48 Responses

1. Wow that looks amazing

2. So curry with glass noodles

3. This is not glass noodles, this is Rice vermicelli noodles which are made from rice flour. Glass noodles are made from munkbeans.

4. Why are chefs always using olive oil when they make Asian food? I always use peanut oil.

5. Gordan need quantity that's not fair

6. Kafir lime leaves are so hard to find a fresh version of. I've seen them once in the store and can't remember where I found them. I swear I must have gone to every Asian food store where they stock all sorts of spices including lemon leaves but I can't find Kafir lime leaves unless they're dried.

7. Fast food indeed, just my sort of lunch dish. Thanks for sharing I will be trying this one.

8. how do I get printable recipe pls

9. But guys! If they zoomed out, you would see it's not Gordon Ramsay!

10. He calls this fast food… I call McDonald's fast food…😂

11. Mmmm noodles

12. I've made this it's like heaven in a bowl

13. When he says "chili" what type of pepper is he using? Red Jalapeno?

14. cellophane noodle are glass noodles

15. I love how instructive he is always.

16. anda payah… saya cinta kamu..

17. unpersonable man

18. And now I feel so hungry

19. Mmm … oh my !

20. not close enough, can't see the molecular reactions when frying the onions.

21. REAL Fastfoood WtF?

22. ok rice sticks are not glass noodles, glass noodles are made of mung bean. No?

23. its called 'soto' in Indonesia! 🙂

24. What does he say at :41? What type of noodles are they?

25. Love the simplicity, my parents often cooked noodle dishes like this but never showed me how =)

26. what type of noodles are those?what are they called.thanks

27. I'm salivating…

28. Hello everyone, can someone share a link to me if ever @Gordon Ramsay has already visited any part of the Philippines? I've seen him visit almost all parts of Asia, but I have never seen a video of him in the PH. Please send me a link if you know any videos about him visiting our country. I want to see what Filipino dishes he can cook. Thanks!

29. TO ZOOMED IN MY EYES HURT!

30. Looks delish

31. no recipe because he sorta telling you lemon grass, ginger, onion, chili, garlic, corriander, tumarine (i know what it's called in my country but don't know how it spelled in english?), goes along together with chicken stock. no really exact amount… and yea, this is ingredients for basic chicken soup in my country except that most people will add msg too lol. you can taste and adjust because it all depends on your taste. just give a taste of each component and guess what you need. of course beginner won't get a great taste, but you'll learn by doing.

32. remids me of tom kha gai, minus the galangal root

33. I like the version with crispy noodles.

34. ugh, i want to eat this everyday. it's so easy to make vegan. literally just replace the stock and sauce. omg.

35. Lecker!

36. i tried putting chicken in it and it was amazing.
    thanks for the recipe

37. hmmmm interesting combination…

38. Do you ever wonder how many tries it takes to get the recipe and procedure we see in the videos? I was thinking that the spices used, and the amounts, particularly, would require a heck of a lot of experience and knowledge to get it right in one shot. 

    That said, I don't doubt Gordon Ramsay's experience, though I would think it would not be impossible that he has to experiment and tweak things on subsequent tries to get something just right. 

39. Very Good

40. Wonder who his hand model is? I liked it when he was actually cooking.

41. Making this tomorrow night, gonna add some shredded roast chx for protein! Yum! Want some Thai iced tea for this

42. Love the videos! Does this mean the F Word is coming back??

43. k

44. isn't this "soto mie" ? 

45. I would like this. However Coconuts don't grow where I am from so I can't.

46. Yes, more vegetarian dishes would be nice. More and more people do not want to have death and torture on their plate.

47. watching this at 2 a.m., now my stomach is calling for food again.

48. How come your coconut cream is so much thicker than mine (and no, I'm not using coconut milk by mistake)?