Pad Thai Variations Recipes ผัดไืทวุ้นเส้น – Hot Thai Kitchen!

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Want more excitement in you Pad Thai? Try these switch-ups with glass noodles, shrimp tomalley, and spicy sriracha!

The original Pad Thai recipe:

For written recipe:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at


Nyta Khut says:

i am going to cook this tomorrow night for dinner :)

PKellyMc Yahoo-dot-com says:

Hello Pai, I'm south of you in Tacoma, Washington. I'm glad you posted this "Variations" video, as it's a great segue to my question. I love cooking Asian foods, Pad Thai especially, and always follow the recipe closely the first time. Then I tend to branch off in different directions (variations) like the ones in this video, to "make it my own". In that vein, I am being drawn to a Pad Thai variation of my own, and wanted to run it by you for your thoughts. I want to replace the "Pad Thai Sauce" with diluted Mae Ploy Curry Paste (Red, Panang, or Massaman), thinned with either water or the clear liquid from a separated can of Coconut Milk. I realize I will likely have to add Fish Sauce, Tamarind and Palm Sugar for salty/sweet/tart balance. Since I'm dragging you [kicking and screaming?] into my madness, do you have any thoughts or recommendations for one of the above flavor pastes, how much of it I should use, and what to dilute it with? I think if I aim for about 1 cup of "Patrick's Peculiar Pad Thai Sauce" for a 2-serving batch, it should be about right. Any thoughts?

sikkphish says:

Love at first sight!!!!!       oh my gosh cant wait to try this, thank you from Alaska!! ;)

Betty Mitre says:

I made Pad Thai using your recipe and everyone loved it!

Sai Luminos says:

Thank you so much for sharing, LOVE your videos!

David Caballero says:

can I use crab tamoley?

craig Plainfield says:

I made this last night and it was the best I have ever had. I just hate it when people say they made the recipe but then made all kind of changes and substitutions. But having said that I did do something extra that I think made the dish better. I used some jumbo head on shrimp and put the heads and shells in some water and made a shrimp stock. I made sure all of the shrimp fat was dissolved into the stock. I then used this stock instead of the water in the recipe. I think it added an extra layer of flavor. What do you think?

E.L. Bl/Du says:

yummy yum, and you are so adorable when you teach us. Thank you again so much for these beautiful dishes, and educating us on these unusual ingredients that we would never have guessed. You are a great teacher. tomorrow I am making your hot sauce (for starters) Can't wait to make my own Phad Thai sauce and have it taste good! LOVE your videos! Liz

Clifford Eric says:

I've tried a pad thai in Udon Thani before and I saw the local there sprinkled some sugar on the served pad thai. Is that normal or just not?

Fronken89 says:

Never seen Pad Thai done with Tofu in it, but that might just be because my local thai/asian restaurant has changed the recipe to better suit Swedish customers. Found your channel today and so far i'm really loving it, gonna show it to my girlfriend when she gets home from work, we both love cooking asian dishes so i'm sure we're going to try out alot of your recipes in the coming months =)

peterstang says:

Good Thai flavour!

Brigette Mante says:

just like to ask if you have a recipe of beef randang? by the way i try your recipe of pad thai and its delicious… 😊👌🏻

Jin Zhang says:

I went to the Asian supermarket the other day to check out the shrimp tomalley, same brand as the one you have…and the ingredient list has some 'extra stuff' in it as you put it. Should I be worried about those extra hard-to-pronounce ingredients? Are they harmless or I just have to use it in moderation?

Daisy says:

are the glass noodles same as the clear mung bean thread noodles? Thanks

Tuyo12 says:

OK my family does not eat pork or shellfish. What are some of the things I can substitute for shrimp/shellfish and pork. I would love to make this but need to have alternate ingredients. Thanks : )

Kishore Bhat says:

Palin, we need smellavision, so that we can smell your food.

i_am_amyk says:

love your videos!! so helpful~

panesar94p says:

ive seen people put hoisin sauce in their pad thai, whats your opinion on this?

Greg Ward says:

the one thing most of use have been taught to do is test while we are cooking to know if you need more seasoning, or if one flavor is over powering. In all the videos I have watch to date ( only about 15 or so to be honest ) I think I have only seen you test it once. Is that something that is not done as much in Tai cooking? I suspect its to do with ratios of flavoring, as long as your close it will be fine, because you not flavoring with Salt but more with the natural flavor of the different ingredients.

Shawn McGuire says:

You asked on another video.
YES IT CAN BE DONE! Use food grade hydrogen peroxide. H2O2….
If your unfamiliar with this interesting stuff just remember……..
It can and will eat through leather, skin, organic and inorganic substances..
Be careful.
If you need instructions just reply and I'll give some helpful details.
Pretty sure you know I love your videos.

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