Thai One On Cooking Class – My Experience Learning How To Make Thai Food In Chiang Mai

So I took a cooking course. Initial sentiments likely revolve around whether of not an International Incident occurred, the kitchen burnt down or if anybody was carried out on a stretcher.

Sorry to disappoint, but none of the above occurred. In fact, the entire process of learning how to cook some of my favorite Thai dishes was truly an ingratiating experience.

All of this coming from an individual who has mastered the art of making a delectable peanut butter and jelly sandwich. Before you laugh consider the following skills necessary to perfect such a craft. The ratio of peanut butter to jelly needs to be exact. It´s an art as much as it is a science. A little too much jam and you´re drowning in a sugary mucilaginous mess. A little heavy on the peanut butter and you´ve got a salty stick in the throat emergency room fiasco. Moreover, selecting the proper kind of bread (rye, sourdough, pumpernickel) is of utmost importance – no generically ´white´ crap is going to cut it here. Anyhow, enough with the self-depreciating humor.

Taking A Thai Cooking Course In Chiang Mai, Thailand

I can make a few things well, namely pizza and cheesecake – both from scratch. However, the truth is that ever since I´ve been living abroad working and traveling in Asia, the necessity to become a whiz in the kitchen has been trumped by the plentiful supply of nickel-and-dime scrumptious local/regional cuisine readily available at my fingertips literally at any hour of the day. In the past few years, I´ve more likely spent time rummaging around in the pantry for a late night snack than I have cooking up any sort of gormandizing dainty delights to enjoy myself or to share with others.

Many a farang/backpacker comes to Thailand to soak up the sun and sand that the southern most parts of the country dish out readily both ponderous in quantity and quality. It´s truly world class in this area and I´m not at all suggesting the experience should be skipped. However, for those who head up to the less popular area in the northwest region, the cultural HUB of Chiang Mai awaits.

A smorgasbord of cultural and adventurous activities are on offer to satisfy the craving of just about any individual.

If you´re into trekking, elephant rides and exotic tropical rain-forests you´ve hit the right spot. On the other hand, if you´re looking to soak up as much culture as possible with visits to hill-tribes, temples, bustling outdoor markets along with mastering the arts of Muay Thai, massage, yoga and cooking you´ll never exhaust the abundant opportunities awaiting. I had dabbled in most of the above but had never taken a cooking course before in my life. I decided to plunge right in and take the ´full´ instead of the half day course. One might think it´s a bit much for such a rookie, but I managed to turn a few heads when it was all said and done.

As foreigners we all assembled in a very quaint and cozy cooking school in downtown Chiang Mai for a quick meet & great followed by a trip to the local market where our head chef and cooking instructor for the day carefully explained the ingredients used for Thai cooking along with a host of other useful tips to consider when selecting items or cooking things in general. Upon returning, we decide upon a host of different dishes we´re going to individually make for the day. A soup, spring roll, salad, noodle, main, curry and dessert dish are all offered in three different forms. It was hard to narrow it down to just one of each but I´m glad we had the choice!

The cooking itself was a lot of fun. The instructor carefully walked us through the procedures and dished out a plethora of useful information regarding techniques and general background of Thai food. It was fool proof enough in the sense that a dummy (such as myself) could feel comfortable enough to complete each task; yet, it had enough appeal for even the seasoned chef to gain a few tidbits of useful knowledge. The best part is that we got to devour each of our creations as the crowning achievement.

Overall, the experience was fantastic in the sense that it gave me a lot more confidence to try things in the kitchen. I don´t see myself as ever becoming a world class chef but I certainly can now make some tasty Thai dishes to impress company every once in a while. The best part, at least in my opinion, was the guide/recipe book given out at the end. From front to cover it covers all of the recipes along with introductions to Thai cuisine, ingredients and background information. Anything forgotten on the intensive one day cooking experience is within the cover of the book for future reference.

It´s something I highly recommend for those willing to give it a shot. I truly mean it when I say the following: If I can do it ANYBODY CAN!

Thai Dishes You Can Learn How To Make In Chiang Mai

Khao Soi (ข้าวซอย)

Khao Soi is a signature Northern Thai dish that’s a must-learn when in Chiang Mai. This rich, creamy curry soup is made with coconut milk, egg noodles, and tender chicken or beef, topped with crispy noodles, pickled mustard greens, shallots, and lime. The combination of textures and flavors—spicy, tangy, and slightly sweet—makes it a standout dish that represents the culinary heritage of Northern Thailand.

• Regional Specialty: Khao Soi is unique to Northern Thailand, and learning to make it in Chiang Mai gives you an authentic taste of the region’s culinary traditions.

Pad Thai (ผัดไทย)

Pad Thai is perhaps the most famous Thai dish globally, and learning to make it in Chiang Mai is a truly rewarding experience. This stir-fried noodle dish combines rice noodles, eggs, tofu, shrimp, and bean sprouts, all tossed in a tamarind-based sauce and garnished with peanuts and lime. It’s a perfect balance of sweet, sour, salty, and spicy flavors.

• Why It’s Unique: Making Pad Thai from scratch allows you to master the art of achieving that perfect balance of flavors. It’s also highly customizable, allowing you to adjust the ingredients to suit your taste.

Sai Ua (ไส้อั่ว)

Sai Ua, or Northern Thai sausage, is another dish that reflects the bold flavors of Chiang Mai. This aromatic sausage is made with minced pork, herbs, and spices, including lemongrass, kaffir lime leaves, and galangal. Grilled to perfection, Sai Ua is often enjoyed with sticky rice and fresh vegetables.

• Flavor Explosion: The fragrant blend of spices used in Sai Ua makes it a flavorful experience, and learning to prepare it yourself gives you insight into the regional use of herbs and spices.

Green Curry (แกงเขียวหวาน)

Green Curry is another classic Thai dish you can learn to make in Chiang Mai. This fragrant, spicy curry is made with green curry paste, coconut milk, chicken or tofu, and a variety of vegetables. It’s usually served with steamed jasmine rice and garnished with fresh basil leaves.

• Cultural Significance: Green Curry is a staple of Thai cuisine, and learning to make it involves understanding the nuances of Thai spices and herbs. It’s a dish that embodies the rich, complex flavors of Thailand.

Tom Yum Goong (ต้มยำกุ้ง)

Tom Yum Goong, a hot and sour soup with shrimp, is a favorite among Thai food lovers. The soup is infused with the flavors of lemongrass, kaffir lime leaves, galangal, and chili, creating a dish that’s both refreshing and invigorating.

• Taste of Thailand: Making Tom Yum Goong in a cooking class provides insight into how to balance the bold flavors that make this dish so popular. It’s an excellent introduction to the use of Thai herbs and spices.

Som Tum (ส้มตำ)

Som Tum, or green papaya salad, is a spicy and tangy dish that’s a staple of Thai street food. It’s made by pounding shredded green papaya with garlic, chilies, tomatoes, and lime juice in a mortar and pestle, creating a refreshing salad with a kick.

• Hands-On Experience: Learning to make Som Tum is a hands-on experience where you’ll master the technique of using a mortar and pestle, which is central to many Thai dishes. It’s a dish that’s all about texture and balance.

Mango Sticky Rice (ข้าวเหนียวมะม่วง)

Mango Sticky Rice is a beloved Thai dessert made with sweet sticky rice, fresh mango slices, and coconut milk. It’s a simple yet delightful dish that perfectly showcases the natural sweetness of Thai mangoes.

• Sweet Ending: Learning to make Mango Sticky Rice offers a sweet conclusion to any cooking class, and it’s a dish that’s sure to impress when you recreate it at home.

Laab (ลาบ)

Laab, a spicy meat salad, is a staple in Northern Thai cuisine. Typically made with minced pork, chicken, or beef, Laab is seasoned with lime juice, fish sauce, roasted rice powder, and fresh herbs. It’s often served with sticky rice and raw vegetables, creating a dish that’s both refreshing and hearty.

• Cultural Significance: Laab is a dish with roots in the rural traditions of Northern Thailand, and learning to make it connects you to the agricultural history of the region.

Massaman Curry (แกงมัสมั่น)

Massaman Curry is a rich and hearty dish that blends Thai and Indian influences. Made with a complex mix of spices, coconut milk, and tender meat like beef or chicken, it’s a dish that’s both flavorful and comforting.

• A Fusion of Flavors: Learning to make Massaman Curry is a journey through the fusion of flavors that makes Thai cuisine so diverse. It’s a dish that takes time to prepare, but the results are deeply satisfying.

Gaeng Hang Lay (แกงฮังเล)

Gaeng Hang Lay is a Northern Thai curry that stands out for its deep, rich flavors. Made with pork belly and simmered in a paste of ginger, garlic, and tamarind, this curry is less spicy but packed with a tangy, savory taste. It’s a dish that’s often reserved for special occasions, making it a unique addition to any cooking class in Chiang Mai.

• Special Occasion Dish: Learning to prepare Gaeng Hang Lay gives you a taste of Northern Thai celebration food, making it a special skill to take home.

Spring Rolls (ปอเปี๊ยะทอด)

Crispy on the outside and filled with a savory mixture of vegetables and sometimes meat, Thai spring rolls are a popular appetizer. They’re often served with a sweet and tangy dipping sauce, adding a burst of flavor.

• Rolling Technique: In a cooking class, you’ll learn the delicate art of rolling spring rolls and frying them to perfection. It’s a fun and interactive dish to prepare, and the result is always delicious.

Nam Prik Ong (น้ำพริกอ่อง)

Nam Prik Ong is a Northern Thai chili dip made with ground pork, tomatoes, and red curry paste. It’s typically served with fresh vegetables and sticky rice, offering a flavorful dip that’s both spicy and slightly sweet. This dish is a staple in Northern Thai households and provides a delicious introduction to the region’s dipping sauces.

• Perfect for Sharing: Nam Prik Ong is often enjoyed in a communal setting, making it an ideal dish to learn if you love sharing food with friends and family.

Kaeng Khanun (แกงขนุน)

Kaeng Khanun, or jackfruit curry, is a lesser-known Northern Thai dish that’s both unique and flavorful. This curry is made with young jackfruit, tomatoes, and a mix of Northern Thai spices, resulting in a dish that’s hearty and slightly sweet. It’s often served with sticky rice and is a favorite among vegetarians.

• Vegetarian Delight: Learning to make Kaeng Khanun offers a glimpse into the vegetarian side of Northern Thai cuisine, highlighting the region’s diverse culinary traditions.

Popular Thai Cooking Classes In Chiang Mai

Chiang Mai is a food lover’s paradise. One of the best ways to immerse yourself in Thai culture is through its food. Popular cooking classes in Chiang Mai offer visitors the chance to learn the secrets behind classic Thai dishes like Pad Thai, Green Curry, and Som Tum (papaya salad). These classes are not just about cooking; they’re about understanding the ingredients, techniques, and cultural significance of Thai cuisine.

Why Cooking Classes in Chiang Mai Are Unique

What makes cooking classes in Chiang Mai so special is the blend of education and hands-on experience. Most classes begin with a visit to a local market, where you’ll learn about the fresh ingredients essential to Thai cooking. This market tour is an experience in itself, offering insight into the local lifestyle and the vibrant flavors of Northern Thailand. Then, under the guidance of expert chefs, you’ll prepare a full Thai meal, learning the traditional techniques that have been passed down through generations.

Top Cooking Schools in Chiang Mai

1. Thai Farm Cooking School: Located just outside the city, this school offers a farm-to-table experience, allowing you to pick fresh herbs and vegetables from their organic garden before cooking.
2. Zabb E Lee Thai Cooking School: Known for its personalized approach, this school offers small class sizes and the chance to tailor the menu to your preferences.
3. Asia Scenic Thai Cooking School: This school is popular for its vibrant atmosphere and detailed market tours, providing an in-depth understanding of Thai ingredients.
4. Baan Thai Cookery School: One of the oldest cooking schools in Chiang Mai, Baan Thai offers a traditional setting and a wide variety of dishes to choose from.

• Interactive Learning: These classes are highly interactive, allowing you to participate in every step of the cooking process. Whether you’re a beginner or an experienced cook, the hands-on nature of the classes ensures that you’ll leave with new skills and a deeper appreciation for Thai cuisine.

Cultural Immersion Through Cooking

Taking a cooking class in Chiang Mai is cultural immersion. The classes often include stories about the history and cultural significance of the dishes, giving you a richer understanding of Thai traditions. Plus, the communal aspect of cooking and dining together fosters a sense of connection with fellow travelers and locals alike.

• Memorable Experience: Beyond the delicious food, the experience of learning to cook Thai dishes in Chiang Mai is one that stays with you. It’s a fun, educational, and culturally enriching activity that adds a unique dimension to your travels.