I Tried the World’s Spiciest Thai Food!! (Almost Died)

This plate of green papaya salad has over a hundred chilies in it.

And in this video,

we're testing our chili tolerance by eating the spiciest Thai food in Bangkok.

Like this jungle curry that will make you cry.

Starting to sweat.

A Thai basil stir fry with five different types of chilis.

And over 10 more of Thailand's spiciest dishes.

>> This is like a pot of lava. until we work our way up

to finally trying one of the spiciest foods in Thailand.

>> Oh yeah, >> I'm already breathing fire.

>> Hey everyone, welcome to Bangkok where people are obsessed with spicy food.

And today we're really going to test our chili tolerance.

This is the first spot, but this is the real reason everyone comes here.

Are you ready for it?

It's just like an entire sea of chilies.

And you open that pot, you get this incredible aroma of the dried chilies,

which are then fried.

That fragrance, it's so smoky.

There's sesame seeds on top.

It is just smoldering.

I thought it was going to be just chilis on the top,

but it's like chilis all the way down to the bottom.

Look at how thick and sticky that sauce is.

We actually came here to eat.

They're famous for luxin, which are Thai meatballs.

And this is the sauce for the meatballs.

That's an impressive amount of chilis.

You come over here and you order your meatballs.

And they have pork meatballs, they have beef meatballs, and they have pork tendon.

Pork tendon meatballs.

I don't know if I've had pork tendon.

Usually it's beef tendon.

Okay.

Pork tendon.

Uh, so he gets They're all skewered.

They're all ready to go.

He grills them right here.

And then we're going to see how he lathers on that sauce.

>> All of our meatball skewers are finished grilling.

He grabs an entire handful.

And wait till you see what they do with them next.

These have got to be the spiciest meatballs in Bangkok.

Oh, he dips it.

Oh.

Oh, the full dip, the full dunking.

Look at the meatballs.

They just absorb that chili sauce.

It sticks to them.

It clings.

And wait for it.

It's not over yet.

The chili action, the sauce action is not over.

It's a picture.

Pour it over.

Oh man, that is intense.

You come here for the meatballs, but the sauce is the boss.

And I think what I'm going to do is I'm going to go for

one from the bottom first to ease our way in uh

that doesn't have so many chilis that's just absorbed with the sauce,

but not the chilis.

To taste the sauce first before we

then take a bite with like

that mountain of dried chilis on top.

So, I'll grab one from here from the bottom.

Hoping my entire pyramid doesn't collapse.

Okay.

Let's scoop it out.

Get a bit more sauce.

Drench it in the sauce below, but not the whole chilis yet.

Okay, let's try it out.

Oh, these are the pork, by the way.

M.

Oh, that is tasty.

Oh, those meatballs are spongy.

That sauce, it's sweet.

You know the sauce is going to be sweet.

It is sweet, but it's really fragrant.

And you taste the the the flavor of the toasted sesame seeds.

You do taste the really strong flavor of the dried chilies in there.

Eatwise, it's not very spicy.

But I'm pretty sure that's

because I didn't have any of the dried chilies on my actual bite.

But it does.

Yeah, you do.

You do taste a little bit of chili,

but not strong without the without the actual pieces of chili.

But I got to say, that sauce is addictive.

It's like nutty, sweet, very salty, and that kick of spice.

But now, let's move into the real spice.

Here we go.

Take one at the top here.

Loaded with dried chilis.

I think this one is the the pork tendon.

Oh, okay.

Well, we got to balance some chilis on here.

Here we go.

I think we can one bite this.

We have two full dried chilis on here and more.

Oh, that is so addictive.

That's definitely a lot spicier, especially as you keep on chewing.

That's going to release the heat of those dried chilies.

Dried chilies also sometimes take a while to kick in the chili heat.

Oh, the addition of those extra chilis

that just gives you almost like a acidic dried tomato flavor along with the

chilies,

along with the heat, the tendon is amazing, too,

because it has a lot more texture to it.

It has a little bit of a chewy texture.

It has a little bit of a tendiny texture

or a cartilagey texture

as well.

Definitely guaranteed to make you sweat more.

But I think we can take it to another level.

Okay, I have an idea.

You know, when you pick up just one skewer,

you have to balance everything on one meatball and they're round.

But what if you pick up just two?

Then all the chilis are balanced on top.

Oh, that's a lot of chilis.

Okay, these are uh the beef meatballs.

That's very tasty.

You can see yourself eating a lot more of these than you had anticipated

in your life.

Like you think you're going to eat a couple skewers,

suddenly you eat a whole pyramid of skewers because that sauce is so addictive.

The chilies, it's pretty hot when you start eating a whole mouthful of chilies.

Not too bad though.

Not too bad.

But it's delicious.

And on that bite after taking like six whole chilies in one bite,

I can I can feel the heat.

Yeah.

Don't poke your mouth with this here.

Be careful of that.

Meatballs were tasty.

But to make things more interesting throughout this entire tour,

we're going to be rating every dish on the spice meter.

How spicy each dish is out of 10.

One being mild, five being actually pretty hot and spicy,

but 10 being just absolutely insane nuclear level.

So, for these meatballs, okay, if you get six chilis on one bite,

that does get pretty spicy, but most people wouldn't do that.

It's more like the fragrance of the chilies

and kind of eat

that sauce and you get a little bit of those crispy chilies on there

at the same time.

So, in that case, it's not that spicy.

Uh, it is really tasty.

I think it's like a three three out of 10.

From here, we have a lot more to eat on our spicy food tour,

and it's only going to get spicier from here.

>> >> So throughout Thailand, southern Thai food is known to be extremely spicy as well.

And so we're at the next spot.

I love southern Thai food.

So there it is.

Kang Paktai.

That means southern Thai curry.

This is one of my favorite styles of restaurants in all of Thailand called

Kaang Rice and Curry.

But this is specifically southern Thai rice and curry.

And this place is extremely popular.

There's a crowd already here.

Uh, and the curries smell unbelievably good.

And unfortunately, because we're here in the morning, some dishes, actually,

some dishes are so popular they sell out.

Like, we were waiting for a batch that like it's pre- booked.

You have to almost pre-book your portion of curry before it comes out of

the kitchen because there's

so many people here.

Um, luckily we got one of the main spicy dishes

that we came to eat,

but there's a few southern Thai classics that they don't have yet today,

but that's okay.

We got we got the main spicy dish.

And that's the main dish we came to eat.

Yes.

Oh, scooping out the curries fresh.

They're so vibrant.

And when they set them down on the table, when she's scooping it out,

you smell not only the chilies, but you smell the black pepper.

Lots of black pepper used in southern Thai food as well.

Let's start.

This one is the southern Thai roasted duck curry,

which is actually kind of a rare dish.

You don't see it very often, but you can see it's just loaded.

You can see the pepper in there, coconut milk, pieces of duck.

Oh, it's so fragrant.

And chilis.

Plenty of chilies.

Okay.

And I think with every dish,

we got to take a full spoonful on its own without mixing it into

rice to get the full flavor force.

>> Wow.

That flavor is unbelievable.

Has this smoky duck flavor to it.

The richness of the coconut milk and an immediate burn going down your throat.

Both chilis and the warmth of the black pepper.

That is an incredible flavor.

>> Okay.

Yeah, but the flavor is just insanely good.

Pieces of galangal in here as well.

Let's put this onto the rice.

>> I'm blown away by the flavor.

I love the slices of galango in there.

The pepper, it's just a gentle like a soothing spice to it.

What should we rate this?

I think it's probably about a like a five

and a half out of 10.

Incredible flavor.

Okay, but the real spicy dish

that we came to eat here is called Gangtai Bla.

And let me get a big bite here.

There's so many chilis in the bottom of here.

You want to reach all the way down to the bottom.

Here we go.

Here's a nice bite.

There's bamboo shoots.

There's long beans.

There's pieces of fish.

So, if there's one southern Thai dish

that is probably known to be the spiciest,

it has to be Gengai Pla.

And Gengai Pla is a curry that's made with fermented fish inards, the visera,

the insides of the fish, which is fermented into this sauce.

Like, the only reason it doesn't look more red

and more intimidating is

because of that dark murky fermented fish.

But I can guarantee there's a lot of chilis in here.

Here we go.

Oh wow.

>> That is the way it should taste.

It's salty.

It has this depth of flavor.

Oh, and after a couple seconds,

you get this immediate warmth going down your throat.

Again, not only from chilis,

but a lot of black pepper in there as well.

Oh, that's such an incredible flavor.

Okay, but there is a way to make it even spicier.

Pikna, which is chilis and fish sauce.

But first here, I'll put some of this onto my my rice.

Okay.

Then I'll sprinkle it with some more chilies.

A little bit more chilis on there.

Oh yeah, this is taking things up a notch.

M.

That's another burst of fresh chilies with a hit of fish sauce, saltiness,

and a little bit of lime juice in there for that kick of acidity.

But that is phenomenal.

Both dishes are absolutely outstanding.

The thing about southern Thai food, I think,

and why it's considered spicy is because it's not customizable.

You know, there's other Thai dishes where you can order it your spice level

because they make it.

These curries are made and this is how they come on their own.

So which is why it's considered one of the spicier cuisines of Thailand.

That's incredible.

Let's see.

Okay.

Especially with the prnamla the extra chilis on top.

That's like a 7 out of 10.

It's on the spicier side,

but still a normal pleasant spicy that just tastes incredible.

Absolutely.

If you love spicy food, you cannot miss Southern Thai food.

We're at the next spot on our Thai spicy street food tour.

And this place is called Hia Big Ham.

And they are famous for their spicy tomium noodles.

But we're going to have more than that.

Okay, here's the menu.

They have dried tomium noodles.

And then they also have something called lang sap, which is the pork bones,

a spicy pork buns.

And then over here, you can see they have the spicy levels.

Uh, this is a little bit spicy.

This is normal spicy.

Very spicy.

Three chilies.

Yeah, we definitely have to try the toyum noodles.

And of course, we have to try level three, the the very spicy level.

Okay.

Okay.

They're getting started on our noodles now.

The way they make your bowl of tomium noodles here is they blanch the

noodles separately.

In the meantime, in a different pot, she organizes all your toppings,

all your ingredients, uh,

from fish sauce to lime juice to peanuts to a lot of chili,

dried chili flakes.

Uh, and then all the different pork parts go in.

Then she mixes it with some broth,

stirs that around to get it all mingled together,

and then pours that over your bowl of freshly boiled, blanched noodles.

And this one is the the spicy one.

Oh, I love that swirl move.

Oh, look at the red color of that.

Oh, that looks amazing.

I'm so excited.

This is pure Thai comfort food.

And this is not it's not meant to be a spicy challenge or anything,

but I like how they do have three different levels

because typically when you order noodles,

especially thumb toyam noodles, they come with a little bit of chili,

but not that much

because usually there's chili on the table

that you add yourself.

But I love how they give you three different levels

that you can order

so that it's all mixed together,

mingled together before you eat it on your table.

So, the first thing that we have to try the classic, the thumb noodles.

Okay.

Okay.

Let's just try that broth first.

She added in a good, pretty significant dollop of chili to that.

It's nice and red.

You see all the dried chili swimming around.

>> Immediately the lime juice, the sourness and acidity of the lime juice.

Then you got that spicy kick

that comes in and just kind of burns your lips a little bit.

It's because it's broth, but it's not overly spicy.

It's just a perfect harmony with a sweetness.

That's such a balance of flavor.

That's so good.

But now from here, we got to stir it all up with the noodles.

I got senle noodles, which are the the small rice noodles.

Oh, yeah.

There's a lot of chili in here.

I love the look of it, though, with all the different pork parts.

Okay, here we go.

>> Then taste some of the broth.

That liver, >> it's so tender.

Has a creaminess to it.

A sweetness.

It melts in your mouth.

And then with the noodles,

you get the full force of the chili and that broth.

Oh, that's so good.

This is just This is pure Thai comfort to Yumyum noodles.

Really excellent flavor.

Great balance.

I'm just loving the entire component of this.

Everything together.

Like a lot of dishes.

Actually, your first bite might not seem that spicy,

but as you keep on eating, the flavor builds, the heat builds,

and especially because it's Bangkok, you start to sweat.

That's just a good spice level.

Like just warm and comforting.

But we have a lot more to try.

Well, this restaurant is also very famous for their guilloton dumplings, but just covered.

And of course, we got this one spicy as well.

So, I'm going to try to load it up.

And she was frying a fresh batch of these as we arrived.

So, they're hot.

They're crispy, golden.

Oh wow.

Oh, that is that's insanely tasty.

It is completely stuffed with minced pork.

What I love is that the wrapper is so thin and so crispy.

And then you've got that extra pork on top.

It's pork.

It's pork on the inside, pork on the outside.

It's so meaty.

Then with that fish sauce with that chili.

Oh, these are incredibly tasty.

Okay, maybe we should do the chasing the bite and chase move.

Okay, here we go.

Those are insanely tasty.

>> Okay.

And another dish that you have to try here.

This is the the pork backbones which are boiled for that broth,

but they make a famous dish out of them.

>> Okay, so this is for the pork bones.

We've got all the herbs down there.

A lot of cilantro.

Probably some cilantro and green onions.

Fish sauce goes in.

Lime juice.

And then that gets some hydration with some of the broth.

>> Oh yeah.

And you see all the chilies in there.

There's a lot of green chilies and also red chilies in there.

And now this is going to go pour directly over to the pork buns.

Oh.

Oh, that smells incredible.

Oh, you smell the chilies.

So, on to the centerpiece dish.

And this is a dish in Thai.

It's called lang sap, which is made from the pork backbones.

Usually, backbones or spine actually.

And you might remember, oh man,

it was probably how many years ago was that?

Ying eight years ago, uh Ying and I,

we made a video eating this dish, lang sap,

but like the Mount Everest of it where they stack the bones onto a

tray and they just over just hundreds of green chilies.

Uh so that was a lot of fun.

But this is the same dish just in a a normal like feasible portion.

But it's actually a great addition to any tomium noodle, pork tomium noodle,

because they boil the bones to make the broth.

And that makes incredible broth.

I mean, along with other things as well.

And it's so aromatic.

You smell the herbs, but you really smell the green chilies.

And you cannot have a spicy food tour in Thailand without having lang sap.

So before trying the pork though, let's try the the broth.

And you can see, oh,

you have to even move the pork to get to the broth.

You can see whole green chilies floating around. on Thai bird's eye chilis plus

all the herbs,

some of them crushed, coarsely crushed.

Oh wow, that broth is unbelievable.

The saltiness and the depth of saltiness from the fish sauce,

the sour acidity of the lime juice,

and the green chilies just totally refresh your mouth.

It is spicy.

It's clean.

Oh.

Oh, that broth will just totally pucker up all of your taste buds.

Oh, that's incredible.

Okay, so you can scrape off the meat,

but it definitely whenever you see a bone,

it's a lot more fun to to pick it up.

So, let me rehydrate it all.

Get it all up in that broth.

Okay.

Pork is so tender.

As you would imagine,

melts in your mouth and the combination of all those fragrant chilis.

Okay, let's try to scrape the scrape method.

Yeah, you can just scrape the meat off.

It's going to fall off the bone.

The only thing is you need to work your way Oh, yeah.

But yeah, you can just scrape off the meat into the bowl,

dig down deep.

Look at the amount of chilies in there.

This is definitely one of the better quality

and balanced of flavors sap

that I've ever had.

It is You really taste the quality of the pork bones

and just the the balance of the soup broth.

Like sometimes they can be a little sweeter.

This one has a it's it's more on the sour side.

Sour and spicy.

That is just incredibly good.

Yeah.

Check this out.

Oh, such a fun dish to eat, too.

It's entertaining at the same time as it's delicious.

It's spicy.

My nose is starting to run.

Oh.

That is >> phenomenal.

I'm just completely thoroughly enjoying this entire meal.

All three dishes are outstanding

and definitely you're guaranteed to break a sweat

when you come here.

So, for the thumb noodles,

I think I'm going to give

that a 6 out of 10 on the spice meter.

Then we have the fried one tons.

The one tons are not spicy,

just the the pork mixture is a little bit spicy.

That's like a three out of 10 on the spicometer.

And then we have the lang sap.

Um I think uh it's about a 6

and 1/2 6 and 1/2 out of 10.

But an unbelievable meal.

Yeah, this is top quality.

Highly, highly recommended.

And I love the level of spice

that they add to all of your dishes.

Let's go to the next spot.

>> >> Next up, we are at a restaurant that specializes in Thai jungle food,

which is considered to be one of the spiciest meals in Thailand.

And if you've watched any of my previous videos,

you probably already know about my ultimate love for Thai jungle food.

Uh, and so this restaurant is called Hwan Aan.

And let's see what they have on their menu.

So you can see all of the jungle curries

and the padet which is like a stir- fried chili dish.

Oh man, I love this place.

So many different spicy dishes on their menu.

Just trying to choose a variation of them.

And we sat out here.

They have an indoor section and they have a nice outdoor section.

Uh which is overlooking the pond filled with lotus and filled with giant fish.

But I don't think those fish are on the menu.

But before we eat, let's see how they make some of the dishes.

Wow, that smells good.

Wow, that's a lot of chili.

And you just immediately step into the kitchen, you can feel the the aroma,

the fumes going into your your nostrils.

Oh, as that comes out of the walk,

you smell the chilies go all the way up your nose.

One of my favorite dishes.

Here's the ingredients for the next dish.

We're going to get pa with eel.

Yes.

Chili goes in.

That's garlic.

The paste.

Oh, which is more chili.

Oh, the chili fumes all the way up the nose.

Oh, look at that.

That looks incredible.

Okay.

And then for the jungle curry again,

last step is to put in all those herbs.

That looks like lava.

Look at the amount of chili in there.

It's so aromatic.

Okay, I love this restaurant.

Everything about it.

Oh, and the kitchen.

I'm sweating already before we start eating.

But the food, it's loaded with the maximum amount of spice.

And this is just the normal cooking that they do here.

These are some of my favorite Thai dishes.

Some of my favorite probably alltime foods dishes on earth.

Let's start with the pep guang.

This is uh deer actually stir-fried with a ton of chili.

This is like shredded finger root and a lot of basil.

There's green peppercorns in here.

There's tons of chilies.

I want maximum maximum flavor on my first bite.

Oh wow.

It's just maximum flavor.

So many things going on from the chili paste to the fresh chilies to

that gingery kick of the finger root.

The green peppercorns just burst with pepperiness

and they get this heat to your mouth.

Oh wow, that it's like an extreme amount of flavor for your taste buds.

Okay, next up, let's do the jungle curry.

One of my favorite alltime dishes probably in life.

And we got this with meong catfish.

Again, look, it's actually thick from chilies, from lemongrass, from peppercorns.

There's some bamboo shoots in here.

But yeah, again, the best thing to do is actually just take a whole

spoonful of it to get the full force of flavor in your mouth before

you even eat the fish.

Okay, here we go.

And actually on that deer bite, my mouth is already on fire.

>> That that's just the the dish of all dishes right there.

If you love chili,

jungo curry is one of the greatest of all time foods you can put

in your mouth.

It is so good.

But not just the heat.

It's such a balance of flavor with the saltiness, with the herbs in there.

There's definitely finger root in there.

It's so herbal.

It's so salty.

It's so spicy.

So, now I'll dig in for a piece of the fish onto the rice.

Oh, yeah.

This is properly spicy, actually.

Properly spicy.

Yeah.

With the fish.

Oh, yeah.

I can feel the the chili going to the back of my throat now.

And we've only just begun.

>> This is the type of Thai curry you just feel yourself breathing fire.

You can probably already see me sweating.

Starting to sweat.

My nose is running.

My throat is on fire.

And I've had a lot of jungle curry.

This place makes it outrageously good.

Okay.

And while we're at it, this dish isn't really spicy,

but they do have some of the best frog legs I've ever tasted.

And look at the way they cut it.

It's so meaty and muscular.

I will dip it into the It is called sauce prick,

which is a Thai chili ketchup kind of sauce.

Oh wow, that is extraordinary.

It's so crispy.

It is like fleshy as well.

And then with garlic sprinkled on top.

They fry this in the back in a really hot walk.

They said it needs to be really hot

so that it immediately bubbles up

and it creates that really crispy skin without having a batter on it.

Oh, these are really some of the greatest frog legs ever.

It's so meaty.

All right, let's get some more spicy food.

Okay, this dish is called pcha,

which is another Thai spicy dish and it has to include lime leaves.

But the main ingredient that it absolutely has to include is the finger root.

But then he added in basil.

He added in curry paste.

He added in a ton of crushed chilies

as well and the little pieces of eel.

It's like there's more herbs and chilies in here than eel.

And there's little bones in the eel.

So I think we'll just bite and then work our way around the bones.

>> Oh wow.

That herbal flavor is unbelievable.

The the lime leaves in there, the basil, all that pepper,

the green pepper in there as well.

And the the finger root again, it's not quite like ginger.

It's more refreshing.

It's like, it does have a heat to it as well,

but it's like a bit more maybe acidic or citrusy than ginger.

It's spicy, nice and creamy.

Let's go with that toyam.

Look at the amount of dried chilies that are going to go into it.

Oh, that smoky toasted fragrance of the dried dried chilies.

Okay.

Lime juice.

Holy basil is in there as well.

Oh, and more chilies.

The fresh chilies are going on top.

Oh, yes.

Pet and this is for the toy.

So, there's already the herbal aromatics in here.

There's some mushrooms.

There's lemongrass.

There's lime leaves and shallots.

Here goes in the fish, which is baton, which is snakehead fish.

Okay.

And at the correct time, here it all goes.

All the chilies and the herbs.

Oh, that smells unbelievable.

The lime juice, the dry chilies.

So, this one is tomium with bachon,

which is a a snake head snake head fish.

And when she made this,

just a ton of dry chilies and fresh chilies in here.

>> Yeah.

Yeah, if you dig deep, look at how many chilies are in there.

Oh, and the seeds.

Look at the amount of seeds.

Okay, let's just taste that broth first.

Oh, wow.

Wow.

That is a proper flavored tomium.

Salty and sour.

And then the smokiness of the dried chilis in there is what really comes

out.

Oh, I need another bite of that broth.

And then you taste all those herbs as well, especially the cilantro in there.

That is it's actually therapeutic.

It is so good.

And now for the fish.

>> Snake head fish.

You got to be very careful of the bones, too.

I guess pretty much all river fish need to be pretty careful of the

bonage.

You know when you your mouth is on fire from chilis,

but then you eat a hot soup or a hot broth,

it even magnifies it even more.

Brings tears to your eyes.

Tears of joy.

That is >> It's about as good as can get.

>> Okay, I think we do have I think we've tried all of the

main spicy dishes.

Um Definitely the two spiciest are the the deer and the jungle curry.

I think we need to circle back around for that deer.

The chilies.

Can you see like if you look close,

can you see the amount of seeds in there?

That just shows you how many chilies are within this dish.

And then you get a whole fresh chili on there

and that just even takes it to the next notch.

Pure spice, happiness, and joy.

We can just grab this.

Okay, back to the jungle curry.

Oh, the green pepper.

You want to flood it.

I rarely cry from meals, but I'm tearing.

I'm crying and loving every single bite.

I'm tearing up.

I'm sniffling.

Oh yeah.

You can f probably flames would be coming out of my mouth right now.

What a meal.

My taste buds are rejoicing.

And for you, if you love spicy food, jungle food is an absolute must.

But let's bring up the spicometer.

Uh the first dish that we had is the deer, the chili deer.

That is pretty intensely spicy.

I think that's about uh let's say 7 and 1/2.

Then moving on to the jungle curry.

It's hard to say which one was spicier,

the deer or the jungle curry because there's liquid and there's dry.

So, I think the deer is actually spicier.

The jungle curry, it's right in between seven, seven and seven and a half.

Let's give it seven.

And then we have the What else do we have here?

The the frog legs.

Okay, that's not spicy at all.

That's a one out of 10, but super tasty.

You have to order it.

Then for the dish, which is called panchcha with the eel.

That one definitely wasn't as spicy as the other dishes, uh,

I'm going to give that a it's about a six out of 10.

And then for the tom yam, uh, again,

pretty pretty nicely spicy for as as far as toyam goes,

that's about as spicy as you'll get a tom yam.

That's probably a 6 and 1/2 6 and 1 half out of 10.

We're moving on to the next restaurant.

But we definitely have some extreme spicy food still coming up.

For our next meal, we're at a restaurant that's called Petark,

which specializes in a Thai dish, which is called Padkapa,

which is spicy holy basil stir fry.

One of the great dishes of Thailand.

And Petark has a reputation for being hot.

And just a quick disclaimer, this is actually our restaurant.

Uh we are part owners.

And the menu works like this.

First, you choose your protein.

Then you choose how many fried eggs you want on top.

And then finally, you choose your spice level.

And there's five different spice levels.

One being the most mild, five being very spicy.

>> Okay.

So, first they're preparing all the ingredients.

Garlic.

First chili goes in.

Oh, you smell the chili.

The green chilies goes in to the bowl.

This is actually green pepper paste.

And then the whole chilies.

Okay, all the chilies are ready.

There's actually five different chilies that go into the recipe, including uh green pepper,

fresh green pepperc corn paste, which is one of the the signature hot ingredients.

Okay, so all the ingredients are ready.

Now we're going to see how he fries it.

Okay, all the chilies go into the walk.

Oh, I can feel the heat.

In goes the meat.

Okay, you can see how dry that is, how smoky that is.

Look at how many chilis are in there.

Now, some seasoning.

And that's white pepper also goes in.

A little bit of sugar to balance.

And then the final chili.

That's a roasted chili jam.

And then the final step, holy basil goes in.

A little deglazing.

Okay, on to the rice.

Padkapa is a dish that just never gets old.

It's one of the great comfort spicy dishes of Thailand.

And one of the things about pad kapa is

that I mean it's not necessarily it doesn't need to be fiery hot all

the time but you do need chilis for the recipe for the flavor.

If there's no chilis in pod kapa it can't be pod kapa.

So the stir fry is ready over the rice but there's more.

Oh look at how bright orange that yolk is.

Duck yolks.

Duck eggs.

Look at the way that egg white bubbles up.

So, I went with the classic minced beef stir fried.

Actually, there's so many different variations of pupa.

Some are more saucy, some are more liquidy,

but we really like the version that's stir-fried dry,

so it accumulates all that smoke from the walk.

Uh, and the meat gets kind of crusty

and caramelized with all those sauces with five different chilies.

So level five is represented with five chilies.

And I think for our first bite,

you can see you can see all the chilies in there, all the basil.

For our first bite, we got to maximize it.

Oh, the full flavor.

This is the wakeup call bite.

Okay.

It's the Thai flavor

that just comforts you from your taste buds all the way down to your

stomach. the smokiness,

the pepperiness of the holy basil, all those chilies in there.

And also, like I've said about on your first bite,

it might not be that spicy, but as you keep on eating,

because of the amount of chilies in there, the quantity of chilies,

plus the green pepperc corn paste

that slowly starts to build

and starts to warm your entire body.

But that being said, level five is just a it's just a good level.

Like a good spice level, okay?

But there's a way to make it spicier.

There's always prick numpla or numpla prick, fish sauce, chilis, garlic, shallots in here,

and lime juice.

And before you eat your egg, you have to take a spoon of this.

Generously apply to the egg.

Give it a little sprinkle.

There we go.

A little more of

that fish sauce to like bring it bump up the the saltiness.

Okay, now for the egg bite, what you can do,

there's a lot of methods or strategies,

but one of the best methods is kind of scoop out the entire yolkage,

drench it, and scoop.

That's how the entire dish comes together,

with the creamy duck yolk. with the extra fish sauce,

that hint of lime juice acidity to contrast the richness, the garlic in there.

Oh.

All paired with that crispy meat, the crispy edges of the meat, the smokiness.

Oh, it's so good.

Yeah.

Pure comfort, flavor, spice.

Oh, yeah.

Now for the egg.

For the crispy egg,

let's go down. start mixing with with some of the rice.

Oh, look at the crispiness of that egg yolk.

And this is level five.

And it's not meant to be a challenging spicy level.

It's just meant to be a good spice level that's edible.

That's good.

Um, and so for me, it is spicy,

but it's not it's not over the top.

Like again, it's a perfect it's a good level for eating spicy,

especially if you love to eat spicy.

Okay.

Oh, and when when everything starts to mix together with the yolk,

with the egg, with the fish sauce and chilis.

Let's get another massive bite and make every bite count.

Oh yeah.

And the heat is starting to build.

Okay.

So, in terms of spice rating, this is level five.

Let's see.

I think I'm going to give it a It's like a seven

and a half.

It's like a good edible spicy that burns, but it's a good burn.

But wait till you see what we are eating next.

>> >> We've made it to the next spot.

I am extremely excited and a little bit nervous actually.

Uh but you've definitely always seen me wearing this t-shirt

and it says in Thai my pet my gin

which directly translates to not spicy not eating.

But this place is called Sam Nong Rejoice.

So, Nong Rejoice is the name uh

and also also better known

as some Jojo,

which is how a lot of Thai people know him.

But his slogan says, "My pet my kai, which means not spicy, not selling."

I'm a little bit scared.

>> And we are going straight back to the kitchen to meet the king

of spice.

Here he is.

He is cup.

>> Oh, he is an absolute legend.

A spice king.

Oh, you're getting started immediately.

Okay, cup.

>> Oh, that's a lot of chilis.

Look at the amount of chilis.

>> Oh, and now in go dried chilies.

Look at this.

It's an entire bucket.

Dried chilies going in.

Tomatoes going in.

Garlic.

Oh, shrimp paste.

Palm sugar goes in.

Okay, so they're adding all of the ingredients for the green papaya salad in

a huge mortar.

It's huge.

There's hundreds of chilies in there.

The la olives go in.

Yes.

Oh, you can smell those.

Oh, all those limes.

Oh, all the hand massage squeezed directly into the mortar.

Oh, that's a lot of lime juice.

A waterfall of lime juice goes in.

Jojo is getting started.

Go ahead.

>> Wow.

The aroma of those chilies is unbelievable.

Okay.

Fish sauce is going in.

Oh, fermented fish sauce goes in. sit down. >> 2 kilos of chilies in

this salad.

Look, this is Bangkok's spiciest salad.

>> Oh yeah, that's fire.

>> Okay, come.

Okay, we're getting a taste test.

>> Oh, a fresh shrimp.

A raw shrimp.

I think I'm getting a taste test with raw shrimp.

Okay, come.

>> Okay.

Oh.

>> Oh, that's a lot of chilies.

Okay.

>> Okay.

Now he's making our salad.

>> Okay.

>> Green papaya goes in.

>> We're getting the the Jojo special papaya salad.

>> Whoa.

Oh, all the seafood goes in.

>> Oh, wow.

Oh, and the gatine on top.

Oh, eggs.

>> Wow.

Okay, that is the signature salad.

>> He's a spice king.

He is a legend.

That salad is insane.

It looks dangerous.

Let's try it.

It's not just green papaya salad.

This is the Jojo special and it is insane.

There's over a hundred chilies on this plate within this salad.

It's an entire volcano of chilis.

It's an insane amount of chilies.

I'm not sure if this is a good idea or a bad mistake.

Yeah, look at that.

Dig down below.

And that's just not chilis on the top,

but the entire thing is like just chilies.

Chilis.

Chilis.

And more chilies.

Here we go.

This plate looks straight up nuclear.

It actually looks dangerous.

>> But again, the flavor,

it is so many flavors going on in your mouth and it's so spicy,

but it's almost like it's well-rounded and a harmony,

even though it's vicious all at the same time.

It is fiery spicy, but you've got the pungency of the pad,

the fermented fish.

You've got the like the sourness of the bamboo shoots.

You've got the little gatin,

which are the white popping seeds that just kind of pop in your mouth.

It's a little bit sweet to contrast the extreme spice.

Oh yeah.

Again, that's one of those dishes that your first bite, it is fire,

but as you keep on eating it,

just guaranteed you're going to be dripping in sweat, if not worse.

Look at this.

There's more chilies.

I think chilis are actually the main ingredient in here.

There's squid.

Like, you could actually dig down here

and you could just get a whole spoonful of chilies like

that.

Okay, here we go.

Oh yeah.

>> Feel like I'm already breathing fire.

>> Oh, you got to be careful not to inhale.

Those chili fumes will go straight to the back of your throat.

Oh yeah.

Straight to the back of my throat.

Down your You can feel the burn going down your throat, into your chest,

into your stomach.

Um hopefully that won't be too bad later on.

Oh yeah, already starting to tear.

Okay, next up, let's try the chicken foot soup.

This also looks absolute fire.

If you dig down here, it's just full of chilies.

It's like the same amount of chilies as the as the salad.

Look at that.

When your mouth is already on fire and then you drink that hot soup,

>> as I've already mentioned,

that just magnifies the flavor of the the heat of the chilis.

It burns, but it's so addictive at the same time.

A real spice.

So, I look Let's take another broth.

Oh, that hurt.

Okay, maybe a chicken foot.

Oh, let's have a chicken foot while we're at it.

Okay.

Chicken foot soup is actually phenomenal though.

It's salty.

The fish sauce, you taste the lime juice in there.

And that is fiery spicy as well.

Is it true?

If it's not spicy, he's not serving it.

He's not selling it.

Let's have another bite of the papaya salad.

Here we go.

Just keep digging down and it gets crazier and crazier.

It's never ending. chilis.

>> It's one of those dishes that your mouth will absolutely be on fire,

but you can't stop eating it.

Once you stop eating it is when you really start to feel the pain.

That is absolute fire.

And now it's really starting to build.

Okay, one more dish

that we have to try that's also a spicy dish is the labaduk.

This is a catfish lab.

Oh, the catfish lab is amazing.

The smokiness of the catfish then it's mix.

You really taste the there's slices of

or crushed galango in there giving this earthy flavor.

Oh, the labad.

One of my favorite dishes.

But let's bring up the spicometer.

Okay, so the labaduk it does does have some chili in it,

but it's not that spicy.

I think we'll give this like a probably a four.

Yeah, like a four.

Four out of 10.

Prefer the chicken foot soup.

Honestly, I'm not sure

if I can accurately judge

that chicken foot soup to see how spicy it is

because my mouth is already on fire.

I think it's about a seven.

Seven out of 10.

Yeah, that's truly insanely spicy.

Uh thoughts about that Jojo Spaya salad.

That is nuclear level.

That's a 9 and a half.

That is about as spicy of a normal dish without being a food challenge

without being a a ghost pepper

or a Carolina Reaper

as possible.

My mouth is on fire.

I'm starting to not be able to feel my face,

but it has been an unbelievable time eating some of the spiciest Thai food

in Bangkok.

And that's one of the things

that I love so much about Thailand is the generous use of spice

and how Thai embrace

and also use chilies to balance

as a harmony within the food.

I'll have all the information in the description box below.

And let me know in the comments what is your favorite Thai spicy food.

And thanks again for watching.

I'll see you on the next video.