Y'all, I had the best Pad Thai of my life and it was made by yours truly. While visiting Chiang Mai, Maria and I decided to take a Thai cooking class. Several blogs recommended MAMA NOI Thai Cookery School so we booked a half day, giving us the flexibility to choose our own dishes for a grand total of $13 or 400 Baht. This place is a well-oiled machine! They picked us up from the hotel at 9:00 am and took us directly to San Pa Khoi Market to see all the fresh ingredients we'd use throughout the day.
I've been traveling Southeast Asia for the last two months and haven't come across a market so clean! I could actually stand to be inside for longer than 5 minutes. No foul smells.. I'm still not sure I'd buy fresh fish off the chopping block but it was still fun to explore and watch the locals prepare their table and interact with consumers. Each stand sells the same fruits and veggies so I'm wondering how they differentiate themselves. Maybe they have loyal customers or just hope and pray someone decides to buy garlic from them opposed to the other 20 stands.
After visiting the market we were taken to MAMA NOI's. They grow a lot of their own produce and have an entire garden before entering the pavilion. The space was big enough to have over 100 people learning to cook Thai cuisine. Classes are broken up into Chinese and English groups. We had two other girls in our group so it felt like a private lesson.
I tell everyone I love Thai food, but really I love Pad Thai, so naturally, I choose how to make this fine dish. If you're around in July when I get home I will be making you dinner!! You will die. Below are the recipes for the three Thai dishes/drinks I really enjoyed. Share pics if you happen to make any of them :-)
NOTE: This is one serving.
- 100G Rice Noodles
- 50G Chicken Breast/Thigh or any other meat cut into chunks
- 50G Tofu Cut into Cubes (you can forgo this if you'd like, brought me no value or flavor :-))
- 1 Egg
- 1/4 Cup Water
- 1-2 Shallots Sliced
- 2 Garlic Cloves Sliced
- 50G Bean Sprouts
- 20G Shredded Carrot
- 2 TBSP Cooking oil
- 1TBSP Dried Shrimp Seasoning
- 1/2 TBSP Palm Sugar
- 1/2 TBSP Fish Sauce
- 1/2 TBSP Soy Sauce
- 1 TBSP Oyster Sauce
- 1 TBSP of Tamarind Sauce
- 1.2 TSP Chili Powder
- 1 TBSP Chopped peanuts
- Combine all seasoning in a mixing bowl and mix well
- Heat the cooking oil over medium heat with a wok and add sliced shallot, garlic, and dried shrimp. Fry until fragrant then scramble in meat and tofu, cook until meat is cooked
- Crack the egg in a scramble it with meat and garlic mix, once scrambled push to the side of the pan
- Add rice noodles in together with the seasoning sauce. Add water and cook the seasoning sauce with the noodle until tender. Mix the garlic and egg concoction with the noodles.
- Finally add bean sprouts, chives, and carrot. Stir for a few seconds. Remove from the heat
- Garnish the Pad Thai with lime juice and roasted peanuts
TOM KA SOUP (CHICKEN IN COCONUT MILK)
Note: This is one serving.
- 100G Chicken Breasts/Thigh, cut into bite-size pieces
- 30G Oyster Mushrooms
- 2 Cups Coconut Milk
- 1 Cup Vegetable Stock
- 1 TBSP Lime Juice
- 1 Stalk Lemongrass, diagonally sliced into 1-inch pieces
- 2 Pieces Galangal, thinly sliced
- 1 Kaffir Lime Leaves, torn in half (stem removed)
- 1/2 Onion, Quartered (small red onion)
- 3-5 Chilies, Crushed (I used one because spicy isn't my thing)
- 1 Tomato, Quartered
- 1 TSP Coriander, Cut into 1 cm lengths
- 1 TSP Spring Onion, Cut into 1 CM lengths
- 1 TSP Palm Sugar (I used two.. and I'm so glad)
- 1-2 TSP Fish Sauce
- Mix 1 cup coconut milk and 1 cup vegetable stock in a pot over medium heat, add lemongrass, galangal, kaffir lime leaves and chili. Stir and add in the remaining coconut milk. Boil for 5 minutes.
- Add chicken and boil until cooked, then add onion, tomato, and mushroom. Season with sugar, fish sauce and stir well.
- Boil for a few seconds, turn the heat off and add in lime juice
- Garnish with coriander and spring onion
I thought this soup was really good. Had great flavor and a little bit of a kick (depending on how many chilis you put in.) I'm not sure this is something I'll ever crave but I think I'd like to try and make this my own by adding in a few more veggies and a bit more chicken.
THAI ICED TEA
Note: This is one serving.
- 1 TBSP Thai Red Tea
- 25 ML Sweetened Condensed Milk
- 1 TSPN Sugar
- 15 ML Fresh Milk
- 120 ML Hot Water
- Pour hot water over tea leaves in a strainer and let sit for 2-3 minutes
- Strain the tea leaves
- Mix milk, condensed milk, and sugar with the strained tea
- Pour the brew over ice
In the past I would have never gone to a cafe and ordered Thai Tea. My life is forever changed. I wish it were a bit healthier but YOLO. It's so good!. Excited to buy some Thai tea and try this at home.
For anyone interested in a Thai cooking class while visiting Chiang Mai, I highly recommend MAMA NOI Thai Cookery School. They had everything ready for us, the place was immaculately clean and the transportation to and from the class was highly organized. As soon as we were done with a plate, a pot, a spoon.. whatever, the staff was there to get it out of our way. In the end, they handed us a cookbook of all the Thai dishes they teach. I give MAMA NOI 5 stars.