Thai Cooking

Dishes we prepared.

Thai food is delicious. This much we knew before attending a cooking class in Chiang Mai.  We learned that cooking Thai style involves a delicate balance between salty (fish sauce), sour (vinegar), sweet (sugar) and SPICY SPICY SPICY (big red peppers, big green peppers, medium red peppers, medium green peppers, small red peppers, small green peppers).

The class introduced us to a Thai market, where we learned the difference between galangal root and ginger root, sen lek and sen mee noodles, jasmine rice and sticky rice.  Fresh fruit smoothies including nothing but fresh mango, passion fruit and ice were consumed, much to our regret later in the day!  (Turns out Thai cooking classes involve a marathon of eating...)

We were surprised at how truly simple the cooking style is - perhaps it was due to the very little prep work we had to do!  Regardless, the chopping and prep we had to do to prepare the majority of our dishes involved rough chopping, and one wok assembly.

The days' favorites included: cashew nut with chicken, khao soi (chicken and noodles in a soupy curry broth), fish cakes, fried bananas and mango with sticky coconut rice.  Perhaps we're optimistic, but we are hopeful that we can replicate some of these dishes back home.

Liz