- Hey! Welcome to the channel
we are sorted.
A group of friends in London
looking for those amazing things in food
that make you go,
Wow!
Between stitching each other up in any open windows.
Now be warned,
we have two chefs
but we give them limited air time
and we make sure all of our ideas
start with a suggestion from you.
(energetic music)
- Hey I'm Barry
and this is Jamie.
- Now two fine philosophers once said
Hakuna Matata.
It means no worries for the rest of your days.
- Yeah what is done is done.
- Unless you screwed up a cultural dish so badly
that it really actually does need to be re-done,
like today.
Ready?
- Yeah.
- Let's do it!
- (video audio) Not only is this
- Oh my goodness
(laughing)
- I had no idea what era this is from.
- I didn't know that was coming.
- Today we're recreating a dish from six years ago.
This is out chicken pad thai recipe
and Jamie and will be making the original version
and Ben and James,
the chefs,
will be doing their thing and hopefully
improving it ten fold.
- (video audio) Add our noodles into the water
to heat through.
They're already cooked
- [Barry] This was always your way of just
stopping Jamie from talking
just keep going, keep going
no time for questions.
- I like how you said these are Straight To Wok noodles
and then you put them in boiling water.
(laughing)
- [Barry] Less than five minutes onto the plate.
Boom.
- (video audio) A wedge of lime
and there we go,
our version.
Such quick dish from Thailand
it's our pad thai noodles,
sorted.
- I think just between you and I,
we could do a better version than that.
- Why would you say that?
- So you're saying that you
are better than chef Ben six years ago?
Yes you are.
- Yeah why not I'm better
- I think that's what you just said.
- We're gonna be comparing the two dishes at the end
to see how far we've come in those six years.
I think it's important to point out
that this hasn't been planned.
This is a recipe lab,
so I'm not sure how this is going to go.
- Step one,
chicken.
We're using breast.
And we're gonna marinate it in a lovely
chili and soy fish sauce
and peanut oil marinade.
- [Barry] Oh I didn't weight any of that out.
(laughing)
- [Mike] I reckon we could do this better than Ben could!
- You know what
shut up!
- We are not marinating our chicken
we are just cutting it into very thin strips
so it cooks just as quickly as the noodles
but we are also adding more protein.
- Tofu
firm tofu.
- Yummy!
(laughing)
- [Ben] The reason being,
in terms of improving
and I say improving in inverted commas,
we are going for a lot of the comments
that were underneath the video
and a more authentic version
and tofu is so commonly put in there.
- That's dangerous!
(laughing)
- Very similar ingredients to the original marinade
except we're adding more protein
or be it, fermented
in for form of shrimp paste.
Tofu in this?
- Oh my goodness
It's awful!
(laughing)
- We are going to make a pad thai sauce
and its gonna have fish sauce in it,
soy sauce,
palm sugar
and tumeric.
- [Jamie] We're gonna cook out chicken in a hot wok
for a few minutes to color
and then we're gonna add in the sugar,
the tamarind paste,
the bean sprouts and
spring onions
for a few more minutes
- In the original recipe they use spring onions
but a lot of the comments under the original recipe
actually said that proper pad thai
uses garlic chives
and so we have sourced some.
The tops are gonna go in
and the bottoms are saved for garnish.
- [Jamie] Salad!
(laughing)
- [Barry] You missed!
You missed the massive wok!
- Would you like to learn about sweet radish?
I have never
What are you doing?
- Can you just eat it?
- Yeah I guess so.
- That's a really big radish
compared to the radishes we have.
- [James] So this is pickled daikon radish
which is then dehydrated
and I've never tried it,
I've never heard of it
but what I started looking up pad thai for this,
this came up a lot.
- Next,
Noodles.
Oh look, there's a hob left on.
- Shut up!
- I wonder who did that.
Oh look!
There's another hob left on!
I wonder who did that.
- [Barry] How are you screwing this up?
What are you doing?
- They're stuck!
Cook the noodles according to the packet instruction.
- What do the packet instructions said was,
put them straight into the wok
no need for water.
(laughing)
- We've gotta follow the recipe James!
- Our noodles are rice noodles
and we're simply gonna submerge them in boiling water
out of the kettle
for a few minutes 'till they soften.
They'll cook through in the wok.
- By ten minutes,
ten minutes in the water
then straight in the wok.
- [Jamie] I am roasting our peanuts
because we don't already have roasted peanuts.
- No you do.
- They are roasted.
- They are roasted peanuts.
- You're just toasting them
- You're thinking toast it
- To give them a bit more of a color.
In the original,
the peanuts were just toasted in a dry pan.
We're gonna do similar,
but in peanut oil
so they get a really nice golden color all over.
This is the last thing that we're gonna add
that's different.
When James went to the grocery store
he came back with shrimp paste
and dried shrimp
because we weren't sure which we were gonna use.
We're gonna use both.
The last thing we'll change with ours
is the speed at which we cook it.
So we've got an induction hob for more heat,
we're gonna get the wok really really hot,
We've got everything ready in small bowls
ready to go in
and we're gonna cook it as quick and as fast as we can.
- [Jamie] Everything is basically done,
all we've gotta do is stir everything through
and serve up.
We're just having a little debate
on how we want to serve it up
because in the video and in the picture
we served it up on a plate
but in the description of the recipe it says put in bowls.
- I'm gonna get a bowl.
- Once the chicken's almost cooked,
end with a little bit of garlic.
Too early and it will burn.
We're going in relatively early
so that it cooks out the shrimp.
Radish the same.
The tofu doesn't need cooking
it just needs warming through.
(rock music)
Chives,
bean sprouts
and peanuts.
(rock music)
It all kind of happens last minute
but that's our 2018 version.
- And that's our version,
done.
- [Jamie] On that last one there was like a twist
- [Barry] Was there?
- Yeah a twist of the tongs.
Yeah that was it.
That was exactly it.
And then a Ben portion of lime wedge right?
- [Barry] Yeah
- [Jamie] Half a lime.
(laughing)
- I'd say that's bang on.
(electronic music)
- Should we have a taste of 2012?
- That tastes amazing.
- I was really happy with that.
- It's got all the right flavors.
You've got like,
the tamarind.
You can really taste the tamarind.
You can get a bit of fish sauce.
- You still get the taste from the fermented fish sauce.
It's salty,
it's tangy,
it's good!
- That's more tangy than I expected.
Probably because the amount of lime we put into it.
- And actually,
the raw spring onion on top gives it a kind of a crunch
like the bean sprout
and you get a bit of an onion kick as well.
- Alright next one!
- Yes!
- Oh I can smell it
I can actually smell it already.
- Dive straight into this one.
- Tofu?
- Are we eating the same dish?
- And yet,
and you're gonna hate this because
we're gonna talk in rounded terms
and not be able to pinpoint anything,
I couldn't tell you what one thing is different about that
but if any one of those elements were missing
it wouldn't be quite right.
- The preserved radish,
it gives such a kick
that I didn't even know went into pad thai
but now when I taste it,
it tastes like pad thai.
- That is world's away from our one.
World's away.
- And textures again,
you've got the kind of chew of noodles,
you've got the bounce of tofu,
the chicken is much smaller cut
so it kind of just dissipates
and we've gone a bit heavier on the peanuts so to say
and their toasted a bit more
so you've just got all of the textures
as well as that rounded flavor.
- Biggest difference
I wanna eat that slowly.
That I wanna just shove in my gob,
fill me up,
boom, get out on the town.
This one,
- (laughing) out on the town!
- Said my granddad.
(laughing)
That is like,
that one,
every time I go in for another bite
I'm finding something else about it.
- I think the difference is from when we published that,
great.
When we actually read through the 500 odd comments
over multiple years,
you guys know better than us
which is why we want you to keep commenting
tell us what we still haven't done right.
Please comment below.
- There's gonna be lots of comments.
(laughing)
I'm so proud of it though.
- People of Thailand
and all who are knowledgeable in thai food,
how did we do?
Did we do any better?
Please comment down below.
Let us know.
If you like us revisiting these old videos,
Give the video a like.
Let us know.
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- Come on you know the deal by now!
- Goodbye!
- [James] As we mentioned,
sorted is just run by a group of friends
so if you like what we're doing,
then there are loads of ways you can support us
and get more involved.
Everything you need to know is linked below.
Thanks, and hope to see you in a few days.
- What's that?
(laughing)
- Oh that was the water that was just in there.
- You're making me sniff
- Plant water!