Learn to make Pad Thai and Som Tum in a private online class!

4.5 (2 Reviews)

Approximately 1.5 hours

English

Your host Pea

Pea is in her 60s and lives with her son, Jah, in a beautiful teak home, "Boonpratana House", which named after her sons, surrounded by gardens in Chiang Mai. Pea started cooking when she was 12. As the first daughter and fourth child in the family she remembers her mom waking her up early in the morning to buy food from the market, teaching her about the best ingredients and how freshness can influence a dish. Pea is such a good and creative cook that she can even get her sons to eat and enjoy bitter gourd, a vegetable that is renowned for people, especially children, despising! In your virtual cooking class, you will cook together three traditional Thai dishes, such as Gaeng Kiew Wan, a flavorful Thai green curry; Som Tam, a mildly spiced papaya salad and Larb, a minced meat salad.

Highlights

Learn to make two Thai dishes - Pad Thai and Som Tum
Private, one-on-one online instruction with a Thai native
Scheduled mutually at your convenience (host lives in Chiang Mai, Thailand (GMT+7))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Thai culinary traditions!

What will you cook together

Pad Thai (stir-fried rice noodle dish)
Som Tum (papaya salad)

Ingredients

See Full Ingredient List

1/2 cup green papaya, shredded or grated (can substitute with cucumber cut into sticks)
1 clove garlic
1-2 fresh or dried bird’s eye chili (spicy Thai chili)
1/4 cup carrot, shredded or grated
1/4 cup long beans or green beans, cut into 1-inch long lengths
1/4 cup grape or cherry tomatoes, halved
1/2 cup dry roasted peanuts, divided
1 tsp dried shrimp (optional)
Cabbage leaves for serving (optional)
1 tsp palm or coconut sugar (can substitute granulated sugar or stevia)
1 tsp fresh lime juice
1 tbsp tamarind juice (to make, soak tamarind pulp in water for 30 minutes and squeeze out the liquid)
1 1/2 tbsp fish sauce
5 raw shrimp, peeled and deveined
4 oz (100 g) rice noodles
1 cup bean sprouts
1/4 cup Chinese chives (can substitute with spring onions), chopped into 1” lengths, reserve a few for garnish
1 egg
1 clove garlic, crushed, peeled and chopped
1/2 shallot, peeled and chopped
1 tbsp oil (coconut, canola or olive oil)
1/4 package firm tofu, cubed
1/4 cup roasted peanuts, crushed
1 tbsp chili powder
1 lime wedge
1 tsp dark soy sauce
2 tbsp light soy sauce
1 tsp salt
1 cup tamarind juice
3 tbsp sugar (palm, brown or cane)

Gallery

Online Class Reviews

4.5 (2 Reviews)

Zain 19 August 2020

"The class was fun and interesting, experimented with new ingredients."

Rani Henderson 23 June 2020

"Pea is a personable and delightful person to engage with. The food was phenomenal. I won’t forget her teachings to always include the 4 flavors in every dish!"