so you've seen the title of the video and i know what you're thinking gary what is your problem
with pad thai it's thailand's national dish well the truth of the matter is i don't have one i love
a good pad thai in fact i'm eating one right now but there are so many bad versions and besides
there is so many more dishes to explore so i'm challenging you today to put down the pad thai
and to join me for three unique distinctly bangkok noodles let's go
so for anyone that's been following me for a while our first stop is going to come as
no surprise no ultimate fred noodle tour of bangkok would be complete without a little
trip to the canals of old bangkok to see my favorite auntie papiyan for some batmi kua mordang
so there's so much food here just down this little alleyway just walked past the cow car more stall
that i always walk past always smells absolutely incredible one day i will stop but i'm always at
auntie pian this is probably the fourth time i've done a video here i think i've done two of my own
and i've done one with paddy doyle as well but for anyone new to the channel this one cannot be
missed it's already super super super busy not sure i'm even gonna get a table but we will see
all right so my noodles have come and what a bowl these are now i don't want to take
too long talking about this bowl of noodles as i said this is the fourth time i've been here
on video so i'm going to link to my full reviews my two full reviews and the one to paddy doyle's
in the description box below all i really want to do is eat these and enjoy so on the table we
have the usual suspects we've got the pikmon the dried chili flakes we've got piknam sam
chili vinegar we've got some nampar which is fish sauce but i'm not sure
i'm going to need that because this is already quite salty and well seasoned and then we've got
some sugar which i'm definitely not going to use so i'm going to stick on some of the pic nam som
just to cut through the richness of these noodles they're very smoky they're very rich as they mean
cooked in pork fat as you'd imagine i'm also going to use some of this red hot dried chili
so let's take a look at exactly what we've got what sets these apart from your standard
noodles well the first thing is the lard that they cook it and she actually makes it herself
and she renders down pork fat and you end up with all these little
bits of catmore these crispy bits of pork skin in a pot and you can add those to your noodles
just for some extra crunch and flavor you've got the mordang now this is a cut above again
any other mulang you're likely to find in bangkok homemade homemade marinade no colouring
incredible take a look at these noodles now as i said it's quite rare to stir fry egg noodles
here these are usually reserved for soup but they stir fry them here and every single
bit of these noodles have a look every single bit of these noodles are charred to absolute
perfection i'm gonna try and pick up a little bit of everything the noodles the crispy pork
these are by far my favorite fried noodles in bangkok they're so unique
with all those components you just do not get these anywhere else well i haven't seen them
anywhere else they are everything you want from a bowl of fried noodles you got that smoke
from the wok richness from the pork fat you've got the crunch from the cup more that sweetness
smoky barbecue red pork you've got little pieces of
crispy garlic which is just dropped a bit of crispy garlic on you've got the egg that has
been broken up but there's still like little pieces of yolk little pieces of white and
that's running all the way through the noodles you've got that lettuce freshening everything up
a little bit of sourness from the chili vinegar heat from the chili
flakes so many different textures going on and an absolute flavor explosion
so i could definitely stay down here all day watching auntie pian in action
but we have two more delicious stops to go through now our next stop doesn't open till
5 p.m so we do have a little bit of a wait on our hands i'm gonna go and try and find
a coffee shop relax for a bit this is where you would go back to your hotels
uh maybe have a swim relax swim off the first bowl before we hit the second bowl let's go
all right so stop number two on our little noodle tour of bangkok we're
at kua guy alley so as soon as you get into this alleyway you were just greeted by smoke
and the smell of fried noodles there's as far as you can see people just praying koa guy is like my
absolute heaven teddy cub this style of noodle cooking this noodle in this way is actually
native to this alleyway you don't get this style really anywhere else in bangkok and
you don't get these noodles anywhere else in thailand so this place is pretty special
we are going to nae hong which is the one in the middle because this one's my favorite um i love
sitting outside i love the whole atmosphere the whole vibe and i love uh i love the main chef
kundalini
right so here we are naihong or suan mali
there's a couple of different options to try we're going to try two separate
types of noodles today ranging from 40 to 50 baht's absolute bargain
let's see what they're all about
um
all right so let's check the condiments we've got the usual suspects we've got the pikbon
the chili flakes we've got some cucao light soy sauce sugar i won't be using that
some white pepper we might go in with a bit of extra white pepper
and some or sriracha sauce peat oil just gets these right every single time the crisp the char
and this perfectly runny just cooked kate
for anyone who loves a runny yolk this is a bit of you
what you need to do you've got to kind of mix it all up so you've got richness going through
as if you need any more richness after all the pork fat that's on this the whole noodles right
but we are going to pimp it with some of that stuff so first of all pick one plenty of it
all right pick nanson
chili vinegar let's go with two spoonfuls of that
and i'm doing this because i've eaten these so many times that i know what i like all right a
little bit of soy sauce let's break that up let's get a little bit of that chicken
some of those crispy noodles look at that look at the chewy inside though
all right let's go all right so this is the same as this one but the eggs being cracked in a mix
it's like scrambled egg going through it or kaitiya i guess um you've got the chicken that
all brings it together like a pancake so this one is also really really good i'm going to spice it
the same as this one then we'll try it it's just how crispy is on the outside and how soft and
squidgy it still is on the inside
you've got the smoke and the char coming from that high heat charcoal cooking and the way
she's actually controlling the heat on the wok is amazing she knows exactly when to add another
lump of charcoal to make sure she keeps it at the right temperature
you've got richness from the pork fat a little bit of heat from the pepper and the savory
note is coming from the soy sauce very very simple the only ingredients in this is chicken
breast and thigh it used to be just fire but i think maybe they're cutting costs but
still really really soft because they coat the breast in soy sauce it kind of brands
itself a little little bit of starch either cornflour rice flour and that's fried off in
lard then they drop the noodles in stir fry that for a little bit until it puffs up and crisps up
because they're fresh rice noodles as soon as the noodle hits the hot lard the hot one more it puffs
up like a pancake so it's kind of like a big giant noodle pancake add in that k the egg yolk that
rich creamy egg yolk just coat in the whole noodles it's giving it a real silky rich feel
these are absolutely incredible it boggles my mind that not more places outside of this
alleyway or outside of bangkok actually sell these noodles like they're so much easier to
source the ingredients in the uk than pad siu or pad thai but they're on opaque and they're
on every menu in every thai restaurant but these aren't but these are very much a bangkok thing if
you haven't tried this dish get yourself down here suan mali naihong for me the best koa guy
in bangkok the crispy one the cooler one with the egg cracked in and mixed around
is also unbelievable it's hard for me to choose a favorite if you want me to come back and do a
full review of this whole area let me know in the comment section below but for now we
are desperately running out of light so i want to get us to our last stop so i'm going to get
paid up now i'll stick links with directions in the description box below let's get on to
our next stop bye-bye come on go come on curb all right guys that was absolutely unbelievable
i haven't been done it for months as you can tell um by how happy i am so every time i
come down here after a few months get those crispy squidgy noodles i'm a happy man last
but certainly not least we are going to head down to near wat arun for some very unique
noodles this is actually the only place i've ever had these noodles i'm not even sure what the real
name for these noodles is or whether they've just made it up so we're going to jump in and
get our way over there before my camera dies but these noodles are best enjoyed
after a couple of beers so i think what i'm going to do
is take you to a little craft beer bar for one before we get our noodles let's go
american
so most took to the driver's spill is that like when you get in the taxi
even if you know where you're going yeah you'll go how much and they'll go i don't know 400
apart you'll go what it should be 50 baht yeah but like there's a lot of traffic whereas this
guy didn't do that and there is actually loads of traffic on this route so now i feel really guilty
but rest assured i am going to give him some of that money you guys have been sending me
all right so you can see what aron over there
lit up in the distance right so we got the navy headquarters here we've got the actual
entrance to what are on there everyone thinks it's on the water but it's not
and then we are going over there to lung restaurant in a sec yes as i said these
noodles that we're just about to get these senile are best enjoyed after a couple of
drinks now don't get me wrong if you don't drink i'm not trying to encourage you to
um but if you do drink stop here have a couple of beers and then head to the noodle joint
all right and last stop is at a place called lung which means uncle by the day this is
a boat noodle shop at about five o'clock it turns into a country restaurant extensive menu
soups curries stir-fries you name it they sell it but i am here for one particular type of noodle
and the chef is in the kitchen cooking up an absolute storm there's flames everywhere let's go
all right that was funny because i just asked for senior and then the the lady serving was
like oh no sorry at five o'clock it stopped because you know what i just said it was a
boat noodle restaurant during the day so she thinks i want senya boat noodles uh
but these noodles are like off menu so you have to come in here i'll stick the
tire to english translations in the description you have to ask specifically for these noodles
then the young girls about 12 or 13 came over and was like yeah yeah we've got them
so i've just been having a little bit of banter with her but um yeah the chef
oh man proper wok master he is just slamming out dish after dish after dish after dish after dish
flames engulfed in the wok i'm gonna try and get around and just do a little bit of filming that is
absolutely classic some a thai guy has just come up really nice and he's going out what's your
youtube channel i went yeah he went yeah mickey mickey stock and he thinks i'm mickey storch
anyway we had a good laugh and then he ran me through a few of the dishes he had and he said
he said is like the number one here right so here they are in all their glory
so we've got stir-fried wide rice noodles it's the same as the last place same as the koi guy place
the wide rice noodles a la pad siu and these have been stir fried with eggs
and spring onion a little bit of soy sauce over really really high heat
you saw the flames on that wok they're not crispy like the koi guy place they're more like soft and
really really squidgy they've been absolutely fried to death the next step we have this sauce
which is pig pal chili paste so a chili jam chili oil and that's fried off with garlic
thai basil so you've got that aniseedy sweet thai basil flavor loads and loads of chilies
nice juicy fresh prawns and a little bit of soy sauce heavy heavy garlic
heavy on the herbs and when this is mixed with the noodles it is a thing of pure
beauty i forgot to say we've also got some some pachana some chinese broccoli so i've got some
chinese broccoli i've got a prawn that garlicky chili paste and it is absolutely smashed in thai
bird's eye chillies look how spicy this is i don't even have to add any chilli to this
the smoke the the what hey the wok's breath that he's got on these noodles
it's absolutely insane they are reminiscent of the last noodle we got of the
alcohol the flavor they're just very savory soft bouncy noodles
but break off a bit of that prawn get some of that sweet
thai chili paste all that fresh veg the harappa the aniseedy sweet basil
and this is a thing of pure beauty as i said i usually have this
after i've had a few drinks in the craft beer bar which is why i don't mind the sweetness
they use the same chilli paste that i actually use the one in the silver pot
i don't know the name it's got peanuts in it so if you've got peanut allergy stay clear of this but
as i said i have never seen these noodles anywhere else but here
they are probably the most comforting bowl of noodles i've had in bangkok
drink or no drink they're amazing they are very spicy so
if you don't want them hot make sure you say my pen or my given pin my battery's about to
die guys i'm going to wrap this up here i hope this video has convinced you to get out and try
something different than just your standard pad thai or even your standard pads to you
both dishes i like i wasn't slamming pads i wasn't trying to trash pad tyre i love a
good pad site if it's done well as i said and if you do want to see a good pad thai
click down there for a couple of my favorites but guys for now i'm gonna leave it there let me know
what you thought of this video in the comment section below and if you want me to do any more
of these videos where i take a popular dish and get alternatives let me know in
the comment section below i will stick links to everywhere we've been in the description box below
for now that's all from me and i will see you in the next one
you