Sawaddee ka welcome to hot thai kitchen today I'm going to show you how type people do pasta
now growing up in Thailand I only ever had two types of pasta it's either spaghetti with sort
of a Thai style meat sauce or it's what we're making today which is coming called Pad macaroni
now Pad means to stir-fry and macaroni is exactly what it sounds like so when I was little I always
thought that this dish was western food and then I discovered later that it's unique to Thailand and
it's more of our interpretation of what western food is so I'm going to show you this dish it's
super delicious and if you have kids they're going to love it because it is a very popular
kids dish in Thailand so let's get started so the ingredient list is going to look a little bit not
Thai because that's sort of the whole point of it so the main sauce for this is actually ketchup
so ketchup in Thailand is sort of the epitome of Western ingredients it's what we associate
with western food so if you see someone putting ketchup in Pad Thai that is wrong and wrong it is
essentially a westernized Pad Thai by definition and then of course because it's still for Thai
people we're going to add some sriracha hot sauce so this is a Thai sriracha the bottle looks like
this however you can just use regular rooster brand sriracha and how much you add depends on
how spicy you want it to be this is just going to be a little bit spicy but you're making this
for kids you want no spicy at all you can just do all ketchup or you can do more sriracha than
ketchup it's completely up to you oh and I have a recipe if you want to make your own sriracha
as well I'm going to add some golden mountains sauce so golden mountain goes really well with
ketchup and by the way in case you don't know what golden mountain sauce is it is basically a type of
soy sauce that we use often in Thai cuisine and it's got a richer flavour than our standard soy
sauce Maggi is a similar flavored sauce that you can also use or you can just use regular
soy sauce as well I'm going to add just a touch of sugar because I find that if I don't the vinegar
in the sriracha and the ketchup is a little bit sharp but if you think that your ketchup is very
sweet you can always wait to add the sugar at the end so you can taste it first before you see if
it needs any touch of white pepper for a little kick I always love white pepper and that's it
that's the sauce pasta choice so in Thailand we obviously use macaroni for pot macaroni but when
we say macaroni in Thailand it's one of two things it's either an elbow macaroni but it's bigger much
bigger than the ones you can find in North America or it's a long macaroni which is basically like
a spaghetti with a big hole running through the middle so I can't find those here so I would say
use any tube pasta you can find as long as it's got hole running through the middle you can be
fine so I love these screwy ones I think they're really fun to eat that is it we are ready to cook
a little tip timing wise I like to drop my pasta just before I'm ready to get started in the wok
because I know I'm not going to take any longer than it takes a pasta to cook and you don't want
to let the pasta sit you know for a long time because then it gets cold and clumpy and all
that stuff so this works out for me every time all right so I am going to do what I normally do
which is cook my protein separately so for this dish I've got some shrimp which is common for
pot macaroni but you can also do chicken if you want to make this vegetarian you can do tofu if
you're going to do a chicken though make sure you marinate it a little bit in some soy sauce so that
it's got some flavor and that's it I've got some nice browning on the shrimp I know my shrimp are
perfectly cooked and then I don't have to worry about them overcooking in the wok later I'm going
to add just a little bit more oil and then a butter so there's actually an idea I got from
one of my Instagram fans and she said that her mom puts butter and I thought that's a brilliant
idea so keep the heat a little low at this point because the pan and hot from earlier and then some
garlic going in let the garlic toast in the butter and then as the butter starts to brown go in with
some carrots and onions so if you notice even the choice of vegetables for this is very not
choice Oh carrots is not something that we use a lot even onion shallots is sort of the more
traditional onion so a lot of times will refer to the big onion as western onion and how long
you cook the carrots on the onion just depends on if you like them soft or crunchy if you like
them crunchy just one minute and move on and then I'm going to add some eggs lots of eggs for this
I like to add three I think egg is sort of what makes this dish really yummy they hold on to the
sauce really well break the yolks don't scramble it just yet let it set partway because you don't
want it to be just complete mush you want nice big pieces in there and then you get this nice marbled
effect with the white and the yolk so once it's sort of almost set then they can toss it with the
vegetables all right now I'm going to turn this off because the next thing to go in is the pasta
and I am just about two minutes away so let's it just turn it off and leave it nothing bad is gonna
happen you can just relax and clean up a little bit okay so my pasta just finished just gonna
drain it but the only thing I would say if you're using a short tube pasta like this is make sure
you really really shake the colander because a lot of times there's water less hanging out inside and
that water salty right because you're gonna salt your pasta water right yes you're gonna salt your
pasta water and sometimes there's just salty water clocked in there and you don't want it to make go
in and make your pasta too salty so really give it a nice shake we okay that's done I'm going to
turn this back on all right the pasta is going in boom boss is going in boom oh yeah give it a quick
toss so now once it's all nice and thoroughly coated you can go ahead and taste it and if
you if it needs more sugar or anything now's the time to adjust I'm going to go in now with
some tomatoes and tomatoes are also not entirely Thai because tomatoes in Thai is called Macoutes
hit which if you literally translate it it means for an eggplant okay so finally I'm gonna just
turn this off toss in some green onions for some freshness and almost forgot our shrimp going back
in yeah that's good and just give it a quick toss and the juices from the tomatoes are going to come
out and sort of mix with the sauce a little bit whoo that looks great so I don't recommend saving
this for later because you see how it's all nice and shiny and luscious I find that if I you know
make it in advance and reheat it later it's still good but it's not going to be as moist because all
that sauce that's shiny on the outside is going to get absorbed into the pasta so if you can eat
this fresh right off the wok like I'm going to do right now mmm oh the flavors of childhood except
when we made it when I was little we didn't add any sriracha because yeah we were kids but now
it's a little spicy sweet tart it sort of got the same feel as like a sweet and sour stir-fry
type thing so if you like sweet and sour stir-fry you're gonna love this and kids will go nuts for
this heck adults go nuts for this stuff so I hope you give it a try so easy and it's a weeknight
pasta dish and when you make it send me a photo on Facebook Twitter or Instagram and the recipe as
always will be a hottie kitchen calm and I will see you next time for your name finishes time