While in Chiang Mai (northern Thailand), I had the pleasure of taking a Thai cooking class at Thai Farm Cooking School. Definitely one of the highlights of the trip! The cooking class took place on an organic farm where they source all of the produce and herbs that we used in our dishes. We started the day off by getting a tour of the farm and talking about all the different staples for Thai cooking.
Like thai basil…
galanagal (thai ginger) and tumeric…
After touring the farm, we got down to business in the kitchen.
And made, hands down, the best Thai food I had the ENTIRE trip.
Vegetable and Cashew Stir Fry
Tofu Pad Thai
We started the meal off with some papaya salad that they made for us ahead of time. You can read me raving about papaya salad here. And enjoy the recipe for papaya salad belowPrint
- 1 cup shredded green papaya*
- 1-2 Thai hot chili peppers
- 2-3 cloves of garlic
- 1 tbsp lemon juice
- 2 tsp sugar
- 1/3 cup chopped long beans
- 1 tomato, cut into 6 pieces
- 2 tbsp peanuts
- 1 tbsp fish or soya sauce
- 1/4 tsp salt
- In a mortar and pestle, mash garlic, long beans and chilies until crushed into pieces. Then add lemon juice, sugar, fish sauce, tomato, salt, and mix together.
- Finally add papaya and mix together well with a pestle and a spoon. Serve cold with fresh cabbage, lettuce, or morning glory.
*Green papaya can be substituted for cucumber, green apple, cabbage, or carrots.
Have you ever taken a cooking class while traveling?
And in case you missed my other posts in the Thailand/Cambodia travel series, check them out below!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.