Put a plant-based twist on your favorite Thai dishes in this half-day cooking class. After a local market tour, head into the kitchen to prepare vegetarian and/or vegan versions of chili paste, curry paste, peanut sauce, spring rolls, red, green, and yellow curry, tom yum soup, pad Thai, papaya salad and mango sticky rice.
- Fresh Local Market Tour - Learn how to make your own Chili Paste, Curry Paste, Peanut Sauce, Fresh Spring Roll, Red Curry, Green Curry, Khao Soi, Tom Yum Soup, Pad Thai, Papaya Salad and Mango Sticky Rice.
• Chili Paste • Green / Red Curry Paste • Peanut Sauce • Tom Yum Soup • Khao Soi • Green / Red Curry • Pad Thai / Pad See Ew • Fresh Spring Rolls • Papaya Salad • Mango with Sticky Rice
I very much enjoyed this We Love Green cooking class. I've been in Thailand three weeks, and wish I would have taken it when I first arrived, as I would have taken another one as well before leaving, it was so much fun and informative. Nan was an excellent instructor, very knowledgeable, and has a delightful sense of humor. She answered every question, was patient, and our market visit was a blast! Her helpers were also kind and right there to help when needed. When I return to Chiang Mai, I will definitely take another class with We Love Green, and bring family along too!
This was a first class culinary experience.My husband and I wanted a vegetarian/vegan class and “We Love Green” cooking school came up first. We were promptly picked up at our hotel by our instructor, Nan and brought to the school location. It was in a lovely neighborhood and our first impression was that the set up was immaculate and well-organized. The class was small with only three of us registered for the morning and we received individual attention throughout. Nan’s English speaking and comprehension was excellent and she had a great sense of humor and understood idioms. Communicating well is so important in a learning environment. We each received a recipe book with the dishes we prepared, learned about the exotic ingredients to be prepared and how to select them in the market. Most ingredients were prepped for us so we had minimal chopping. As an experienced chef, Nan showed us quite a few shortcuts, tips and techniques that were not in the cookbook. We prepared way more dishes than we expected and what was left over was donated to homeless people-a very thoughtful touch. We were supposed to go to the market at the end of the class before drop off but there was some type of government event going on and we were unable to park so sadly we couldn’t do that. I am looking forward to recreating these meals back home in Arizona and feel confident they will be equally delicious. Do not hesitate to do this course!