14.213 Pad Anseong

Cycle 14 – Item 213

6 (Sun) August 2023

Pad Anseong


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-


Pad Mama is a Thai dish.  Instant noodles, specifically Mama, a popular brand in Thailand, which are parboiled then stir-fried with vegetables.

The first time showing the product’s packaging (see also 14.146 Anseong Tang Myeon).

The second dish inspired by a video on Hot Thai Kitchen (see Instant Ramen Noodle Stir-Fry Recipe – Pad Mama).   Mama being largely unavailable in Korea, even at the foreign markets in Itaewon, I substituted Anseong Tang Myeon and used whatever vegetables that I had (even if I’d had tomatoes, I wouldn’t included them, as suggested in the video – I hate quasi-cooked tomatoes).

Similar to a mise en place for pad si ew.

I discovered Hot Thai Kitchen by accident.

A few months ago, in the midst of some lame argument, W declared that the best decision that I’ve made in my life was to marry her, because she offers the complete package.  Me: “You’re not hot, and you can’t cook.”  W: No hot woman can cook.”  Just then, recalling a series of YouTube videos that had made the rounds a few years back, I opened the app and searched for “hot thai chef,” which returned Chef Pailin’s channel (kinda cute, but not quite hot).  What I was looking for was this: “hot thai street chef” (in fairness, it’s unclear whether any of the “hot” women can actually cook well).

So anyway, that’s how I started watching Hot Thai Kitchen.

First, the noodles are parboiled then tossed in the powdered soup mix.

Not bad.  Had the general vibe of a Thai/Chinese noodle stir-fry, not at all Korean.  Too salty – next time, reduce the soup mix or oyster sauce or fish sauce.  I can see this as part of a quick-fix weekday dinner alongside frozen hargow.

Third in a series of dishes using Korean ramyeon noodles in non-Korean dishes (see also 13.351 Ramyeon in Tomato Sauce; 14.107 Shrimp Wonton Noodle Soup).


Leave a Reply