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Joni Sare, cooking instructor

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Thai cooking class — experience the essence of Thai Cuisine

authentiC

Thai flavors & textures

Traditional Thai dishes with a healthy twist

We'll bring Thailand to us in this Thai cooking class with a colorful array of fresh ingredients and synchronizing flavors. Let me demystify my favorites: Pad Thai, Pad Se Eew, Thai Green Curry, Tom Kha Soup, Larb Gai, Miang Kham, and Mango Sticky Rice.

We'll put a twist to these authentic dishes by adding zoodles and carrodooles to our Pad Thai. These are thin pasta-like slices of the veggies made with a "julienne peeler."

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Your Thai 3-course meal includes:

Miang-Kham-appetizer-thai-cooking-class

Miang Kham

This traditional appetizer bursts with flavor in your mouth, transporting you to exotic lands.

dinner-plate-with-cilantro-lime-peanuts-on-top-of-shrimp-pad-thai-cooking-class-couples-groups

Choose one
or add on

  • Pad Thai
  • Pad See Ew
  • Tom Kha Soup
  • Larb Salad​
learn-how-to-make-Mango-sticky-rice-thai-cooking-class

Mango Sticky Rice

Velvety smooth,
sweet-n-salty, with coconut cream, palm sugar and toasted rice powder.

learn-how-to-make-Thai-Sangria-cooking-class

Thai Sangria

Add a fruit salad
a Thai Sangria! 😉
I will provide the fruit and flavors for an intense memorable Thai version.

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Other 3-course meals to choose from:

Spanish
Italian
French

Ingredients for Authentic Thai Cooking

There are many online sites with a comprehensive list of Thai cuisine. I suggest starting with Wikipedia’s Thai cuisine page  — this is a site I donate to each month (it’s a nonprofit that operates on donations).

Here is a comprehensive list with fabulous descriptions from SeriousEats (.com) — a favorite site for in-depth solid information.

Explained in detail here, are these 6 most-common Thai cooking methods:

  1. Stir Fry “Pad”
  2. Steam “Neung”
  3. Stewing “Toon”
  4. Grilling “Yang”
  5. Deep Fry “Tod”
  6. Salad “Yam”

Here is a thorough list of pastes, chiles and such.

The spectacularly bold Thai flavors are combinations of sweet, sour and salty, not in any specific order. Here are some of my favorites:

  1. Fish sauce (the fermented pineapple vegetarian fish sauce is worthy!)
  2. Oyster sauce
  3. Lime
  4. Galangal (easily available dried and powdered online, and seasonally fresh in some stores)
  5. Lemongrass (available fresh, dried, powdered and frozen)
  6. Fresh herbs (basil, cilantro, mint, parsley)
  7. Pandan leaves (available fresh and dried)
  8. Toasted rice powder
  9. Palm sugar
  10. Tamarind
  11. Coconut milk & cream

Here is a comprehensive list with fabulous descriptions from SeriousEats (.com) — a favorite site for in-depth solid information.

This list is not complete nor in any specific order:

    1. Ginger
    2. Garlic
    3. Broccoli
    4. Tomatoes
    5. Bell peppers
    6. Eggplant
    7. Carrots
    8. Green onions
    9. Beans
    10. Lettuce
    11. Squash
    12. Radishes
    13. Pole beans
    14. Cucumbers
    15. Mushrooms

Here’s a list with lovely images and short descriptions of vegetables, herbs & roots used in Thai cooking.

 

  • Pork, chicken
  • Fish, seafood
  • Some beef, water buffalo

There are 2 main catories for Thai rice:
1. Long-grain:

  1. Jasmine
  2. Brown/red Rice

2. Short-grain rice:

  1. Sweet rice
  2. Glutinous rice
  3. Brown Sticky Rice

Rice & root products:

  • Noodles
  • Flours and starches
  • Wontons
  • Rice paper wraps

Here’s a comprehensive list.

Past THAI cooking classes

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