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I always come away smiling after watching your videos...I will definitely try this recipe soon...thank you, Siri...

This meal sounds soooo good ❤❤❤

I love crispy foods. Thanks for teaching using hatch chili. I grew up in New Mexico eating those all the time. Peace

Yum! That looks amazing. Can’t wait to try it. Thank you for sharing.

OMG!- I’ve been addicted to a “dipping sauce” that comes with Thai fish cakes in Australia. I think this is it! Yay!🥰🥰🥰 Thank you so much for this recipe!

Looks delicious 😊I have some ground chicken in the fridge think I wana try it

I've been craving these.

Thank you kindly

Yes please!

I had absolutely no idea you could do this. Thank you!

Does anyone know what the baking soda does? I have seen it in a few other videos as well. Thanks!

What kind of oil

Just came across your channel. Thank you for sharing your recipe...definitely will try it.

I'm trying to give seafood a chance. Thank you!

What did she add to the meatball broth while it was still in pot?

Can you please the information on the cutting knife? I can’t find it on amazon. Thanks

We share a few things in common, I have the same cook top and looks like the same wok ring, let me share this tip with you. Get a BBQ butane lighter at least 10 inches long then remove the burner ring on the front right side you normally use. Place your wok ring in its normal position with the wok on the ring and turn the gas on while using the BBQ lighter to light the flame. You now have a flame that likes a wok burner with an output of over 40,000 BTU’s or more. Careful now because the heat is intense!!!

Beautiful! Another one of my Thai faves,thank you! Bevie in Whitby :) <3

What's the alternative for palm sugar, it's one ingredient that is not available in my city

This looks so yummy!😊😊

The oil is pork fat or just seed oil?

First time i see a thai chef use salt instead of fish sauce

I found wrapping green onions in paper towel then in aluminum foil works.

The filling is delicious. One question, are they suppose to be chewy?

This dish would be part of my last meal!

thalo,?

I really appreciate your Channel ! So cool that you keep posting :) Thank you from Germany

Love the vid.. very informative .love the way she says "pieapple"... very sweet

BEST Boat noodle recipe!

Thanks 🙏 for Share your recipe… I love Thai food… I’m from Mexico 🇲🇽

I’m from Mexico 🇲🇽 but love ❤️ you recipes…. You daughter it’s lovely ☺️ now I’m cooking this recipe… delicious 😋

Thank you for your recipe, you are so awsome.👍😄

Hi Joe u r lucky man!

Welcome back i miss u nongchef Sari! long time no see

Cute interruptions🎉❤

Thank you for this video!!❤

Delicious😍😍😍😍😍

Just found you love this easy recipe.....she's such a cute baby!....subscribed.

Also boo and props to the cameraman, boo is for throwing out your wife’s retainer, props for doing a great job with the recording, as well as showing your face to take full accountability! Good job, my man

Thank you so much! This video was excellent! I always have a hard time finding videos that are not too long, but not too short. But what I really appreciated were these very unique tips which I’ve never heard of but explains so much when my dishes haven’t came out well such as the importance of the shallot being very thinly sliced due to the strong flavor. I already sliced my shallot, but I hope I’ll be able to get a good flavor because now I just ended up mincing the shallot lol! Kap koon kap! One question, many times the salad might have a bit of a bitter flavor from the line. I don’t know what I’m doing wrong. I use quest, limes, and a regular citrus juicer. Any ideas? I am getting the bitter flavor?

very nice video. thank you

Delicious food!,LOVE your videos!

Hi Siri, made this recipe tonight. It was definitely delicious! Thank u so much. I made enough for leftovers!! Yay 🎉❤

Great recipe!❤

No sugar??

great video thank you for sharing this recipe!

Who's the manufacturer of that knife?

I'm a catering and pastry chef in the SF Bay Area. This is an EXCELLENT sauce that people truly love. I've made it with standard massaman curry paste and with spicier red curry - even occasionally use a little of both to find a happy middle ground. It's always delicious and very versatile. FYI - I've thinned it slightly with lime juice, water, and honey to create a phenomenal salad dressing for grain bowls. I try to keep a jar in my home fridge for any chicken leftovers I end up with or to quickly dress noodles or salad. It keeps at least 1-2 weeks, but rarely lasts that long. Nice that it's an intentionally broken sauce - no need to fuss over the perfect emulsion. Thank you, a million times, for this recipe!

Hello ❤

I’ll try this tonight. I don’t have the Szechuan pepper corns.