- Oh my God, Siya.
You're gonna die.
It's so good.
- Mm, wow!
- Yeah, happy cooking!
Look at that, we are experiencing Thailand
in our own kitchen.
- Yeah, my mouth is like, my mouth just traveled.
- If you just close your eyes, it's like you're there.
(upbeat music)
Hopscotch the Globe isn't just about traveling
halfway across the world to experience a culture.
We want to show you
that you can bring culture into your day-to-day life
in the comfort of your home and one of the greatest ways
to do that is by cooking food
from different cultures.
Thailand is one of our favorite countries
and one of the reasons why it is, is because the food
is so delicious.
I love being able to cook it at home and kind of
reminisce about our experiences that we've had throughout
our travels in Thailand, and get a taste of the country
just in Canada.
In my own kitchen and that's what I wanna bring to you guys.
These recipes are really easy to make and super delicious,
authentic, I learned how to make them
on the streets of Bangkok.
So let's get cookin' some Pad Thai, we're going to make
some mango sticky rice, and some Thai iced tea.
First up, we're going to make some street style Pad Thai.
This is a super simple, fast recipe.
You can make it in under 20 minutes, easily.
So, if you're looking for something to cook tonight,
that doesn't take long, is super delicious,
and very cultural, Pad Thai is the way to go.
For the Pad Thai itself, you are going to need: shallots,
fresh chives, tofu, rice stick noodles, bean sprouts,
palm sugar, an egg, some peanuts, and sesame seeds.
Okay, so I'm gonna chop up some tofu now.
You wanna rinse your tofu because it's got all this,
liquidy stuff, and we don't want that.
Yes, you might hear a baby in the background.
She wants Pad Thai, she's like, "Mom, Pad Thai, now!"
And she's only three months, what?
What's really cool is Pad Thai, the whole history
of it is very interesting, it was during World War II,
there was a shortage in rice.
So the government was encouraging people
to use noodles instead.
And then, there was this, at the time too,
the prime minister, was wanting to make Thailand
more independent, and more, like, Westernized.
So, one of the ways he wanted to do that was to hold
a cooking competition.
They held a competition, a cooking competition,
and one of the dishes was Pad Thai.
That is when it was made.
And it became the national dish.
The government even gave free food stall carts to
restaurants that were willing to cook and sell Pad Thai
in the streets.
So, that's pretty cool.
Now it's a national dish, it's like people travel
to Thailand to have authentic Pad Thai.
It's a staple, it's on every menu.
To save time, soak the rice noodles before you start
cutting everything else up.
I forgot to do that.
So, you can just soak them in some filtered water
before you throw them on the pan to cook.
As they get soft, I'm just gonna push them down more,
but I'll set that aside for now.
Before I get cooking everything, frying all this up,
the onions and the tofu and that, I am going to make
the Pad Thai sauce.
For the Pad Thai sauce you're gonna need: palm sugar,
fish sauce, tamarind concentrate.
I'm using this ginger tamarind sauce mix
which I really like, 'cause I love ginger.
And sriracha, sha-ra-ra-racha.
You know what I'm talkin' about.
You're gonna wanna bring the sauce to a boil.
So, we're gonna turn that up.
As soon as it starts bubbling, I'm gonna turn it
right off and take the sauce off the burner.
Does that smell yummy?
You can't try it yet though.
Maybe a little bit, a little bit of the sauce.
What do you think?
This part happens really fast.
So, I'm just taking some coconut oil,
so I can fry up the onion and the tofu.
I put in the shallot and I'm gonna add in the tofu.
Not the green onions just yet.
Hey, green onion got in there.
Sneaky guys, that's okay.
Okay, while that tofu gets a nice golden brown, I wanted
to share that you don't have to constantly be traveling
to experience a culture.
That's not realistic for most people.
Most people only have a couple weeks, three weeks
out of the year to travel and experience a new culture.
But, you can do it in the comforts of your own home,
and a great way to do that is through food.
So, that's why we are cooking today and we're gonna
be doing more cooking tutorials and cooking videos
on this channel.
I'm just gonna drain out this water.
(water splashing)
That's pretty good for right now, yeah.
All right, I'm gonna add in the noodles.
Whoop!
(sizzling)
Along with 1/4 cup of water.
Just let the noodles get nice and soft.
Do a little dance, make a little love, and wait.
I'm letting the noodles cook for about five minutes or so.
If you're adding egg, which you would in the traditional
street Pad Thai, you push the noodles and the tofu
to the side and then just crack the egg in the other side
of the pan.
(sizzling)
I'm just gonna let that cook up.
Now we're gonna add in the sauce.
(sizzling)
Mm, that looks so good.
It smells amazing.
Buying all these ingredients isn't that expensive either.
It's a very affordable dish to make.
Especially if you have a big family or you have friends
coming over and you want to impress them.
(baby cooing)
Yeah!
Throw those in, bam!
Thai, Thai (laughing) Ky is getting a little impatient
she wants her Pad Thai.
That is done, we can set it aside and move on.
(upbeat music)
The hardest part about this is (laughing) not eating
all of the mango beforehand.
Maybe just a little piece is okay, right?
Oh, mm, mm!
We also have some water boiling for the Thai iced tea
which we are gonna be making.
I'm gonna add four tablespoons to two cups of water.
You can add more depending on how strong you want it.
I find four tablespoons to two cups of water
is perfect for my preference.
It smells heavenly in here.
I can smell the rice and I can smell the tea.
The mixture of the two, the combination, is like making
this whole place smell so delicious.
So sweet.
Now that the coconut milk and sugar/salt combination
has come to a boil, I turned it right off
and I'm going to transfer the rice, the sticky rice,
into this pot.
And also, make sure it's taken off the burner.
I'm gonna let the rice absorb the coconut milk.
I'm gonna leave it covered, in the pot,
for about 30 minutes.
I'm gonna finish off the Thai iced tea and then we can
have our Thai iced tea, eat our Pad Thai, and by the time
that's all done, our dessert will be ready.
What I'm gonna do is, I'm gonna pour the tea into
my French press.
You can also use cheesecloth to do this.
I just find that the french press is a lot easier
and a lot less messy.
So, then I can sift it through, right away.
That is some dark tea, just the way I like it.
And look at that beautiful orange color.
It's so pretty!
Ooh!
And I can actually add some more ice to this because
it's already melted.
(baby fussing)
So good!
Oh my God!
Mm, I might not share with Siya.
And that is it, we got three Thai experiences
for my taste buds to dance over.
We're gonna devour it in a sec.
But before I do, I wanted to let you know that
the recipes, all the recipes, are up on our blog,
hopscotchtheglobe.com, you can click on the icard
and it will take you over there, you can look
in the description box below and click the link,
it'll take you there as well.
And you can find the full recipes for the mango sticky rice
as well as the Thai iced tea,
and I've also included the Pad Thai on there.
So, if you are a reader, who like to read as they cook
to see step by step instructions, head on over to our blog,
check it out, and leave a comment.
Let us know what you think of all these meals
and what your taste buds thought of all these meals.
The only thing left to do is eat.
That is big.
(laughing)
Oh that's good.
Mm, mm, mm, mm.
Topped it with some peanuts and some sesame seeds, mm,
that is good.
Thai iced tea.
Mm.
And last but not least, mango sticky rice.
Oh my God.
Oh my God!
Siya, you're gonna die.
It's so good.
It's good.
- Mm!
- Yeah. - Mm, mm!
Wow! - Happy cooking!
Look at that, we're experiencing Thailand
in our own kitchen.
- Yeah, my mouth is like, my mouth just traveled.
- You just close your eyes it's like you're there.
- Wow. - Mm, so good.