Sawaddee ka welcome to hot Thai kitchen a while ago I made a video for patchy mouth or drunken noodles
which is a very very popular Thai dish today I'm making something similar I'm making spaghetti
pad kee mao which as you might guess is pad kee mao that uses spaghetti noodles instead and it's one
of the first popular Thai Western fusion dishes that are still popular today so it's a little bit
different technique from using the rice noodles traditional in the regular pet Kimo but it's so
so good let's get started I want to talk a little bit about spaghetti now everyone's familiar with
spaghetti but there are actually two types of dry spaghetti out there and one is shiny and the other
one is matte so this one is matte and it's got a bit of a rough surface the ones that are have
a rough surface allow the sauce to cling on to it better the difference is in the way it's extruded
from the machine different material that's used in extruding the noodles and so I prefer this
to the shiny one the shiny one because it's so smooth sauce sort of slides off of it so if you
can pick the rough one you want to make sure that when you cook your spaghetti you add enough salt
because otherwise the noodles themselves are going to be bland my rule of thumb is about 1 teaspoon
of salt per one liter of water which is more than you might expect but trust me it will make a big
difference as far as vegetables go you have a lot of freedom but I would recommend choosing
something that is crunchy so that it contrasts well with the noodles I'm using Chinese broccoli
thin slices on a bias because it doesn't have a lot of time to cook in the pans you don't want
big chunks the top part you can just sort of do just a rough chop and a very popular vegetable
for pot Kimo is baby corn now in Canada I can only find canned baby corn which isn't bad actually so
the next thing I'm going to do is to make an herb paste that's the base of the stir-fry spiritual
ease which is our sort of big mild chillies so if you can't find this you can use any other type of
mild chili pepper that you can and then to add spiciness no pot came out is spicy I mean a non
spicy patty Mao is almost an oxymoron I'm adding a couple of tight chilies some garlic case a whole
cloves of garlic so I'm going to throw all of that into my mortar here and then as an optional
ingredient I'm also going to add finger root now I've used this a couple of times in other episodes
it's a rhizome so similar to ginger galangal so it grows underground and it's really really aromatic
if you cannot find this don't worry about it so this one's book comes in a brine if you can get
fresh even better so I'm just going to add a little bit pound this into a rough paste as I
always do whenever I stir-fry and mix the sauce together ahead of time it really helps you when
you're cooking so I've got some oyster sauce here and I'm just doing one serving because most of
the time this dish is made on the street and it is made to order so I'm just sort of recreating
that's Street food scene I've got some soy sauce and fish sauce and I'm also going to add some
black soy sauce now black soy sauce I've used this before the main purpose is to add color okay it's
very dark it's got molasses in it so a little salty a little sweet intense color with just a
few drops okay if you don't have this you can add other kinds of dark soy sauce just be light-handed
with it just enough to get some dark color going on the most important ingredient in pot chemo is
holy basil or by a kapow look like this it's a bit hard to find now you notice the edges of the leafs
are a little bit jagged so that's how you would sort of distinguish it from the regular basil it
is hard to find even for me if you don't have it you can definitely use regular Italian basil which
i think is closer to holy basil than Thai basil but if you want if you love the smell Taipei so
you can do that as well and be very very generous with it add a lot because going to wilt so really
add more than you think you'll need as far as protein goes I am using ground beef for this
one but you can use whatever protein you want if you are using ground beef though I like to cook it
separately because I want to get rid of the extra fat that comes from the ground beef because I do
find it if I don't if I just cook everything together it's a bit too greasy but of course
if you're using super super lean ground beef this may not be necessary and that's it once it's done
just remove it from the pan oh my God look how many calories I'm saving all right I've got a
fresh clean pan just add a little bit of vegetable oil and in goes the garlic chili and finger root
mixture that we found it okay and now I'm going to add my vegetables and I'm going to add the
beef back in add a little bit of the sauce that we made just a splash so that the vegetables and the
beef has some seasoning on it distribute the love here's my little trick if you want to make sure
that you get to this point before your spaghetti is done because that way you can actually just
put the spaghetti directly into this pan you don't have to drain it you don't have to you know wash
your colander and it's just faster and easier and if your spaghetti is not ready like mine has just
a couple minutes on it you can just turn this off and wait till it's ready see if I had two
stoves right here this would be much easier put the spaghetti directly into the pan Oh taste
the spaghetti first make sure it is al dente and exactly where you need it to be and don't
worry about the extra pasta water that's going in here the starch in it will actually help the
sauce thicken and adhere to the noodles a little bit see so much easier and now you don't have a
large colander to wash which is always the most annoying thing to wash okay that's done I'm going
to turn this back on perfect I'm going in with my sauce and just a little bit of sugar balance
out the saltiness and at this point if you want to make this darker a couple of flashes of the
dark soy sauce that looks done the sauce is all dry everything looks nice mingled the star of the
dish holy basil I'm gonna turn this off though and just toss the holy basil in see that looks
like a lot but trust me you'll appreciate it just let the residual heat of the noodles will the holy
basil so we preserve as much of the freshness and fragrance as possible I always love a little bit
of white pepper and you can put this on the table so people can sprinkle it on their own
plate if you want and that's it ready to play mmm so make a nice high mount now as you can see this
is a dry dish if you want to have a little bit of juice going on you can certainly do that out
of splash of stock or just water one last detail a little bit of chili vinegar or prick them some
and this is basically just white vinegar with any kind of chili let it sit in this vinegar
mixture for about 10-15 minutes before you use it let it give it some time to infuse and then
drizzle the vinegar over the noodles just to give it that bright acidity to contrast the salt and
the sweetness I'm so excited so good this is one of those dishes that you know you're just
gonna eat way too much of it if no one stops you it's chilly the the spaghetti is just the perfect
chewy texture and it's got the right balance of salty a little sweet and that brightness from
the vinegar it's all working so well so that was super easy and it's also really flexible
you can change up the meat the vegetables so so good so give this a try the recipes on Hawkeye
kitchen calm as per usual and send me a photo on Facebook Twitter or Instagram and I will see
you next time for your next delicious tiny holy basil holy basil holy basil holy basil