[MUSIC PLAYING]
FELICIA DAY: We are going across the globe to Thailand
for our cooking segment this month.
Pad thai's my default dish for Thai restaurants.
ROBIN THORSEN: Oh, OK.
That's your go-to?
FELICIA DAY: I think it's pretty much a
lot of people's go-to.
ROBIN THORSEN: Yeah.
FELICIA DAY: But if you go to this awesome Thai blog called
shesimmers.com, there is a five-part blog series on how
to make the proper pad thai.
This is official Thai food.
And this is an official Thai way to make it, and much more
complicated than I thought.
ROBIN THORSEN: This is going to be fun.
FELICIA DAY: OK.
ROBIN THORSEN: I'm ready.
FELICIA DAY: So first step is we have something I've never
seen before.
It's a banana blossom.
And I guess it's used as garnish later.
But it's integral to the whole pad thai official experience.
Ah!
ROBIN THORSEN: Oh my gosh.
FELICIA DAY: Oh god.
Are those little bananas?
ROBIN THORSEN: I don't know.
FELICIA DAY: It's like a [INAUDIBLE]
sound.
It keeps popping out.
ROBIN THORSEN: That's what she said.
FELICIA DAY: Oh look.
OK.
It's all yellow.
ROBIN THORSEN: Here we go.
FELICIA DAY: It's all yellow.
OK, you want to yank it off?
ROBIN THORSEN: Of course I do.
I don't--
ROBIN AND FELICIA: Ah!
FELICIA DAY: I don't want anybody
criticizing my cutting technique.
So the pad thai sauce is--
my cat's making a lot of noise.
George, leave.
You cannot come in here.
It's unsanitary to have a cat in the kitchen.
I never let them on the counter.
We're going to put together the ingredients for the pad
thai sauce.
We have to squeeze the tamarind, because basically we
had to soak it in water.
And now we have to squeeze it out, because it's sort of, I
guess, absorbed enough.
ROBIN THORSEN: OK.
FELICIA DAY: I don't know.
150 grams, go.
ROBIN THORSEN: Oh, you're making me do it.
FELICIA DAY: I like to make you squeeze things.
ROBIN THORSEN: Oh.
This is weird.
Ugh.
FELICIA DAY: Ah!
This is so unpleasant.
I [INAUDIBLE] say it's so unpleasant.
Where are your fingers?
ROBIN THORSEN: What?
FELICIA DAY: What are they doing?
ROBIN THORSEN: We can't both fit in the bowl.
FELICIA DAY: We want just that stuff, yeah.
ROBIN THORSEN: Well then I'm sure that's already--
FELICIA DAY: You think it's enough?
ROBIN THORSEN: I think that's enough.
FELICIA DAY: How are you-- you're not--
ROBIN THORSEN: I'm almost positive it's enough.
FELICIA DAY: You have no idea.
ROBIN THORSEN: I've squeezed tamarind before, see.
FELICIA DAY: You have not!
OK, there's--
ROBIN THORSEN: Ew, it's stuck in my ring!
[LAUGHTER]
FELICIA DAY: We need 150.
Do we have enough?
ROBIN THORSEN: Oh my god.
FELICIA DAY: OK, so that happened.
I would advise you to do anything but do that.
ROBIN THORSEN: Maybe purchase the pulp or whatever.
FELICIA DAY: OK, so we let the sauce cool.
We've assembled all our
ingredients and little shrimps.
We are going to eat their eyeballs later.
ROBIN THORSEN: That should be interesting.
But care--
OK.
Now the noodles.
FELICIA DAY: Ready?
ROBIN THORSEN: Mm hmm.
FELICIA DAY: Time is of the essence.
Ready?
ROBIN THORSEN: Say it one more time.
FELICIA DAY: Ready?
OK, here I go.
ROBIN THORSEN: Just don't throw it, though, because
there's oil, see.
FELICIA DAY: No, I don't want to be
two-faced, like in Batman.
ROBIN THORSEN: No, I got it.
FELICIA DAY: Ah!
Oh god.
OK, add sauce.
Hurry, hurry.
ROBIN THORSEN: All of it?
FELICIA DAY: Yes, all of it.
Go.
ROBIN THORSEN: I feel that panicking is not a
good thing to do.
FELICIA DAY: No, you're right.
You're right.
OK.
Get away.
This is making me anxious.
I don't like this time limit thing.
Here, you do this.
ROBIN THORSEN: All right.
FELICIA DAY: You do that, OK?
ROBIN THORSEN: OK.
FELICIA DAY: At this point-- are they softened?
They're softened, right?
ROBIN THORSEN: They look softened.
FELICIA DAY: OK, move over.
Move over.
We're going to put more oil in.
Oh, it's watery.
ROBIN THORSEN: I don't think that's necessary.
FELICIA DAY: I don't either.
Let's just approximate.
There.
Yay, shallots.
ROBIN THORSEN: OK.
FAKE AUDIENCE: Ahh!
Ahh!
Oh!
THORIN OK, I think we should just let this--
FELICIA DAY: I'm breathing heavily.
ROBIN THORSEN: You really are.
FELICIA DAY: I'm anxious.
I'm anxious.
It looks good at this point.
OK.
OK, why are you so calm?
ROBIN THORSEN: Well, one of us has to have
a level head, right?
[FAKE AUDIENCE LAUGHTER]
ROBIN THORSEN: All right.
FELICIA DAY: An egg.
Oh, that's not going to cook.
ROBIN THORSEN: Well, I think we're going to have sucky
noodles, I think, maybe.
FELICIA DAY: Stop being a pessimist.
It's going to be a better-than-a-re
ally-bad-Thai-restaurant pad thai.
ROBIN THORSEN: Right.
It's going to be our pad thai.
FELICIA DAY: Basically, we're done.
You could put peanuts on top.
We add the banana flower.
ROBIN THORSEN: All right.
FELICIA DAY: Just make it spicier, because maybe that
will cover up the raw egg.
ROBIN THORSEN: The raw egg.
FELICIA DAY: Somebody at home is screaming, don't eat that,
you'll die.
ROBIN THORSEN: Yeah.
FELICIA DAY: OK, let's go for it.
ROBIN THORSEN: Oh, we're both doing it.
FELICIA DAY: Yeah, of course you're going to eat it.
All right, here we go.
[INAUDIBLE]
ROBIN THORSEN: [INAUDIBLE]
FELICIA DAY: It's hot.
ROBIN THORSEN: It's extremely hot.
FELICIA DAY: It's really good, though.
It's really good.
That sweet date stuff [INAUDIBLE] that stuff that
smelled really bad--
ROBIN THORSEN: Really sweet.
FELICIA DAY: --made it really sweet.
ROBIN THORSEN: That's actually good.
FELICIA DAY: I'm so proud of us.
ROBIN THORSEN: I'm proud of us.
FELICIA DAY: Yeah.
Well, thanks for watching.
I hope that you can adventure around the globe with similar
exotic, risky recipes.
And we had a great time making this one, so--
ROBIN THORSEN: Totally.
FELICIA DAY: --check it out.
Check the blog out.
ROBIN THORSEN: Check it out, man.
FELICIA DAY: And we're having dinner.