Thai Street Food – 5 MUST-EAT Fried Noodles in Bangkok!! 🇹🇭 (Best Ever Pad Thai!!)

[Music] today I’m taking you to eat five noodle dishes in Bangkok from an auntie who’s been cooking for 43 years how does she make these noodles taste so good to a stall so popular they never stopped frying you’re in for a thrilling Thai street food tour is some Next Level sukie we’ll eat at a Hidden Gem stall for the most famous of all Thai noodles we are about to eat the most famous high food on Earth and also try some noodles you probably aren’t expecting oh wow yeah that’s extraordinary I’m going to show you all five noodle dishes and where to eat them when you’re in [Music] Bangkok hey everyone it’s Mark wans and you might have recently seen a video I did about the top five must eat Thai soup noodles well this is going to be the sequel we are going on a mission to eat the top five must eat stir fried noodles and we just arrived at the first place oh I smell the smokiness in the air so this restaurant is called ratna Pat and they’ve been selling ratna as well as stir fried noodle dishes for over 50 years the main dish that we came here that we’re going to start off this noodle tour with is called Padu which directly translates to stir fried soy sauce and noodles and it’s a very common one of the most popular of all Tha stir fried noodle dishes but the actual restaurant is most famous for their ratna which is a Tai Chinese dish of stir-fried noodles the for fun noodles which are the wide rice noodles with a Gravy Sauce on top so we have to try that as well oh he really he’s getting ready to fry the noodles I think they really cranks up that that’s an extremely hot fire iron walk and he makes sure that it’s extreme hot the noodles go in those are set aside into a pot and then the second part of ratna is a gravy that they make with broth and with Chinese kill with pork and then they thicken it as well so it’s nice and sticky and a gravy and then when you order they assemble the new and the gravy and so we’re going to try both dishes now yeah oh okay so fresh batch of the gravy and again the noodles are cooked separately from the gravy oh so first she cracks in an egg so that’s going to make the base for it bues that around some of the pork goes in which I believe is marinated already oh and a huge handful of pakana which is Chinese kale okay and these are the pre-fried noodles from the ratna so they’re already Smoky he fried those up in the fire and those go directly into the pan a little bit of oyster sauce and the dark soy sauce which is sweet that’s the going to bring also a sweet caramelized Aroma to it all right so here we go we’re beginning again with a dish called PSU which is one of the most famous dishes stir-fried noodle dishes in all of Thailand and it’s very popular I like how they keep things really chunky and big big slices of pork big slices of Chinese kale or pakana as it’s called in Thai the wiggly tangly noodles and the Egg just scrambled within all absorbed with soy sauce it’s flavorful and comforting and the noodles are gooey you taste the smokiness of the egg you’ve got the crunch of the Chinese kagle especially the the stems and then you really taste something that’s very important for this dish which is the dark sweet soy sauce and that’s what caramelizes it that’s what gives it that smokey flavor that’s what gives it some sweetness as well and balances the flavor and that’s an extremely important component of any plate of pzi but we need to season okay vinegar and would never want to miss the opportunity to season with a little bit of chili all right that should be good then you can mix it up yeah look at how tender that pork is it’s spoon tender that is tasty yeah I really love that pork oh man it just totally melts in your mouth and one of the unique things about their PSU here is that they fry the noodles separately because they also are used for the ratna and so then they fry the ingredients for the Patu and then they put the those pre-fried SMY noodles into the PSU and then keep on frying them and so I think when they do that it kind of loosens the Noles up it adds flavor and smokiness from that that stir frying that huge heat stir fry but it keeps the noodles very spongy and very very soft okay let’s try the ratna next oh man I let it sit here for a little bit too long it’s getting kind of sticky but you’ve got the Smoky noodles again on the bottom and there seni which are the wide rice noodles and then you’ve got the pork Gravy Sauce with the vegetable all in here the flavor of the white pepper is what immediately comes through oh that sauce is incredible a little bit on the sweet side but it’s so flavorful it’s so rich from that pork broth and again the pepper comes in nicely those same pieces of pork which are really tender just kind of melt in your mouth and then you’ve got the crunch of that that Pak that Chinese kale oh it’s good it’s really warm it’s really comforting and has that Smoky undertone yeah that’s a lot of sticky sauces and gooey noodles going on in your mouth it’s really nice but let’s add some seasoning vinegar is a must we add on a little bit of vinegar just to the side of the plate yeah the vinegar balances the sweetness and kind of that richness of the sticky sauce and then you can’t go WR seasoning with chili it’s an absolute must and like I me mentioned in the last noodle tour one of the reasons that I think taies love noodles so much is cuz they’re fully customizable nobody will ever judge you for adding too much chili too much vinegar sugar if that’s your thing or fish sauce it’s all up to you your taste you can make every bowl of noodles or every fried noodle the way you want it that’s a big piece of I love how they keep things really chunky the pork from the pork to the noodles to the vegetables oh that’s a still family run really friendly for over 50 years really cool spot oh we’re off to a good start from here we’re actually going to jump in a taxi and we’re we’re on our way to Central Bangkok more nearby to Chinatown yarat let’s [Music] go so here we are we’re on the edge of yarat which is bangkok’s Chinatown and pakong talat which is the flower market and this is where we’re going to find our next place oh yeah I can already hear the clanking of the Walk The Stir frying okay so to continue with this Thai fried noodles tour we’re at a restaurant which is called Tha hang Lee and this is an old school restaurant where Auntie has been stir frying has been cooking for over 43 years and she is just an absolute just culinary hero an icon and we specifically came here to eat a dish which is called padima and padima syai which is directly translates to drunkard’s Noodles or Drunken Noodles with the thin wide rice noodles and Auntie makes one of the greatest versions that I’ve had uh and actually to be quite honest with you it’s it’s a very famous Dish and also overseas it’s a very common it’s a very famous Thai noodle dish but within Thailand I mean you can find it at a lot of places but it’s very hard to find a very good version and she is the person you can trust to make Pim oh man so she’s getting started on our dishes she cooks only over charcoal over fire and she knows how to control that heat so well just scorching using lard and then she fries it over an iron walk so much experience she’s so good [Music] oh man that smells so good the the holy basil in there the chilies all the different [Music] sauces oh and an egg yeah up with white pepper [Music] and so the main dish that we came to eat is padima Senai or drunkard’s noodles you see there’s uh the wide rice noodles there’s egg folded in there’s lots of uh holy basil there’s a little bit of Chinese kale there’s big shrimp there’s squid there’s lots of chilies in here as well oh man and you could just see that Char from the noodles from the egg oh I can’t wait to try it oh wow oh that is a perfect harmony of gooey wide rice noodles they have a little bit of a bounce and a little bit of a stickiness to them as well and a little bit of an a elasticity but then they’ve just absorbed all of that smokiness from the iron walk and the fire the soy sauce the chilies hint of sweetness also from that dark soy sauce as well oh man it’s yeah it’s so good so good and then you got the shrimp uh so you can you can eat the shrimp also the one of the great things about her pimo is she added in a bunch of Basil as well and this is the bik up how which is holy basil which has a peppery taste to it as well that’s an incredible plate of P from here let’s do a little bit of seasoning dry chili [Music] yes okay I’ll sprinkle on a little extra dry chili and I think that’s all actually I want normally for noodles I would definitely add some vinegar but her flavor is so perfect I don’t want to cover up that smokiness of the walk so I’m just going to go chilly that’s all so good yeah this is happiness in a plate of noodles and then she also serves it with something called gaku which is the pork fat fried and this is the fat that she uses to make the lard to fry the noodles but then she serves it to you on the side like croutons almost oh yeah you can just hear how crispy they are you can add that to make it even richer oh that’s superb yeah with that added fried pork fat crispy Rich it just crumbles in your mouth but also just kind of juices taste that pork fat just releasing liquid into your mouth as you take a bite and then as a bonus this one is not part of the top five but actually maybe it should be because it is one of the most popular fried noodle dishes especially with the younger generation in Thailand which is called pad mama and Mama are the ubiquitous omnipresent Thai instant noodles okay so she’s making the pad Mama now again start off I think she’s cooking in lard and then she adds those shrimp it sizzles them down some Squid goes in that Just Smokes up from that fire okay okay oh so she only [Music] uses the instant Mama noodles have been just sitting in hot water she pours those in with some [Music] cabbage a little bit of goes in she cracks the egg oh [Music] [Music] yeah okay let’s try this oh man there’s squid yeah okay that is pretty awesomely good you immediately taste the flavor of that that sauce packet of soup which I think she added in there with the noodles that kind of msge full flavor Umami in your mouth with combined with the smokiness of the Walk The dryness the pork lard that just makes it so brings out the flavor and that smokiness as well and the high heat uh Seafood is delicious big sweet the chewi of the squid the crunch of the Cabbage also I mean she takes care in making sure that the cabbage is cooked perfectly so it still has that really nice fresh crispness to it she knows what she’s doing I’m not going to add that much chili because my wife is eating this plate but I’ll just add add to a bite cuz I got to taste it with chili [Music] that is an excellent plate of Padma I mean the padama is good in that kind of late night food that you’d want to be eating but the panima is a dish with especially with a that I’d want to be eating every single day oh yeah that was an incredibly tasty plate of P myup myup oh man Auntie I’m no she is a national hero her Pima is so good oh I’m dripping in sweat and just Overjoyed with happiness oh we are off to an incredible start for this Thai fried noodle tour and we still have a lot of noodles to [Music] eat the good thing is the next spot is just a 5-minute walk away make a right turn along the canal and we’re almost here I love this canal in this entire neighborhood it’s so peaceful so calm right along the canal and there happens to be a lot of delicious food along this canal as [Music] well yes oh she is an absolute another national hero of stir fried noodles in Thailand for 50 years then this place is called again the dish that we came here to eat on this ultimate rde noodle tour in Bangkok is called guo Quai now guo means noodles and Kua is the Tie word for kind of slow roasting in a pan and then guy means chicken so you have to have chicken you have to have a slow roast and there’s a number of different styles they use a brass pan technique which is different but there’s a number of different ways that people make this dish and actually I’ll I’ll probably as we’re eating it uh I’ll explain more about the different methods that used that are used throughout Bangkok to make this dish but for right now let’s focus on this and let’s watch how they make it look who we stumbled into what’s up you good yes nice to see you very good to see you man Mark’s turned up at my favorite noodle store is this your favorite spot I won’t be able to come here anymore but there’ll be too many customers everywhere no oh awesome man this place is one of the best I know honestly and cor guy they only really sell in this area a particular way but then you can also get B me mang so egg noodles stir fried with home made chashu red pork um and to my knowledge she’s the only person that sells these oh so their recipe all begins with pork lard you’ve got to have pork lard to be able to fry it this way and then chicken that goes into L and then just kind of stir fry it slowly over the first burner which is a low fire then she adds in your choice of noodles and you can get senyi which are the wide thick noodles and that’s the most common type of noodle but then they also have a few other noodle variations that they make as well so we’re going to try one of their Specialties as well then she cracks in an egg and the method of cooking this is really a like a scrap scratching of the pan method and they’re just frying nonstop one of the things that you’ll notice is that they really care about their product as they’ve been doing for 50 years and they make every portion a lot of restaurants will make a big portion and then divide it onto plates to save time they make every plate in an individual pan one by one here we go and this is a very popular place especially during the lunchtime Rush um and they get a lot of delivery takeaway orders as well but we got our our noodles pretty fast and if I’m not mistaken this is a dish that was invented by Chinese immigrants in Bangkok in Chinatown and specifically from originating from talat noi which is on the Edge of Chinatown I did a recent food tour walking around talat nois so be sure to check out that video as well uh but that’s where this dish actually originates and we’re not that far away from there maybe like a 10 or 15 minute walk but anyway man they go heavy on the pork Ard and heavy on what they call it gaku which is the fried pork fat and so the most common noodle that you’ll find is again Senai which are the wide hor fun style noodles wide thin noodles rice noodles uh and so this is the most common version that you’ll find at many other places as well with the chicken it has to be chicken and you can see all the Char you can see all the the crispy bits so dry so Smokey so fragrant oh wow yeah that’s extraordinary that slow stir fry cooking it just absorbs all that smoke that fire the Copper from the pan and yet it Still Remains individual and it doesn’t blob up like I’m sure if I tried to make this it would just turn into a mushy blob of gooey rice noodles but this because of the use of the and the the way they fry it on that heat and also the way they transfer it from pan to pan it just preserves the texture of each noodle individual noodle while it just totally gets saturated with that flavor and the chicken is such a great texture as well salty tender but not mushy and just yeah full of embedded with smokiness I’m going to season oh we’re almost out of chili here a little bit of chili V and it’s already pretty salty so I don’t think it needs any extra fish sauce but there we go mhm got a huge nugget of the fried pork fat that again so crispy so juicy and so rich as well what I wanted to mention abouty this dish that we’re eating is that there’s many different variations there’s one place here in bangcock where they cook it almost like a pancake style over a raging hot charcoal fire in a standard Tai walk that place is incredible and then there’s also another version where they cook it in an aluminum pot like a soup pan over another raging hot fire with a fan blowing on the fire so and that that is also extremely tasty and one of the smokiest versions of Quai that you’ll find and then there’s this version here that they cook in a brass pan over a semi hot fire but then they keep on Fanning the flame and then they move it from pan to pan so many different styles of kakai and it really is an extremely fragrant it’s actually the ingredients are simple and there’s not a lot of sauces but it all has to do with the technique the strategy the cooking style and the fire the fire and the pan is the most important thing and then additionally this place specifically is famous for their bami mudang which is egg noodles which are stir fried the same way but also with red pork so let’s try this and you can see that the noodles have just kind of crumbled into the Smoky pan yeah this is something that’s totally different and this is something that you won’t find at other qu ey restaurant okay I’ll add in oh we’re running low on the chili okay we’ll add a little chili add a little vinegar yeah oh man you know there’s this there’s this Cantonese noodle dish where they take the egg noodles and I think they’re fried I don’t know when I was a kid we used to call it cake noodles and that’s what it reminds me of exactly like these kind of clumpy crushed clusters of egg noodles which are kind of crispy at the same time held together with the lard and then fried with that smokiness but yeah it’s really good both versions here you can’t go wrong okay let’s try some of that mudang the Red barbecue pork in there as well with the egg curdled in a pieces of the tender Red barbecue pork and the lettuce in there just so you have a little bit of vegetables just to balance of course that was incredibly tasty cooked perfectly as they’ve done for 50 years yeah it was one of the definitely one of the better plates of C in all of Bangkok thank you Cub thank you cub and they’re so nice too oh excellent to find the next noodle dish we need to go a AC cross the cha pra River welcome to T and we need a little mango to balance all the the carbs and the and the the noodles M oh that hits the spot that juicy refreshing oh man that’s so good a perfect mango yeah okay and the stall that we’re going to is just up ahead this is something I’ve been really looking forward to and my wife Ying she used to go here many years ago and she’s always told me that it’s one of her favorite places to eat this next dish now we’re almost there oh yeah I see the smoke coming from the the walks already and the clanking of the walks oh yes oh they are just swinging into action already stir frying up they’ve just just opened and already they’re just nonstop busy and they serve a dish which is called Suki or Sukiyaki tauki has a very interesting story of how it got started and how this dish developed over the years but before we do that let’s watch them as they make it and they have two different versions you can order the Suki Nam with soup with juice uh with broth or I like to order the Suki hang which is the stir fried noodle version and that’s what we’re getting so the recipe actually begins at the Prep Station where you can either choose your two versions the soup version or the stir fried version if you get the soup version he puts all the ingredients into a pot a saucepan if you get the stir-fried version he puts it into a mini walk this is some Next Level Suki and they have kind of a two-part process where the first chef he loads in the initial ingredients the shrimp the seafood your choice of meats he cracks in an egg with that sauce and you immediately as he simmers down that sauce you can smell thei sauce which includes toui which is the fermented pink tofu which gives it this fermented complexity of an aroma and flavor that’s one of the main flavors you have in suuk and then it moves over to the next Chef who then does the finishing he cranks up that fire he adds in a handful of Napa cabbage he adds in the glass noodles or the mung bean noodles and then stir fries it on a really high heat to dry it out to dehydrate it uh to give it that Smoky flavor and he just keeps on Flipping it until it almost turns into this like a pancake of all the ingredients and it just slides out of the walk this this place is incredible kaisuki again it has an interesting story but let’s dig in while it’s hot and fresh but they just slide it off it’s all plastered together with the stir frry with the egg the egg is just holding it together the glass noodles you smell the aroma of the sauce oh yes and my wife y she’s been telling me we have to come here for so many years like it’s the best sui in Bangkok oh man that really is extraordinary oh that’s so good I love the way that the egg is just curdled into the sauce making it so thick and Rich you’ve got the flavor of that sauce which they stir fry within it which is a little bit sweet a little bit sour I know the sauce includes a lot of garlic pickled garlic sometimes like the sweet pickled garlic as well as the the pink tahu Yi which is a fermented tofu which almost has a blue cheesy kind of flavor to it but not quite as strong yeah and so you really taste those flavors all embedded within the Suki okay but what you can do is then add more sauce and yes we need to add more sauce you can never have enough sauce but then we also got shrimp in here there’s pieces of the The Pickled squid as well well let’s go for a let’s go for a shrimp on this bite help out [Applause] yeah and Ying you’re right Ying was telling me that the Suki tastes like her mom’s recipe it does I think that might be the reason we like it so much it tastes exactly when Ying’s mom at home makes Suki for us her sauce and her dish almost tastes exactly like this oh yeah let’s try some of that pickled squid and I love that the the Nappa cabbage remains nice and crisp cuz they don’t overcook it and then at the very end they toss in a handful of Chinese celery so that just gives it another Crunch and another fragrance that has that kind of celery green flavor to it but not overpowering at all okay so as for the story of tauki and you probably know Japanese Sukiyaki but actually tauki is not really much like Japanese Suki and in fact it’s more like a Shabu Shabu or more like a Chinese hot pot and as the story goes back in the ‘ 50s some Tha Chinese they wanted to bring Thai Chinese hot pot to Bangkok and so they opened a series of restaurants the soup version and so you would get all sorts of different ingredients from fishballs and meat and Seafood to mung bean noodles and vegetables and a pan of broth on your table and you would boil everything at your table like a typical hot pot or shabo Shabu and at that time I was reading back in 1957 there was a very popular song which was called Sukiyaki a Japanese song and because that song was so popular at that time and because everybody was singing that song they just decided to call it Sukiyaki because it was so catchy and everybody already knew that term and that just stuck but that being said it was always a hot pot the soup version where you would boil everything at your table but ties have always been Innovative and they’ve always always been so creative when it comes to food when it comes to street food culture and so they took that hot pot concept and they started making it in just individual bowls so that was fast it was easy you could eat it on the go at street food stalls and then from there you have Tais suuki hang which is the dry version which is the stir fried noodle version and that was also developed because often times you can get noodle dishes in Bangkok and Thailand that have soup but you can also order them dry with soup on the side and so people like to have the choice and so that’s how this noodle dish that’s the unique story of kaisuki and how it came about what a spot so much action and this is even before they’ve gotten too busy they’ll get busier as the evening progresses we got here right as they opened but the owner is so nice he wouldn’t let us leave without giving us an entire takeaway bag of K I think K mainly but what a legendary spot he said they’ve been here for 30 to 40 years doing it incredibly well that’s tasty Suki you can’t go wrong and just the atmosphere the the action is incredible oh yeah what a spot yeah we got to get there fast because this next place that we’re going to go where we’re going to find the next noodle dish uh they said if you don’t get there early they either sell out or you’ll be waiting in a long queue and we got to get there fast also this is the best way to travel in Bangkok oh yeah that breeze oh we need some breezeo yeah I don’t know if you can see but my shirt has just been drenched the entire day the humidity [Music] oh yeah foreign fore so we made it on this ultimate Thai stir fry noodle tour we are about to eat what is undisputedly the most famous stir fry Thai noodle dish I mean probably the most famous Thai Dish Thai food on Earth and we’re going to eat it [Music] next so you we are eating pad Tha and as soon as she opens at 5:00 p.m. she’s already busy frying non-stop you can tell that she has immense experience it is not easy despite P Tha being the most famous of all Thai Dishes it’s hard to find a good version of pad Tha and she does it with expertise and I love her entire display here on the cart she has all the different components of a Pai laid out all the colorful ingredients from tofu to pickled terip to dry shrimp to sugar to peanuts to chilies to Shives the shrimp the egg there’s squid and then there’s your choice of different versions of poai that you can get there’s a just a normal wrapped in egg there’s a seafood version but I’m going for the Pai G which is Pai with fresh [Music] shrimp for [Music] okay so it’s fresh ready right out of the Walk look at the way it’s just like the noodles are just rolled they’re rolled into the egg I love how she the presentation with the big shrimp the fresh shrimp the bean sprouts folded in the egg kind of wrapped around it yet kind of scrambled all at the same time peanuts on one side chive served with chive served with wedge of lime to squeeze on but first let’s just try these try the [Music] noodles oh wow yes the sourness of The Tamarind the sweet and sour flavor the smokiness of the walk and what I immediately love is that one of the things that I noticed she sizzles down the tofu and then she throws in a spatula full of garlic and red onions or maybe they’re shallots and she sizzles that down in the oil and that just releases the aroma from there she stir fries everything but they you still really taste that Aroma of the garlic and the onions in there and then she adds in the Pickled radish as well which giv it another dimension of Aroma and that fermented flavor to it but it does need that extra squeeze of lime that’s why they give it to you so I’ll squeeze squeeze lime juice and then yes we will add a little bit of chili I can’t resist okay all right that’s good and again the peanuts mix in with those peanuts with the dried shrimp which he kind of keeps on the side but you can stir it all up let those juices the oily juices come together oh okay oh [Music] man oh wow I love the texture the chewi of those noodles with the lime juice with the peanuts with the chili that bumps it up that is so tasty so Smokey I love the fruitiness of The Tamarind the sweet and sour flavor the freshness of it the smokiness and then you got to chase with a chive oh yeah and it depends you’ll sometimes get other vegetables like Banana Blossom or extra beans spout with your py this one is served as is [Music] M oh man that is firm perfectly cooked it’s not overcooked in the realm of Thai food Pad Thai is actually not that old of a dish it dates back to the 1930s and there have been many other noodle dishes stir fried noodles some of which we’ve already eaten today which have direct influence from Chinese immigrants that came to Thailand and started making noodle dishes but Pai is totally unique totally distinct has a much different flavor from other Tha Chinese noodle dishes and that’s because back in the 1930s there’s a couple of different theories and a couple of things that happened one is that Thailand was focused on Nishan building and they wanted to have one food one dish that kind of brought the country together that represented the Flavors of Thailand so Pad Thai was kind of invented and fabricated to include all sorts of different flavors that most Thai people love that everyone could enjoy that everyone could eat from salty from sweet according to your liking it can be spicy according to your liking but it is a dish that just about everybody can enjoy and then additionally at that time from what I understand there was a rice shortage rice being the most common staple of Thailand but since there was a rice shortage the government was promoting rice noodles since those could be kept and stored and so that is how hadai came about and I mean if it was for nation building for bringing the nation of Thailand together and for promoting the food of Thailand it has definitely worked because without doubt hadai is the most famous of all stir fried noodles dishes coming from Thailand and probably the most famous Thai Dish of all that you’ve definitely heard of and that you’ve probably tried as well okay and that being said this is one of the best PL of ponai I’ve [Music] had oh yeah after way more than five bowls of noodles today this is how I feel oh I just want to lay [Music] down High Street Food five stir fried noodle dishes and we managed to eat them all in one day back to back to back to back to back oh that was a good day of noodles but which noodle dish looked the best to you which is the noodle dish that you would want to eat the most when you come to Bangkok let me know in the comments section below I’d really love to hear from you from you and I’ll try to get back to you as well but thank you so much for watching this video it’s been an incredible day and also if you haven’t watched the other sequel in this series covering five must eat Thai noodle soups uh be sure to check that video out as well and thanks again for watching goodbye from Bangkok see you on the next video

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