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People Always Ask For This Recipe After Thailand Trip – Chili Lime Peanuts



The most addictive Thai herb and chili peanuts, also known as tom yum peanuts! A popular snack mix in Thailand!

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WRITTEN RECIPE: https://hot-thai-kitchen.com/chili-herb-nuts/

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Asian Auntie’s Secret: https://amzn.to/3FtLuhX

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00:00 Introduction
01:14 Prepping the herbs
02:49 Choosing peanuts
03:30 Seasoning mix
06:08 Frying the herbs and nuts
11:52 Assembly and Tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

29 Comments

  2. @peterdoe2617

    You're a genius, Pai! Folks, if using such a grinder: take her words serious! Now, with greetings from the far north of Germany: I do have such a grinder. And I'm learning to forage mushrooms (from a specialist). I've started to dry mushrooms and grind them to a powder, using it as a spice. Or to make mushroom soup. Pls note that most mushrooms need to be: "cooked through". Dried mushrooms are aprox. 1/10 of the weight of fresh ones. Rule of thumb: 10grams is enough for 1 liter of soup. Frying the powder in oil or butter will give a better aroma than just pouring it into water.
    If you wanna grind your own: try putting as much into that grinder as possible. Do it in steps: the more material you have in that grinder at the end, the finer the powder will be.
    I have about 10 different mushrooms as a powder on my shelf. Compound butter is another option to use it. Or just in spice mixes.

  3. @Magic-Man

    Well lucky me, red skin-on peanuts were the only option I've had and been buying at my Asian market all this time lmao

  5. @JudyBichara

    I have tried to like thai food but i dont like it at all went to thailand last year came home sick for two months

  8. @nightclawer6679

    Thailand is so brutal we ate fried chillies as snack 😂And we love ve where it's a hot climate with a hot soup filled with hot chillies 🎉 that's a preparation before going to hell after we die lol.

  12. @TnT-QuaCauGioBay

    I love Pailin! I learn a lot Thai food from her and suggest her to every Thai food lovers. But it's a little bit sad when she start using Knorr.

  13. @David_K_Dickson

    I made these, and they are a different level. I absolutely love these. The first batch I kept all to myself. The next batch I will share, but only with my very best friends.
    Thank you, Pai, for one of the very best snack dishes I have ever had.

  22. @phialie

    The 'no MSG added' in things is a trick too lol
    Something I learned just from looking up unfamiliar ingredients (what they were exactly & their purpose) was that anytime you come across PARTIALLY HYDROLYZED something (soy protein, for example), that will naturally create MSG in the food when it's combined with sodium/salt.
    Still can't decide if I feel like it's more sneaky or just kinda clever of manufacturers to do this tbh 😅
    I'm not opposed to MSG in food, to be clear. I just like to understand what ingredient combos make flavors & even textures I like so it can be mimicked at home. With more pre-processed stuff that sometimes requires a little detective work to figure out what things essentially are, but it's usually worth the effort 😊
    Anyway, just wanted to share that discovery! Super excited to try this recipe- it looks mouthwateringly good!! ❤

  29. @DhyanaStudio

    If I don't get lime leaves, I would substitute them with curry leaves and add butter chillies (a South Indian delicacy). Your thoughts, please.

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