Thai Stir Fry Chili Duck Recipe - One of the SPICIEST Thai Foods! ผัดเผ็ดนกเป็ดน้ำ ความเผ็ดระดับ10
- She's gonna be making adish, what in Thai is called
Pad phet and that essentiallymeans like stir-fry chili.
The meat stir fried witha bunch of curry paste
and chilies and herbs.
Oh, that's good.
Good morning, everyone.
It's Mark Wiens with Migrationology.com.
It's about seven a.m. in Bangkok
and we are walking to the market.
My mother-in-law isgoing to make a Thai dish
that I really love and that'svery unique and very spicy.
So, my mother-in-law iscooking and I'm gonna
share the recipe with you today.
At typical morning marketsin Bangkok, you have
many, many normal stallsselling all sorts of different
vegetables and chicken and porkand beef and seafood vendors
and then usually also at Bangkok markets,
they have one or two stallsthat serve jungle ingredients,
real, real country-sideherbs and ingredients
and we are going to the countrystall, the jungle stall.
We are in luck.
My mother-in-law wasn'tsure if they were gonna have
these wild ducks, which inThai are called nuk phet nahm
but luckily they do soshe has already piled
two wild ducks into thebasket and we're gonna get
two wild ducks and thenthey have just all sorts of
wild jungle ingredients here.
There are crickets andall sorts of mushrooms.
There's silkworms.
There are herbs.
It all depends.
We're not sure what theyhave every week or every day.
They have a differentselection of wild animals,
wild birds, and ingredients,so today I'm pretty happy
that we got the wild ducks.
I do enjoy cooking sometimesbut I'm not even close,
not even comparable to how good
my mother-in-law is at cooking.
She's one of the best cooksI know in the entire world.
So, I'm gonna, Micah andI are gonna watch mom
as she cooks and then I'm just gonna
narrate the whole recipe.
And as I'm standing here,I'm just seeing that she's
making some dried fish.
I think these are mullet,little mullet fish
and last night sherinsed them in salt water
and now she's drying them in the sun.
She makes all kinds ofawesome food at this house.
Okay, so we got the ducks
She wants to just roast it over the fire
to take off all the hair.
That already smells good.
It smells like roast duck.
In Thai, they are called nuk phet nam,
which are, I think it'ssome kind of wild duck.
In Thai it would translatedirectly to "water duck"
and I would also say that you could,
whatever recipe she's gonna make right now
which we're all about tofind out all the ingredients
she adds to it, but you couldprobably substitute any kind
of meat, whether you wantchicken or beef or anything
'cause we're gonna mince them up.
And now, after roasting all thefeather stubs off the ducks,
now comes the time where she's gonna
rinse off the ducks and clean them.
She's going the extra mile with tweezers
to pull out all of the feathers.
You don't wanna bite into a hard feather.
She's about to chop off that head.
I probably won't show too many details.
It got a little bloody but basically she
took out all of the organs of the duck
and kind of took outeverything from the cavity.
The last time she made this recipe,
she included all the bones.
Like, the entire duck, apartfrom the head, I think.
Chopped it all up, minced it all up,
but it was pretty kindaon the crunchy side.
I got some bone shards stuck in my teeth
so this time I asked her totake out the bigger bones
but she said she's stillgonna mince up the,
I think the rib cage and smaller bones.
And then after she finishes doing that,
we'll be ready to stir fryit up with all the spices
and all the chilies.
Okay, 15 minutes later.
The ducks have beentransformed into a full mince
and we are moving back overto the street food cart.
The first step is the mei phakchī,
which are coriander seeds.
She's just gonna dry roast.
And then also some yihra, cumin.
Oh, yes the aroma of thatdry roasting yihra or cumin
is just amazing.
And again, all of these ingredients,
I'm gonna write all ofthese in full recipe
but we've also got, this is called bayira.
I think they might alsobe called tree basil
and then we've also got some galangal.
This is young galangal.
Oh, and as I'm speaking,she is finished roasting
those spices and she'sdumping them into the mortar.
And then set aside those dry spices
and next step is to take that minced meat
and just stir fry it.
Oh, that smells delicious.
That smells like cooking duck.
A little bit of a gamey smell to it.
What we're gonna do for this recipe,
is we're gonna prepare all ofthe ingredients separately.
So, stir fry the meat,get all the spices ready,
and then after that, we'regonna assemble the entire thing
by stir frying it all together.
The duck is finished stir frying
and she's draining out all that oil.
You can see it.
Down below there is all the oil
but we just want the meat, the dry meat.
Next step it to pound upthe garlic and chilies.
And she's gonna put in abig handful of chilies.
So you just wanna pull off those stems
and then drop them intothe mortar with the garlic
and pound those up.
You wanna just pound upthe garlic and chilies
until you've got kind ofa coarse grind to them.
Just no big chunks.
For the next step, she'staking young galangal
and slicing it up really thin
and she's gonna add it to this recipe.
I would say that in themajority of Thai recipes,
galangal is normally usedjust to be included with soups
and then it's boiled andthe flavor's extracted
and you don't eat it but in this recipe,
since it's young galangal,we're gonna eat it
as long as it's chopped up small like that
and it provides some awesome flavor.
Today, for this recipe,we have some bayira
but you could also makethis recipe with basil.
Holy basil is really good also
but I'm really loving thesejeera leaves right now.
Kind of almost like licoriceybut sweet and kind of,
yeah, just a unique wonderfulherb flavor to them.
They are delicious and I canactually smell them right now
as she's breaking them off the stems.
And then one more awesomeingredient we have over here
are green peppercorns,
which are another powerful flavor enhancer
and she's just rinsingoff those jeera leaves.
And I think just because they're so big,
she's gonna give it a coarse chop.
Otherwise, you couldjust leave them whole.
And then in go those green peppercorns.
Give them a quick wash and then she's just
lightly chopping them as well,
just so you don't get anentire strand of peppercorns
in your mouth at once in one bite.
Everything's prepared.
Oh, she's about to addin the oil right now
but we've got, she's gonna add in some oil
and then we're just gonnaassemble everything,
including that duck.
And then, first insidethe oil goes in all of the
chilies and garlic that we pounded up.
If it gets too dry, you canadd in a little bit of water.
This is a Southern Thai curry paste.
And that's a good, like, threeor four tablespoons, I think.
And then again, if that gets too dry,
you can add in a little bit of water.
And next step is to add allthat duck, that minced meat.
Oh, that smells so good.
Next goes in all of the galangal.
And then those dried spices,which is the coriander seeds
and the jeera, cumin and thenjust stir fry all that up.
One of the beauties ofthis dish is that you
have all of the ingredients prepared
and so then when you'recooking it, you basically just
assemble everything and youstir fry it pretty quickly.
And now for the jeera leaves.
And you wanna put those in at the very end
'cause you don't wantto cook them very long.
You want them to remainfresh and just have all of
their natural flavor butjust wilt them into the dish.
You can really smell thearoma of the jeera leaves,
as soon as she adds it in there.
Oh, it's beautiful.
It's like a sweet, licoricybut like spicy aroma.
Okay, here's my taste test time.
Oh, that's good.
Oh and then final step is toadd in some Kaffir lime leaves.
She just wrapped them up andis really finely slicing them.
And that was the final step.
She just threw in the Kaffir lime leaves
and just stir fried it justfor a couple more seconds.
Oh, that spoon.
This guy, Micah, sleptthrough the entire recipe.
One more thing that mymother-in-law just mentioned
is that she didn't need to addany extra fish sauce or salt
because the curry pastealready had salt in it
and I think probably italso had shrimp paste in it
which gave it some saltiness.
But you gotta taste test.
There's no way of making Thaifood without taste testing.
If you do need to add,
if it needs more salt,add in some fish sauce.
My mother-in-law alsocooked a few other dishes,
including that dried fish that was
drying earlier in the morning.
She fried a couple of those up.
And then have the padphet, the main duck dish
and then also a curry,gang, I think yùak glûay,
which is banana trunk.
It's a banana trunk curry with a gangate,
which is a coconut milk curry.
And I have to begin withthe nuk bet nahm pad phet,
which is the fried curry herbaleverything duck, wild duck.
You gotta just come take a
really, really close up look at this.
You can just see theseeds of all the chilies.
You can see the herbs in there,
the little chunks of galangal in there.
It is just an absolutely beautiful sight.
Oh, yes.
Okay, I'm going in forthat immediately first.
It's amazing.
The flavor density is so high.
So many flavors going on in there.
I can taste those littlechunks of galangal.
I can also really taste the jeera leaves.
Those are absolutely delicious
and they have a differenttwist of a flavor
from sweet basil or a holy basil.
It's spicy and then the actual wild duck
tastes similar to anormal duck but with maybe
a little bit of a gamier,just slightly gamier,
actually most of thegaminess is kinda masked by
all those herbs and spices.
That is just awesome.
And next up for the curry.
These are the pieces of the banana stalk
and then I think there's chicken in here.
Stick this onto my rice over here.
Those banana stalks,they're a little bit chewy
and slightly like slimy.
Finally, let me grabone of those fried fish,
fried dried fish.
Oh yeah.
Yeah, it's nice and salty and then crispy.
Oh, she made it really, really good.
Let me get that head in this bite.
Oh yeah.
Thank you very much to mymother-in-law for making the food
and for showing us all of that recipe
and thank you all very muchfor watching this recipe.
I think that pad phet is one of my
ultimate favorite Thai dishes.
There's so much,
that's just an ultimate stirfry dish that you can make
and so I will write all of the ingredients
over on my blog, Eatingthaifood.com
so you can head over thereto see all of the ingredients
and I will write the whole recipe there.
Thank you very much forwatching this recipe
about awesome Thai food.
Please remember to givethis video a thumbs up
if you enjoyed it.
And if you're not already subscribed,
make sure you subscribeto my YouTube channel
for lots more food and travel videos.
And thank you again for watching.
I will see you on the next video.
►Steps for making this authentic Thai recipe here: https://www.eatingthaifood.com/thai-chili-stir-fry-recipe/ ►Subscribe for more food videos: http://bit.ly/MarkWiensSubscribe Pad ped or pad phet (ผัดเผ็ด), is a Thai dish that’s known for being one of the spiciest Thai dishes - if you love to eat spicy food, this is a dish you should make, and you should eat. My mother in-law happens to love to cook (ผัดเผ็ด). One day we went to the market and bought some wild water ducks, and she made Thai spicy duck stir fry recipe (ผัดเผ็ดนกเป็ดน้ำ nok bet nam pad ped), and I’m extremely excited to share the full authentic Thai recipe with you here today. Ingredients you’ll need: 500 grams (1.10 lb.) of minced meat (นกเป็ดน้ำ) - Again, we used wild duck, but you can make this recipe with beef or chicken or even lamb 2 tbsp. oil (น้ำมัน) - for stir frying, I used sunflower oil 1/2 tbsp. cumin seeds or powder (ยี่หร่า) 1/2 tbsp. coriander seed or powder (เม็ดผักชี) 20 Thai chilies (พริกขี้หนู) 1 head garlic (กระเทียม) 5 - 6 tbsp. southern Thai curry paste (เครื่องแกงเผ็ดใต้) - recipe here: https://www.eatingthaifood.com/how-to-make-southern-thai-curry-paste/ 2 - 3 thumb sized chunks of young galangal (ข่าอ่อน) handful of tree basil (ใบยี่หร่า) - you can also substitute for holy basil or another peppery herb handful of green peppercorns (พริกไทยอ่อน) - optional 15 kaffir lime leaves (ใบมะกรูด) fish sauce to taste if needed (น้ำปลา) The basic steps for making this spicy Thai stir fry recipe is to just separately prepare all the ingredients, then combine them altogether. First prepare your minced meat, stir fry it dry and drain the oil, then set aside. Prepare all the chilies and garlic and spices. Combine all the ingredients using the steps in the video and on the full written recipe that you can check out here: https://www.eatingthaifood.com/thai-chili-stir-fry-recipe/ Hope you enjoy this spicy Thai chili stir fry recipe (ผัดเผ็ดนกเป็ดน้ำ), and hope you can try it out at home! -- GEAR I USE: Main camera I use: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links MY WEBSITES: Migrationology.com: https://migrationology.com/ Get e-mail updates: https://migrationology.com/free-updates SOCIAL MEDIA: Snapchat: @migrationology Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology SUPPORT MY WIFE AND I: Donate: https://migrationology.com/donate/ T-shirts: https://migrationology.com/store/ --