Sawaddee ka welcome to hot Thai kitchen when I was a kid my nanny used to ask me what do you
want for dinner and about 70 percent of the time I would tell her Pad tua fakyao which is what
we are making today now Pad means to stir-fry and tua fakyao is long beans so the simple
simple stir-fry of long beans and I wanted to share this recipe with you because beyond the
fact that it's really meaningful to me it's also super easy it's great for when you just have no
idea what else to do for dinner I have no time or it's also a great side dish to go with any kind
of meal whether it's Thai or not Thai so let's get started so I've got here some long beans so
what we're going to do is cut them into 2-inch pieces now if you don't have long beans this
recipe works great with regular green beans or I prefer the French beans which are just a little
bit thinner I like to do it on a bias so it just looks nicer on the plate and I just add an angle
like this now so I've got some garlic lots and lots of garlic for this one I'm going to really
just rough chop it because I do like the garlic in sort of big chunks still if you want you can also
add some shallots to this I'm showing you sort of the simple basic way and you can start dressing it
up however you want okay so the next thing I'm going to mix in our sauce now this sauce is so
versatile it's basically the standard stir-fry sauce I've used some variation of this in other
kinds of stir-fry as well so if you want you can just throw the beans out altogether and put in
another kind of vegetable I've just got some soy sauce in here I'm using mush time uh shroom soy
sauce and also some oyster sauce when I put ice in a container I always put a little bit of oil
in the container first and it helps it slide out a bit easier and I'm also going to add some golden
mountains sauce which it looks like this and it's just a different kind of soy sauce with slightly
different flavor you can also use Maggi seasoning and we'll have the same kind of effect not you can
just substitute more soy sauce optional ingredient I'm going to use add some shrimp tamale now shrimp
tamale in English it'll say shrimp paste with soybean oil it's completely optional if you don't
put it in it's still going to be super delicious and this is just my trick that I've developed
over the years and it's just going to add some extra sort of umami should be deliciousness an
extra layer of flavor so mix that up so it's ready to go when we go to cook it and my secret
ingredient now when I was a kid my Nana used to cook this with pork she always put some pork in
it but I've discovered that I really like salted duck eggs in this dish the salted duck eggs have
used it in a corn salad before it's basically duck eggs it's been soaked in salt water and over time
the salt just permeates the entire thing and when you cook it it turns the whites really really nice
and creamy it's just a great accent to a lot of dishes so when you get salted duck eggs just cut
right through it okay there's the shells still on there because the shells are really brittle
once it's been salted and you can't peel it I mean you can it'll take you forever just kind
of cut through it just make chunks kind of like you know avocado scoop it out from the shell so
what I'm going to do with this one is going to save it cut it nicely and then put it on top as
a garnish so I'm only just going to chunk this one okay so I've got my wok you can do this in
a large saute pan as well I'm just going to add a little bit of oil in goes my garlic I want to get
get the garlic some time to slowly infuse into the oil get the oil really nice and garlicky so
that the oil can then flavor everything else so once the garlic's starting to turn golden brown
like it is now go in with your beans I'll give it a quick toss and then what I'm going to do
is I'm going to add a splash of water to sort of give give the bean some Oh because without steam
it's really the beans we'll have a really hard time to cook so now I'm going to go in with all
my sauce mixture my white pepper I like a lot of white pepper I think you know that's by now
and then I'm also going to cut all the saltiness which we just add add it by a little bit of sugar
and especially if I'm going to add salted eggs to this I want to make sure that the there's enough
sweetness subtle sweetness to balance out the salty burst of the egg of the salted eggs and
now is the point where you're just going to keep cooking it stirring it frequently for about two
minutes until it's done to your liking some for some things I like really sort of crisp
undercook ish vegetables for this one I like it to still be a bit crunchy but for the most part
I like it to be nice and tender you don't have to stir it all the time you can let it hang out
for a few seconds and then go back to service now imagine you're replacing the standard great
roasted green beans at you know Thanksgiving a Christmas table or whatever it is with this
pie one how exciting see how my sauce is dried up noticeably at this point I can choose to add
a little bit more liquid or not again amount of sauce it's something under your control and okay
I'm liking that now I've done this lot so I know if I just dig my spatula into the bean sort of
there's the resistance that I get where I want it to be you can taste it if you want if you're not
sure okay I'm going to turn this off and then I am going to add my secret ingredients my salted a
half of it and toss that in and if you buy salted eggs and it looks doesn't look on the inside like
this one that's okay because sometimes the yolk isn't quite as orange sometimes the whites aren't
as salty there you go that's a beautiful side dish super easy that you can serve any time
let's plate it up now when I was growing up this dish actually had quite a bit of sauce pooling
on it but over the years our just experimented with different different ways of serving this
and actually liked it a bit tight because then the beans the sauce really coats the beans and
the beans are really flavorful but if you like a lot of sauce that can be poured over your rice you
might want to just add a little more water that looks good and the creaminess of the egg yolk
of the salted egg and the shrimp paste just helps sort of make the sauce a lot more luscious and get
the beans looking really shiny okay gonna put some of it on top just so it's a visual representation
of what's inside so people are not surprised unless of course you want to surprise them yeah
and there you go and if you want to you can put red stuff on it and make it a little more festive
mmm I'm so happy to be sharing this dish with you like it just is really the epitome of my
memory of what home-cooked timeyou is all about simplicity well balanced flavors and you know
might the salted egg is sort of my my Edition that has really made this dish mine and it kind
of represents the the growth of my culinary journey the egg is really nice and creamy
it's a salt it's a salty burst between every bite is just so good with some white rice so
I hope I hope this dish finds a spot on your table one of these days and when it does make
sure you take a photo and send it to me either through Facebook Twitter or Instagram and the
recipe as always on hot Tahitian calm and click to subscribe if you enjoy the shows
I can keep doing these shows for you and I will see you next time for your next delicious tiny