Cycle 14 – Item 213
6 (Sun) August 2023
-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 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).
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.
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.
(See also GLOBAL FOOD GLOSSARY)