Comments on: Ultimate Guide to Essential Thai Ingredients

By: stephen surrency

stephen surrency — Tue, 13 May 2025 16:58:00 +0000

Hello. I'm wanting to make your pad thai recipe but am having trouble finding all of the ingredients: such as "garlic chives". Two Asian grocery stored I visited have "chive flowers" and "chives". But it isn't clear if these are comparable or actually different. One explanation from one of the stores is that "chive flowers" and "garlic chive" are equivalent. Is this correct? BTW: I made your Massaman curry recipe (beef) and it turned out awesome!!! Better than any I've ever eaten anywhere, even in a Thai restaurant!!! Thank you.

By: Adam from HTK

Adam from HTK — Wed, 26 Mar 2025 23:19:49 +0000

In reply to Elisabeth. Hi Elisabeth! Actually if you take a look she lists substitutes for each in that post - which I think is what you were looking for? Ex for fish sauce: SUBSTITUTIONS: If you’re vegetarian, the easiest thing (and what I do for vegan friends) is substitute soy sauce in equal amounts, or sometimes I do a combination of soy sauce and Golden Mountain Sauce (see below). Larger Asian markets do sell vegan fish sauce, but some of them can be rather awful. Cheers!

By: Elisabeth

Elisabeth — Tue, 25 Mar 2025 18:40:54 +0000

In reply to Adam from HTK. Thank you, not really any help because I was asking for other substitute due to allergies and the regular sauces can’t be used..

By: Adam from HTK

Adam from HTK — Tue, 25 Mar 2025 17:01:13 +0000

In reply to Elisabeth.

Hi Adam here and this might help? https://hot-thai-kitchen.com/thai-ingredients/ 🙂 Cheers!

By: Elisabeth

Elisabeth — Mon, 24 Mar 2025 14:59:21 +0000

Hi Pailin,
Thank you for excellent information.
I was wondering though about substituting fish sauce and oyster sauce due to food restrictions and allergies..
Is there something you can use instead? Can’t do fish, sugars

By: Donna Johnson

Donna Johnson — Fri, 21 Feb 2025 07:07:46 +0000

Thank you for this video.
I'm happy to learn there's a vegetarian oyster sauce and a mushroom soy sauce. I have sensitivities to shell fish and soy. So I have avoided Thai curry knowing it has shrimp. I have found some without shrimp.

It's nice that you shared many fresh items can be frozen. My Asian market sells very large portions of Thai chilis, Galangal, kefir lime leaves and lemon grass, more for me as a casual Asian home cook to use quickly. So I pop all those in the freezer to use as needed.

Your recipes have been my favorite.

Thank you for sharing them here and on YouTube.

By: Robin D Richman

Robin D Richman — Thu, 20 Feb 2025 22:18:31 +0000

Palin, What brand rice noodle do you like for Pad See Ew?

By: Paul Mason

Paul Mason — Sat, 25 Jan 2025 00:50:07 +0000

I just picked up some Healthy boy Mushroom Soy Sauce and their Black Soy Sauce A.

Having just compared them to what i was using previously, I'm amazed at the difference and really impressed with the flavors. I'm looking forward to using them in my nest Khao Soi Gai. Aunty Pai's recipe of course!

Thanks again Pai, love your work 🙂

By: Noxolo

Noxolo — Fri, 24 Jan 2025 16:38:41 +0000

@Dobjob
0 seconds ago
Hi Pailin! These are so useful! Tysm! I completely understand that you are busy, but I think it might be useful if you created a video where you went through other ingredients that are less common and not common enough for a video of themselves. Like maybe talking about Pandan, banana leaves, grachai, thsi eggplant etc. Thank you so much 🙂

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 13 Nov 2024 20:33:31 +0000

In reply to Alyssa. These ingredients are so salty they are unlikely to go bad even past their expiration date, especially unopened. I'd say they're fine to use, but do fridge them after opening.

By: Alyssa

Alyssa — Mon, 28 Oct 2024 15:15:45 +0000

In reply to Monique. Hello, Pailin. I have some Tao jiew and Golden Mountain Sauce that has been sitting in my pantry, unopened, for a while now, and I'm sure they're likely past their best before date. I was wondering how long you would say these ingredients are okay for if they haven't been opened and stored properly?

By: Natasha

Natasha — Sat, 26 Oct 2024 11:57:01 +0000

Thank you so much for this post. It's so informative and a pleasure to read. I am bookmarking your website and am very excited to cook your recipes.

By: Louise

Louise — Fri, 12 Apr 2024 17:56:27 +0000

Your video’s have inspired me to try to make your dishes. Thank you

By: Mary Ann

Mary Ann — Mon, 01 Apr 2024 01:58:42 +0000

Hello Pailin,

I have never cooked Thai before and want to try as I went to my first Thai restaurant a few weeks ago and am now hooked on the food. Today, I bought Thai basil and was wondering how to store it. Do I put it in the fridge or should I leave it on the countertop in a container of water?. Also, how do I freeze it for later use? Would you recommend freezing it?

Thank you.

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 08 Mar 2024 22:57:24 +0000

In reply to Howard J Miles. I've found them to all be comparable, but Yamasa is my go to brand.

By: Howard J Miles

Howard J Miles — Thu, 07 Mar 2024 13:55:22 +0000

What is the best toasted sesame oil to use?

By: David

David — Sun, 22 Oct 2023 19:05:47 +0000

What is the olive oil you use?

By: Mary Davis

Mary Davis — Sat, 09 Sep 2023 19:20:55 +0000

In reply to Monique. A little overwhelming. But I think I would like to make a dish or two a month to start. And build up my pantry supplies as I go. Pad Thai and shrimp kow pad are some I've been making. Will check your recipes for ingredients before making again.