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Welcome to Hot Thai Kitchen. Pat Thai may be the most popular Thai noodle dish amongst foreigners, but do you know what's more popular amongst Thai people? Patiu. Patsiu is a street food that you can find all over Thailand. And it's so popular because it is just so incredibly good. Chewy fresh rice noodles in that sweet salty sauce and that smoky walk char. There's nothing quite like it. And my patio recipe has been a hot Thai kitchen favorite for over a decade. People have told me that it is better than takeout and they can easily make it again and again because not only is it so delicious, it is a quick and simple
recipe. And today I have an updated tutorial for you with new tricks and tips to make the old classic even better. And by the way, this recipe is also going to be in my ebook. Yes, I've just released a brand new ebook with 25 of the most popular classic Thai recipes. I wanted this to be a really userfriendly way for you to cook from my recipes, so you can cook your favorites anytime without having to go searching for it online and without any ads. Each recipe also has a direct link to my YouTube video tutorial right there if you need it. So check it out at the link in the description below and thank you in advance for your support of Hot Thai Kitchen. All right, let's get to that recipe now, shall we? Starting with the
sauce. For the sauce, I've got here some oyster sauce. Then I'm going to add some soy sauce, fish sauce, Thai black soy sauce for the dark color and rich flavor, and golden mountain sauce, which is a type of soy sauce. If you're unfamiliar with any of these sauces, head over to the recipe post on hot thaiikitchen.com. There will be more information including all of the substitutes. Then for protein, I'm using bite-sized pieces of chicken breast here, but this can be pork, beef, tofu, anything. Let's give it some flavor with soy sauce. A touch of sugar, which will help with browning. And if your meat is lean, adding a little bit of water will help add juiciness to the meat. Give that a good mix. And then we can let
that sit while you prep other things. For vegetables, we are going to need galan or Chinese broccoli, which is the classic. Choose smaller stems if you can as they're more tender and less bitter. I like to first remove this little branch and then thinly slice the fat part of the stems on a diagonal and then you can roughly chop the thinner stems and the leaves. Aside from that, you're also going to need some eggs, chopped garlic, ground white pepper, and some sugar. And now, let's talk about the star of the show, the noodles. Not me, the noodles. In Thailand, you can find patu made with a few different kinds of noodles. Rice vermicelli, egg noodles, which is more
of a southern Thai thing. But the most common and the classic and I think the best is made with fresh wide rice noodles or what we call senai. Now, some of you can buy this at the Asian grocery store. Lucky you. If you cannot, do not worry because homemade ones are better anyway. And I've just uploaded a brand new tutorial for how you can make these at home using just two ingredients I'll link to below. In theory, you can buy dried versions of these rice noodles, but let me tell you, they are not the same. Like the end results are not nearly as good. The flavor, the texture is quite different. So, my opinion of this is that if you've never had the fresh one, you'll probably be satisfied
with the dried version. But if you've seen the light, you've tried fresh noodles, you really can't go back. It's not the same. So keep the dried ones for patio emergencies only, which happens sometimes. Now, if you've bought fresh noodles from the store, but you get home and it's this cold hard block and all the noodles are stuck together, you don't know what to do. Don't panic. Here's how you deal with that. First, try your best to separate them into big chunks without breaking them. Then spread them out onto a microwave safe plate and heat them at roughly 70% for 1 minute. Take them out. Try to separate
them a little bit more now that they're a little warmer and rearrange them while you're at it so they heat more evenly. Put them back in for another minute. And then you repeat this process for a total of 3 to 4 minutes until the noodles are hot and soft enough to be separated into individual strands. Before we cook, one very important thing. This is a recipe that you want to cook one serving at a time because if you crowd the walk, you will trap a lot of moisture and that moisture will steam your noodles and cause them to turn to mush. Remember, these noodles are fresh. They are fully cooked. So, you've got almost no room for excess moisture before they overcook. So, you want to allow the noodles to evaporate excess moisture
from the sauce as fast as possible. Also, if you overcrowd the pan, you won't get as much of that nice toasting that we're going to do in a minute. So, my recipe is for two. So, I've divided all my ingredients in half except the protein. The protein you can cook all at once because we're going to do that all together. But everything else should be divided into one. Each portion will only take like a few minutes. So, it's not going to take you forever to do them one at a time. Having said that, this is not a dish I would recommend for a 10 people dinner party. As always, I like to cook my protein separately. This allows me to control the dness of the protein, get nice browning on them, and you can do
this part, as I mentioned, all of your protein can cook at the same time. Unless, of course, you've got like a giant bucket of it, then obviously you don't want to do that at the same time either. Okay, spread that out. And then I'm going to let that sear without disturbing for about a minute or however long it takes to brown the thing. Once the meat looks more than halfway done, then I'm going to come in. Oo, look at our nice browning. And give them a toss. So we can finish cooking the other side. Okay, let's turn it off. It's fully cooked now. And we're just going to take the chicken out of the now. So, I have cleaned my walk because
I noticed the chicken was sticking a little bit. And if the chicken sticks, the noodles are definitely going to stick cuz the noodles are very sticky. So for this recipe, you want a well seasoned carbon steel walk. Even a cast iron pan would work as long as it's well seasoned or if all else fails, a non-stick walk. You don't want to do this with a stainless steel pan. Definitely going to stick. All right, but if after searing the meat, there's no sticking, you don't need to clean the walk in between. All right, let's go. Heat back on.
Little bit of oil goes in. Not too much because the noodles are already oily. Some garlic. And I'm just sautéing the garlic until the smallest bit starts to turn golden. Okay. And then the egg goes in. And I have cracked the eggs ahead of time because if you get shells in here, there's like no time to fish out the shells. Okay. Eggs are good. Just like 10 seconds on the eggs and then the vegetables go in. Vegetables always explode. I don't know why. Um, vegetables are tossed. In goes the sauce and the sugar. And that's it. Now you're going to toss everything until the noodles are mixed together with the sauce. And if you see
two pieces of noodles sticking together, just try to separate them because you don't want clumps of noodles cuz the sauce can't get into the noodles that way. Okay. Once the sauce looks like it's well distributed, spread the noodles out around the pan and let it sit and toast to get that smoky walk char. This is the difference between patiu that is delicious and patiu that is epic. Okay, the toasting of the noodles. If you've got smoke alarms, it's a good idea to cover them with a shower cap at this point. Don't forget to take it down after. Okay, so your heat should be high for this part to get maximum toasting. And now I'm going
to Oh my god, look at how beautiful that toasting is. I'm going to cry. I'm going to toast the other side. And then Oh my gosh, look how charred that is. It's not burnt. It is artisally charred. Okay, so noodles charring. It's looking pretty good. You can do this a couple more times if you want, depending on how much time you want to spend, how much charring you want. Um, but you can imagine that if you overcrowded this walk with noodles, the charring is not going to happen. Okay, I think that's enough charring. The protein goes back in. You're going to notice a lot of liquid pooling in the pan, in the bowl. You do not want to put all that in, even though that is delicious. Um, it is going to
sogg out the noodles. The noodles cannot handle any more liquid than the sauce. And that's it. You turn it off and it's done. One more toss just for fun. Woohoo. Tada. Look at this. Oh my god. Look how perfect that is. The noodle charring condiments. Very important for patio. The classic condiment is white ground pepper which you could have added in the walk but you can also add it at the table in case you've got kids or somebody who doesn't want pepper. Also very importantly chili vinegar. So the flavor profile of this is rich sweet and salty. So, a little bit of spicy acidity in the form of chili vinegar makes a huge difference.
It's very easy. This is basically just chili and white vinegar mixed together. There are variations and I have a whole video that shows you how to make it. It's a breeze to make. All right. The smell of white pepper and patio together is so nostalgic to me. Like, this is the smell of childhood. I ate this a lot growing up. All right, here we go. You want a little bit of vegetables in every bite because of that god. It's perfect. It's the perfect food. Soft and chewy and elastic noodles. That is the perk of a homemade crunchy veg, sweet and salty flavor profile that just keeps you going back.
This is the one dish I always finish because it's so hard to stop. For better or for worse, the chicken, it's because we took the time to add some seasoning and a little bit of extra water. It's not just like protein for the dish. It has flavor. It has texture. The chicken itself is delicious as well. I mean, you saw how quick that was to make. It's totally worth doing it one portion at a time. So, you've got noodles that are dry, well toasted. This I can eat this every day. It's so good. So, I hope you give it a try. The recipe, as always, will be on hot thaiikitchen.com. And on the recipe post, I will also include all the tips, all the storage questions, all the substitutions, everything you could
possibly think of. check that website post. A special thanks to all of our Patreon members who help support the show. And thank you as always for watching. And I will see you next time.
