WHAT DO YOU WANT TO LEARN?
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We are a professional Thai culinary school, and “We Know Thai Cooking.” If it is Thai cuisine you wish to learn, our 5 English-speaking Thai chefs are ready to teach you. Below are listed 130+ Thai dishes to choose from. If there are others you wish to learn, please advise.
Our Thai cooking school in Bangkok is very convenient as it is located near a BTS Skytrain station. Thai cooking classes with us are FUN, PROFESSIONAL, AUTHENTIC, and fully air conditioned. Come see our new Thai cookery school by taking a cooking class for a half day or for six weeks. We teach Thai cooking–hands-on beginner classes, vegetarian classes, private cooking classes, professional chef courses, pastry & bakery courses, fruit carving and team building events. We are in Bangkok waiting for you…what are you waiting for?
The following is but a partial list of what we teach at our school. If you wish more advanced instruction, you can learn over 200+ professional Thai dishes in our Chef Training Programs.
Select 5 dishes from 130+ meals below
or other special request dishes of your own
- Cost: 5,000 Baht for 1st student, 3,000 each additional student, paid in cash or by credit card (+3%)
- All instruction, frying, preparation and eating done in air conditioned classrooms (no heat & no sweat)
- Monday-Saturday, 8:45 AM and 1:15 PM
- Sunday class available for large groups only
- Select 5 dishes from the 130+ dishes below
- Pickup is in BTS On Nut station (10 minutes from BTS Asoke), upstairs at Exit 3.
- Minimum class size: 1
- Class with your own chef (one-on-one)
- Special request dishes available maybe at an additional up charge
Dips & Sauces (any 2 count as 1 dish):
- Satay peanut sauce (Nam Jim Satay)
- Sweet chili sauce (Nam Jim Gai)
- Spicy seafood sauce (Nam Jim Seafood)
- Sweet cucumber dip (Nam Jim Buay)
- Tamarind sauce (Sauce Makham)
- Shrimp paste chili dip (Nam Prik Ka Pi)
- Northern Thai chili dip (Nam Prik Num)
Appetizers
- Chicken satay with peanut sauce (Gai Satay)
- Fried spring rolls (Por Pie Tord)
- Thai fish cakes (Tord Man Pla)
- Thai fried corn & pork patties (Thod Mon Moo Khao Pode)
- Pork & tomato chili dip (Nam Prik Ong)
- Chicken wrap with pandanus leaves (Gai Hor Toey)
- Fried green papaya salad (Som Tam Tod)
- Fresh spring rolls + 5 spice sauce (Por Pia Sod)
- Marinated beef with spicy dipping sauce (Seur-Rong-Hai)
- Chicken corn fritter + dipping sauce (Tod Mun Khao Pod Gai)
- Crispy fried morning glory salad (Yum Pak Boong Grob)
- Golden bag (Tung Thong)
Salads
- Papaya salad (Som Tam)
- Spicy chicken salad (Laab Gai)
- Glass noodle salad (Yam Wun Sen)
- Pomelo salad (Yam Som-O)
- Green mango salad (Yam Ma-Muang)
- Thai grilled chicken salad (Yum Gai Yang)
- Spicy grilled chicken salad (Nam Tok Gai)
- Fried egg salad (Yam Khai Dao)
- Spicy crispy chicken salad (Yam Gai Grob)
- Grilled pork and apple salad (Yam Moo Yang Apple)
- Mixed fruit salad (Som Tum Phon-Lamai)
- Crispy catfish green mango salad (Yam Pla Duke Foo)
- Crispy shrimp & fish green mango salad (Yam Goong Foo)
- Banana blossom salad (Yam Hua Plee)
- Spicy shrimp salad with lemongrass (Pla Goong)
- Chinese kale with prawn salad (Yum Kankanha)
- Cucumber salad with boiled egg & prawn (Yum Tang Gwa Goong Sod)
- Cabbage salad (Yum Galam Plee)
- Fried spicy chicken salad (Laab Tord)
Soups
- Hot & sour prawn soup (Tom Yum Goong)
- Hot & sour seafood soup (Tom Yum Phok Tak)
- Chicken in coconut milk (Tom Kha Gai)
- Wax gourd soup with chicken (Tom Juid Fak Gai)
- Egg tofu & seaweed clear soup (Tom Juid Tao Hu Khai)
- Stuffed cucumber in clear soup (Tom Juid Tang Gua Yat Sai)
- Vegetable soup (Kaeng Leang)
- Vegetables in hot curry soup (Gaeng Leang Pak Ruam)
- Hot & sour tamarind chicken soup (Tom Yum Gai Nahm Sai)
Rice & Noodles
- Thai fried rice (Khao Pad)
- Pineapple fried rice (Khao Pad Sapparot)
- Thai-style fried rice noodles (Pad Thai)
- Stir-fried noodles with pork (Rad Na Sen Yai)
- Minced beef flat noodles (Guay Tiew Nue Sup)
- Fried rice noodles with pork (Pad See Ew)
- Fried noodles with pork & spicy herbs (Sen Yai Pad Khee Mao)
- Barbecued pork served with rice (Khao Moo Dang)
Curry Pastes (prepared with mortar & pestle)
- Green curry paste (prepare) (Nam Prik Gaeng Kheao Wan)
- Red curry paste (prepare) (Nam Prik Gaeng Phet)
- Panang curry paste (prepare) (Nam Prik Gaeng Panang)
- Yellow curry paste (prepare) (Nam Prik Gaeng Ka Ri)
- Massaman curry paste (prepare) (Nam Prik Gaeng Masaman)
- Khao soy curry paste (prepare) (Nam Prik Gaeng Khao Soy)
- Jungle curry paste (prepare) (Nam Prik Gaeng Pha)
- Chu chi curry paste (prepare) (Nam Prik Gaeng Chu Chi)
Curries
- Green curry chicken (Gaeng Kheao Wan Gai)
- Red curry with chicken (Gaeng Phet Gai)
- Panang chicken (Gaeng Panang Gai)
- Yellow curry chicken (Gaeng Ka Ri Gai)
- Massaman curry with chicken (Gaeng Masaman Gai)
- Khao soy with chicken (Khao Soy Gai)
- Jungle curry shrimp (Gaeng Pan Goong)
- Red curry with pork & long beans (Pad Phrik King Moo Thua Fak Yao)
- Red curry with duck & pineapple (Gaeng Ped Pet Yang)
- Shrimp in dried red curry (Chu Chi Goong)
- Spicy fish in coconut milk with noodles (Kanom Jin Nam-ya)
Stir-Fried
- Sweet & sour vegetables with chicken (Pad Preaw Wan Gai)
- Chicken with basil (Gai Pad Kra Pao)
- Black pepper beef (Nua Pad Pik Thai)
- Chicken with cashews (Gai Pad Med Ma-Muang)
- Eggplant with chicken & basil (Pad Ma Keau Yaw)
- Shrimp with asparagus (Goong Pad Nor Mai Farang)
- Yellow curry crab (Poo Pad Phong Ka Ree)
- Water morning glories (Pad Pak Bung Fai Daeng)
- Pork with snow peas (Tua Lun Toaw Pad Moo)
- Chicken with ginger (Gai Pad Khing)
- Broccoli with oyster sauce (Pad Broccoli Nam Maan Hoy)
- Mixed vegetables (Pad Pak Ruam Mit)
- Thai omelette (Khai Yat Sai)
- Oyster omelette (Aw-Suan)
- Pork with garlic and pepper (Moo Tod Gratiem Prik Thai)
- Spaghetti with spicy shrimp (Spaghetti Pad Khi Mao)
- Beef with spicy herbs (Pad Khi Mao Nua)
- Beef with oyster sauce (Nua Pad Naam Manhoy)
- Clams with Thai chili paste (Hoi Lai Pad Prik Phao)
- Young green chilies with chicken (Gai Pad Prik Orn)
- Spicy seafood with herbs (Pad Cha Talay)
Steamed
- Pork in lime, chili & garlic sauce (Moo Ma-Now)
- Stuffed squid with spicy lime sauce (Pla Neuk Neung Ma-Now)
- Fish with ginger (Pla Neung Khing)
- Fish with lime sauce (Pla Kaphong Neung Manow)
- Curried seafood in banana leaf cups (Ho Mok Talay)
- Fish with soy sauce (Pla Neung See Ew)
Grilled
- Pork on skewers (Moo Ping)
- Duck Thai style (Ped Yang)
- Pork sirloin with lemongrass (Moo Yang Takrai)
- Grilled fish (Pla Pao)
Deep Fried
- Shrimp in tamarind sauce (Goong Thord Lad Sood Makham)
- Pork with sesame (Pmoo Tord Nga)
- Chicken with lemongrass (Bpeek Gait Hot Ta Krai)
- Fish with chili sauce (Pla Raat Prik)
- Mussel pancakes (Hoy Tord)
- Fish with mixed herbs (Pla Thod Sa-Munprai)
- Chicken wings with sesame (Peed Gai Thot Nga)
- Mackerel in chili fish sauce (Pla In-C Tord Nahm Pla)
- Fish served with spicy herb salad (Yam Pla Boran)
- Fish in red curry (Pad Ped Pla Thod Krob)
- Fish in 3 flavor sauce (Pla Thod Sam Rod)
Desserts
- Mango with coconut sticky rice (Khao Neaw Moon)
- Coconut pancakes (Ka Nom Ba-Bin)
- Coconut milk custard (Ka Nom Tuai)
- Bananas in sweet coconut milk (Kluay Buad)
- Rubies in coconut milk (Tub Tim Grab)
- Steamed banana pastry (Ka Nom Kluay)
- Tiny dumpling in sweet coconut milk (Ka Nom Bua Loy)
- Sweet corn & tapioca with coconut milk (Sa Koo Bpiak Khao Pode)
- Pumpkin custard (Sang Kha Ya Fak Thong)
- Coconut & pandanus leaf jelly (Wu Ka Tit Bai Toey)
- Deep fried bananas (Kluay Tod)
- Pumpkin in coconut syrup (Buad Fak Thong)
- Fried bananas topped with honey (Kluai Thot Rat Nam Peung)
- Thai sweet dumpling (Kanom Tom Bai Toey)
SPECIALIZED COOKING CLASSES:
- Noodle soup (Kway Teow)–1/2 day for 5,000 Baht
- Boiled pork leg (Khao Kha Moo)–1/2 day for 5,000 Baht
- Chicken & rice (Khao Man Gai)–1/2 day for 5,000 Baht
- Make tofu and soy milk–1/2 day for 5,000 Baht
- Moo Kata–2 days of training for 20,000 Baht
- Look Choop–1/2 day for 5,000 Baht
- Crispy roasted pork belly (Moo Krob)–1/2 day for 5,000 Baht
- Crispy Thai crepes (Kanom Buang)–1/2 day for 5,000 Baht
Note: Special request dishes not listed above are available but maybe at a small upcharge
BOOKING for UP TO YOU classes: Click on BOOKING to submit your request. After you receive our email confirming availability, a deposit using a credit card will be required–since we are assigning you a chef for a private class.