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I Tried the World’s Spiciest Thai… — Mark Wiens shadowing | TryShadowing
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Mark Wiens
I Tried the World’s Spiciest Thai Food!! (Almost Died)
I Tried the World’s Spiciest Thai Food!! (Almost Died)
Mark Wiens
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51:16 · Dec 7, 2025
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This
plate
of
green
papaya
salad
has
over
a
hundred
chilies
in
it.
Translating…
Turn on Record to capture your voice and get scored
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Karaoke
Line
1
/1030
0:00
This plate of green papaya salad has over a hundred chilies in it.
0:04
And in this video,
0:05
we're testing our chili tolerance by eating the spiciest Thai food in Bangkok.
0:11
Like this jungle curry that will make you cry.
0:14
Starting to sweat.
0:16
A Thai basil stir fry with five different types of chilis.
0:20
And over 10 more of Thailand's spiciest dishes.
0:24
>> This is like a pot of lava. until we work our way up
0:27
to finally trying one of the spiciest foods in Thailand.
0:34
>> Oh yeah, >> I'm already breathing fire.
0:37
>> Hey everyone, welcome to Bangkok where people are obsessed with spicy food.
0:41
And today we're really going to test our chili tolerance.
0:44
This is the first spot, but this is the real reason everyone comes here.
0:50
Are you ready for it?
0:53
It's just like an entire sea of chilies.
0:57
And you open that pot, you get this incredible aroma of the dried chilies,
1:02
which are then fried.
1:03
That fragrance, it's so smoky.
1:04
There's sesame seeds on top.
1:06
It is just smoldering.
1:08
I thought it was going to be just chilis on the top,
1:09
but it's like chilis all the way down to the bottom.
1:12
Look at how thick and sticky that sauce is.
1:14
We actually came here to eat.
1:15
They're famous for luxin, which are Thai meatballs.
1:18
And this is the sauce for the meatballs.
1:20
That's an impressive amount of chilis.
1:22
You come over here and you order your meatballs.
1:24
And they have pork meatballs, they have beef meatballs, and they have pork tendon.
1:28
Pork tendon meatballs.
1:30
I don't know if I've had pork tendon.
1:32
Usually it's beef tendon.
1:33
Okay.
1:33
Pork tendon.
1:34
Uh, so he gets They're all skewered.
1:35
They're all ready to go.
1:36
He grills them right here.
1:37
And then we're going to see how he lathers on that sauce.
1:46
>> All of our meatball skewers are finished grilling.
1:48
He grabs an entire handful.
1:50
And wait till you see what they do with them next.
1:55
These have got to be the spiciest meatballs in Bangkok.
2:00
Oh, he dips it.
2:02
Oh.
2:03
Oh, the full dip, the full dunking.
2:06
Look at the meatballs.
2:07
They just absorb that chili sauce.
2:08
It sticks to them.
2:09
It clings.
2:10
And wait for it.
2:11
It's not over yet.
2:12
The chili action, the sauce action is not over.
2:15
It's a picture.
2:17
Pour it over.
2:19
Oh man, that is intense.
2:22
You come here for the meatballs, but the sauce is the boss.
2:26
And I think what I'm going to do is I'm going to go for
2:28
one from the bottom first to ease our way in uh
2:32
that doesn't have so many chilis that's just absorbed with the sauce,
2:34
but not the chilis.
2:35
To taste the sauce first before we
2:37
then take a bite with like
2:38
that mountain of dried chilis on top.
2:40
So, I'll grab one from here from the bottom.
2:42
Hoping my entire pyramid doesn't collapse.
2:46
Okay.
2:47
Let's scoop it out.
2:48
Get a bit more sauce.
2:49
Drench it in the sauce below, but not the whole chilis yet.
2:54
Okay, let's try it out.
2:55
Oh, these are the pork, by the way.
3:05
M.
3:05
Oh, that is tasty.
3:08
Oh, those meatballs are spongy.
3:10
That sauce, it's sweet.
3:12
You know the sauce is going to be sweet.
3:13
It is sweet, but it's really fragrant.
3:17
And you taste the the the flavor of the toasted sesame seeds.
3:20
You do taste the really strong flavor of the dried chilies in there.
3:25
Eatwise, it's not very spicy.
3:28
But I'm pretty sure that's
3:29
because I didn't have any of the dried chilies on my actual bite.
3:32
But it does.
3:32
Yeah, you do.
3:33
You do taste a little bit of chili,
3:34
but not strong without the without the actual pieces of chili.
3:39
But I got to say, that sauce is addictive.
3:42
It's like nutty, sweet, very salty, and that kick of spice.
3:48
But now, let's move into the real spice.
3:51
Here we go.
3:51
Take one at the top here.
3:53
Loaded with dried chilis.
3:54
I think this one is the the pork tendon.
3:57
Oh, okay.
3:58
Well, we got to balance some chilis on here.
4:02
Here we go.
4:03
I think we can one bite this.
4:04
We have two full dried chilis on here and more.
4:17
Oh, that is so addictive.
4:19
That's definitely a lot spicier, especially as you keep on chewing.
4:23
That's going to release the heat of those dried chilies.
4:27
Dried chilies also sometimes take a while to kick in the chili heat.
4:31
Oh, the addition of those extra chilis
4:33
that just gives you almost like a acidic dried tomato flavor along with the
4:36
chilies,
4:37
along with the heat, the tendon is amazing, too,
4:40
because it has a lot more texture to it.
4:41
It has a little bit of a chewy texture.
4:42
It has a little bit of a tendiny texture
4:44
or a cartilagey texture
4:45
as well.
4:46
Definitely guaranteed to make you sweat more.
4:48
But I think we can take it to another level.
4:50
Okay, I have an idea.
4:52
You know, when you pick up just one skewer,
4:53
you have to balance everything on one meatball and they're round.
4:56
But what if you pick up just two?
4:59
Then all the chilis are balanced on top.
5:02
Oh, that's a lot of chilis.
5:03
Okay, these are uh the beef meatballs.
5:17
That's very tasty.
5:20
You can see yourself eating a lot more of these than you had anticipated
5:25
in your life.
5:27
Like you think you're going to eat a couple skewers,
5:29
suddenly you eat a whole pyramid of skewers because that sauce is so addictive.
5:34
The chilies, it's pretty hot when you start eating a whole mouthful of chilies.
5:39
Not too bad though.
5:40
Not too bad.
5:43
But it's delicious.
5:44
And on that bite after taking like six whole chilies in one bite,
5:49
I can I can feel the heat.
5:55
Yeah.
5:55
Don't poke your mouth with this here.
5:58
Be careful of that.
6:00
Meatballs were tasty.
6:02
But to make things more interesting throughout this entire tour,
6:05
we're going to be rating every dish on the spice meter.
6:09
How spicy each dish is out of 10.
6:11
One being mild, five being actually pretty hot and spicy,
6:16
but 10 being just absolutely insane nuclear level.
6:21
So, for these meatballs, okay, if you get six chilis on one bite,
6:26
that does get pretty spicy, but most people wouldn't do that.
6:29
It's more like the fragrance of the chilies
6:31
and kind of eat
6:31
that sauce and you get a little bit of those crispy chilies on there
6:34
at the same time.
6:34
So, in that case, it's not that spicy.
6:37
Uh, it is really tasty.
6:39
I think it's like a three three out of 10.
6:43
From here, we have a lot more to eat on our spicy food tour,
6:45
and it's only going to get spicier from here.
6:52
>> >> So throughout Thailand, southern Thai food is known to be extremely spicy as well.
6:56
And so we're at the next spot.
6:57
I love southern Thai food.
7:01
So there it is.
7:02
Kang Paktai.
7:04
That means southern Thai curry.
7:08
This is one of my favorite styles of restaurants in all of Thailand called
7:11
Kaang Rice and Curry.
7:13
But this is specifically southern Thai rice and curry.
7:15
And this place is extremely popular.
7:17
There's a crowd already here.
7:19
Uh, and the curries smell unbelievably good.
7:23
And unfortunately, because we're here in the morning, some dishes, actually,
7:27
some dishes are so popular they sell out.
7:29
Like, we were waiting for a batch that like it's pre- booked.
7:32
You have to almost pre-book your portion of curry before it comes out of
7:36
the kitchen because there's
7:37
so many people here.
7:38
Um, luckily we got one of the main spicy dishes
7:41
that we came to eat,
7:42
but there's a few southern Thai classics that they don't have yet today,
7:47
but that's okay.
7:47
We got we got the main spicy dish.
7:53
And that's the main dish we came to eat.
7:56
Yes.
7:56
Oh, scooping out the curries fresh.
7:59
They're so vibrant.
8:02
And when they set them down on the table, when she's scooping it out,
8:04
you smell not only the chilies, but you smell the black pepper.
8:08
Lots of black pepper used in southern Thai food as well.
8:11
Let's start.
8:12
This one is the southern Thai roasted duck curry,
8:16
which is actually kind of a rare dish.
8:18
You don't see it very often, but you can see it's just loaded.
8:21
You can see the pepper in there, coconut milk, pieces of duck.
8:26
Oh, it's so fragrant.
8:27
And chilis.
8:28
Plenty of chilies.
8:29
Okay.
8:29
And I think with every dish,
8:30
we got to take a full spoonful on its own without mixing it into
8:33
rice to get the full flavor force.
8:46
>> Wow.
8:46
That flavor is unbelievable.
8:48
Has this smoky duck flavor to it.
8:50
The richness of the coconut milk and an immediate burn going down your throat.
8:55
Both chilis and the warmth of the black pepper.
8:58
That is an incredible flavor.
9:00
>> Okay.
9:00
Yeah, but the flavor is just insanely good.
9:02
Pieces of galangal in here as well.
9:04
Let's put this onto the rice.
9:18
>> I'm blown away by the flavor.
9:20
I love the slices of galango in there.
9:22
The pepper, it's just a gentle like a soothing spice to it.
9:28
What should we rate this?
9:29
I think it's probably about a like a five
9:32
and a half out of 10.
9:34
Incredible flavor.
9:36
Okay, but the real spicy dish
9:37
that we came to eat here is called Gangtai Bla.
9:40
And let me get a big bite here.
9:42
There's so many chilis in the bottom of here.
9:43
You want to reach all the way down to the bottom.
9:45
Here we go.
9:45
Here's a nice bite.
9:46
There's bamboo shoots.
9:47
There's long beans.
9:49
There's pieces of fish.
9:50
So, if there's one southern Thai dish
9:53
that is probably known to be the spiciest,
9:55
it has to be Gengai Pla.
9:56
And Gengai Pla is a curry that's made with fermented fish inards, the visera,
10:03
the insides of the fish, which is fermented into this sauce.
10:08
Like, the only reason it doesn't look more red
10:09
and more intimidating is
10:11
because of that dark murky fermented fish.
10:14
But I can guarantee there's a lot of chilis in here.
10:16
Here we go.
10:21
Oh wow.
10:26
>> That is the way it should taste.
10:29
It's salty.
10:30
It has this depth of flavor.
10:32
Oh, and after a couple seconds,
10:35
you get this immediate warmth going down your throat.
10:38
Again, not only from chilis,
10:39
but a lot of black pepper in there as well.
10:42
Oh, that's such an incredible flavor.
10:44
Okay, but there is a way to make it even spicier.
10:47
Pikna, which is chilis and fish sauce.
10:49
But first here, I'll put some of this onto my my rice.
10:58
Okay.
10:58
Then I'll sprinkle it with some more chilies.
11:01
A little bit more chilis on there.
11:05
Oh yeah, this is taking things up a notch.
11:16
M.
11:16
That's another burst of fresh chilies with a hit of fish sauce, saltiness,
11:22
and a little bit of lime juice in there for that kick of acidity.
11:26
But that is phenomenal.
11:28
Both dishes are absolutely outstanding.
11:30
The thing about southern Thai food, I think,
11:32
and why it's considered spicy is because it's not customizable.
11:36
You know, there's other Thai dishes where you can order it your spice level
11:39
because they make it.
11:40
These curries are made and this is how they come on their own.
11:45
So which is why it's considered one of the spicier cuisines of Thailand.
11:49
That's incredible.
11:51
Let's see.
11:52
Okay.
11:53
Especially with the prnamla the extra chilis on top.
11:55
That's like a 7 out of 10.
11:57
It's on the spicier side,
11:58
but still a normal pleasant spicy that just tastes incredible.
12:03
Absolutely.
12:04
If you love spicy food, you cannot miss Southern Thai food.
12:13
We're at the next spot on our Thai spicy street food tour.
12:16
And this place is called Hia Big Ham.
12:19
And they are famous for their spicy tomium noodles.
12:22
But we're going to have more than that.
12:24
Okay, here's the menu.
12:25
They have dried tomium noodles.
12:27
And then they also have something called lang sap, which is the pork bones,
12:31
a spicy pork buns.
12:33
And then over here, you can see they have the spicy levels.
12:36
Uh, this is a little bit spicy.
12:39
This is normal spicy.
12:40
Very spicy.
12:41
Three chilies.
12:42
Yeah, we definitely have to try the toyum noodles.
12:44
And of course, we have to try level three, the the very spicy level.
12:48
Okay.
12:48
Okay.
12:49
They're getting started on our noodles now.
12:50
The way they make your bowl of tomium noodles here is they blanch the
12:53
noodles separately.
12:54
In the meantime, in a different pot, she organizes all your toppings,
12:58
all your ingredients, uh,
13:00
from fish sauce to lime juice to peanuts to a lot of chili,
13:04
dried chili flakes.
13:05
Uh, and then all the different pork parts go in.
13:07
Then she mixes it with some broth,
13:08
stirs that around to get it all mingled together,
13:10
and then pours that over your bowl of freshly boiled, blanched noodles.
13:16
And this one is the the spicy one.
13:20
Oh, I love that swirl move.
13:22
Oh, look at the red color of that.
13:24
Oh, that looks amazing.
13:34
I'm so excited.
13:34
This is pure Thai comfort food.
13:37
And this is not it's not meant to be a spicy challenge or anything,
13:40
but I like how they do have three different levels
13:42
because typically when you order noodles,
13:44
especially thumb toyam noodles, they come with a little bit of chili,
13:48
but not that much
13:49
because usually there's chili on the table
13:50
that you add yourself.
13:51
But I love how they give you three different levels
13:53
that you can order
13:54
so that it's all mixed together,
13:56
mingled together before you eat it on your table.
13:59
So, the first thing that we have to try the classic, the thumb noodles.
14:02
Okay.
14:02
Okay.
14:02
Let's just try that broth first.
14:04
She added in a good, pretty significant dollop of chili to that.
14:07
It's nice and red.
14:08
You see all the dried chili swimming around.
14:19
>> Immediately the lime juice, the sourness and acidity of the lime juice.
14:23
Then you got that spicy kick
14:25
that comes in and just kind of burns your lips a little bit.
14:28
It's because it's broth, but it's not overly spicy.
14:30
It's just a perfect harmony with a sweetness.
14:32
That's such a balance of flavor.
14:34
That's so good.
14:35
But now from here, we got to stir it all up with the noodles.
14:38
I got senle noodles, which are the the small rice noodles.
14:42
Oh, yeah.
14:43
There's a lot of chili in here.
14:44
I love the look of it, though, with all the different pork parts.
14:46
Okay, here we go.
15:00
>> Then taste some of the broth.
15:07
That liver, >> it's so tender.
15:11
Has a creaminess to it.
15:12
A sweetness.
15:13
It melts in your mouth.
15:15
And then with the noodles,
15:16
you get the full force of the chili and that broth.
15:19
Oh, that's so good.
15:21
This is just This is pure Thai comfort to Yumyum noodles.
15:25
Really excellent flavor.
15:26
Great balance.
15:40
I'm just loving the entire component of this.
15:43
Everything together.
15:44
Like a lot of dishes.
15:45
Actually, your first bite might not seem that spicy,
15:49
but as you keep on eating, the flavor builds, the heat builds,
15:54
and especially because it's Bangkok, you start to sweat.
15:59
That's just a good spice level.
16:01
Like just warm and comforting.
16:04
But we have a lot more to try.
16:06
Well, this restaurant is also very famous for their guilloton dumplings, but just covered.
16:12
And of course, we got this one spicy as well.
16:14
So, I'm going to try to load it up.
16:17
And she was frying a fresh batch of these as we arrived.
16:19
So, they're hot.
16:20
They're crispy, golden.
16:28
Oh wow.
16:29
Oh, that is that's insanely tasty.
16:33
It is completely stuffed with minced pork.
16:36
What I love is that the wrapper is so thin and so crispy.
16:40
And then you've got that extra pork on top.
16:42
It's pork.
16:43
It's pork on the inside, pork on the outside.
16:45
It's so meaty.
16:47
Then with that fish sauce with that chili.
16:49
Oh, these are incredibly tasty.
16:51
Okay, maybe we should do the chasing the bite and chase move.
16:54
Okay, here we go.
17:05
Those are insanely tasty.
17:07
>> Okay.
17:07
And another dish that you have to try here.
17:09
This is the the pork backbones which are boiled for that broth,
17:13
but they make a famous dish out of them.
17:23
>> Okay, so this is for the pork bones.
17:24
We've got all the herbs down there.
17:25
A lot of cilantro.
17:26
Probably some cilantro and green onions.
17:29
Fish sauce goes in.
17:31
Lime juice.
17:33
And then that gets some hydration with some of the broth.
17:38
>> Oh yeah.
17:38
And you see all the chilies in there.
17:40
There's a lot of green chilies and also red chilies in there.
17:42
And now this is going to go pour directly over to the pork buns.
17:46
Oh.
17:48
Oh, that smells incredible.
17:50
Oh, you smell the chilies.
17:52
So, on to the centerpiece dish.
17:54
And this is a dish in Thai.
17:56
It's called lang sap, which is made from the pork backbones.
18:00
Usually, backbones or spine actually.
18:02
And you might remember, oh man,
18:04
it was probably how many years ago was that?
18:06
Ying eight years ago, uh Ying and I,
18:10
we made a video eating this dish, lang sap,
18:14
but like the Mount Everest of it where they stack the bones onto a
18:17
tray and they just over just hundreds of green chilies.
18:22
Uh so that was a lot of fun.
18:24
But this is the same dish just in a a normal like feasible portion.
18:29
But it's actually a great addition to any tomium noodle, pork tomium noodle,
18:34
because they boil the bones to make the broth.
18:37
And that makes incredible broth.
18:38
I mean, along with other things as well.
18:40
And it's so aromatic.
18:41
You smell the herbs, but you really smell the green chilies.
18:44
And you cannot have a spicy food tour in Thailand without having lang sap.
18:49
So before trying the pork though, let's try the the broth.
18:51
And you can see, oh,
18:53
you have to even move the pork to get to the broth.
18:55
You can see whole green chilies floating around. on Thai bird's eye chilis plus
18:59
all the herbs,
19:00
some of them crushed, coarsely crushed.
19:08
Oh wow, that broth is unbelievable.
19:12
The saltiness and the depth of saltiness from the fish sauce,
19:15
the sour acidity of the lime juice,
19:18
and the green chilies just totally refresh your mouth.
19:23
It is spicy.
19:24
It's clean.
19:28
Oh.
19:28
Oh, that broth will just totally pucker up all of your taste buds.
19:34
Oh, that's incredible.
19:35
Okay, so you can scrape off the meat,
19:36
but it definitely whenever you see a bone,
19:38
it's a lot more fun to to pick it up.
19:40
So, let me rehydrate it all.
19:44
Get it all up in that broth.
19:46
Okay.
19:59
Pork is so tender.
20:00
As you would imagine,
20:02
melts in your mouth and the combination of all those fragrant chilis.
20:09
Okay, let's try to scrape the scrape method.
20:12
Yeah, you can just scrape the meat off.
20:14
It's going to fall off the bone.
20:16
The only thing is you need to work your way Oh, yeah.
20:18
But yeah, you can just scrape off the meat into the bowl,
20:23
dig down deep.
20:25
Look at the amount of chilies in there.
20:31
This is definitely one of the better quality
20:35
and balanced of flavors sap
20:38
that I've ever had.
20:38
It is You really taste the quality of the pork bones
20:41
and just the the balance of the soup broth.
20:44
Like sometimes they can be a little sweeter.
20:46
This one has a it's it's more on the sour side.
20:48
Sour and spicy.
20:54
That is just incredibly good.
20:56
Yeah.
20:57
Check this out.
20:58
Oh, such a fun dish to eat, too.
21:04
It's entertaining at the same time as it's delicious.
21:07
It's spicy.
21:09
My nose is starting to run.
21:17
Oh.
21:17
That is >> phenomenal.
21:22
I'm just completely thoroughly enjoying this entire meal.
21:27
All three dishes are outstanding
21:29
and definitely you're guaranteed to break a sweat
21:33
when you come here.
21:35
So, for the thumb noodles,
21:37
I think I'm going to give
21:38
that a 6 out of 10 on the spice meter.
21:41
Then we have the fried one tons.
21:43
The one tons are not spicy,
21:44
just the the pork mixture is a little bit spicy.
21:46
That's like a three out of 10 on the spicometer.
21:49
And then we have the lang sap.
21:50
Um I think uh it's about a 6
21:55
and 1/2 6 and 1/2 out of 10.
21:58
But an unbelievable meal.
22:00
Yeah, this is top quality.
22:02
Highly, highly recommended.
22:04
And I love the level of spice
22:06
that they add to all of your dishes.
22:08
Let's go to the next spot.
22:15
>> >> Next up, we are at a restaurant that specializes in Thai jungle food,
22:19
which is considered to be one of the spiciest meals in Thailand.
22:22
And if you've watched any of my previous videos,
22:24
you probably already know about my ultimate love for Thai jungle food.
22:30
Uh, and so this restaurant is called Hwan Aan.
22:34
And let's see what they have on their menu.
22:36
So you can see all of the jungle curries
22:39
and the padet which is like a stir- fried chili dish.
22:43
Oh man, I love this place.
22:45
So many different spicy dishes on their menu.
22:47
Just trying to choose a variation of them.
22:49
And we sat out here.
22:50
They have an indoor section and they have a nice outdoor section.
22:53
Uh which is overlooking the pond filled with lotus and filled with giant fish.
23:00
But I don't think those fish are on the menu.
23:04
But before we eat, let's see how they make some of the dishes.
23:08
Wow, that smells good.
23:10
Wow, that's a lot of chili.
23:11
And you just immediately step into the kitchen, you can feel the the aroma,
23:15
the fumes going into your your nostrils.
23:24
Oh, as that comes out of the walk,
23:26
you smell the chilies go all the way up your nose.
23:28
One of my favorite dishes.
23:30
Here's the ingredients for the next dish.
23:32
We're going to get pa with eel.
23:34
Yes.
23:35
Chili goes in.
23:36
That's garlic.
23:37
The paste.
23:38
Oh, which is more chili.
23:50
Oh, the chili fumes all the way up the nose.
23:55
Oh, look at that.
23:56
That looks incredible.
24:05
Okay.
24:06
And then for the jungle curry again,
24:07
last step is to put in all those herbs.
24:10
That looks like lava.
24:14
Look at the amount of chili in there.
24:16
It's so aromatic.
24:24
Okay, I love this restaurant.
24:26
Everything about it.
24:27
Oh, and the kitchen.
24:28
I'm sweating already before we start eating.
24:31
But the food, it's loaded with the maximum amount of spice.
24:36
And this is just the normal cooking that they do here.
24:38
These are some of my favorite Thai dishes.
24:40
Some of my favorite probably alltime foods dishes on earth.
24:45
Let's start with the pep guang.
24:47
This is uh deer actually stir-fried with a ton of chili.
24:51
This is like shredded finger root and a lot of basil.
24:54
There's green peppercorns in here.
24:55
There's tons of chilies.
24:56
I want maximum maximum flavor on my first bite.
25:08
Oh wow.
25:10
It's just maximum flavor.
25:12
So many things going on from the chili paste to the fresh chilies to
25:17
that gingery kick of the finger root.
25:19
The green peppercorns just burst with pepperiness
25:23
and they get this heat to your mouth.
25:26
Oh wow, that it's like an extreme amount of flavor for your taste buds.
25:30
Okay, next up, let's do the jungle curry.
25:32
One of my favorite alltime dishes probably in life.
25:35
And we got this with meong catfish.
25:38
Again, look, it's actually thick from chilies, from lemongrass, from peppercorns.
25:43
There's some bamboo shoots in here.
25:45
But yeah, again, the best thing to do is actually just take a whole
25:48
spoonful of it to get the full force of flavor in your mouth before
25:53
you even eat the fish.
25:55
Okay, here we go.
25:56
And actually on that deer bite, my mouth is already on fire.
26:07
>> That that's just the the dish of all dishes right there.
26:10
If you love chili,
26:12
jungo curry is one of the greatest of all time foods you can put
26:17
in your mouth.
26:18
It is so good.
26:19
But not just the heat.
26:20
It's such a balance of flavor with the saltiness, with the herbs in there.
26:23
There's definitely finger root in there.
26:25
It's so herbal.
26:26
It's so salty.
26:27
It's so spicy.
26:28
So, now I'll dig in for a piece of the fish onto the rice.
26:37
Oh, yeah.
26:37
This is properly spicy, actually.
26:39
Properly spicy.
26:41
Yeah.
26:42
With the fish.
26:43
Oh, yeah.
26:44
I can feel the the chili going to the back of my throat now.
26:51
And we've only just begun.
26:56
>> This is the type of Thai curry you just feel yourself breathing fire.
27:00
You can probably already see me sweating.
27:04
Starting to sweat.
27:05
My nose is running.
27:08
My throat is on fire.
27:11
And I've had a lot of jungle curry.
27:13
This place makes it outrageously good.
27:16
Okay.
27:17
And while we're at it, this dish isn't really spicy,
27:20
but they do have some of the best frog legs I've ever tasted.
27:22
And look at the way they cut it.
27:24
It's so meaty and muscular.
27:26
I will dip it into the It is called sauce prick,
27:29
which is a Thai chili ketchup kind of sauce.
27:37
Oh wow, that is extraordinary.
27:41
It's so crispy.
27:43
It is like fleshy as well.
27:45
And then with garlic sprinkled on top.
27:47
They fry this in the back in a really hot walk.
27:50
They said it needs to be really hot
27:51
so that it immediately bubbles up
27:53
and it creates that really crispy skin without having a batter on it.
27:57
Oh, these are really some of the greatest frog legs ever.
28:00
It's so meaty.
28:05
All right, let's get some more spicy food.
28:07
Okay, this dish is called pcha,
28:09
which is another Thai spicy dish and it has to include lime leaves.
28:14
But the main ingredient that it absolutely has to include is the finger root.
28:17
But then he added in basil.
28:19
He added in curry paste.
28:20
He added in a ton of crushed chilies
28:23
as well and the little pieces of eel.
28:25
It's like there's more herbs and chilies in here than eel.
28:30
And there's little bones in the eel.
28:32
So I think we'll just bite and then work our way around the bones.
28:42
>> Oh wow.
28:45
That herbal flavor is unbelievable.
28:47
The the lime leaves in there, the basil, all that pepper,
28:53
the green pepper in there as well.
28:54
And the the finger root again, it's not quite like ginger.
28:58
It's more refreshing.
28:59
It's like, it does have a heat to it as well,
29:02
but it's like a bit more maybe acidic or citrusy than ginger.
29:06
It's spicy, nice and creamy.
29:08
Let's go with that toyam.
29:10
Look at the amount of dried chilies that are going to go into it.
29:14
Oh, that smoky toasted fragrance of the dried dried chilies.
29:18
Okay.
29:18
Lime juice.
29:19
Holy basil is in there as well.
29:21
Oh, and more chilies.
29:22
The fresh chilies are going on top.
29:24
Oh, yes.
29:25
Pet and this is for the toy.
29:29
So, there's already the herbal aromatics in here.
29:31
There's some mushrooms.
29:32
There's lemongrass.
29:33
There's lime leaves and shallots.
29:35
Here goes in the fish, which is baton, which is snakehead fish.
29:43
Okay.
29:43
And at the correct time, here it all goes.
29:45
All the chilies and the herbs.
29:48
Oh, that smells unbelievable.
29:51
The lime juice, the dry chilies.
29:58
So, this one is tomium with bachon,
30:01
which is a a snake head snake head fish.
30:04
And when she made this,
30:05
just a ton of dry chilies and fresh chilies in here.
30:08
>> Yeah.
30:08
Yeah, if you dig deep, look at how many chilies are in there.
30:11
Oh, and the seeds.
30:13
Look at the amount of seeds.
30:14
Okay, let's just taste that broth first.
30:19
Oh, wow.
30:23
Wow.
30:23
That is a proper flavored tomium.
30:27
Salty and sour.
30:28
And then the smokiness of the dried chilis in there is what really comes
30:32
out.
30:32
Oh, I need another bite of that broth.
30:34
And then you taste all those herbs as well, especially the cilantro in there.
30:41
That is it's actually therapeutic.
30:43
It is so good.
30:44
And now for the fish.
30:46
>> Snake head fish.
30:46
You got to be very careful of the bones, too.
30:48
I guess pretty much all river fish need to be pretty careful of the
30:51
bonage.
31:01
You know when you your mouth is on fire from chilis,
31:06
but then you eat a hot soup or a hot broth,
31:08
it even magnifies it even more.
31:09
Brings tears to your eyes.
31:11
Tears of joy.
31:15
That is >> It's about as good as can get.
31:23
>> Okay, I think we do have I think we've tried all of the
31:28
main spicy dishes.
31:29
Um Definitely the two spiciest are the the deer and the jungle curry.
31:36
I think we need to circle back around for that deer.
31:41
The chilies.
31:42
Can you see like if you look close,
31:45
can you see the amount of seeds in there?
31:47
That just shows you how many chilies are within this dish.
31:50
And then you get a whole fresh chili on there
31:52
and that just even takes it to the next notch.
32:05
Pure spice, happiness, and joy.
32:08
We can just grab this.
32:10
Okay, back to the jungle curry.
32:13
Oh, the green pepper.
32:15
You want to flood it.
32:26
I rarely cry from meals, but I'm tearing.
32:31
I'm crying and loving every single bite.
32:37
I'm tearing up.
32:39
I'm sniffling.
32:42
Oh yeah.
32:44
You can f probably flames would be coming out of my mouth right now.
32:49
What a meal.
32:50
My taste buds are rejoicing.
32:52
And for you, if you love spicy food, jungle food is an absolute must.
32:56
But let's bring up the spicometer.
32:58
Uh the first dish that we had is the deer, the chili deer.
33:04
That is pretty intensely spicy.
33:07
I think that's about uh let's say 7 and 1/2.
33:11
Then moving on to the jungle curry.
33:13
It's hard to say which one was spicier,
33:15
the deer or the jungle curry because there's liquid and there's dry.
33:19
So, I think the deer is actually spicier.
33:21
The jungle curry, it's right in between seven, seven and seven and a half.
33:26
Let's give it seven.
33:27
And then we have the What else do we have here?
33:29
The the frog legs.
33:30
Okay, that's not spicy at all.
33:32
That's a one out of 10, but super tasty.
33:34
You have to order it.
33:35
Then for the dish, which is called panchcha with the eel.
33:37
That one definitely wasn't as spicy as the other dishes, uh,
33:41
I'm going to give that a it's about a six out of 10.
33:45
And then for the tom yam, uh, again,
33:48
pretty pretty nicely spicy for as as far as toyam goes,
33:52
that's about as spicy as you'll get a tom yam.
33:55
That's probably a 6 and 1/2 6 and 1 half out of 10.
33:59
We're moving on to the next restaurant.
34:01
But we definitely have some extreme spicy food still coming up.
34:13
For our next meal, we're at a restaurant that's called Petark,
34:16
which specializes in a Thai dish, which is called Padkapa,
34:19
which is spicy holy basil stir fry.
34:22
One of the great dishes of Thailand.
34:23
And Petark has a reputation for being hot.
34:27
And just a quick disclaimer, this is actually our restaurant.
34:30
Uh we are part owners.
34:36
And the menu works like this.
34:37
First, you choose your protein.
34:39
Then you choose how many fried eggs you want on top.
34:42
And then finally, you choose your spice level.
34:44
And there's five different spice levels.
34:45
One being the most mild, five being very spicy.
34:51
>> Okay.
34:52
So, first they're preparing all the ingredients.
34:54
Garlic.
34:55
First chili goes in.
34:58
Oh, you smell the chili.
34:59
The green chilies goes in to the bowl.
35:03
This is actually green pepper paste.
35:06
And then the whole chilies.
35:07
Okay, all the chilies are ready.
35:09
There's actually five different chilies that go into the recipe, including uh green pepper,
35:14
fresh green pepperc corn paste, which is one of the the signature hot ingredients.
35:21
Okay, so all the ingredients are ready.
35:23
Now we're going to see how he fries it.
35:25
Okay, all the chilies go into the walk.
35:29
Oh, I can feel the heat.
35:34
In goes the meat.
35:45
Okay, you can see how dry that is, how smoky that is.
35:48
Look at how many chilis are in there.
35:50
Now, some seasoning.
35:52
And that's white pepper also goes in.
35:56
A little bit of sugar to balance.
35:57
And then the final chili.
35:59
That's a roasted chili jam.
36:05
And then the final step, holy basil goes in.
36:10
A little deglazing.
36:17
Okay, on to the rice.
36:19
Padkapa is a dish that just never gets old.
36:22
It's one of the great comfort spicy dishes of Thailand.
36:25
And one of the things about pad kapa is
36:26
that I mean it's not necessarily it doesn't need to be fiery hot all
36:30
the time but you do need chilis for the recipe for the flavor.
36:33
If there's no chilis in pod kapa it can't be pod kapa.
36:36
So the stir fry is ready over the rice but there's more.
36:40
Oh look at how bright orange that yolk is.
36:42
Duck yolks.
36:44
Duck eggs.
36:50
Look at the way that egg white bubbles up.
37:05
So, I went with the classic minced beef stir fried.
37:07
Actually, there's so many different variations of pupa.
37:10
Some are more saucy, some are more liquidy,
37:11
but we really like the version that's stir-fried dry,
37:14
so it accumulates all that smoke from the walk.
37:17
Uh, and the meat gets kind of crusty
37:18
and caramelized with all those sauces with five different chilies.
37:22
So level five is represented with five chilies.
37:25
And I think for our first bite,
37:27
you can see you can see all the chilies in there, all the basil.
37:30
For our first bite, we got to maximize it.
37:32
Oh, the full flavor.
37:34
This is the wakeup call bite.
37:35
Okay.
37:45
It's the Thai flavor
37:46
that just comforts you from your taste buds all the way down to your
37:51
stomach. the smokiness,
37:54
the pepperiness of the holy basil, all those chilies in there.
37:57
And also, like I've said about on your first bite,
38:00
it might not be that spicy, but as you keep on eating,
38:03
because of the amount of chilies in there, the quantity of chilies,
38:06
plus the green pepperc corn paste
38:09
that slowly starts to build
38:11
and starts to warm your entire body.
38:13
But that being said, level five is just a it's just a good level.
38:16
Like a good spice level, okay?
38:18
But there's a way to make it spicier.
38:21
There's always prick numpla or numpla prick, fish sauce, chilis, garlic, shallots in here,
38:27
and lime juice.
38:28
And before you eat your egg, you have to take a spoon of this.
38:32
Generously apply to the egg.
38:34
Give it a little sprinkle.
38:36
There we go.
38:37
A little more of
38:38
that fish sauce to like bring it bump up the the saltiness.
38:42
Okay, now for the egg bite, what you can do,
38:48
there's a lot of methods or strategies,
38:50
but one of the best methods is kind of scoop out the entire yolkage,
38:55
drench it, and scoop.
39:07
That's how the entire dish comes together,
39:09
with the creamy duck yolk. with the extra fish sauce,
39:13
that hint of lime juice acidity to contrast the richness, the garlic in there.
39:18
Oh.
39:19
All paired with that crispy meat, the crispy edges of the meat, the smokiness.
39:23
Oh, it's so good.
39:25
Yeah.
39:26
Pure comfort, flavor, spice.
39:33
Oh, yeah.
39:34
Now for the egg.
39:35
For the crispy egg,
39:36
let's go down. start mixing with with some of the rice.
39:41
Oh, look at the crispiness of that egg yolk.
39:52
And this is level five.
39:53
And it's not meant to be a challenging spicy level.
39:56
It's just meant to be a good spice level that's edible.
40:01
That's good.
40:01
Um, and so for me, it is spicy,
40:05
but it's not it's not over the top.
40:07
Like again, it's a perfect it's a good level for eating spicy,
40:11
especially if you love to eat spicy.
40:13
Okay.
40:15
Oh, and when when everything starts to mix together with the yolk,
40:18
with the egg, with the fish sauce and chilis.
40:22
Let's get another massive bite and make every bite count.
40:35
Oh yeah.
40:37
And the heat is starting to build.
40:47
Okay.
40:47
So, in terms of spice rating, this is level five.
40:50
Let's see.
40:51
I think I'm going to give it a It's like a seven
40:56
and a half.
40:56
It's like a good edible spicy that burns, but it's a good burn.
41:02
But wait till you see what we are eating next.
41:12
>> >> We've made it to the next spot.
41:14
I am extremely excited and a little bit nervous actually.
41:18
Uh but you've definitely always seen me wearing this t-shirt
41:21
and it says in Thai my pet my gin
41:24
which directly translates to not spicy not eating.
41:28
But this place is called Sam Nong Rejoice.
41:30
So, Nong Rejoice is the name uh
41:32
and also also better known
41:34
as some Jojo,
41:35
which is how a lot of Thai people know him.
41:37
But his slogan says, "My pet my kai, which means not spicy, not selling."
41:43
I'm a little bit scared.
41:50
>> And we are going straight back to the kitchen to meet the king
41:54
of spice.
41:55
Here he is.
41:57
He is cup.
42:01
>> Oh, he is an absolute legend.
42:03
A spice king.
42:04
Oh, you're getting started immediately.
42:06
Okay, cup.
42:08
>> Oh, that's a lot of chilis.
42:10
Look at the amount of chilis.
42:12
>> Oh, and now in go dried chilies.
42:14
Look at this.
42:15
It's an entire bucket.
42:17
Dried chilies going in.
42:20
Tomatoes going in.
42:22
Garlic.
42:24
Oh, shrimp paste.
42:28
Palm sugar goes in.
42:30
Okay, so they're adding all of the ingredients for the green papaya salad in
42:34
a huge mortar.
42:36
It's huge.
42:37
There's hundreds of chilies in there.
42:39
The la olives go in.
42:41
Yes.
42:41
Oh, you can smell those.
42:47
Oh, all those limes.
42:50
Oh, all the hand massage squeezed directly into the mortar.
42:54
Oh, that's a lot of lime juice.
42:56
A waterfall of lime juice goes in.
43:00
Jojo is getting started.
43:02
Go ahead.
43:08
>> Wow.
43:08
The aroma of those chilies is unbelievable.
43:12
Okay.
43:13
Fish sauce is going in.
43:14
Oh, fermented fish sauce goes in. sit down. >> 2 kilos of chilies in
43:34
this salad.
43:35
Look, this is Bangkok's spiciest salad.
43:40
>> Oh yeah, that's fire.
43:50
>> Okay, come.
43:51
Okay, we're getting a taste test.
43:53
>> Oh, a fresh shrimp.
43:54
A raw shrimp.
43:55
I think I'm getting a taste test with raw shrimp.
43:57
Okay, come.
43:59
>> Okay.
44:00
Oh.
44:01
>> Oh, that's a lot of chilies.
44:25
Okay.
44:25
>> Okay.
44:25
Now he's making our salad.
44:30
>> Okay.
44:30
>> Green papaya goes in.
44:32
>> We're getting the the Jojo special papaya salad.
44:40
>> Whoa.
44:40
Oh, all the seafood goes in.
45:00
>> Oh, wow.
45:08
Oh, and the gatine on top.
45:10
Oh, eggs.
45:12
>> Wow.
45:14
Okay, that is the signature salad.
45:23
>> He's a spice king.
45:24
He is a legend.
45:25
That salad is insane.
45:28
It looks dangerous.
45:30
Let's try it.
45:31
It's not just green papaya salad.
45:33
This is the Jojo special and it is insane.
45:37
There's over a hundred chilies on this plate within this salad.
45:40
It's an entire volcano of chilis.
45:43
It's an insane amount of chilies.
45:45
I'm not sure if this is a good idea or a bad mistake.
45:50
Yeah, look at that.
45:52
Dig down below.
45:53
And that's just not chilis on the top,
45:54
but the entire thing is like just chilies.
45:56
Chilis.
45:57
Chilis.
45:58
And more chilies.
46:00
Here we go.
46:01
This plate looks straight up nuclear.
46:03
It actually looks dangerous.
46:15
>> But again, the flavor,
46:17
it is so many flavors going on in your mouth and it's so spicy,
46:21
but it's almost like it's well-rounded and a harmony,
46:25
even though it's vicious all at the same time.
46:27
It is fiery spicy, but you've got the pungency of the pad,
46:32
the fermented fish.
46:35
You've got the like the sourness of the bamboo shoots.
46:38
You've got the little gatin,
46:40
which are the white popping seeds that just kind of pop in your mouth.
46:43
It's a little bit sweet to contrast the extreme spice.
46:49
Oh yeah.
46:49
Again, that's one of those dishes that your first bite, it is fire,
46:54
but as you keep on eating it,
46:56
just guaranteed you're going to be dripping in sweat, if not worse.
47:02
Look at this.
47:03
There's more chilies.
47:05
I think chilis are actually the main ingredient in here.
47:07
There's squid.
47:08
Like, you could actually dig down here
47:10
and you could just get a whole spoonful of chilies like
47:15
that.
47:16
Okay, here we go.
47:23
Oh yeah.
47:26
>> Feel like I'm already breathing fire.
47:31
>> Oh, you got to be careful not to inhale.
47:32
Those chili fumes will go straight to the back of your throat.
47:35
Oh yeah.
47:37
Straight to the back of my throat.
47:39
Down your You can feel the burn going down your throat, into your chest,
47:43
into your stomach.
47:47
Um hopefully that won't be too bad later on.
47:51
Oh yeah, already starting to tear.
47:54
Okay, next up, let's try the chicken foot soup.
47:56
This also looks absolute fire.
47:58
If you dig down here, it's just full of chilies.
48:00
It's like the same amount of chilies as the as the salad.
48:03
Look at that.
48:12
When your mouth is already on fire and then you drink that hot soup,
48:16
>> as I've already mentioned,
48:17
that just magnifies the flavor of the the heat of the chilis.
48:20
It burns, but it's so addictive at the same time.
48:23
A real spice.
48:24
So, I look Let's take another broth.
48:31
Oh, that hurt.
48:33
Okay, maybe a chicken foot.
48:34
Oh, let's have a chicken foot while we're at it.
48:41
Okay.
48:41
Chicken foot soup is actually phenomenal though.
48:44
It's salty.
48:45
The fish sauce, you taste the lime juice in there.
48:48
And that is fiery spicy as well.
48:50
Is it true?
48:54
If it's not spicy, he's not serving it.
48:58
He's not selling it.
48:59
Let's have another bite of the papaya salad.
49:01
Here we go.
49:02
Just keep digging down and it gets crazier and crazier.
49:05
It's never ending. chilis.
49:17
>> It's one of those dishes that your mouth will absolutely be on fire,
49:21
but you can't stop eating it.
49:23
Once you stop eating it is when you really start to feel the pain.
49:27
That is absolute fire.
49:28
And now it's really starting to build.
49:30
Okay, one more dish
49:31
that we have to try that's also a spicy dish is the labaduk.
49:34
This is a catfish lab.
49:41
Oh, the catfish lab is amazing.
49:43
The smokiness of the catfish then it's mix.
49:46
You really taste the there's slices of
49:47
or crushed galango in there giving this earthy flavor.
49:51
Oh, the labad.
49:52
One of my favorite dishes.
49:53
But let's bring up the spicometer.
49:55
Okay, so the labaduk it does does have some chili in it,
49:58
but it's not that spicy.
49:59
I think we'll give this like a probably a four.
50:03
Yeah, like a four.
50:04
Four out of 10.
50:05
Prefer the chicken foot soup.
50:06
Honestly, I'm not sure
50:07
if I can accurately judge
50:08
that chicken foot soup to see how spicy it is
50:10
because my mouth is already on fire.
50:12
I think it's about a seven.
50:13
Seven out of 10.
50:15
Yeah, that's truly insanely spicy.
50:18
Uh thoughts about that Jojo Spaya salad.
50:21
That is nuclear level.
50:24
That's a 9 and a half.
50:26
That is about as spicy of a normal dish without being a food challenge
50:33
without being a a ghost pepper
50:35
or a Carolina Reaper
50:37
as possible.
50:40
My mouth is on fire.
50:42
I'm starting to not be able to feel my face,
50:44
but it has been an unbelievable time eating some of the spiciest Thai food
50:50
in Bangkok.
50:52
And that's one of the things
50:53
that I love so much about Thailand is the generous use of spice
50:57
and how Thai embrace
50:59
and also use chilies to balance
51:03
as a harmony within the food.
51:05
I'll have all the information in the description box below.
51:08
And let me know in the comments what is your favorite Thai spicy food.
51:13
And thanks again for watching.
51:14
I'll see you on the next video.
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