Understand the principles of stir frying so you can stir fry like a pro, using any ingredients, and without recipes! BlOG POST W/ MORE TIPS: https://hot-thai-kitchen.com/stir-fry-anything CHILI PASTE STIR FRY (demo 1): https://hot-thai-kitchen.com/shrimp-chili-paste-stir-fry/ SQUASH STIR FRY (demo 2): https://hot-thai-kitchen.com/kabocha-squash-stir-fry/ SAUCES & INGREDIENTS: https://hot-thai-kitchen.com/thai-ingredients/ SUPPORT THE SHOW & JOIN MY PRIVATE DISCORD: https://www.patreon.com/pailinskitchen MY COOKBOOKS: https://hot-thai-kitchen.com/htk-cookbook/ MY KITCHEN TOOLS & INGREDIENTS: https://a.co/d/0cFKNCHZ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen ---------------- 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 http://hot-thai-kitchen.com
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You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.
One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.
I am so moved and informed by all this. At last, no sickening musich or clever techniques - just INTELLIGENT, real, true, experienced stuff. Congratulations Mme Pailin! Bravo.
Pailin is, without a doubt the loveliest chef on YouTube... Thanks, for all your help.
I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!
Best Thai youtuber, One of the best cooking channels of all! I love it.
I’m 69 and retired. Trying to eat healthier. I’ve been using wok for about two years and love cooking with it and the results I’m getting. Your video has helped simplify many aspects of wok cooking and encourage me to learn more. You’re amazing. Your presentation is the best I’ve seen and I’ll continue to follow you. Thank you so much!
LOL, the smiling bell pepper made me do a double-take! Awesome video as always!
I will pass any exam if you were the educator. Well gifted and educated with perfect English using perfect vocabulary.
This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩
I love the cheeky eyes at 2:59 that just adorable
THANK YOU for your simple straightforward method of teaching! I am 71 years old and anxious to learn how to stir fry properly. It’s never too old to learn, and you make it possible! 👏😁
You need to be on TV. I was a chef, many years ago, and I've watched, and learned some techniques/recipes from your channel for a few years now. My carbon steel wok, and power flamer cooker have never been worked so hard. Thank you chef!
These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)
I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤
You've got a natural talent for this style of media. Your presentation, demonstrations and explanations were outstanding. Thank you.
Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.
Thanks so much for having no music! Makes it so much easier to listen and enjoy :) Mind you, it never occurred to me that people need to learn to make a basic stir fry- it seems so obvious to me!! But then, I've been cooking for a long time. And there's always something new to learn. Like- putting egg with pumpkin!
You're the best Chef that simplifies things. Glued to your class the first moment I clicked your video.
Oh God you're going to hit 2 million subscribers in hours or days!!!