERFUL.
>> Michelle: ALL THAT HARD WORK
PAID OFF.
PAID OFF. WHEN CLINT EASTWOOD WAS IN TOWN
TO FILM HIS MONEY "GRAN TORINO"
HE ASKED HER TO CATER FOR HIS
CREW.
CREW. >> I CAN’T BELIEVE IT.
AND NEVER ASKED FOR PRICE.
HOW MUCH DO I PAY YOU?
IF YOU DON’T PAY ME, I DO
EVERYTHING FOR HIM.
>> Michelle: THEY SERVE
TRADITIONAL THAI FOOD AND ONE OF
THE MOST POPULAR DISHES IS PAD
THAI.
THAI. SHE TOOK ME OUTSIDE TO COOK UP
THIS THAI CLASSIC.
WE START BY HEATING UP THE PAN
WITH AVOCADO OIL.
>> EYE LIKE IT IS BECAUSE IT
GETS HOT.
GETS HOT. >> Michelle: AND HEAT IT UP AND
ADD THE CHICKEN.
I CAN’T MEASURE 3 OUNCES.
WE DECIDED TO GET RID OF THE EGG
AND ADD IN EXTRA VEGGIES FOR
COLOR.
COLOR. >> A GOOD PAD THAI HAS TO BE
SMOKEY AND COLORFUL.
AND HAVE TO LOOK VERY NICE
CARAMEL
CARAMEL CARAMEL.
CARAMEL. >> Michelle: AND IT COMES FROM
HER SIGNATURE SAUCE.
THAT’S THE SMELL I’M USED TO.
AND THEN ADD IN THE SPICE.
>> HOW SPICY?
>> Michelle: I’M A MEDIUM GIRL.
YOU PUT TWO DASHES, I TAKE IT
THAT’S SPICY.
THAT’S SPICY. MORE BEAN SPROUTS, GREEN ONIONS,
PEANUTS, THAI CHILI AND A FLOWER
SHE CARVED OUT OF A SQUASH.