Recipe development is not easy and I'm so grateful for all the detailed tips from the written recipe and video. The proportions are very balanced. Finally procuring all the same sauces Palin uses has been a game changer.

Thank you for another Hot Thai Kitchen hit!

*I added freshly fried tofu. I used Huy Fong Sriracha and it was delicious. Are the Thai brands of Sriracha vastly different? I also used Red Boat Fish Sauce.

Aww, so glad to hear you like to watch them for fun-sies 🙂 Thank you!

The only thing I would add would be that it is important not to use the "US Vietnamese" Sriracha so many people think is the original, but rather to use a real Thai sriracha, e.g.: Shark Brand.

Another thing I've seen gaining popularity at the hawkers in the Soi Baering - Soi Lasalle area is an alternative to have pork slivers as the base protein replacing the pork balls, dunno if that will take off as those balls are yummy.

I made a one or two of your other recipes using Kikkoman low sodium soy sauce with the green label and they turned out far too salty (I started halving the soy sauce amounts after that). My bad! I'll have to go out to get a bottle of healthy boy brand mushroom soy sauce. Can't wait to use it and retry making some of your recipes.

Thank you Pai! You're my favorite chef & teacher on YouTube!

P.S.
I almost bought the Dragonfly brand of dark soy sauce after your soy sauce video because I was able to find it on the shelf. Now I'm a little torn because this recipe recommends healthy boy dark soy sauce 😁