I Tried Thailand's Viral Instant Noodles and Recreated It - Mama Jeh O

It never gets old seeing your excitement recreating a dish from taste memory and succeeding tenfold. Mission accomplished. Bravo and thank you for your diehard commitment to bringing Thai cuisine to the masses.

I do the same with with mama Tom Yum and make my own modification. I actually get kaffir lime leaves and julianne them really fine so it is easier to release the flavor and also lemon grass. For the Chili Paste I mix the Chili paste, with Crab roe paste, and some fish sauce. A big difference to "thicken" the broth and give it more character is I use 50% Coconut Cream + 50% Coconut milk. These two really thickens the soup and add the coconut, creamy flavor to the Tom Yum. I also use a slight more diluted shrimp broth or chicken broth, depending on what I have available. Then I top with shrimp, snow crab legs, fish balls, fish cake, fried egg, cilantro and some fried onions

I would love to see you communicating more in Thai. As someone who loves the Thai language I would love to see you communicating to so many Thai chefs and foodies and bring it even more to the forefront. I would just love more of the world to see all of the good parts of South East Asia more. Also as a Cambodian born and raised in Australia, I grew up on mama. So many memories

Looks amazing. Love it.

O my God, I've been in that place 2 years ago Great recipe sharing, pailin 💖💖

Watching you cook is always fun ❤ this dish is making me hungry. Gonna try soon. Bless you Palin 🌸

Excellent content!

From the footage you show, the brand of prick pao they use, Chua Hah Saeng, is the most common one in Thailand. I mean, I see it being used in every food stall I go to. I even use that brand at home (as well as their oil, like in the video). I use that chilli paste for tom yam and for pork pat prick pao on rice or pasta. When I prepare mama at home, I always add the egg at the end, after I turned off the gas, to be cooked in the residual heat. It adds to the creaminess of the dish. Speaking about cook book, one book I would find very useful and that I may buy would be a book about the various ingredients used in Thai cuisine, for each ingredient you would have the name in English and in Thai, including Thai writing, the type of dishes it is used for (for example sawtooth coriander I use it for yam and tom yam, but I don't know the Thai name; Chinese inspired cuisine do not use fish sauce; sesame oil is used in Chinese cuisine, etc.) The book could also cover the cuts of meat with their equivalent names and usages. Different cultures will detail the carcasses in different ways. I know what is nua sam (it is clear at the butcher shop), but why that name? How to call tender loin? It could also cover the vegetables. Spices, herbs, bottled or canned condiments, oils, pastes, etc. That would not be a book for cooking, but rather a book to go to the market and do your shopping.

I love making instant noodles better tasting, and this looks even more so than anything I ever came up with. Definitely will try to get the ingredients and give it a try. Thank you Pailin for the recipe and the class.👍💕🙏🏻

ของเจ๊โอวใช้น้ำพริกเผายี่ห้อ ฉั่วฮะเส็ง ครับ เป็นยี่ห้อที่ร้านอาหารจีน และร้านอาหารตามสั่งนิยมใช้ครับ

Beautiful,looks delicious! 😋 ❤

Great recipe! Thank you ))

Mama! My favorite instant noodles! I always make sure I buy lots of it when I go to Thailand. Yummmm!

❤ your recipes ty for sharing. My daughter usually makes this soup

Sawadeekrup P’Pai, thank you so much for creating this recipe!! Can’t wait for the Yum Salmon video. I was wondering what brand of chili paste do they use at the restaurant? Thank you! 🤩

เวลาทำอาหารที่ต้องปรุงบนเตาและมีการปรุงรสด้วยน้ำปลา เค้าจะใส่น้ำปลาตอนที่หม้อกำลังเดือดและใส่ในช่วงที่เนื้อสัตว์เริ่มสุก เพื่อให้ความร้อนเปลี่ยนกลิ่นคาวของน้ำปลาเป็นกลิ่นหอม การใส่น้ำปลาก่อนนำขึ้นเตาและขณะที่เนื้อสัตว์ดิบอยู่ จะทำให้อาหารคาว นั่นคือเคล็ดลับในการปรุงด้วยน้ำปลากับอาหารที่ใช้ความร้อน อีกอย่างนะ ครีมมะพร้าว หรือน้ำกะทิถ้าเหลือจากทำอาหาร ลองใส่ในกาแฟดูนะ แทนครีม แต่ต้องน้ำร้อนๆนะ

Wowwwww this soup is something I will make and eat all the time… I’m not a fan of heavy oil flavoured foods, but soups and noodles are so hard to resist, I could reduce some ingredients maybe once I try your version first. Can’t wait !!! ❤

I'm gonna make it!! 😋

OMG Pai is in Thailand. I’m such a fan girl, I wish I was there and get an autograph if there’s a book signing or something 🥹🥹🥹✨

I used to have mama tom yum a lot, but stopped because of the sodium content. But now, I don't care and I will have to try this dish! Thanks for figuring out how they manage to take plain old instant noodle soup and turn it into a labor intensive culinary masterpiece! Can't wait to try.🍜🍻