- We are back and it's time to get cooking, people.
Today in our ongoing culinary adventures,
we are making one of Thailand's most popular dishes.
To help us out, we've got world-renowned chef,
cookbook author, restaurateur, and TV personality,
he does it all.
Jet Tila with us!
- What's up, y'all?
(audience cheering) (Kelly claps)
Kelly, thank you very much.
- [Kelly] I'm so stoked!
- Let me do one of those. - I'm so excited.
- So am I. - This looks so good.
I'm excited to be cooking Thai food with you.
- I know, I know. I've actually never had this.
But wait, your family is actually known
to kind of change the landscape here in L.A.
- Yeah, people watch me on Food Network,
but they don't know that my family started Thai food
in L.A. 50 years ago. - [Kelly] Wow!
- And we actually did, we started Thai food
in America 50 years ago.
- Wow! (audience applauds)
- [Jet] Yeah, yeah. We had the first grocery store.
The first restaurant, a Thai restaurant,
in the history of this country.
- [Kelly] Wow. Pioneers, your family.
- Pioneers! - [Kelly] I like it!
- Yeah, exactly.
- Yeah, wait. And you have this cookbook.
This is new, right?
- That's right. - Yeah.
- "101 Thai Dishes You Need to Cook Before You Die".
- [Kelly] Okay. I know it's kind-
- [Kelly] Before you die? (Kelly laughs)
- [Jet] I know, so dramatic. (Kelly claps, laughs)
Anyway, so again, you know, I've written over 400 recipes.
- [Kelly] Wow.
- I had to take the 101 best Thai recipes
that everyone wants to cook, and we're gonna do-
- [Kelly] I love that it was 101, not 100.
Yeah. (Kelly laughs)
- [Jet] Right. So my wife's a teacher.
I've been teaching for years,
so it's kind of a play on the 101.
- [Kelly] I like it, 101. - Yeah.
- [Kelly] I like it, I like it.
- Super fun, super fun.
- Okay, so you say it's easy.
I am not good at cooking, so let's see if this is true.
- [Jet] All right, so that will be the test.
(Kelly laughs)
Challenge accepted. - Okay, okay.
- Kelly Clarkson, are you ready?
- I am ready. - All right.
- Oh, I feel challenged.
- So we're gonna make pad see ew.
- Okay, wait. What's in your hand?
- We're gonna go oil first. - Oil first, yes.
- The pan's already hot. - Yes.
- And we're just gonna swirl enough.
- [Kelly] Swirl.
- So, you have to kinda touch every part of the pan.
- [Kelly] Oh. - I mean,
Kelly's gonna do this, right? She's gonna kill this, right?
(audience cheers) - Yeah, I'm gonna kill it.
- [Jet] All right. - I'm gonna nail it.
- [Jet] Garlic. - Garlic.
- [Jet] A little garlic right on this side.
- [Kelly] Garlic. Yes, I've got it.
- Right? So- - [Kelly] All the garlic?
- All the garlic, right. - [Kelly] All the garlic.
I like garlic. - And you know what?
I don't like when people say cook garlic for one minute
or two minutes, just cook it 'til you smell it, right?
- [Kelly] Oh, yeah! - [Jet] You're smelling it.
It's starting to perfume on the dish.
- Okay. - Now we're gonna go chicken.
- Okay. - So let's do this chicken.
- Oh, that smells so good. - And you don't-
- [Kelly] All the chicken? - All the chicken.
- [Kelly] Oh, I'm not touching it with my hands at all.
(Jet laughs) (audience laughs, claps)
- [Jet] Oh, I like that. My bad.
Yo, that's the way to do it.
- I was like, "Wait, sorry. You're doing it all fancy."
- [Jet] You're doing perfectly.
- Okay.
- And now we're gonna go eggs.
Are you down to do the one hand egg crack?
- [Kelly] A one hand?
- [Jet] Are you? Yes, you- - Yeah, I can. Totally.
- [Jet] You got this. - Yeah.
- [Jet] All right, so in the hand,
let's kinda- - [Kelly] Okay.
- Edge it there and then do this.
- [Kelly] Okay. - And then open.
Boom, drum roll. - Get out of there.
(Kelly laughs) - [Jet] Kelly!
(drum roll) - [Jet] Yes, yes.
Yeah! (audience cheers)
(Jet laughs) - Oh, wait. There's two?
- Let's go two.
You wanna go two? - [Kelly] Okay,
I'm gonna go two. - Let's see if you can go two.
- Wait, no. (drum roll)
Okay, shoot! How do you... Okay.
Ah, get outta there. (audience cheers)
- [Jet] Yeah! (Kelly laughs)
There it is, right there.
- Oh, my God. I can't believe I did that.
(Kelly laughs) (audience applauds)
Okay. Well, it didn't look great, but whatever.
- See, cooking's fun also. - Okay.
- If you do this with the kids, they'll absolutely love it.
The eggs are still wet. - [Kelly] Okay.
- So these are rice noodles.
- [Kelly] Okay. I was like, "What are these made of?"
Yeah, so fresh. - They're just
fresh rice noodles. - [Kelly] Okay.
- They're delivered to the Asian market,
you know, daily.
They're fresh.
- [Kelly] You put them in there?
- You can buy these dry, though.
- [Kelly] Okay. - So, if you're cooking
somewhere you can't get these-
- Boop! Whoops. - [Jet] Just get dry.
They're called rice soup noodles.
- Just put that in there. (Kelly laughs)
- [Jet] Throw that in there. (audience and Jet laugh)
- This thing is stuck. My thing's stuck.
What's happening? There we go.
- You got it. Perfect. - Okay.
Slippery suckers. - [Jet] And remember Kelly,
there are two rules.
Don't let anything stick and just turn the food.
- Okay, okay.
- [Jet] That's all you gotta do.
All right, broccoli's going in.
- [Kelly] Okay, broccoli's going in.
- And you know what?
You know, you have kids,
I have kids. - [Kelly] Yes.
- It's always tough to get these kids to eat vegetables.
- [Kelly] Yes. - And you know,
the whole boiling broccoli thing's no fun.
Stick the broccoli in a bowl.
- [Kelly] Yeah.
- [Jet] Put a little bit of water in there
and microwave for about two minutes.
And then that's already pre-cooked.
Ready to- - [Kelly] Okay.
- Put in any dish that you might want to cook,
so. - Okay.
- So that's gonna go in. All right.
Now the secret to Thai food is five flavors.
Hot, sour, salty, sweet, savory.
- [Kelly] I am in. - That's it.
Let's do it. - [Kelly] Yeah, yeah.
- And we put all those flavors in this sauce.
- [Kelly] Okay. - It's fish sauce,
sweet soy and sugar. (Kelly gasps)
And look at that, it pours like molasses.
- [Kelly] Oh! - Mmm! Just like that.
- [Kelly] This is my favorite part.
(Jet laughs) I like a condiment.
(Kelly laughs)
- [Jet] And the book's gonna teach people.
Everyone already has soy sauce,
we're gonna teach you new ingredients like fish sauce.
- Okay.
- [Jet] And sweet soy is basically just molasses
and soy sauce. - Yum!
- [Jet] Once this comes together-
- Okay. - [Jet] All I'm gonna do is,
we're gonna perfume it with a little bit of white pepper.
- [Kelly] Oh, okay.
- Well, what'd you think? Was that hard?
- [Kelly] No, that wasn't hard at all, actually.
That was good. (audience cheers)
- [Jet] Wasn't that easy? - Yeah, yeah.
Okay, so wait. This isn't fully...
How long do you cook it like this?
- [Jet] So all we're looking for is the chicken
to cook through. - [Kelly] Okay.
- [Jet] Right? Number two is you want the sauce
to cook the noodles.
And then they kind of...
They'll actually steam into the noodles.
And, you know, through the magic of time-
- Okay. Television, yes. - We have an entire-
- Plate- - I wanna try it.
- Of pad see ew right there,
plus some Thai iced tea to go with it.
- [Kelly] Oh, what? - [Jet] Yeah, right?
- [Kelly] Fine. Cheers. (Jet laughs)
- [Jet] Cheers to you. - Yes, thank you for coming.
- [Jet] Oh, of course. Thanks for having me.
(audience applauds)
Mmm. - That's delicious!
- [Jet] Isn't that nice? - [Kelly] Yeah.
- So, all right.
We started going- - [Kelly] Okay.
- You thought you weren't a great cook.
What do y'all think? Did Kelly kill it or what?
(audience cheers)
- I think I did all right.
- [Jet] Right? - I think I did all right.
That is so delicious.
- [Jet] Isn't that nice?
- [Kelly] Oh, my God.
- It's a very simple dish.
It's kind of like Chinese chow fun.
There's a lot of, you know-
- I've never had this.
This is really good. - [Jet] Oh, good.
So you've had pad Thai, let's go to pad see ew.
- I know, I like it.
I wanna keep eating, but I have to talk.
(Jet laughs)
But, oh my gosh, a huge thank you to chef Jet Tila.
Y'all give it up! (audience cheers)
This is so delicious.
Y'all gotta check out his new cookbook,
"101 Thai Dishes You Need to Cook Before You Die".
We'll be right back with "What I'm Liking"
and after I'm done eating.