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A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \u2026 ...more ...more Chapters () View all (/watch?v=oymRcCKCyO4&t=0s) () (Intro) Intro (Intro) Intro 0:00 (/watch?v=oymRcCKCyO4&t=0s) (Intro) Intro 0:00 (/watch?v=oymRcCKCyO4&t=37s) () (Ingredients) Ingredients (Ingredients) Ingredients 0:37 (/watch?v=oymRcCKCyO4&t=37s) (Ingredients) Ingredients 0:37 (/watch?v=oymRcCKCyO4&t=307s) () (Method) Method (Method) Method 5:07 (/watch?v=oymRcCKCyO4&t=307s) (Method) Method 5:07 (/watch?v=oymRcCKCyO4&t=451s) () (Plating) Plating (Plating) Plating 7:31 (/watch?v=oymRcCKCyO4&t=451s) (Plating) Plating 7:31 Transcript Follow along using the transcript. 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(/@ranjureddy768) () (/@ranjureddy768) @ranjureddy768 (/watch?v=oymRcCKCyO4&lc=Ugy6Lhev0wIpT2kd-gR4AaABAg) 3 years ago He is so knowledgeable about Thai food. I like it when chefs are respectful about maintaining the integrity of the dishes from other cuisines. Show less Read more () Like 15 () Dislike () Reply (/@miyawa21) () (/@miyawa21) @miyawa21 (/watch?v=oymRcCKCyO4&lc=UgzyDjRYa_-dIPRSaX94AaABAg) 5 years ago Freaking hell, love this guy. As a Thai, he gets so much of our culture. Show less Read more () Like 1.6K () Dislike () Reply () 35 replies () 35 replies (/@vibin_psilocybin) () (/@vibin_psilocybin) @vibin_psilocybin (/watch?v=oymRcCKCyO4&lc=UgyjtkOfbPRuNpEMw_V4AaABAg) 3 years ago I love how authentic this guy is, I'd watch him cook anything else. Not pretentious at all, just dedicated to the authenticity of the culture and the dish and a good presenter with interesting insights for everything Show less Read more () Like 8 () Dislike () Reply (/@A3racada3ra) () (/@A3racada3ra) @A3racada3ra (/watch?v=oymRcCKCyO4&lc=UgwvqH4qW8rwMlIcTXt4AaABAg) 3 years ago Besides his way of teaching this recipe, I more so appreciate the cultural side notes he gives throughout this video. You can really tell that he lives and respects the culture this dish originated from. Show less Read more () Like 65 () Dislike () Reply (/@-4subscriberswithahammerad521) () (/@-4subscriberswithahammerad521) @-4subscriberswithahammerad521 (/watch?v=oymRcCKCyO4&lc=Ugwgu3HVC5gg_eVW2S94AaABAg) 5 years ago me: sips on instant ramen noodles*\n\n\ninteresting, quite interesting Show less Read more () Like 2.2K () Dislike () Reply () 10 replies () 10 replies (/@ARodriguez8t4) () (/@ARodriguez8t4) @ARodriguez8t4 (/watch?v=oymRcCKCyO4&lc=UgzH3gpLYXljh9DhZ_l4AaABAg) 5 years ago This man needs a show. No nonsense, just straight cooking. Loved this one. Show less Read more () Like 9 () Dislike () Reply (/@NighteeeeeY) () (/@NighteeeeeY) @NighteeeeeY (/watch?v=oymRcCKCyO4&lc=UgzEIcfO7oTQ4vYWoqV4AaABAg) 5 years ago Andy just needs an entire show! Please! Make it happen! This guy is just the best. Show less Read more () Like 57 () Dislike () Reply () 2 replies () 2 replies (/@HOLLAHfoDOLLAH) () (/@HOLLAHfoDOLLAH) @HOLLAHfoDOLLAH (/watch?v=oymRcCKCyO4&lc=Ugw7ZFwc7CfxrfqP-jV4AaABAg) 5 years ago On behalf of Anthony Bourdain's birthday today, Parts Unknown: Thailand with Andy Ricker is one of my most memorable episodes. Show less Read more () Like 418 () Dislike () Reply () 7 replies () 7 replies (/@JaroldKek) () (/@JaroldKek) @JaroldKek (/watch?v=oymRcCKCyO4&lc=UgwdTcAO6eub2xBdU-N4AaABAg) 5 years ago \"Calls it junk food\" me: this is the healthiest thing I've seen in a while Show less Read more () Like 1.2K () Dislike () Reply () 21 replies () 21 replies (/@robertsiddle7988) () (/@robertsiddle7988) @robertsiddle7988 (/watch?v=oymRcCKCyO4&lc=Ugy4U6ONWXJkQplNc7p4AaABAg) 4 years ago Made this last night - incredible - you can't find thai food this good in South Africa. Amazing recipe/instructions - thanks Munchies. keep it up. Show less Read more () Like 8 () Dislike () Reply (/@stvn___) () (/@stvn___) @stvn___ (/watch?v=oymRcCKCyO4&lc=UgwKGaga7ANOWrHkYoJ4AaABAg) 5 years ago Now that's some authentic thai cooking. I would also recommend adding some dry roasted peanuts, they add a really nice textural component Show less Read more () Like 12 () Dislike () Reply () 1 reply () 1 reply (/@GradyChambless) () (/@GradyChambless) @GradyChambless (/watch?v=oymRcCKCyO4&lc=UgyKv6quXPCawXabtEJ4AaABAg) 5 years ago I love seeing all the positivity in these comments. Most recipe videos are full of people bashing the individual preferences of the chef, but you just can't hate a guy as cool as Andy. Show less Read more () Like 12 () Dislike () Reply () 1 reply () 1 reply (/@nicolle2126) () (/@nicolle2126) @nicolle2126 (/watch?v=oymRcCKCyO4&lc=UgwzyTPRiSx8tVvnPQB4AaABAg) 5 years ago (edited) This man: [lovingly and meticulously reiterates the Thai names of each ingredient]\n\nAlso this man, at (/watch?v=oymRcCKCyO4&t=326s) 5:26 : Gonna drop it in a..uh....thing Show less Read more () Like 614 () Dislike () Reply () 15 replies () 15 replies (/@nonamesyoutube2610) () (/@nonamesyoutube2610) @nonamesyoutube2610 (/watch?v=oymRcCKCyO4&lc=UgxhAo7azBnddFzhC8J4AaABAg) 5 years ago (edited) the way he introduces each ingredient like a guest shows his character. He is a beast of a chef, and i'm sure thais probably view him as a cultural ambassador at this point. Andy Ricker is a boss Show less Read more () Like 9 () Dislike () Reply () 1 reply () 1 reply (/@MarkSkids) () (/@MarkSkids) @MarkSkids (/watch?v=oymRcCKCyO4&lc=UgychF-LOnCjok_6rap4AaABAg) 5 years ago Amazing chef with a fantastic restaurant and a great attitude. Show less Read more () Like 113 () Dislike () Reply (/@sippanondetanan) () (/@sippanondetanan) @sippanondetanan (/watch?v=oymRcCKCyO4&lc=UgziWVsCvQJH6Lmw1qV4AaABAg) 5 years ago From Thailand, this dish looks so authentic! Can't believe that's made in the US. Show less Read more () Like 283 () Dislike () Reply () 8 replies () 8 replies (/@brandofhero) () (/@brandofhero) @brandofhero (/watch?v=oymRcCKCyO4&lc=UgycwQ7ZE9bMDKlIcaV4AaABAg) 5 years ago You know this Farang did justice to Thai food. Mad respect, Andy! Show less Read more () Like 64 () Dislike () Reply () 6 replies () 6 replies (/@ploytatchi) () (/@ploytatchi) @ploytatchi (/watch?v=oymRcCKCyO4&lc=UgxQKbCwrlgi9ZfYKUd4AaABAg) 5 years ago At first when I saw the\u00a0thumbnail I was like 'That looks like MaMa-Pad!?' and it actually is! This is very authentic! Great job Chef Andy and Munchies :D\u00a0 Now I know what I will have for tomorrow lunch ;) Show less Read more () Like 128 () Dislike () Reply (/@safwanrashid) () (/@safwanrashid) @safwanrashid (/watch?v=oymRcCKCyO4&lc=UgznSEC7oZ_LSIotDjV4AaABAg) 5 years ago If you guys haven't watched Vice's short film on him then I highly recommend it. It will tell you just how well versed he is in Thai cuisine and his amazing journey that led to his PokPok chain. Show less Read more () Like 5 () Dislike () Reply (/@stitchergary) () (/@stitchergary) @stitchergary (/watch?v=oymRcCKCyO4&lc=Ugy7Ennh701b6Tjth6J4AaABAg) 2 years ago I always love the 4 toppings on Thai food.....I went from Thailand to Siem Reap, Cambodia and they couldn't believe how many red pepper flakes I put on a dish....thanks for the video Show less Read more () Like 1 () Dislike () Reply () (Comments) Comments 988 Top comments Newest first () () () (Chapters) Chapters () These chapters are auto-generated (/watch?v=oymRcCKCyO4&t=0s) () (Intro) Intro (Intro) Intro 0:00 (/watch?v=oymRcCKCyO4&t=0s) (Intro) Intro 0:00 () () (/watch?v=oymRcCKCyO4&t=37s) () (Ingredients) Ingredients (Ingredients) Ingredients 0:37 (/watch?v=oymRcCKCyO4&t=37s) (Ingredients) Ingredients 0:37 () () (/watch?v=oymRcCKCyO4&t=307s) () (Method) Method (Method) Method 5:07 (/watch?v=oymRcCKCyO4&t=307s) (Method) Method 5:07 () () (/watch?v=oymRcCKCyO4&t=451s) () (Plating) Plating (Plating) Plating 7:31 (/watch?v=oymRcCKCyO4&t=451s) (Plating) Plating 7:31 () () Sync to video time () Sync to video time () (Description) Description () Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok 27K Likes 1,541,053 Views 2019 Jun 25 Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \n\nCheck out the recipe here: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbUJQMzRkWEFHN0ltdHZac0Z2cTFwRWxlTnpCZ3xBQ3Jtc0tueHVIdkROcWVSdnV1NVdIR250Wk82XzUxTUNoeDk2Z0JBa3cyWjhRdDlDVWw1b2pzS3c1bjJvOUJTUTF4RXlqUnFHZVotMzBMYXRBcnJoUThNQjM4MlF1Tm5wUW96SzBSY1dwS2J1THIyNGw2Z1hyYw&q=https%3A%2F%2Fwww.vice.com%2Fen_us%2Farticle%2Fqv7pmd%2Fstir-fried-instant-ramen-noodles-with-pork-and-cabbage-recipe&v=oymRcCKCyO4) https://www.vice.com/en_us/article/qv... 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A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \n\nCheck out the recipe here: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbUJQMzRkWEFHN0ltdHZac0Z2cTFwRWxlTnpCZ3xBQ3Jtc0tueHVIdkROcWVSdnV1NVdIR250Wk82XzUxTUNoeDk2Z0JBa3cyWjhRdDlDVWw1b2pzS3c1bjJvOUJTUTF4RXlqUnFHZVotMzBMYXRBcnJoUThNQjM4MlF1Tm5wUW96SzBSY1dwS2J1THIyNGw2Z1hyYw&q=https%3A%2F%2Fwww.vice.com%2Fen_us%2Farticle%2Fqv7pmd%2Fstir-fried-instant-ramen-noodles-with-pork-and-cabbage-recipe&v=oymRcCKCyO4) https://www.vice.com/en_us/article/qv... 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(Aaron and Claire) Aaron and Claire Aaron and Claire Verified \u2022 \u2022 2.2M views 2 years ago () Show more () " ], "output": "htmltotext.txt", "pwd": "/data/archive/1730145674.299299", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:15:26.984000+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--restrict-filenames", "--trim-filenames", "128", "--write-description", "--write-info-json", "--write-annotations", "--write-thumbnail", "--no-call-home", "--write-sub", "--write-auto-subs", "--convert-subs=srt", "--yes-playlist", "--continue", "--no-abort-on-error", "--ignore-errors", "--geo-bypass", "--add-metadata", "--format=(bv*+ba/b)[filesize<=750m][filesize_approx<=?750m]/(bv*+ba/b)", "--skip-download", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--no-playlist", "https://m.youtube.com/watch?v=oymRcCKCyO4&t=326s" ], "cmd_version": "2024.10.7", "end_ts": "2024-10-28T20:15:40.677421+00:00", "index_texts": [ "Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \n\nCheck out the recipe here: https://www.vice.com/en_us/article/qv7pmd/stir-fried-instant-ramen-noodles-with-pork-and-cabbage-recipe\n\nSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES\nAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies\n\nCheck out http://munchies.tv for more!\n\nFollow Munchies here:\nFacebook: http://facebook.com/munchies\nTwitter: http://twitter.com/munchies\nTumblr: http://munchies.tumblr.com\nInstagram: http://instagram.com/munchies\nPinterest: https://www.pinterest.com/munchies\nFoursquare: https://foursquare.com/munchies\nMore videos from the VICE network: https://www.fb.com/vicevideo", "1\n00:00:00,000 --> 00:00:01,640\n\nthe nicknames that I've been given over\n\n2\n00:00:01,640 --> 00:00:01,650\nthe nicknames that I've been given over\n \n\n3\n00:00:01,650 --> 00:00:03,649\nthe nicknames that I've been given over\nthe years have varied one was it--one\n\n4\n00:00:03,649 --> 00:00:03,659\nthe years have varied one was it--one\n \n\n5\n00:00:03,659 --> 00:00:06,050\nthe years have varied one was it--one\nwhich in northern Thai means fat brother\n\n6\n00:00:06,050 --> 00:00:06,060\nwhich in northern Thai means fat brother\n \n\n7\n00:00:06,060 --> 00:00:08,360\nwhich in northern Thai means fat brother\nand because I ate so much lately the\n\n8\n00:00:08,360 --> 00:00:08,370\nand because I ate so much lately the\n \n\n9\n00:00:08,370 --> 00:00:10,370\nand because I ate so much lately the\nolder I get and the grayer I get they\n\n10\n00:00:10,370 --> 00:00:10,380\nolder I get and the grayer I get they\n \n\n11\n00:00:10,380 --> 00:00:12,110\nolder I get and the grayer I get they\njust called me loom and E which means\n\n12\n00:00:12,110 --> 00:00:12,120\njust called me loom and E which means\n \n\n13\n00:00:12,120 --> 00:00:13,310\njust called me loom and E which means\nuncle Andy\n\n14\n00:00:13,310 --> 00:00:13,320\nuncle Andy\n \n\n15\n00:00:13,320 --> 00:00:14,629\nuncle Andy\nI'm Andy Ricker I'm the chef and owner\n\n16\n00:00:14,629 --> 00:00:14,639\nI'm Andy Ricker I'm the chef and owner\n \n\n17\n00:00:14,639 --> 00:00:16,250\nI'm Andy Ricker I'm the chef and owner\nof Pok Pok restaurants in Portland\n\n18\n00:00:16,250 --> 00:00:16,260\nof Pok Pok restaurants in Portland\n \n\n19\n00:00:16,260 --> 00:00:18,920\nof Pok Pok restaurants in Portland\nOregon here to show you a dish called\n\n20\n00:00:18,920 --> 00:00:18,930\nOregon here to show you a dish called\n \n\n21\n00:00:18,930 --> 00:00:21,050\nOregon here to show you a dish called\nmah mahp hot out of my new book Pok Pok\n\n22\n00:00:21,050 --> 00:00:21,060\nmah mahp hot out of my new book Pok Pok\n \n\n23\n00:00:21,060 --> 00:00:23,029\nmah mahp hot out of my new book Pok Pok\nnoodles that's a stir-fried instant\n\n24\n00:00:23,029 --> 00:00:23,039\nnoodles that's a stir-fried instant\n \n\n25\n00:00:23,039 --> 00:00:25,040\nnoodles that's a stir-fried instant\nnoodles with pork and vegetables this is\n\n26\n00:00:25,040 --> 00:00:25,050\nnoodles with pork and vegetables this is\n \n\n27\n00:00:25,050 --> 00:00:26,960\nnoodles with pork and vegetables this is\na favorite of a university students high\n\n28\n00:00:26,960 --> 00:00:26,970\na favorite of a university students high\n \n\n29\n00:00:26,970 --> 00:00:27,980\na favorite of a university students high\nschool students that kind of thing you\n\n30\n00:00:27,980 --> 00:00:27,990\nschool students that kind of thing you\n \n\n31\n00:00:27,990 --> 00:00:29,929\nschool students that kind of thing you\nmight find it in a cafeteria in Thailand\n\n32\n00:00:29,929 --> 00:00:29,939\nmight find it in a cafeteria in Thailand\n \n\n33\n00:00:29,939 --> 00:00:31,429\nmight find it in a cafeteria in Thailand\nwhile it's not the fanciest thing in the\n\n34\n00:00:31,429 --> 00:00:31,439\nwhile it's not the fanciest thing in the\n \n\n35\n00:00:31,439 --> 00:00:32,630\nwhile it's not the fanciest thing in the\nworld it's something that everybody\n\n36\n00:00:32,630 --> 00:00:32,640\nworld it's something that everybody\n \n\n37\n00:00:32,640 --> 00:00:34,639\nworld it's something that everybody\nloves I want to make some accompaniments\n\n38\n00:00:34,639 --> 00:00:34,649\nloves I want to make some accompaniments\n \n\n39\n00:00:34,649 --> 00:00:36,920\nloves I want to make some accompaniments\nthat we're gonna eat with the dish so\n\n40\n00:00:36,920 --> 00:00:36,930\nthat we're gonna eat with the dish so\n \n\n41\n00:00:36,930 --> 00:00:38,690\nthat we're gonna eat with the dish so\nfirst we'll make the pick namsom which\n\n42\n00:00:38,690 --> 00:00:38,700\nfirst we'll make the pick namsom which\n \n\n43\n00:00:38,700 --> 00:00:41,569\nfirst we'll make the pick namsom which\nis the chilies in vinegar so relatively\n\n44\n00:00:41,569 --> 00:00:41,579\nis the chilies in vinegar so relatively\n \n\n45\n00:00:41,579 --> 00:00:44,330\nis the chilies in vinegar so relatively\nmild we're using Serrano's here because\n\n46\n00:00:44,330 --> 00:00:44,340\nmild we're using Serrano's here because\n \n\n47\n00:00:44,340 --> 00:00:46,700\nmild we're using Serrano's here because\nwe don't have exactly the chilies that\n\n48\n00:00:46,700 --> 00:00:46,710\nwe don't have exactly the chilies that\n \n\n49\n00:00:46,710 --> 00:00:48,020\nwe don't have exactly the chilies that\nyou would find in Thailand which are\n\n50\n00:00:48,020 --> 00:00:48,030\nyou would find in Thailand which are\n \n\n51\n00:00:48,030 --> 00:00:50,150\nyou would find in Thailand which are\ncalled picky far skyward pointing\n\n52\n00:00:50,150 --> 00:00:50,160\ncalled picky far skyward pointing\n \n\n53\n00:00:50,160 --> 00:00:52,400\ncalled picky far skyward pointing\nchilies but it's typically always green\n\n54\n00:00:52,400 --> 00:00:52,410\nchilies but it's typically always green\n \n\n55\n00:00:52,410 --> 00:00:53,930\nchilies but it's typically always green\nchili that they use because they're more\n\n56\n00:00:53,930 --> 00:00:53,940\nchili that they use because they're more\n \n\n57\n00:00:53,940 --> 00:00:55,729\nchili that they use because they're more\naromatic and it's really simple it's\n\n58\n00:00:55,729 --> 00:00:55,739\naromatic and it's really simple it's\n \n\n59\n00:00:55,739 --> 00:00:59,060\naromatic and it's really simple it's\njust chilies sliced up about sixteenth\n\n60\n00:00:59,060 --> 00:00:59,070\njust chilies sliced up about sixteenth\n \n\n61\n00:00:59,070 --> 00:01:02,720\njust chilies sliced up about sixteenth\nof an inch and then some vinegar just\n\n62\n00:01:02,720 --> 00:01:02,730\nof an inch and then some vinegar just\n \n\n63\n00:01:02,730 --> 00:01:04,759\nof an inch and then some vinegar just\nenough to cover it and then some Thai\n\n64\n00:01:04,759 --> 00:01:04,769\nenough to cover it and then some Thai\n \n\n65\n00:01:04,769 --> 00:01:06,320\nenough to cover it and then some Thai\nchilies here the Thai chilies are\n\n66\n00:01:06,320 --> 00:01:06,330\nchilies here the Thai chilies are\n \n\n67\n00:01:06,330 --> 00:01:07,940\nchilies here the Thai chilies are\ngetting the United States are actually\n\n68\n00:01:07,940 --> 00:01:07,950\ngetting the United States are actually\n \n\n69\n00:01:07,950 --> 00:01:10,520\ngetting the United States are actually\ncalled prick jinda they're not the\n\n70\n00:01:10,520 --> 00:01:10,530\ncalled prick jinda they're not the\n \n\n71\n00:01:10,530 --> 00:01:12,830\ncalled prick jinda they're not the\nreally super hot ratchet peppers or\n\n72\n00:01:12,830 --> 00:01:12,840\nreally super hot ratchet peppers or\n \n\n73\n00:01:12,840 --> 00:01:14,300\nreally super hot ratchet peppers or\npicking you that you find in Thailand\n\n74\n00:01:14,300 --> 00:01:14,310\npicking you that you find in Thailand\n \n\n75\n00:01:14,310 --> 00:01:16,640\npicking you that you find in Thailand\nbut they're they're suitable but these\n\n76\n00:01:16,640 --> 00:01:16,650\nbut they're they're suitable but these\n \n\n77\n00:01:16,650 --> 00:01:17,840\nbut they're they're suitable but these\nones you want to cut into about a\n\n78\n00:01:17,840 --> 00:01:17,850\nones you want to cut into about a\n \n\n79\n00:01:17,850 --> 00:01:20,149\nones you want to cut into about a\nquarter of an inch because if they're\n\n80\n00:01:20,149 --> 00:01:20,159\nquarter of an inch because if they're\n \n\n81\n00:01:20,159 --> 00:01:23,749\nquarter of an inch because if they're\ntoo small what you end up with is a it's\n\n82\n00:01:23,749 --> 00:01:23,759\ntoo small what you end up with is a it's\n \n\n83\n00:01:23,759 --> 00:01:25,490\ntoo small what you end up with is a it's\nreally really spicy and it just kind of\n\n84\n00:01:25,490 --> 00:01:25,500\nreally really spicy and it just kind of\n \n\n85\n00:01:25,500 --> 00:01:27,800\nreally really spicy and it just kind of\neverything gets too spicy and then fish\n\n86\n00:01:27,800 --> 00:01:27,810\neverything gets too spicy and then fish\n \n\n87\n00:01:27,810 --> 00:01:30,649\neverything gets too spicy and then fish\nsauce a Thai brand of fish sauce if you\n\n88\n00:01:30,649 --> 00:01:30,659\nsauce a Thai brand of fish sauce if you\n \n\n89\n00:01:30,659 --> 00:01:32,300\nsauce a Thai brand of fish sauce if you\ncan't find a Thai brand you could use\n\n90\n00:01:32,300 --> 00:01:32,310\ncan't find a Thai brand you could use\n \n\n91\n00:01:32,310 --> 00:01:34,190\ncan't find a Thai brand you could use\nthe Vietnamese brand like red boat or\n\n92\n00:01:34,190 --> 00:01:34,200\nthe Vietnamese brand like red boat or\n \n\n93\n00:01:34,200 --> 00:01:36,260\nthe Vietnamese brand like red boat or\nsomething like that but Thai brand like\n\n94\n00:01:36,260 --> 00:01:36,270\nsomething like that but Thai brand like\n \n\n95\n00:01:36,270 --> 00:01:37,580\nsomething like that but Thai brand like\nsquid is usually a good one\n\n96\n00:01:37,580 --> 00:01:37,590\nsquid is usually a good one\n \n\n97\n00:01:37,590 --> 00:01:39,050\nsquid is usually a good one\nthose just have to sit for a few minutes\n\n98\n00:01:39,050 --> 00:01:39,060\nthose just have to sit for a few minutes\n \n\n99\n00:01:39,060 --> 00:01:40,429\nthose just have to sit for a few minutes\nto infuse the flavor and they're really\n\n100\n00:01:40,429 --> 00:01:40,439\nto infuse the flavor and they're really\n \n\n101\n00:01:40,439 --> 00:01:42,679\nto infuse the flavor and they're really\ngood the next thing we're gonna do is\n\n102\n00:01:42,679 --> 00:01:42,689\ngood the next thing we're gonna do is\n \n\n103\n00:01:42,689 --> 00:01:45,139\ngood the next thing we're gonna do is\nmarinate the pork a little bit typically\n\n104\n00:01:45,139 --> 00:01:45,149\nmarinate the pork a little bit typically\n \n\n105\n00:01:45,149 --> 00:01:46,460\nmarinate the pork a little bit typically\nwhen you stir fry you're cooking quickly\n\n106\n00:01:46,460 --> 00:01:46,470\nwhen you stir fry you're cooking quickly\n \n\n107\n00:01:46,470 --> 00:01:48,350\nwhen you stir fry you're cooking quickly\nand the seasoning that you're using\n\n108\n00:01:48,350 --> 00:01:48,360\nand the seasoning that you're using\n \n\n109\n00:01:48,360 --> 00:01:49,910\nand the seasoning that you're using\ndoesn't have time to really penetrate\n\n110\n00:01:49,910 --> 00:01:49,920\ndoesn't have time to really penetrate\n \n\n111\n00:01:49,920 --> 00:01:51,950\ndoesn't have time to really penetrate\nthe meat so this is an extra step to\n\n112\n00:01:51,950 --> 00:01:51,960\nthe meat so this is an extra step to\n \n\n113\n00:01:51,960 --> 00:01:54,139\nthe meat so this is an extra step to\nmake everything more delicious we've got\n\n114\n00:01:54,139 --> 00:01:54,149\nmake everything more delicious we've got\n \n\n115\n00:01:54,149 --> 00:01:57,410\nmake everything more delicious we've got\na nice piece of pork loin and I'm going\n\n116\n00:01:57,410 --> 00:01:57,420\na nice piece of pork loin and I'm going\n \n\n117\n00:01:57,420 --> 00:02:00,889\na nice piece of pork loin and I'm going\nto just slice it into nice strips and\n\n118\n00:02:00,889 --> 00:02:00,899\nto just slice it into nice strips and\n \n\n119\n00:02:00,899 --> 00:02:03,929\nto just slice it into nice strips and\nI'm gonna make sure that it's about\n\n120\n00:02:03,929 --> 00:02:03,939\nI'm gonna make sure that it's about\n \n\n121\n00:02:03,939 --> 00:02:08,309\nI'm gonna make sure that it's about\nabout 1/4 of an inch thick not too not\n\n122\n00:02:08,309 --> 00:02:08,319\nabout 1/4 of an inch thick not too not\n \n\n123\n00:02:08,319 --> 00:02:10,050\nabout 1/4 of an inch thick not too not\ntoo thick not too thin my first\n\n124\n00:02:10,050 --> 00:02:10,060\ntoo thick not too thin my first\n \n\n125\n00:02:10,060 --> 00:02:12,240\ntoo thick not too thin my first\nexperience with this dish was at a\n\n126\n00:02:12,240 --> 00:02:12,250\nexperience with this dish was at a\n \n\n127\n00:02:12,250 --> 00:02:15,809\nexperience with this dish was at a\ncafeteria in Chiang Mai and the Faculty\n\n128\n00:02:15,809 --> 00:02:15,819\ncafeteria in Chiang Mai and the Faculty\n \n\n129\n00:02:15,819 --> 00:02:17,729\ncafeteria in Chiang Mai and the Faculty\nof humanities where the students go to\n\n130\n00:02:17,729 --> 00:02:17,739\nof humanities where the students go to\n \n\n131\n00:02:17,739 --> 00:02:19,470\nof humanities where the students go to\neat and a good friend of mine is the\n\n132\n00:02:19,470 --> 00:02:19,480\neat and a good friend of mine is the\n \n\n133\n00:02:19,480 --> 00:02:21,300\neat and a good friend of mine is the\nprofessor there and she took us be there\n\n134\n00:02:21,300 --> 00:02:21,310\nprofessor there and she took us be there\n \n\n135\n00:02:21,310 --> 00:02:23,460\nprofessor there and she took us be there\nfor lunch biggest line was for this was\n\n136\n00:02:23,460 --> 00:02:23,470\nfor lunch biggest line was for this was\n \n\n137\n00:02:23,470 --> 00:02:25,800\nfor lunch biggest line was for this was\nfor the stir-fried instant ramen it's\n\n138\n00:02:25,800 --> 00:02:25,810\nfor the stir-fried instant ramen it's\n \n\n139\n00:02:25,810 --> 00:02:28,170\nfor the stir-fried instant ramen it's\njust one of those kind of crappy junk\n\n140\n00:02:28,170 --> 00:02:28,180\njust one of those kind of crappy junk\n \n\n141\n00:02:28,180 --> 00:02:30,630\njust one of those kind of crappy junk\nfoods that students love and and the\n\n142\n00:02:30,630 --> 00:02:30,640\nfoods that students love and and the\n \n\n143\n00:02:30,640 --> 00:02:32,190\nfoods that students love and and the\nother thing is that it's cheap we're\n\n144\n00:02:32,190 --> 00:02:32,200\nother thing is that it's cheap we're\n \n\n145\n00:02:32,200 --> 00:02:35,520\nother thing is that it's cheap we're\ngoing to use a little bit of seasoning\n\n146\n00:02:35,520 --> 00:02:35,530\ngoing to use a little bit of seasoning\n \n\n147\n00:02:35,530 --> 00:02:39,600\ngoing to use a little bit of seasoning\nsauce which is a soy sauce type product\n\n148\n00:02:39,600 --> 00:02:39,610\nsauce which is a soy sauce type product\n \n\n149\n00:02:39,610 --> 00:02:40,589\nsauce which is a soy sauce type product\nbut it has some other stuff and it's\n\n150\n00:02:40,589 --> 00:02:40,599\nbut it has some other stuff and it's\n \n\n151\n00:02:40,599 --> 00:02:41,970\nbut it has some other stuff and it's\nkind of a little bit sweet I'm just\n\n152\n00:02:41,970 --> 00:02:41,980\nkind of a little bit sweet I'm just\n \n\n153\n00:02:41,980 --> 00:02:43,949\nkind of a little bit sweet I'm just\ngonna give it a little bit of - and just\n\n154\n00:02:43,949 --> 00:02:43,959\ngonna give it a little bit of - and just\n \n\n155\n00:02:43,959 --> 00:02:47,280\ngonna give it a little bit of - and just\na little dash of fish sauce not too much\n\n156\n00:02:47,280 --> 00:02:47,290\na little dash of fish sauce not too much\n \n\n157\n00:02:47,290 --> 00:02:48,600\na little dash of fish sauce not too much\nyou just want to get some flavor in\n\n158\n00:02:48,600 --> 00:02:48,610\nyou just want to get some flavor in\n \n\n159\n00:02:48,610 --> 00:02:51,300\nyou just want to get some flavor in\nthere a touch of sugar and a little bit\n\n160\n00:02:51,300 --> 00:02:51,310\nthere a touch of sugar and a little bit\n \n\n161\n00:02:51,310 --> 00:02:55,380\nthere a touch of sugar and a little bit\nof white pepper and some garlic you can\n\n162\n00:02:55,380 --> 00:02:55,390\nof white pepper and some garlic you can\n \n\n163\n00:02:55,390 --> 00:02:58,380\nof white pepper and some garlic you can\njust give it a quick quick chop it's\n\n164\n00:02:58,380 --> 00:02:58,390\njust give it a quick quick chop it's\n \n\n165\n00:02:58,390 --> 00:03:02,069\njust give it a quick quick chop it's\ngonna give it a quick mix here I can be\n\n166\n00:03:02,069 --> 00:03:02,079\ngonna give it a quick mix here I can be\n \n\n167\n00:03:02,079 --> 00:03:05,039\ngonna give it a quick mix here I can be\na little bit more generous with the fish\n\n168\n00:03:05,039 --> 00:03:05,049\na little bit more generous with the fish\n \n\n169\n00:03:05,049 --> 00:03:08,370\na little bit more generous with the fish\nsauce maybe about a teaspoon for this\n\n170\n00:03:08,370 --> 00:03:08,380\nsauce maybe about a teaspoon for this\n \n\n171\n00:03:08,380 --> 00:03:10,530\nsauce maybe about a teaspoon for this\nmuch you can marinate this ahead of time\n\n172\n00:03:10,530 --> 00:03:10,540\nmuch you can marinate this ahead of time\n \n\n173\n00:03:10,540 --> 00:03:12,390\nmuch you can marinate this ahead of time\nyou can do about like an hour in advance\n\n174\n00:03:12,390 --> 00:03:12,400\nyou can do about like an hour in advance\n \n\n175\n00:03:12,400 --> 00:03:14,610\nyou can do about like an hour in advance\nyou could leave it longer but it doesn't\n\n176\n00:03:14,610 --> 00:03:14,620\nyou could leave it longer but it doesn't\n \n\n177\n00:03:14,620 --> 00:03:16,050\nyou could leave it longer but it doesn't\nreally need it and you can do it\n\n178\n00:03:16,050 --> 00:03:16,060\nreally need it and you can do it\n \n\n179\n00:03:16,060 --> 00:03:17,910\nreally need it and you can do it\nyou know 5-10 minutes beforehand is\n\n180\n00:03:17,910 --> 00:03:17,920\nyou know 5-10 minutes beforehand is\n \n\n181\n00:03:17,920 --> 00:03:20,009\nyou know 5-10 minutes beforehand is\nstill gonna taste good because the pork\n\n182\n00:03:20,009 --> 00:03:20,019\nstill gonna taste good because the pork\n \n\n183\n00:03:20,019 --> 00:03:21,629\nstill gonna taste good because the pork\nwill absorb the fish sauce really\n\n184\n00:03:21,629 --> 00:03:21,639\nwill absorb the fish sauce really\n \n\n185\n00:03:21,639 --> 00:03:22,920\nwill absorb the fish sauce really\nquickly because we've got it cut into\n\n186\n00:03:22,920 --> 00:03:22,930\nquickly because we've got it cut into\n \n\n187\n00:03:22,930 --> 00:03:24,750\nquickly because we've got it cut into\nsmall pieces an important part of this\n\n188\n00:03:24,750 --> 00:03:24,760\nsmall pieces an important part of this\n \n\n189\n00:03:24,760 --> 00:03:27,240\nsmall pieces an important part of this\ndish is the vegetables go with it could\n\n190\n00:03:27,240 --> 00:03:27,250\ndish is the vegetables go with it could\n \n\n191\n00:03:27,250 --> 00:03:28,470\ndish is the vegetables go with it could\nbe really could be anything that you\n\n192\n00:03:28,470 --> 00:03:28,480\nbe really could be anything that you\n \n\n193\n00:03:28,480 --> 00:03:29,610\nbe really could be anything that you\nhave in your fridge it's a great thing\n\n194\n00:03:29,610 --> 00:03:29,620\nhave in your fridge it's a great thing\n \n\n195\n00:03:29,620 --> 00:03:31,409\nhave in your fridge it's a great thing\nabout this dish is it's really kind of a\n\n196\n00:03:31,409 --> 00:03:31,419\nabout this dish is it's really kind of a\n \n\n197\n00:03:31,419 --> 00:03:33,569\nabout this dish is it's really kind of a\nfridge cleaner today we're using a napa\n\n198\n00:03:33,569 --> 00:03:33,579\nfridge cleaner today we're using a napa\n \n\n199\n00:03:33,579 --> 00:03:35,490\nfridge cleaner today we're using a napa\ncabbage some green onions some you\n\n200\n00:03:35,490 --> 00:03:35,500\ncabbage some green onions some you\n \n\n201\n00:03:35,500 --> 00:03:38,190\ncabbage some green onions some you\nchoice carrots and onion this would be\n\n202\n00:03:38,190 --> 00:03:38,200\nchoice carrots and onion this would be\n \n\n203\n00:03:38,200 --> 00:03:39,569\nchoice carrots and onion this would be\ntypically stuff that pretty much\n\n204\n00:03:39,569 --> 00:03:39,579\ntypically stuff that pretty much\n \n\n205\n00:03:39,579 --> 00:03:41,220\ntypically stuff that pretty much\neverybody would have in their pantry in\n\n206\n00:03:41,220 --> 00:03:41,230\neverybody would have in their pantry in\n \n\n207\n00:03:41,230 --> 00:03:43,170\neverybody would have in their pantry in\nThailand napa cabbage we need about a\n\n208\n00:03:43,170 --> 00:03:43,180\nThailand napa cabbage we need about a\n \n\n209\n00:03:43,180 --> 00:03:45,690\nThailand napa cabbage we need about a\nhalf cup of this like one nice big stem\n\n210\n00:03:45,690 --> 00:03:45,700\nhalf cup of this like one nice big stem\n \n\n211\n00:03:45,700 --> 00:03:48,479\nhalf cup of this like one nice big stem\nI'm just gonna cut it in half and then\n\n212\n00:03:48,479 --> 00:03:48,489\nI'm just gonna cut it in half and then\n \n\n213\n00:03:48,489 --> 00:03:51,750\nI'm just gonna cut it in half and then\njust cut it into little quarter-inch\n\n214\n00:03:51,750 --> 00:03:51,760\njust cut it into little quarter-inch\n \n\n215\n00:03:51,760 --> 00:03:55,319\njust cut it into little quarter-inch\nslices about a half cup also some you\n\n216\n00:03:55,319 --> 00:03:55,329\nslices about a half cup also some you\n \n\n217\n00:03:55,329 --> 00:03:58,920\nslices about a half cup also some you\nchoy and you choy is a Chinese mustard\n\n218\n00:03:58,920 --> 00:03:58,930\nchoy and you choy is a Chinese mustard\n \n\n219\n00:03:58,930 --> 00:04:01,289\nchoy and you choy is a Chinese mustard\nit's also sometimes called choice some\n\n220\n00:04:01,289 --> 00:04:01,299\nit's also sometimes called choice some\n \n\n221\n00:04:01,299 --> 00:04:04,319\nit's also sometimes called choice some\nit's pretty soft and it cooks up really\n\n222\n00:04:04,319 --> 00:04:04,329\nit's pretty soft and it cooks up really\n \n\n223\n00:04:04,329 --> 00:04:06,839\nit's pretty soft and it cooks up really\neasily so it doesn't take long when you\n\n224\n00:04:06,839 --> 00:04:06,849\neasily so it doesn't take long when you\n \n\n225\n00:04:06,849 --> 00:04:08,339\neasily so it doesn't take long when you\nwhen you flash right this I cut a little\n\n226\n00:04:08,339 --> 00:04:08,349\nwhen you flash right this I cut a little\n \n\n227\n00:04:08,349 --> 00:04:10,440\nwhen you flash right this I cut a little\nbit bigger about 1-inch pieces so that\n\n228\n00:04:10,440 --> 00:04:10,450\nbit bigger about 1-inch pieces so that\n \n\n229\n00:04:10,450 --> 00:04:12,449\nbit bigger about 1-inch pieces so that\nit's a nice bite-sized chunk\n\n230\n00:04:12,449 --> 00:04:12,459\nit's a nice bite-sized chunk\n \n\n231\n00:04:12,459 --> 00:04:15,929\nit's a nice bite-sized chunk\nthat's nice there we go carrot this one\n\n232\n00:04:15,929 --> 00:04:15,939\nthat's nice there we go carrot this one\n \n\n233\n00:04:15,939 --> 00:04:20,490\nthat's nice there we go carrot this one\nwe're gonna peel first carrots you're\n\n234\n00:04:20,490 --> 00:04:20,500\nwe're gonna peel first carrots you're\n \n\n235\n00:04:20,500 --> 00:04:22,730\nwe're gonna peel first carrots you're\ngonna cut a little bit thinner because\n\n236\n00:04:22,730 --> 00:04:22,740\ngonna cut a little bit thinner because\n \n\n237\n00:04:22,740 --> 00:04:25,680\ngonna cut a little bit thinner because\nthey're much harder vegetable I'm just\n\n238\n00:04:25,680 --> 00:04:25,690\nthey're much harder vegetable I'm just\n \n\n239\n00:04:25,690 --> 00:04:29,040\nthey're much harder vegetable I'm just\ngonna turn it sideways give it kind of a\n\n240\n00:04:29,040 --> 00:04:29,050\ngonna turn it sideways give it kind of a\n \n\n241\n00:04:29,050 --> 00:04:31,439\ngonna turn it sideways give it kind of a\nbias cut about a sixteenth of an inch\n\n242\n00:04:31,439 --> 00:04:31,449\nbias cut about a sixteenth of an inch\n \n\n243\n00:04:31,449 --> 00:04:37,100\nbias cut about a sixteenth of an inch\nthick green onions there we go\n\n244\n00:04:37,100 --> 00:04:37,110\nthick green onions there we go\n \n\n245\n00:04:37,110 --> 00:04:39,749\nthick green onions there we go\nso next it's the regular old yellow\n\n246\n00:04:39,749 --> 00:04:39,759\nso next it's the regular old yellow\n \n\n247\n00:04:39,759 --> 00:04:42,570\nso next it's the regular old yellow\nonion onion is the international filler\n\n248\n00:04:42,570 --> 00:04:42,580\nonion onion is the international filler\n \n\n249\n00:04:42,580 --> 00:04:46,110\nonion onion is the international filler\nfood they're cheap they add sweetness\n\n250\n00:04:46,110 --> 00:04:46,120\nfood they're cheap they add sweetness\n \n\n251\n00:04:46,120 --> 00:04:48,240\nfood they're cheap they add sweetness\nyou can easily find them they're good\n\n252\n00:04:48,240 --> 00:04:48,250\nyou can easily find them they're good\n \n\n253\n00:04:48,250 --> 00:04:50,820\nyou can easily find them they're good\nany time of the year I don't go across I\n\n254\n00:04:50,820 --> 00:04:50,830\nany time of the year I don't go across I\n \n\n255\n00:04:50,830 --> 00:04:53,070\nany time of the year I don't go across I\ngo with and that with the grain on that\n\n256\n00:04:53,070 --> 00:04:53,080\ngo with and that with the grain on that\n \n\n257\n00:04:53,080 --> 00:04:54,960\ngo with and that with the grain on that\non the onions because then they'll hold\n\n258\n00:04:54,960 --> 00:04:54,970\non the onions because then they'll hold\n \n\n259\n00:04:54,970 --> 00:04:56,760\non the onions because then they'll hold\ntheir shape better so the same story\n\n260\n00:04:56,760 --> 00:04:56,770\ntheir shape better so the same story\n \n\n261\n00:04:56,770 --> 00:04:59,790\ntheir shape better so the same story\nhere about a quarter-inch julienne and\n\n262\n00:04:59,790 --> 00:04:59,800\nhere about a quarter-inch julienne and\n \n\n263\n00:04:59,800 --> 00:05:02,370\nhere about a quarter-inch julienne and\nthen finally we've got some bean sprouts\n\n264\n00:05:02,370 --> 00:05:02,380\nthen finally we've got some bean sprouts\n \n\n265\n00:05:02,380 --> 00:05:05,010\nthen finally we've got some bean sprouts\nand I'll just add about a quarter cup of\n\n266\n00:05:05,010 --> 00:05:05,020\nand I'll just add about a quarter cup of\n \n\n267\n00:05:05,020 --> 00:05:08,969\nand I'll just add about a quarter cup of\nthat now we got everything prepped we're\n\n268\n00:05:08,969 --> 00:05:08,979\nthat now we got everything prepped we're\n \n\n269\n00:05:08,979 --> 00:05:10,110\nthat now we got everything prepped we're\ngonna cook it up now this is gonna go\n\n270\n00:05:10,110 --> 00:05:10,120\ngonna cook it up now this is gonna go\n \n\n271\n00:05:10,120 --> 00:05:12,689\ngonna cook it up now this is gonna go\nquick because we're using a wok and it's\n\n272\n00:05:12,689 --> 00:05:12,699\nquick because we're using a wok and it's\n \n\n273\n00:05:12,699 --> 00:05:13,980\nquick because we're using a wok and it's\nreally fast if you're at home you can\n\n274\n00:05:13,980 --> 00:05:13,990\nreally fast if you're at home you can\n \n\n275\n00:05:13,990 --> 00:05:16,290\nreally fast if you're at home you can\nuse a nonstick wok pan on a on a fire\n\n276\n00:05:16,290 --> 00:05:16,300\nuse a nonstick wok pan on a on a fire\n \n\n277\n00:05:16,300 --> 00:05:17,939\nuse a nonstick wok pan on a on a fire\nI'm going to drop the noodles into the\n\n278\n00:05:17,939 --> 00:05:17,949\nI'm going to drop the noodles into the\n \n\n279\n00:05:17,949 --> 00:05:19,320\nI'm going to drop the noodles into the\nwater because they need to sit in the\n\n280\n00:05:19,320 --> 00:05:19,330\nwater because they need to sit in the\n \n\n281\n00:05:19,330 --> 00:05:21,930\nwater because they need to sit in the\nwater and cook for a minute or two and\n\n282\n00:05:21,930 --> 00:05:21,940\nwater and cook for a minute or two and\n \n\n283\n00:05:21,940 --> 00:05:24,390\nwater and cook for a minute or two and\nby the time I'm ready to throw them into\n\n284\n00:05:24,390 --> 00:05:24,400\nby the time I'm ready to throw them into\n \n\n285\n00:05:24,400 --> 00:05:25,589\nby the time I'm ready to throw them into\nthe wok they need to be cooked all the\n\n286\n00:05:25,589 --> 00:05:25,599\nthe wok they need to be cooked all the\n \n\n287\n00:05:25,599 --> 00:05:27,180\nthe wok they need to be cooked all the\nway I'm gonna drop that into boiling\n\n288\n00:05:27,180 --> 00:05:27,190\nway I'm gonna drop that into boiling\n \n\n289\n00:05:27,190 --> 00:05:30,899\nway I'm gonna drop that into boiling\nwater in a thing and I'm gonna get my my\n\n290\n00:05:30,899 --> 00:05:30,909\nwater in a thing and I'm gonna get my my\n \n\n291\n00:05:30,909 --> 00:05:34,800\nwater in a thing and I'm gonna get my my\nflame at full full roasting boil here\n\n292\n00:05:34,800 --> 00:05:34,810\nflame at full full roasting boil here\n \n\n293\n00:05:34,810 --> 00:05:37,110\nflame at full full roasting boil here\nwok starting to smoke I'm going to put\n\n294\n00:05:37,110 --> 00:05:37,120\nwok starting to smoke I'm going to put\n \n\n295\n00:05:37,120 --> 00:05:39,120\nwok starting to smoke I'm going to put\nabout 1/2 ounce or 1 tablespoon of oil\n\n296\n00:05:39,120 --> 00:05:39,130\nabout 1/2 ounce or 1 tablespoon of oil\n \n\n297\n00:05:39,130 --> 00:05:44,420\nabout 1/2 ounce or 1 tablespoon of oil\nin there in goes the pork\n\n298\n00:05:44,420 --> 00:05:44,430\n\n \n\n299\n00:05:44,430 --> 00:05:47,100\n\nflying away there and then I'm gonna get\n\n300\n00:05:47,100 --> 00:05:47,110\nflying away there and then I'm gonna get\n \n\n301\n00:05:47,110 --> 00:05:52,050\nflying away there and then I'm gonna get\nan egg crack that put that into the pan\n\n302\n00:05:52,050 --> 00:05:52,060\nan egg crack that put that into the pan\n \n\n303\n00:05:52,060 --> 00:05:56,660\nan egg crack that put that into the pan\nas well push the pork off to the side\n\n304\n00:05:56,660 --> 00:05:56,670\nas well push the pork off to the side\n \n\n305\n00:05:56,670 --> 00:06:01,530\nas well push the pork off to the side\ncrack the egg yolk let that fry in the\n\n306\n00:06:01,530 --> 00:06:01,540\ncrack the egg yolk let that fry in the\n \n\n307\n00:06:01,540 --> 00:06:06,590\ncrack the egg yolk let that fry in the\noil in there get the egg flipped over\n\n308\n00:06:06,590 --> 00:06:06,600\n\n \n\n309\n00:06:06,600 --> 00:06:10,200\n\nstir fry those up I'm gonna add the\n\n310\n00:06:10,200 --> 00:06:10,210\nstir fry those up I'm gonna add the\n \n\n311\n00:06:10,210 --> 00:06:16,890\nstir fry those up I'm gonna add the\nvegetables right there and start stir\n\n312\n00:06:16,890 --> 00:06:16,900\nvegetables right there and start stir\n \n\n313\n00:06:16,900 --> 00:06:20,220\nvegetables right there and start stir\nfrying those are done at this point the\n\n314\n00:06:20,220 --> 00:06:20,230\nfrying those are done at this point the\n \n\n315\n00:06:20,230 --> 00:06:23,520\nfrying those are done at this point the\nnoodles should be boiled and ready to go\n\n316\n00:06:23,520 --> 00:06:23,530\nnoodles should be boiled and ready to go\n \n\n317\n00:06:23,530 --> 00:06:31,320\nnoodles should be boiled and ready to go\nin go the noodles still with the\n\n318\n00:06:31,320 --> 00:06:31,330\nin go the noodles still with the\n \n\n319\n00:06:31,330 --> 00:06:34,550\nin go the noodles still with the\noriginal amount of oil that I had it\n\n320\n00:06:34,550 --> 00:06:34,560\noriginal amount of oil that I had it\n \n\n321\n00:06:34,560 --> 00:06:40,500\noriginal amount of oil that I had it\nseasoning sauce oyster sauce about a\n\n322\n00:06:40,500 --> 00:06:40,510\nseasoning sauce oyster sauce about a\n \n\n323\n00:06:40,510 --> 00:06:43,230\nseasoning sauce oyster sauce about a\ntablespoon of those and to add a little\n\n324\n00:06:43,230 --> 00:06:43,240\ntablespoon of those and to add a little\n \n\n325\n00:06:43,240 --> 00:06:48,080\ntablespoon of those and to add a little\nbit of this some sugar get that stirring\n\n326\n00:06:48,080 --> 00:06:48,090\nbit of this some sugar get that stirring\n \n\n327\n00:06:48,090 --> 00:06:51,960\nbit of this some sugar get that stirring\nI'm also gonna add some water or if you\n\n328\n00:06:51,960 --> 00:06:51,970\nI'm also gonna add some water or if you\n \n\n329\n00:06:51,970 --> 00:06:53,670\nI'm also gonna add some water or if you\nhave pork stock or chicken stock you can\n\n330\n00:06:53,670 --> 00:06:53,680\nhave pork stock or chicken stock you can\n \n\n331\n00:06:53,680 --> 00:06:55,530\nhave pork stock or chicken stock you can\nuse that you can add a little bit of\n\n332\n00:06:55,530 --> 00:06:55,540\nuse that you can add a little bit of\n \n\n333\n00:06:55,540 --> 00:07:00,110\nuse that you can add a little bit of\nwhite pepper and so that little bit of\n\n334\n00:07:00,110 --> 00:07:00,120\nwhite pepper and so that little bit of\n \n\n335\n00:07:00,120 --> 00:07:02,940\nwhite pepper and so that little bit of\nwater that I added is combined with the\n\n336\n00:07:02,940 --> 00:07:02,950\nwater that I added is combined with the\n \n\n337\n00:07:02,950 --> 00:07:05,820\nwater that I added is combined with the\nseasoning sauces and the sugar and is\n\n338\n00:07:05,820 --> 00:07:05,830\nseasoning sauces and the sugar and is\n \n\n339\n00:07:05,830 --> 00:07:07,290\nseasoning sauces and the sugar and is\nnow kind of thickening up a little bit\n\n340\n00:07:07,290 --> 00:07:07,300\nnow kind of thickening up a little bit\n \n\n341\n00:07:07,300 --> 00:07:10,470\nnow kind of thickening up a little bit\nand by the time the majority of the\n\n342\n00:07:10,470 --> 00:07:10,480\nand by the time the majority of the\n \n\n343\n00:07:10,480 --> 00:07:12,870\nand by the time the majority of the\nliquid is absorbed into the noodles the\n\n344\n00:07:12,870 --> 00:07:12,880\nliquid is absorbed into the noodles the\n \n\n345\n00:07:12,880 --> 00:07:14,940\nliquid is absorbed into the noodles the\ndish is done and that's about right now\n\n346\n00:07:14,940 --> 00:07:14,950\ndish is done and that's about right now\n \n\n347\n00:07:14,950 --> 00:07:17,010\ndish is done and that's about right now\nnow if you're doing this in a nonstick\n\n348\n00:07:17,010 --> 00:07:17,020\nnow if you're doing this in a nonstick\n \n\n349\n00:07:17,020 --> 00:07:17,340\nnow if you're doing this in a nonstick\npan\n\n350\n00:07:17,340 --> 00:07:17,350\npan\n \n\n351\n00:07:17,350 --> 00:07:20,010\npan\nhonest stove it doesn't have a strong of\n\n352\n00:07:20,010 --> 00:07:20,020\nhonest stove it doesn't have a strong of\n \n\n353\n00:07:20,020 --> 00:07:21,450\nhonest stove it doesn't have a strong of\nfire the whole process is going to take\n\n354\n00:07:21,450 --> 00:07:21,460\nfire the whole process is going to take\n \n\n355\n00:07:21,460 --> 00:07:24,090\nfire the whole process is going to take\nabout double this time right this went\n\n356\n00:07:24,090 --> 00:07:24,100\nabout double this time right this went\n \n\n357\n00:07:24,100 --> 00:07:25,620\nabout double this time right this went\nreally quick because we're in a carbon\n\n358\n00:07:25,620 --> 00:07:25,630\nreally quick because we're in a carbon\n \n\n359\n00:07:25,630 --> 00:07:28,680\nreally quick because we're in a carbon\nsteel walk on a really high heat now\n\n360\n00:07:28,680 --> 00:07:28,690\nsteel walk on a really high heat now\n \n\n361\n00:07:28,690 --> 00:07:30,540\nsteel walk on a really high heat now\nwe're done and we're gonna plate it up\n\n362\n00:07:30,540 --> 00:07:30,550\nwe're done and we're gonna plate it up\n \n\n363\n00:07:30,550 --> 00:07:34,230\nwe're done and we're gonna plate it up\nand then to plate you just simply dish\n\n364\n00:07:34,230 --> 00:07:34,240\nand then to plate you just simply dish\n \n\n365\n00:07:34,240 --> 00:07:36,780\nand then to plate you just simply dish\nit onto the plate typically all the\n\n366\n00:07:36,780 --> 00:07:36,790\nit onto the plate typically all the\n \n\n367\n00:07:36,790 --> 00:07:38,850\nit onto the plate typically all the\nnoodles will come out first and you can\n\n368\n00:07:38,850 --> 00:07:38,860\nnoodles will come out first and you can\n \n\n369\n00:07:38,860 --> 00:07:42,360\nnoodles will come out first and you can\nkind of scoop the vegetables and pork on\n\n370\n00:07:42,360 --> 00:07:42,370\nkind of scoop the vegetables and pork on\n \n\n371\n00:07:42,370 --> 00:07:45,090\nkind of scoop the vegetables and pork on\ntops and then sprinkle with just a\n\n372\n00:07:45,090 --> 00:07:45,100\ntops and then sprinkle with just a\n \n\n373\n00:07:45,100 --> 00:07:48,150\ntops and then sprinkle with just a\nlittle bit of green onion on top you end\n\n374\n00:07:48,150 --> 00:07:48,160\nlittle bit of green onion on top you end\n \n\n375\n00:07:48,160 --> 00:07:52,670\nlittle bit of green onion on top you end\nup with that there's my mop pot and\n\n376\n00:07:52,670 --> 00:07:52,680\nup with that there's my mop pot and\n \n\n377\n00:07:52,680 --> 00:07:55,410\nup with that there's my mop pot and\ntypically when you make noodle dish\n\n378\n00:07:55,410 --> 00:07:55,420\ntypically when you make noodle dish\n \n\n379\n00:07:55,420 --> 00:07:58,500\ntypically when you make noodle dish\nin Thailand they get made so that the\n\n380\n00:07:58,500 --> 00:07:58,510\nin Thailand they get made so that the\n \n\n381\n00:07:58,510 --> 00:08:00,780\nin Thailand they get made so that the\nbaseline flavoring is good like it's\n\n382\n00:08:00,780 --> 00:08:00,790\nbaseline flavoring is good like it's\n \n\n383\n00:08:00,790 --> 00:08:01,860\nbaseline flavoring is good like it's\nit's flavorful\n\n384\n00:08:01,860 --> 00:08:01,870\nit's flavorful\n \n\n385\n00:08:01,870 --> 00:08:05,610\nit's flavorful\numami rich but it has room to go in any\n\n386\n00:08:05,610 --> 00:08:05,620\numami rich but it has room to go in any\n \n\n387\n00:08:05,620 --> 00:08:08,790\numami rich but it has room to go in any\ndirection so to adjust the flavor we can\n\n388\n00:08:08,790 --> 00:08:08,800\ndirection so to adjust the flavor we can\n \n\n389\n00:08:08,800 --> 00:08:12,210\ndirection so to adjust the flavor we can\nuse the chrome chrome or the the things\n\n390\n00:08:12,210 --> 00:08:12,220\nuse the chrome chrome or the the things\n \n\n391\n00:08:12,220 --> 00:08:13,650\nuse the chrome chrome or the the things\nwe use to adjust the flavor that we made\n\n392\n00:08:13,650 --> 00:08:13,660\nwe use to adjust the flavor that we made\n \n\n393\n00:08:13,660 --> 00:08:15,720\nwe use to adjust the flavor that we made\nearlier so if you want it spicier just\n\n394\n00:08:15,720 --> 00:08:15,730\nearlier so if you want it spicier just\n \n\n395\n00:08:15,730 --> 00:08:17,250\nearlier so if you want it spicier just\nstraight spicier you might sprinkle it\n\n396\n00:08:17,250 --> 00:08:17,260\nstraight spicier you might sprinkle it\n \n\n397\n00:08:17,260 --> 00:08:18,930\nstraight spicier you might sprinkle it\nwith a little bit of dried chilies if\n\n398\n00:08:18,930 --> 00:08:18,940\nwith a little bit of dried chilies if\n \n\n399\n00:08:18,940 --> 00:08:20,280\nwith a little bit of dried chilies if\nyou like your stuff a little bit sweet\n\n400\n00:08:20,280 --> 00:08:20,290\nyou like your stuff a little bit sweet\n \n\n401\n00:08:20,290 --> 00:08:21,750\nyou like your stuff a little bit sweet\nwhich most time people do you might add\n\n402\n00:08:21,750 --> 00:08:21,760\nwhich most time people do you might add\n \n\n403\n00:08:21,760 --> 00:08:23,730\nwhich most time people do you might add\njust a little bit of sugar to it and if\n\n404\n00:08:23,730 --> 00:08:23,740\njust a little bit of sugar to it and if\n \n\n405\n00:08:23,740 --> 00:08:26,040\njust a little bit of sugar to it and if\nyou like sour and a little bit spice so\n\n406\n00:08:26,040 --> 00:08:26,050\nyou like sour and a little bit spice so\n \n\n407\n00:08:26,050 --> 00:08:27,540\nyou like sour and a little bit spice so\nyou can use the mild green chilies and\n\n408\n00:08:27,540 --> 00:08:27,550\nyou can use the mild green chilies and\n \n\n409\n00:08:27,550 --> 00:08:29,190\nyou can use the mild green chilies and\nvinegar and what this does is add a\n\n410\n00:08:29,190 --> 00:08:29,200\nvinegar and what this does is add a\n \n\n411\n00:08:29,200 --> 00:08:30,690\nvinegar and what this does is add a\nlittle bit of spice a little bit of\n\n412\n00:08:30,690 --> 00:08:30,700\nlittle bit of spice a little bit of\n \n\n413\n00:08:30,700 --> 00:08:32,730\nlittle bit of spice a little bit of\nsourness but it also cuts the richness\n\n414\n00:08:32,730 --> 00:08:32,740\nsourness but it also cuts the richness\n \n\n415\n00:08:32,740 --> 00:08:35,400\nsourness but it also cuts the richness\nof the stir-fried dish and if you want\n\n416\n00:08:35,400 --> 00:08:35,410\nof the stir-fried dish and if you want\n \n\n417\n00:08:35,410 --> 00:08:37,770\nof the stir-fried dish and if you want\nit to be saltier and and much spicier\n\n418\n00:08:37,770 --> 00:08:37,780\nit to be saltier and and much spicier\n \n\n419\n00:08:37,780 --> 00:08:41,280\nit to be saltier and and much spicier\nyou can add some of these red chilies\n\n420\n00:08:41,280 --> 00:08:41,290\nyou can add some of these red chilies\n \n\n421\n00:08:41,290 --> 00:08:43,530\nyou can add some of these red chilies\nover the top and a little bit of the\n\n422\n00:08:43,530 --> 00:08:43,540\nover the top and a little bit of the\n \n\n423\n00:08:43,540 --> 00:08:45,150\nover the top and a little bit of the\nfish sauce they've been soaking in and\n\n424\n00:08:45,150 --> 00:08:45,160\nfish sauce they've been soaking in and\n \n\n425\n00:08:45,160 --> 00:08:47,370\nfish sauce they've been soaking in and\nthat'll make it saltier more Amami rich\n\n426\n00:08:47,370 --> 00:08:47,380\nthat'll make it saltier more Amami rich\n \n\n427\n00:08:47,380 --> 00:08:50,430\nthat'll make it saltier more Amami rich\nand quite spicy so here's the finished\n\n428\n00:08:50,430 --> 00:08:50,440\nand quite spicy so here's the finished\n \n\n429\n00:08:50,440 --> 00:08:52,860\nand quite spicy so here's the finished\nproduct them up hot typically before you\n\n430\n00:08:52,860 --> 00:08:52,870\nproduct them up hot typically before you\n \n\n431\n00:08:52,870 --> 00:08:57,840\nproduct them up hot typically before you\neat you would mix mix to combine all the\n\n432\n00:08:57,840 --> 00:08:57,850\neat you would mix mix to combine all the\n \n\n433\n00:08:57,850 --> 00:08:59,340\neat you would mix mix to combine all the\nflavors so you're not just picking off\n\n434\n00:08:59,340 --> 00:08:59,350\nflavors so you're not just picking off\n \n\n435\n00:08:59,350 --> 00:09:02,820\nflavors so you're not just picking off\nlittle pieces and in Thailand people eat\n\n436\n00:09:02,820 --> 00:09:02,830\nlittle pieces and in Thailand people eat\n \n\n437\n00:09:02,830 --> 00:09:04,950\nlittle pieces and in Thailand people eat\nfood with a spoon and a fork spoon to\n\n438\n00:09:04,950 --> 00:09:04,960\nfood with a spoon and a fork spoon to\n \n\n439\n00:09:04,960 --> 00:09:06,080\nfood with a spoon and a fork spoon to\npick up the food and put in your mouth\n\n440\n00:09:06,080 --> 00:09:06,090\npick up the food and put in your mouth\n \n\n441\n00:09:06,090 --> 00:09:08,460\npick up the food and put in your mouth\nfork to push the food onto the spoon so\n\n442\n00:09:08,460 --> 00:09:08,470\nfork to push the food onto the spoon so\n \n\n443\n00:09:08,470 --> 00:09:10,920\nfork to push the food onto the spoon so\nyou can just you can get a little bit of\n\n444\n00:09:10,920 --> 00:09:10,930\nyou can just you can get a little bit of\n \n\n445\n00:09:10,930 --> 00:09:12,900\nyou can just you can get a little bit of\nthe noodles get a little bit of the meat\n\n446\n00:09:12,900 --> 00:09:12,910\nthe noodles get a little bit of the meat\n \n\n447\n00:09:12,910 --> 00:09:19,390\nthe noodles get a little bit of the meat\na little bit of the vegetables Cheers\n\n448\n00:09:19,390 --> 00:09:19,400\n\n \n\n449\n00:09:19,400 --> 00:09:21,130\n\nso you have all the textural components\n\n450\n00:09:21,130 --> 00:09:21,140\nso you have all the textural components\n \n\n451\n00:09:21,140 --> 00:09:23,050\nso you have all the textural components\nthe vegetables are still crunchy the\n\n452\n00:09:23,050 --> 00:09:23,060\nthe vegetables are still crunchy the\n \n\n453\n00:09:23,060 --> 00:09:24,220\nthe vegetables are still crunchy the\nmeats cooked through but a little bit\n\n454\n00:09:24,220 --> 00:09:24,230\nmeats cooked through but a little bit\n \n\n455\n00:09:24,230 --> 00:09:25,829\nmeats cooked through but a little bit\nchewy that's a desirable thing in time\n\n456\n00:09:25,829 --> 00:09:25,839\nchewy that's a desirable thing in time\n \n\n457\n00:09:25,839 --> 00:09:29,170\nchewy that's a desirable thing in time\nit's spicy sour salt sweet\n\n458\n00:09:29,170 --> 00:09:29,180\nit's spicy sour salt sweet\n \n\n459\n00:09:29,180 --> 00:09:31,900\nit's spicy sour salt sweet\nboom ami rich and also rich from the fat\n\n460\n00:09:31,900 --> 00:09:31,910\nboom ami rich and also rich from the fat\n \n\n461\n00:09:31,910 --> 00:09:33,850\nboom ami rich and also rich from the fat\nthat we cooked it in it's a really\n\n462\n00:09:33,850 --> 00:09:33,860\nthat we cooked it in it's a really\n \n\n463\n00:09:33,860 --> 00:09:36,070\nthat we cooked it in it's a really\nbalanced really delicious thing and we\n\n464\n00:09:36,070 --> 00:09:36,080\nbalanced really delicious thing and we\n \n\n465\n00:09:36,080 --> 00:09:38,019\nbalanced really delicious thing and we\nmade it look fancy but really this is\n\n466\n00:09:38,019 --> 00:09:38,029\nmade it look fancy but really this is\n \n\n467\n00:09:38,029 --> 00:09:39,579\nmade it look fancy but really this is\nliterally student food this is stuff\n\n468\n00:09:39,579 --> 00:09:39,589\nliterally student food this is stuff\n \n\n469\n00:09:39,589 --> 00:09:41,260\nliterally student food this is stuff\nthat would cost about 50 cents in a\n\n470\n00:09:41,260 --> 00:09:41,270\nthat would cost about 50 cents in a\n \n\n471\n00:09:41,270 --> 00:09:43,420\nthat would cost about 50 cents in a\ncafeteria at a high school at a\n\n472\n00:09:43,420 --> 00:09:43,430\ncafeteria at a high school at a\n \n\n473\n00:09:43,430 --> 00:09:45,370\ncafeteria at a high school at a\nuniversity cafeteria something like that\n\n474\n00:09:45,370 --> 00:09:45,380\nuniversity cafeteria something like that\n \n\n475\n00:09:45,380 --> 00:09:47,980\nuniversity cafeteria something like that\nsuper fast super simple you use\n\n476\n00:09:47,980 --> 00:09:47,990\nsuper fast super simple you use\n \n\n477\n00:09:47,990 --> 00:09:49,390\nsuper fast super simple you use\nleftovers it's really tasty and really\n\n478\n00:09:49,390 --> 00:09:49,400\nleftovers it's really tasty and really\n \n\n479\n00:09:49,400 --> 00:09:52,000\nleftovers it's really tasty and really\nfilling for the recipe click the link in\n\n480\n00:09:52,000 --> 00:09:52,010\nfilling for the recipe click the link in\n \n\n481\n00:09:52,010 --> 00:09:54,850\nfilling for the recipe click the link in\nthe description below" ], "output": "media/", "pwd": "/data/archive/1730145674.299299", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:15:27.729517+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://m.youtube.com/watch?v=oymRcCKCyO4&t=326s" ], "cmd_version": "2.2.3", "end_ts": "2024-10-28T20:15:26.899302+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1730145674.299299", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:15:21.610595+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmpstzj2f1b", "https://m.youtube.com/watch?v=oymRcCKCyO4&t=326s" ], "cmd_version": "0.0.11", "end_ts": "2024-10-28T20:15:21.489216+00:00", "index_texts": [ "These chapters are auto-generated\n\n\n\n \n \n\n\n\n\n\n \n \n\n\n\n\n\n \n \n\n\n\n\n\n \n \n\n\n\n\n\n\n \n Sync to video time\n \n \n\n\n\n\n\n\n Chef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \n\nCheck out the recipe here: https://www.vice.com/en_us/article/qv...\n\nSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES\nAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/...\n\nCheck out http://munchies.tv for more!\n\nFollow Munchies here:\nFacebook: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nTwitter: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nTumblr: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nInstagram: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nPinterest: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nFoursquare: https://foursquare.com/munchies\nMore videos from the VICE network: https://www.fb.com/vicevideo\n \n \n\n\n Show less\n\n\n ...more\n\n\n\nChef Andy Ricker of Pok Pok in Portland, Oregon stops by the MUNCHIES Test Kitchen to show us how to make dressed-up instant ramen noodles with pork and cabbage. A favorite among college students in Thailand, this dish uses freshly pickled chili peppers, fish sauce, marinated pork loin, cabbage, Chinese mustard, bean sprouts, and carrots, but you can really use any veggies leftover in your fridge. \n\nCheck out the recipe here: https://www.vice.com/en_us/article/qv...\n\nSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES\nAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/...\n\nCheck out http://munchies.tv for more!\n\nFollow Munchies here:\nFacebook: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nTwitter: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nTumblr: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nInstagram: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nPinterest: \u00a0\u00a0/\u00a0munchies\u00a0\u00a0\nFoursquare: https://foursquare.com/munchies\nMore videos from the VICE network: https://www.fb.com/vicevideo...more...moreShow less" ], "output": "readability/", "pwd": "/data/archive/1730145674.299299", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:14:48.932964+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://m.youtube.com/watch?v=oymRcCKCyO4&t=326s" ], "cmd_version": "8.10.1", "end_ts": "2024-10-28T20:14:48.813468+00:00", "index_texts": null, "output": "Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok - YouTube", "pwd": "/data/archive/1730145674.299299", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:14:48.296211+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "ArchiveError: Failed to find \"content-location\" URL header in Archive.org response.", "dom": "output.html", "favicon": "favicon.ico", "git": null, "media": "media/", "pdf": null, "screenshot": null, "singlefile": null, "title": "Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok - YouTube", "warc": null, "wget": null }, "link_dir": "/data/archive/1730145674.299299", "newest_archive_date": "2024-10-28T20:15:40.807075+00:00", "num_failures": 1, "num_outputs": 8, "oldest_archive_date": "2024-10-28T20:14:08.491084+00:00", "path": "/watch", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01JBABG1HY474FAAF0014WEK32", "snapshot_id": "4c38eb98-8d1e-4f8b-9042-46b209c74c62", "sources": [ "/data/sources/1730145673-import.txt" ], "tags": null, "tags_str": "", "timestamp": "1730145674.299299", "title": "Instant Ramen Noodle Stir Fry with Andy Ricker of Pok Pok - YouTube", "url": "https://m.youtube.com/watch?v=oymRcCKCyO4&t=326s" }