1 00:00:00,000 --> 00:00:01,640 the nicknames that I've been given over 2 00:00:01,640 --> 00:00:01,650 the nicknames that I've been given over 3 00:00:01,650 --> 00:00:03,649 the nicknames that I've been given over the years have varied one was it--one 4 00:00:03,649 --> 00:00:03,659 the years have varied one was it--one 5 00:00:03,659 --> 00:00:06,050 the years have varied one was it--one which in northern Thai means fat brother 6 00:00:06,050 --> 00:00:06,060 which in northern Thai means fat brother 7 00:00:06,060 --> 00:00:08,360 which in northern Thai means fat brother and because I ate so much lately the 8 00:00:08,360 --> 00:00:08,370 and because I ate so much lately the 9 00:00:08,370 --> 00:00:10,370 and because I ate so much lately the older I get and the grayer I get they 10 00:00:10,370 --> 00:00:10,380 older I get and the grayer I get they 11 00:00:10,380 --> 00:00:12,110 older I get and the grayer I get they just called me loom and E which means 12 00:00:12,110 --> 00:00:12,120 just called me loom and E which means 13 00:00:12,120 --> 00:00:13,310 just called me loom and E which means uncle Andy 14 00:00:13,310 --> 00:00:13,320 uncle Andy 15 00:00:13,320 --> 00:00:14,629 uncle Andy I'm Andy Ricker I'm the chef and owner 16 00:00:14,629 --> 00:00:14,639 I'm Andy Ricker I'm the chef and owner 17 00:00:14,639 --> 00:00:16,250 I'm Andy Ricker I'm the chef and owner of Pok Pok restaurants in Portland 18 00:00:16,250 --> 00:00:16,260 of Pok Pok restaurants in Portland 19 00:00:16,260 --> 00:00:18,920 of Pok Pok restaurants in Portland Oregon here to show you a dish called 20 00:00:18,920 --> 00:00:18,930 Oregon here to show you a dish called 21 00:00:18,930 --> 00:00:21,050 Oregon here to show you a dish called mah mahp hot out of my new book Pok Pok 22 00:00:21,050 --> 00:00:21,060 mah mahp hot out of my new book Pok Pok 23 00:00:21,060 --> 00:00:23,029 mah mahp hot out of my new book Pok Pok noodles that's a stir-fried instant 24 00:00:23,029 --> 00:00:23,039 noodles that's a stir-fried instant 25 00:00:23,039 --> 00:00:25,040 noodles that's a stir-fried instant noodles with pork and vegetables this is 26 00:00:25,040 --> 00:00:25,050 noodles with pork and vegetables this is 27 00:00:25,050 --> 00:00:26,960 noodles with pork and vegetables this is a favorite of a university students high 28 00:00:26,960 --> 00:00:26,970 a favorite of a university students high 29 00:00:26,970 --> 00:00:27,980 a favorite of a university students high school students that kind of thing you 30 00:00:27,980 --> 00:00:27,990 school students that kind of thing you 31 00:00:27,990 --> 00:00:29,929 school students that kind of thing you might find it in a cafeteria in Thailand 32 00:00:29,929 --> 00:00:29,939 might find it in a cafeteria in Thailand 33 00:00:29,939 --> 00:00:31,429 might find it in a cafeteria in Thailand while it's not the fanciest thing in the 34 00:00:31,429 --> 00:00:31,439 while it's not the fanciest thing in the 35 00:00:31,439 --> 00:00:32,630 while it's not the fanciest thing in the world it's something that everybody 36 00:00:32,630 --> 00:00:32,640 world it's something that everybody 37 00:00:32,640 --> 00:00:34,639 world it's something that everybody loves I want to make some accompaniments 38 00:00:34,639 --> 00:00:34,649 loves I want to make some accompaniments 39 00:00:34,649 --> 00:00:36,920 loves I want to make some accompaniments that we're gonna eat with the dish so 40 00:00:36,920 --> 00:00:36,930 that we're gonna eat with the dish so 41 00:00:36,930 --> 00:00:38,690 that we're gonna eat with the dish so first we'll make the pick namsom which 42 00:00:38,690 --> 00:00:38,700 first we'll make the pick namsom which 43 00:00:38,700 --> 00:00:41,569 first we'll make the pick namsom which is the chilies in vinegar so relatively 44 00:00:41,569 --> 00:00:41,579 is the chilies in vinegar so relatively 45 00:00:41,579 --> 00:00:44,330 is the chilies in vinegar so relatively mild we're using Serrano's here because 46 00:00:44,330 --> 00:00:44,340 mild we're using Serrano's here because 47 00:00:44,340 --> 00:00:46,700 mild we're using Serrano's here because we don't have exactly the chilies that 48 00:00:46,700 --> 00:00:46,710 we don't have exactly the chilies that 49 00:00:46,710 --> 00:00:48,020 we don't have exactly the chilies that you would find in Thailand which are 50 00:00:48,020 --> 00:00:48,030 you would find in Thailand which are 51 00:00:48,030 --> 00:00:50,150 you would find in Thailand which are called picky far skyward pointing 52 00:00:50,150 --> 00:00:50,160 called picky far skyward pointing 53 00:00:50,160 --> 00:00:52,400 called picky far skyward pointing chilies but it's typically always green 54 00:00:52,400 --> 00:00:52,410 chilies but it's typically always green 55 00:00:52,410 --> 00:00:53,930 chilies but it's typically always green chili that they use because they're more 56 00:00:53,930 --> 00:00:53,940 chili that they use because they're more 57 00:00:53,940 --> 00:00:55,729 chili that they use because they're more aromatic and it's really simple it's 58 00:00:55,729 --> 00:00:55,739 aromatic and it's really simple it's 59 00:00:55,739 --> 00:00:59,060 aromatic and it's really simple it's just chilies sliced up about sixteenth 60 00:00:59,060 --> 00:00:59,070 just chilies sliced up about sixteenth 61 00:00:59,070 --> 00:01:02,720 just chilies sliced up about sixteenth of an inch and then some vinegar just 62 00:01:02,720 --> 00:01:02,730 of an inch and then some vinegar just 63 00:01:02,730 --> 00:01:04,759 of an inch and then some vinegar just enough to cover it and then some Thai 64 00:01:04,759 --> 00:01:04,769 enough to cover it and then some Thai 65 00:01:04,769 --> 00:01:06,320 enough to cover it and then some Thai chilies here the Thai chilies are 66 00:01:06,320 --> 00:01:06,330 chilies here the Thai chilies are 67 00:01:06,330 --> 00:01:07,940 chilies here the Thai chilies are getting the United States are actually 68 00:01:07,940 --> 00:01:07,950 getting the United States are actually 69 00:01:07,950 --> 00:01:10,520 getting the United States are actually called prick jinda they're not the 70 00:01:10,520 --> 00:01:10,530 called prick jinda they're not the 71 00:01:10,530 --> 00:01:12,830 called prick jinda they're not the really super hot ratchet peppers or 72 00:01:12,830 --> 00:01:12,840 really super hot ratchet peppers or 73 00:01:12,840 --> 00:01:14,300 really super hot ratchet peppers or picking you that you find in Thailand 74 00:01:14,300 --> 00:01:14,310 picking you that you find in Thailand 75 00:01:14,310 --> 00:01:16,640 picking you that you find in Thailand but they're they're suitable but these 76 00:01:16,640 --> 00:01:16,650 but they're they're suitable but these 77 00:01:16,650 --> 00:01:17,840 but they're they're suitable but these ones you want to cut into about a 78 00:01:17,840 --> 00:01:17,850 ones you want to cut into about a 79 00:01:17,850 --> 00:01:20,149 ones you want to cut into about a quarter of an inch because if they're 80 00:01:20,149 --> 00:01:20,159 quarter of an inch because if they're 81 00:01:20,159 --> 00:01:23,749 quarter of an inch because if they're too small what you end up with is a it's 82 00:01:23,749 --> 00:01:23,759 too small what you end up with is a it's 83 00:01:23,759 --> 00:01:25,490 too small what you end up with is a it's really really spicy and it just kind of 84 00:01:25,490 --> 00:01:25,500 really really spicy and it just kind of 85 00:01:25,500 --> 00:01:27,800 really really spicy and it just kind of everything gets too spicy and then fish 86 00:01:27,800 --> 00:01:27,810 everything gets too spicy and then fish 87 00:01:27,810 --> 00:01:30,649 everything gets too spicy and then fish sauce a Thai brand of fish sauce if you 88 00:01:30,649 --> 00:01:30,659 sauce a Thai brand of fish sauce if you 89 00:01:30,659 --> 00:01:32,300 sauce a Thai brand of fish sauce if you can't find a Thai brand you could use 90 00:01:32,300 --> 00:01:32,310 can't find a Thai brand you could use 91 00:01:32,310 --> 00:01:34,190 can't find a Thai brand you could use the Vietnamese brand like red boat or 92 00:01:34,190 --> 00:01:34,200 the Vietnamese brand like red boat or 93 00:01:34,200 --> 00:01:36,260 the Vietnamese brand like red boat or something like that but Thai brand like 94 00:01:36,260 --> 00:01:36,270 something like that but Thai brand like 95 00:01:36,270 --> 00:01:37,580 something like that but Thai brand like squid is usually a good one 96 00:01:37,580 --> 00:01:37,590 squid is usually a good one 97 00:01:37,590 --> 00:01:39,050 squid is usually a good one those just have to sit for a few minutes 98 00:01:39,050 --> 00:01:39,060 those just have to sit for a few minutes 99 00:01:39,060 --> 00:01:40,429 those just have to sit for a few minutes to infuse the flavor and they're really 100 00:01:40,429 --> 00:01:40,439 to infuse the flavor and they're really 101 00:01:40,439 --> 00:01:42,679 to infuse the flavor and they're really good the next thing we're gonna do is 102 00:01:42,679 --> 00:01:42,689 good the next thing we're gonna do is 103 00:01:42,689 --> 00:01:45,139 good the next thing we're gonna do is marinate the pork a little bit typically 104 00:01:45,139 --> 00:01:45,149 marinate the pork a little bit typically 105 00:01:45,149 --> 00:01:46,460 marinate the pork a little bit typically when you stir fry you're cooking quickly 106 00:01:46,460 --> 00:01:46,470 when you stir fry you're cooking quickly 107 00:01:46,470 --> 00:01:48,350 when you stir fry you're cooking quickly and the seasoning that you're using 108 00:01:48,350 --> 00:01:48,360 and the seasoning that you're using 109 00:01:48,360 --> 00:01:49,910 and the seasoning that you're using doesn't have time to really penetrate 110 00:01:49,910 --> 00:01:49,920 doesn't have time to really penetrate 111 00:01:49,920 --> 00:01:51,950 doesn't have time to really penetrate the meat so this is an extra step to 112 00:01:51,950 --> 00:01:51,960 the meat so this is an extra step to 113 00:01:51,960 --> 00:01:54,139 the meat so this is an extra step to make everything more delicious we've got 114 00:01:54,139 --> 00:01:54,149 make everything more delicious we've got 115 00:01:54,149 --> 00:01:57,410 make everything more delicious we've got a nice piece of pork loin and I'm going 116 00:01:57,410 --> 00:01:57,420 a nice piece of pork loin and I'm going 117 00:01:57,420 --> 00:02:00,889 a nice piece of pork loin and I'm going to just slice it into nice strips and 118 00:02:00,889 --> 00:02:00,899 to just slice it into nice strips and 119 00:02:00,899 --> 00:02:03,929 to just slice it into nice strips and I'm gonna make sure that it's about 120 00:02:03,929 --> 00:02:03,939 I'm gonna make sure that it's about 121 00:02:03,939 --> 00:02:08,309 I'm gonna make sure that it's about about 1/4 of an inch thick not too not 122 00:02:08,309 --> 00:02:08,319 about 1/4 of an inch thick not too not 123 00:02:08,319 --> 00:02:10,050 about 1/4 of an inch thick not too not too thick not too thin my first 124 00:02:10,050 --> 00:02:10,060 too thick not too thin my first 125 00:02:10,060 --> 00:02:12,240 too thick not too thin my first experience with this dish was at a 126 00:02:12,240 --> 00:02:12,250 experience with this dish was at a 127 00:02:12,250 --> 00:02:15,809 experience with this dish was at a cafeteria in Chiang Mai and the Faculty 128 00:02:15,809 --> 00:02:15,819 cafeteria in Chiang Mai and the Faculty 129 00:02:15,819 --> 00:02:17,729 cafeteria in Chiang Mai and the Faculty of humanities where the students go to 130 00:02:17,729 --> 00:02:17,739 of humanities where the students go to 131 00:02:17,739 --> 00:02:19,470 of humanities where the students go to eat and a good friend of mine is the 132 00:02:19,470 --> 00:02:19,480 eat and a good friend of mine is the 133 00:02:19,480 --> 00:02:21,300 eat and a good friend of mine is the professor there and she took us be there 134 00:02:21,300 --> 00:02:21,310 professor there and she took us be there 135 00:02:21,310 --> 00:02:23,460 professor there and she took us be there for lunch biggest line was for this was 136 00:02:23,460 --> 00:02:23,470 for lunch biggest line was for this was 137 00:02:23,470 --> 00:02:25,800 for lunch biggest line was for this was for the stir-fried instant ramen it's 138 00:02:25,800 --> 00:02:25,810 for the stir-fried instant ramen it's 139 00:02:25,810 --> 00:02:28,170 for the stir-fried instant ramen it's just one of those kind of crappy junk 140 00:02:28,170 --> 00:02:28,180 just one of those kind of crappy junk 141 00:02:28,180 --> 00:02:30,630 just one of those kind of crappy junk foods that students love and and the 142 00:02:30,630 --> 00:02:30,640 foods that students love and and the 143 00:02:30,640 --> 00:02:32,190 foods that students love and and the other thing is that it's cheap we're 144 00:02:32,190 --> 00:02:32,200 other thing is that it's cheap we're 145 00:02:32,200 --> 00:02:35,520 other thing is that it's cheap we're going to use a little bit of seasoning 146 00:02:35,520 --> 00:02:35,530 going to use a little bit of seasoning 147 00:02:35,530 --> 00:02:39,600 going to use a little bit of seasoning sauce which is a soy sauce type product 148 00:02:39,600 --> 00:02:39,610 sauce which is a soy sauce type product 149 00:02:39,610 --> 00:02:40,589 sauce which is a soy sauce type product but it has some other stuff and it's 150 00:02:40,589 --> 00:02:40,599 but it has some other stuff and it's 151 00:02:40,599 --> 00:02:41,970 but it has some other stuff and it's kind of a little bit sweet I'm just 152 00:02:41,970 --> 00:02:41,980 kind of a little bit sweet I'm just 153 00:02:41,980 --> 00:02:43,949 kind of a little bit sweet I'm just gonna give it a little bit of - and just 154 00:02:43,949 --> 00:02:43,959 gonna give it a little bit of - and just 155 00:02:43,959 --> 00:02:47,280 gonna give it a little bit of - and just a little dash of fish sauce not too much 156 00:02:47,280 --> 00:02:47,290 a little dash of fish sauce not too much 157 00:02:47,290 --> 00:02:48,600 a little dash of fish sauce not too much you just want to get some flavor in 158 00:02:48,600 --> 00:02:48,610 you just want to get some flavor in 159 00:02:48,610 --> 00:02:51,300 you just want to get some flavor in there a touch of sugar and a little bit 160 00:02:51,300 --> 00:02:51,310 there a touch of sugar and a little bit 161 00:02:51,310 --> 00:02:55,380 there a touch of sugar and a little bit of white pepper and some garlic you can 162 00:02:55,380 --> 00:02:55,390 of white pepper and some garlic you can 163 00:02:55,390 --> 00:02:58,380 of white pepper and some garlic you can just give it a quick quick chop it's 164 00:02:58,380 --> 00:02:58,390 just give it a quick quick chop it's 165 00:02:58,390 --> 00:03:02,069 just give it a quick quick chop it's gonna give it a quick mix here I can be 166 00:03:02,069 --> 00:03:02,079 gonna give it a quick mix here I can be 167 00:03:02,079 --> 00:03:05,039 gonna give it a quick mix here I can be a little bit more generous with the fish 168 00:03:05,039 --> 00:03:05,049 a little bit more generous with the fish 169 00:03:05,049 --> 00:03:08,370 a little bit more generous with the fish sauce maybe about a teaspoon for this 170 00:03:08,370 --> 00:03:08,380 sauce maybe about a teaspoon for this 171 00:03:08,380 --> 00:03:10,530 sauce maybe about a teaspoon for this much you can marinate this ahead of time 172 00:03:10,530 --> 00:03:10,540 much you can marinate this ahead of time 173 00:03:10,540 --> 00:03:12,390 much you can marinate this ahead of time you can do about like an hour in advance 174 00:03:12,390 --> 00:03:12,400 you can do about like an hour in advance 175 00:03:12,400 --> 00:03:14,610 you can do about like an hour in advance you could leave it longer but it doesn't 176 00:03:14,610 --> 00:03:14,620 you could leave it longer but it doesn't 177 00:03:14,620 --> 00:03:16,050 you could leave it longer but it doesn't really need it and you can do it 178 00:03:16,050 --> 00:03:16,060 really need it and you can do it 179 00:03:16,060 --> 00:03:17,910 really need it and you can do it you know 5-10 minutes beforehand is 180 00:03:17,910 --> 00:03:17,920 you know 5-10 minutes beforehand is 181 00:03:17,920 --> 00:03:20,009 you know 5-10 minutes beforehand is still gonna taste good because the pork 182 00:03:20,009 --> 00:03:20,019 still gonna taste good because the pork 183 00:03:20,019 --> 00:03:21,629 still gonna taste good because the pork will absorb the fish sauce really 184 00:03:21,629 --> 00:03:21,639 will absorb the fish sauce really 185 00:03:21,639 --> 00:03:22,920 will absorb the fish sauce really quickly because we've got it cut into 186 00:03:22,920 --> 00:03:22,930 quickly because we've got it cut into 187 00:03:22,930 --> 00:03:24,750 quickly because we've got it cut into small pieces an important part of this 188 00:03:24,750 --> 00:03:24,760 small pieces an important part of this 189 00:03:24,760 --> 00:03:27,240 small pieces an important part of this dish is the vegetables go with it could 190 00:03:27,240 --> 00:03:27,250 dish is the vegetables go with it could 191 00:03:27,250 --> 00:03:28,470 dish is the vegetables go with it could be really could be anything that you 192 00:03:28,470 --> 00:03:28,480 be really could be anything that you 193 00:03:28,480 --> 00:03:29,610 be really could be anything that you have in your fridge it's a great thing 194 00:03:29,610 --> 00:03:29,620 have in your fridge it's a great thing 195 00:03:29,620 --> 00:03:31,409 have in your fridge it's a great thing about this dish is it's really kind of a 196 00:03:31,409 --> 00:03:31,419 about this dish is it's really kind of a 197 00:03:31,419 --> 00:03:33,569 about this dish is it's really kind of a fridge cleaner today we're using a napa 198 00:03:33,569 --> 00:03:33,579 fridge cleaner today we're using a napa 199 00:03:33,579 --> 00:03:35,490 fridge cleaner today we're using a napa cabbage some green onions some you 200 00:03:35,490 --> 00:03:35,500 cabbage some green onions some you 201 00:03:35,500 --> 00:03:38,190 cabbage some green onions some you choice carrots and onion this would be 202 00:03:38,190 --> 00:03:38,200 choice carrots and onion this would be 203 00:03:38,200 --> 00:03:39,569 choice carrots and onion this would be typically stuff that pretty much 204 00:03:39,569 --> 00:03:39,579 typically stuff that pretty much 205 00:03:39,579 --> 00:03:41,220 typically stuff that pretty much everybody would have in their pantry in 206 00:03:41,220 --> 00:03:41,230 everybody would have in their pantry in 207 00:03:41,230 --> 00:03:43,170 everybody would have in their pantry in Thailand napa cabbage we need about a 208 00:03:43,170 --> 00:03:43,180 Thailand napa cabbage we need about a 209 00:03:43,180 --> 00:03:45,690 Thailand napa cabbage we need about a half cup of this like one nice big stem 210 00:03:45,690 --> 00:03:45,700 half cup of this like one nice big stem 211 00:03:45,700 --> 00:03:48,479 half cup of this like one nice big stem I'm just gonna cut it in half and then 212 00:03:48,479 --> 00:03:48,489 I'm just gonna cut it in half and then 213 00:03:48,489 --> 00:03:51,750 I'm just gonna cut it in half and then just cut it into little quarter-inch 214 00:03:51,750 --> 00:03:51,760 just cut it into little quarter-inch 215 00:03:51,760 --> 00:03:55,319 just cut it into little quarter-inch slices about a half cup also some you 216 00:03:55,319 --> 00:03:55,329 slices about a half cup also some you 217 00:03:55,329 --> 00:03:58,920 slices about a half cup also some you choy and you choy is a Chinese mustard 218 00:03:58,920 --> 00:03:58,930 choy and you choy is a Chinese mustard 219 00:03:58,930 --> 00:04:01,289 choy and you choy is a Chinese mustard it's also sometimes called choice some 220 00:04:01,289 --> 00:04:01,299 it's also sometimes called choice some 221 00:04:01,299 --> 00:04:04,319 it's also sometimes called choice some it's pretty soft and it cooks up really 222 00:04:04,319 --> 00:04:04,329 it's pretty soft and it cooks up really 223 00:04:04,329 --> 00:04:06,839 it's pretty soft and it cooks up really easily so it doesn't take long when you 224 00:04:06,839 --> 00:04:06,849 easily so it doesn't take long when you 225 00:04:06,849 --> 00:04:08,339 easily so it doesn't take long when you when you flash right this I cut a little 226 00:04:08,339 --> 00:04:08,349 when you flash right this I cut a little 227 00:04:08,349 --> 00:04:10,440 when you flash right this I cut a little bit bigger about 1-inch pieces so that 228 00:04:10,440 --> 00:04:10,450 bit bigger about 1-inch pieces so that 229 00:04:10,450 --> 00:04:12,449 bit bigger about 1-inch pieces so that it's a nice bite-sized chunk 230 00:04:12,449 --> 00:04:12,459 it's a nice bite-sized chunk 231 00:04:12,459 --> 00:04:15,929 it's a nice bite-sized chunk that's nice there we go carrot this one 232 00:04:15,929 --> 00:04:15,939 that's nice there we go carrot this one 233 00:04:15,939 --> 00:04:20,490 that's nice there we go carrot this one we're gonna peel first carrots you're 234 00:04:20,490 --> 00:04:20,500 we're gonna peel first carrots you're 235 00:04:20,500 --> 00:04:22,730 we're gonna peel first carrots you're gonna cut a little bit thinner because 236 00:04:22,730 --> 00:04:22,740 gonna cut a little bit thinner because 237 00:04:22,740 --> 00:04:25,680 gonna cut a little bit thinner because they're much harder vegetable I'm just 238 00:04:25,680 --> 00:04:25,690 they're much harder vegetable I'm just 239 00:04:25,690 --> 00:04:29,040 they're much harder vegetable I'm just gonna turn it sideways give it kind of a 240 00:04:29,040 --> 00:04:29,050 gonna turn it sideways give it kind of a 241 00:04:29,050 --> 00:04:31,439 gonna turn it sideways give it kind of a bias cut about a sixteenth of an inch 242 00:04:31,439 --> 00:04:31,449 bias cut about a sixteenth of an inch 243 00:04:31,449 --> 00:04:37,100 bias cut about a sixteenth of an inch thick green onions there we go 244 00:04:37,100 --> 00:04:37,110 thick green onions there we go 245 00:04:37,110 --> 00:04:39,749 thick green onions there we go so next it's the regular old yellow 246 00:04:39,749 --> 00:04:39,759 so next it's the regular old yellow 247 00:04:39,759 --> 00:04:42,570 so next it's the regular old yellow onion onion is the international filler 248 00:04:42,570 --> 00:04:42,580 onion onion is the international filler 249 00:04:42,580 --> 00:04:46,110 onion onion is the international filler food they're cheap they add sweetness 250 00:04:46,110 --> 00:04:46,120 food they're cheap they add sweetness 251 00:04:46,120 --> 00:04:48,240 food they're cheap they add sweetness you can easily find them they're good 252 00:04:48,240 --> 00:04:48,250 you can easily find them they're good 253 00:04:48,250 --> 00:04:50,820 you can easily find them they're good any time of the year I don't go across I 254 00:04:50,820 --> 00:04:50,830 any time of the year I don't go across I 255 00:04:50,830 --> 00:04:53,070 any time of the year I don't go across I go with and that with the grain on that 256 00:04:53,070 --> 00:04:53,080 go with and that with the grain on that 257 00:04:53,080 --> 00:04:54,960 go with and that with the grain on that on the onions because then they'll hold 258 00:04:54,960 --> 00:04:54,970 on the onions because then they'll hold 259 00:04:54,970 --> 00:04:56,760 on the onions because then they'll hold their shape better so the same story 260 00:04:56,760 --> 00:04:56,770 their shape better so the same story 261 00:04:56,770 --> 00:04:59,790 their shape better so the same story here about a quarter-inch julienne and 262 00:04:59,790 --> 00:04:59,800 here about a quarter-inch julienne and 263 00:04:59,800 --> 00:05:02,370 here about a quarter-inch julienne and then finally we've got some bean sprouts 264 00:05:02,370 --> 00:05:02,380 then finally we've got some bean sprouts 265 00:05:02,380 --> 00:05:05,010 then finally we've got some bean sprouts and I'll just add about a quarter cup of 266 00:05:05,010 --> 00:05:05,020 and I'll just add about a quarter cup of 267 00:05:05,020 --> 00:05:08,969 and I'll just add about a quarter cup of that now we got everything prepped we're 268 00:05:08,969 --> 00:05:08,979 that now we got everything prepped we're 269 00:05:08,979 --> 00:05:10,110 that now we got everything prepped we're gonna cook it up now this is gonna go 270 00:05:10,110 --> 00:05:10,120 gonna cook it up now this is gonna go 271 00:05:10,120 --> 00:05:12,689 gonna cook it up now this is gonna go quick because we're using a wok and it's 272 00:05:12,689 --> 00:05:12,699 quick because we're using a wok and it's 273 00:05:12,699 --> 00:05:13,980 quick because we're using a wok and it's really fast if you're at home you can 274 00:05:13,980 --> 00:05:13,990 really fast if you're at home you can 275 00:05:13,990 --> 00:05:16,290 really fast if you're at home you can use a nonstick wok pan on a on a fire 276 00:05:16,290 --> 00:05:16,300 use a nonstick wok pan on a on a fire 277 00:05:16,300 --> 00:05:17,939 use a nonstick wok pan on a on a fire I'm going to drop the noodles into the 278 00:05:17,939 --> 00:05:17,949 I'm going to drop the noodles into the 279 00:05:17,949 --> 00:05:19,320 I'm going to drop the noodles into the water because they need to sit in the 280 00:05:19,320 --> 00:05:19,330 water because they need to sit in the 281 00:05:19,330 --> 00:05:21,930 water because they need to sit in the water and cook for a minute or two and 282 00:05:21,930 --> 00:05:21,940 water and cook for a minute or two and 283 00:05:21,940 --> 00:05:24,390 water and cook for a minute or two and by the time I'm ready to throw them into 284 00:05:24,390 --> 00:05:24,400 by the time I'm ready to throw them into 285 00:05:24,400 --> 00:05:25,589 by the time I'm ready to throw them into the wok they need to be cooked all the 286 00:05:25,589 --> 00:05:25,599 the wok they need to be cooked all the 287 00:05:25,599 --> 00:05:27,180 the wok they need to be cooked all the way I'm gonna drop that into boiling 288 00:05:27,180 --> 00:05:27,190 way I'm gonna drop that into boiling 289 00:05:27,190 --> 00:05:30,899 way I'm gonna drop that into boiling water in a thing and I'm gonna get my my 290 00:05:30,899 --> 00:05:30,909 water in a thing and I'm gonna get my my 291 00:05:30,909 --> 00:05:34,800 water in a thing and I'm gonna get my my flame at full full roasting boil here 292 00:05:34,800 --> 00:05:34,810 flame at full full roasting boil here 293 00:05:34,810 --> 00:05:37,110 flame at full full roasting boil here wok starting to smoke I'm going to put 294 00:05:37,110 --> 00:05:37,120 wok starting to smoke I'm going to put 295 00:05:37,120 --> 00:05:39,120 wok starting to smoke I'm going to put about 1/2 ounce or 1 tablespoon of oil 296 00:05:39,120 --> 00:05:39,130 about 1/2 ounce or 1 tablespoon of oil 297 00:05:39,130 --> 00:05:44,420 about 1/2 ounce or 1 tablespoon of oil in there in goes the pork 298 00:05:44,420 --> 00:05:44,430 299 00:05:44,430 --> 00:05:47,100 flying away there and then I'm gonna get 300 00:05:47,100 --> 00:05:47,110 flying away there and then I'm gonna get 301 00:05:47,110 --> 00:05:52,050 flying away there and then I'm gonna get an egg crack that put that into the pan 302 00:05:52,050 --> 00:05:52,060 an egg crack that put that into the pan 303 00:05:52,060 --> 00:05:56,660 an egg crack that put that into the pan as well push the pork off to the side 304 00:05:56,660 --> 00:05:56,670 as well push the pork off to the side 305 00:05:56,670 --> 00:06:01,530 as well push the pork off to the side crack the egg yolk let that fry in the 306 00:06:01,530 --> 00:06:01,540 crack the egg yolk let that fry in the 307 00:06:01,540 --> 00:06:06,590 crack the egg yolk let that fry in the oil in there get the egg flipped over 308 00:06:06,590 --> 00:06:06,600 309 00:06:06,600 --> 00:06:10,200 stir fry those up I'm gonna add the 310 00:06:10,200 --> 00:06:10,210 stir fry those up I'm gonna add the 311 00:06:10,210 --> 00:06:16,890 stir fry those up I'm gonna add the vegetables right there and start stir 312 00:06:16,890 --> 00:06:16,900 vegetables right there and start stir 313 00:06:16,900 --> 00:06:20,220 vegetables right there and start stir frying those are done at this point the 314 00:06:20,220 --> 00:06:20,230 frying those are done at this point the 315 00:06:20,230 --> 00:06:23,520 frying those are done at this point the noodles should be boiled and ready to go 316 00:06:23,520 --> 00:06:23,530 noodles should be boiled and ready to go 317 00:06:23,530 --> 00:06:31,320 noodles should be boiled and ready to go in go the noodles still with the 318 00:06:31,320 --> 00:06:31,330 in go the noodles still with the 319 00:06:31,330 --> 00:06:34,550 in go the noodles still with the original amount of oil that I had it 320 00:06:34,550 --> 00:06:34,560 original amount of oil that I had it 321 00:06:34,560 --> 00:06:40,500 original amount of oil that I had it seasoning sauce oyster sauce about a 322 00:06:40,500 --> 00:06:40,510 seasoning sauce oyster sauce about a 323 00:06:40,510 --> 00:06:43,230 seasoning sauce oyster sauce about a tablespoon of those and to add a little 324 00:06:43,230 --> 00:06:43,240 tablespoon of those and to add a little 325 00:06:43,240 --> 00:06:48,080 tablespoon of those and to add a little bit of this some sugar get that stirring 326 00:06:48,080 --> 00:06:48,090 bit of this some sugar get that stirring 327 00:06:48,090 --> 00:06:51,960 bit of this some sugar get that stirring I'm also gonna add some water or if you 328 00:06:51,960 --> 00:06:51,970 I'm also gonna add some water or if you 329 00:06:51,970 --> 00:06:53,670 I'm also gonna add some water or if you have pork stock or chicken stock you can 330 00:06:53,670 --> 00:06:53,680 have pork stock or chicken stock you can 331 00:06:53,680 --> 00:06:55,530 have pork stock or chicken stock you can use that you can add a little bit of 332 00:06:55,530 --> 00:06:55,540 use that you can add a little bit of 333 00:06:55,540 --> 00:07:00,110 use that you can add a little bit of white pepper and so that little bit of 334 00:07:00,110 --> 00:07:00,120 white pepper and so that little bit of 335 00:07:00,120 --> 00:07:02,940 white pepper and so that little bit of water that I added is combined with the 336 00:07:02,940 --> 00:07:02,950 water that I added is combined with the 337 00:07:02,950 --> 00:07:05,820 water that I added is combined with the seasoning sauces and the sugar and is 338 00:07:05,820 --> 00:07:05,830 seasoning sauces and the sugar and is 339 00:07:05,830 --> 00:07:07,290 seasoning sauces and the sugar and is now kind of thickening up a little bit 340 00:07:07,290 --> 00:07:07,300 now kind of thickening up a little bit 341 00:07:07,300 --> 00:07:10,470 now kind of thickening up a little bit and by the time the majority of the 342 00:07:10,470 --> 00:07:10,480 and by the time the majority of the 343 00:07:10,480 --> 00:07:12,870 and by the time the majority of the liquid is absorbed into the noodles the 344 00:07:12,870 --> 00:07:12,880 liquid is absorbed into the noodles the 345 00:07:12,880 --> 00:07:14,940 liquid is absorbed into the noodles the dish is done and that's about right now 346 00:07:14,940 --> 00:07:14,950 dish is done and that's about right now 347 00:07:14,950 --> 00:07:17,010 dish is done and that's about right now now if you're doing this in a nonstick 348 00:07:17,010 --> 00:07:17,020 now if you're doing this in a nonstick 349 00:07:17,020 --> 00:07:17,340 now if you're doing this in a nonstick pan 350 00:07:17,340 --> 00:07:17,350 pan 351 00:07:17,350 --> 00:07:20,010 pan honest stove it doesn't have a strong of 352 00:07:20,010 --> 00:07:20,020 honest stove it doesn't have a strong of 353 00:07:20,020 --> 00:07:21,450 honest stove it doesn't have a strong of fire the whole process is going to take 354 00:07:21,450 --> 00:07:21,460 fire the whole process is going to take 355 00:07:21,460 --> 00:07:24,090 fire the whole process is going to take about double this time right this went 356 00:07:24,090 --> 00:07:24,100 about double this time right this went 357 00:07:24,100 --> 00:07:25,620 about double this time right this went really quick because we're in a carbon 358 00:07:25,620 --> 00:07:25,630 really quick because we're in a carbon 359 00:07:25,630 --> 00:07:28,680 really quick because we're in a carbon steel walk on a really high heat now 360 00:07:28,680 --> 00:07:28,690 steel walk on a really high heat now 361 00:07:28,690 --> 00:07:30,540 steel walk on a really high heat now we're done and we're gonna plate it up 362 00:07:30,540 --> 00:07:30,550 we're done and we're gonna plate it up 363 00:07:30,550 --> 00:07:34,230 we're done and we're gonna plate it up and then to plate you just simply dish 364 00:07:34,230 --> 00:07:34,240 and then to plate you just simply dish 365 00:07:34,240 --> 00:07:36,780 and then to plate you just simply dish it onto the plate typically all the 366 00:07:36,780 --> 00:07:36,790 it onto the plate typically all the 367 00:07:36,790 --> 00:07:38,850 it onto the plate typically all the noodles will come out first and you can 368 00:07:38,850 --> 00:07:38,860 noodles will come out first and you can 369 00:07:38,860 --> 00:07:42,360 noodles will come out first and you can kind of scoop the vegetables and pork on 370 00:07:42,360 --> 00:07:42,370 kind of scoop the vegetables and pork on 371 00:07:42,370 --> 00:07:45,090 kind of scoop the vegetables and pork on tops and then sprinkle with just a 372 00:07:45,090 --> 00:07:45,100 tops and then sprinkle with just a 373 00:07:45,100 --> 00:07:48,150 tops and then sprinkle with just a little bit of green onion on top you end 374 00:07:48,150 --> 00:07:48,160 little bit of green onion on top you end 375 00:07:48,160 --> 00:07:52,670 little bit of green onion on top you end up with that there's my mop pot and 376 00:07:52,670 --> 00:07:52,680 up with that there's my mop pot and 377 00:07:52,680 --> 00:07:55,410 up with that there's my mop pot and typically when you make noodle dish 378 00:07:55,410 --> 00:07:55,420 typically when you make noodle dish 379 00:07:55,420 --> 00:07:58,500 typically when you make noodle dish in Thailand they get made so that the 380 00:07:58,500 --> 00:07:58,510 in Thailand they get made so that the 381 00:07:58,510 --> 00:08:00,780 in Thailand they get made so that the baseline flavoring is good like it's 382 00:08:00,780 --> 00:08:00,790 baseline flavoring is good like it's 383 00:08:00,790 --> 00:08:01,860 baseline flavoring is good like it's it's flavorful 384 00:08:01,860 --> 00:08:01,870 it's flavorful 385 00:08:01,870 --> 00:08:05,610 it's flavorful umami rich but it has room to go in any 386 00:08:05,610 --> 00:08:05,620 umami rich but it has room to go in any 387 00:08:05,620 --> 00:08:08,790 umami rich but it has room to go in any direction so to adjust the flavor we can 388 00:08:08,790 --> 00:08:08,800 direction so to adjust the flavor we can 389 00:08:08,800 --> 00:08:12,210 direction so to adjust the flavor we can use the chrome chrome or the the things 390 00:08:12,210 --> 00:08:12,220 use the chrome chrome or the the things 391 00:08:12,220 --> 00:08:13,650 use the chrome chrome or the the things we use to adjust the flavor that we made 392 00:08:13,650 --> 00:08:13,660 we use to adjust the flavor that we made 393 00:08:13,660 --> 00:08:15,720 we use to adjust the flavor that we made earlier so if you want it spicier just 394 00:08:15,720 --> 00:08:15,730 earlier so if you want it spicier just 395 00:08:15,730 --> 00:08:17,250 earlier so if you want it spicier just straight spicier you might sprinkle it 396 00:08:17,250 --> 00:08:17,260 straight spicier you might sprinkle it 397 00:08:17,260 --> 00:08:18,930 straight spicier you might sprinkle it with a little bit of dried chilies if 398 00:08:18,930 --> 00:08:18,940 with a little bit of dried chilies if 399 00:08:18,940 --> 00:08:20,280 with a little bit of dried chilies if you like your stuff a little bit sweet 400 00:08:20,280 --> 00:08:20,290 you like your stuff a little bit sweet 401 00:08:20,290 --> 00:08:21,750 you like your stuff a little bit sweet which most time people do you might add 402 00:08:21,750 --> 00:08:21,760 which most time people do you might add 403 00:08:21,760 --> 00:08:23,730 which most time people do you might add just a little bit of sugar to it and if 404 00:08:23,730 --> 00:08:23,740 just a little bit of sugar to it and if 405 00:08:23,740 --> 00:08:26,040 just a little bit of sugar to it and if you like sour and a little bit spice so 406 00:08:26,040 --> 00:08:26,050 you like sour and a little bit spice so 407 00:08:26,050 --> 00:08:27,540 you like sour and a little bit spice so you can use the mild green chilies and 408 00:08:27,540 --> 00:08:27,550 you can use the mild green chilies and 409 00:08:27,550 --> 00:08:29,190 you can use the mild green chilies and vinegar and what this does is add a 410 00:08:29,190 --> 00:08:29,200 vinegar and what this does is add a 411 00:08:29,200 --> 00:08:30,690 vinegar and what this does is add a little bit of spice a little bit of 412 00:08:30,690 --> 00:08:30,700 little bit of spice a little bit of 413 00:08:30,700 --> 00:08:32,730 little bit of spice a little bit of sourness but it also cuts the richness 414 00:08:32,730 --> 00:08:32,740 sourness but it also cuts the richness 415 00:08:32,740 --> 00:08:35,400 sourness but it also cuts the richness of the stir-fried dish and if you want 416 00:08:35,400 --> 00:08:35,410 of the stir-fried dish and if you want 417 00:08:35,410 --> 00:08:37,770 of the stir-fried dish and if you want it to be saltier and and much spicier 418 00:08:37,770 --> 00:08:37,780 it to be saltier and and much spicier 419 00:08:37,780 --> 00:08:41,280 it to be saltier and and much spicier you can add some of these red chilies 420 00:08:41,280 --> 00:08:41,290 you can add some of these red chilies 421 00:08:41,290 --> 00:08:43,530 you can add some of these red chilies over the top and a little bit of the 422 00:08:43,530 --> 00:08:43,540 over the top and a little bit of the 423 00:08:43,540 --> 00:08:45,150 over the top and a little bit of the fish sauce they've been soaking in and 424 00:08:45,150 --> 00:08:45,160 fish sauce they've been soaking in and 425 00:08:45,160 --> 00:08:47,370 fish sauce they've been soaking in and that'll make it saltier more Amami rich 426 00:08:47,370 --> 00:08:47,380 that'll make it saltier more Amami rich 427 00:08:47,380 --> 00:08:50,430 that'll make it saltier more Amami rich and quite spicy so here's the finished 428 00:08:50,430 --> 00:08:50,440 and quite spicy so here's the finished 429 00:08:50,440 --> 00:08:52,860 and quite spicy so here's the finished product them up hot typically before you 430 00:08:52,860 --> 00:08:52,870 product them up hot typically before you 431 00:08:52,870 --> 00:08:57,840 product them up hot typically before you eat you would mix mix to combine all the 432 00:08:57,840 --> 00:08:57,850 eat you would mix mix to combine all the 433 00:08:57,850 --> 00:08:59,340 eat you would mix mix to combine all the flavors so you're not just picking off 434 00:08:59,340 --> 00:08:59,350 flavors so you're not just picking off 435 00:08:59,350 --> 00:09:02,820 flavors so you're not just picking off little pieces and in Thailand people eat 436 00:09:02,820 --> 00:09:02,830 little pieces and in Thailand people eat 437 00:09:02,830 --> 00:09:04,950 little pieces and in Thailand people eat food with a spoon and a fork spoon to 438 00:09:04,950 --> 00:09:04,960 food with a spoon and a fork spoon to 439 00:09:04,960 --> 00:09:06,080 food with a spoon and a fork spoon to pick up the food and put in your mouth 440 00:09:06,080 --> 00:09:06,090 pick up the food and put in your mouth 441 00:09:06,090 --> 00:09:08,460 pick up the food and put in your mouth fork to push the food onto the spoon so 442 00:09:08,460 --> 00:09:08,470 fork to push the food onto the spoon so 443 00:09:08,470 --> 00:09:10,920 fork to push the food onto the spoon so you can just you can get a little bit of 444 00:09:10,920 --> 00:09:10,930 you can just you can get a little bit of 445 00:09:10,930 --> 00:09:12,900 you can just you can get a little bit of the noodles get a little bit of the meat 446 00:09:12,900 --> 00:09:12,910 the noodles get a little bit of the meat 447 00:09:12,910 --> 00:09:19,390 the noodles get a little bit of the meat a little bit of the vegetables Cheers 448 00:09:19,390 --> 00:09:19,400 449 00:09:19,400 --> 00:09:21,130 so you have all the textural components 450 00:09:21,130 --> 00:09:21,140 so you have all the textural components 451 00:09:21,140 --> 00:09:23,050 so you have all the textural components the vegetables are still crunchy the 452 00:09:23,050 --> 00:09:23,060 the vegetables are still crunchy the 453 00:09:23,060 --> 00:09:24,220 the vegetables are still crunchy the meats cooked through but a little bit 454 00:09:24,220 --> 00:09:24,230 meats cooked through but a little bit 455 00:09:24,230 --> 00:09:25,829 meats cooked through but a little bit chewy that's a desirable thing in time 456 00:09:25,829 --> 00:09:25,839 chewy that's a desirable thing in time 457 00:09:25,839 --> 00:09:29,170 chewy that's a desirable thing in time it's spicy sour salt sweet 458 00:09:29,170 --> 00:09:29,180 it's spicy sour salt sweet 459 00:09:29,180 --> 00:09:31,900 it's spicy sour salt sweet boom ami rich and also rich from the fat 460 00:09:31,900 --> 00:09:31,910 boom ami rich and also rich from the fat 461 00:09:31,910 --> 00:09:33,850 boom ami rich and also rich from the fat that we cooked it in it's a really 462 00:09:33,850 --> 00:09:33,860 that we cooked it in it's a really 463 00:09:33,860 --> 00:09:36,070 that we cooked it in it's a really balanced really delicious thing and we 464 00:09:36,070 --> 00:09:36,080 balanced really delicious thing and we 465 00:09:36,080 --> 00:09:38,019 balanced really delicious thing and we made it look fancy but really this is 466 00:09:38,019 --> 00:09:38,029 made it look fancy but really this is 467 00:09:38,029 --> 00:09:39,579 made it look fancy but really this is literally student food this is stuff 468 00:09:39,579 --> 00:09:39,589 literally student food this is stuff 469 00:09:39,589 --> 00:09:41,260 literally student food this is stuff that would cost about 50 cents in a 470 00:09:41,260 --> 00:09:41,270 that would cost about 50 cents in a 471 00:09:41,270 --> 00:09:43,420 that would cost about 50 cents in a cafeteria at a high school at a 472 00:09:43,420 --> 00:09:43,430 cafeteria at a high school at a 473 00:09:43,430 --> 00:09:45,370 cafeteria at a high school at a university cafeteria something like that 474 00:09:45,370 --> 00:09:45,380 university cafeteria something like that 475 00:09:45,380 --> 00:09:47,980 university cafeteria something like that super fast super simple you use 476 00:09:47,980 --> 00:09:47,990 super fast super simple you use 477 00:09:47,990 --> 00:09:49,390 super fast super simple you use leftovers it's really tasty and really 478 00:09:49,390 --> 00:09:49,400 leftovers it's really tasty and really 479 00:09:49,400 --> 00:09:52,000 leftovers it's really tasty and really filling for the recipe click the link in 480 00:09:52,000 --> 00:09:52,010 filling for the recipe click the link in 481 00:09:52,010 --> 00:09:54,850 filling for the recipe click the link in the description below