PRIVATE THAI COOKING CLASSES

vegetarian cooking

Want to learn how to cook Thai?  Join us and learn how to prepare 70+ Thai dishes.  Our air conditioned classroom is centrally located at 210/4 Phetkasem Road, Soi 82 ,Hua Hin.

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vegetarian cooking

“UP TO YOU”– ONE-ON-ONE CLASSES

  • Easy: Select 4 dishes (for each class) from 70+ meals below
  • Cost: 3,000 Baht/4 hour class for 1st student, 1,600 each additional student
  • Available 7 days a week
  • Classes start at 8:45AM- 12:45 PM /and 2:00PM – 5:30PM
  • Making coconut milk for AM class
  •  Basic vegetable carving for PM class(No market tour)
  • FREE pickup and drop off from your  hotel/residence within Hua Hin town
  • Minimum class size: 1
  • Class with your own chef (one-on-one)


APPETIZERS


SALADS
  • 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)
  • Fried canapes with prawn spread (Ka Nom Pang Nha Goong)
  • Beaten steamed egg with shrimp (Khai Tun)
  • Pork & tomato chili dip (Nam Prik Ong)
  • Fried Potcrust & Dip (Kao Tang Na Tang)
  • Chicken wrap with pandanus leaves (Gai Hor Toey)
  • 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)
   

SOUPS

CURRY PASTES
   
  • 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)
  • Panang curry paste (prepare) (Nam Prik Gaeng Panang)
  • Yellow curry paste (prepare) (Nam Prik Gaeng Ka Ri)
  • Khao soy curry paste (prepare) (Nam Prik Gaeng Khao Soy)
  • Massaman curry paste (prepare) (Nam Prik Gaeng Masaman)
  • Green curry paste (prepare) (Nam Prik Gaeng Kheao Wan)
  • Red curry paste (prepare) (Nam Prik Gaeng Phet)
  • Jungle curry paste (prepare) (Nam Prik Gaeng Pha)
   

MAIN DISHES
(STIR-FRIED, STEAMED, DEEP FRIED)

DESSERTS
   
  • Massaman curry with chicken (Gaeng Masaman Gai)–Combo**
  • Khao soy with chicken (Khao Soy Gai)–Combo**
  • Panang chicken (Gaeng Panang Gai)–Combo**
  • Yellow curry chicken (Gaeng Ka Ri Gai)–Combo**
  • Green curry chicken (Gaeng Kheao Wan Gai)–Combo**
  • Red curry with chicken (Gaeng Phet Gai)–Combo**
  • Jungle curry shrimp (Gaeng Pan Goong)–Combo**
  • Sweet & sour vegetables with chicken (Pad Preaw Wan Gai)
  • Thai-style fried rice noodles (Pad Thai)
  • Stir-fried chicken with basil (Gai Pad Kra Pao)
  • Stir-fried black pepper beef (Nua Pad Pik Thai)
  • Stir fried chicken with cashews (Gai Pad Med Ma-Muang)
  • Thai fried rice (Khao Pad)
  • Stir-fried eggplant with chicken & basil (Pad Ma Keau Yaw)
  • Deep fried chicken in tamarind sauce (Gai Thord Lad Sood Makham)
  • Pork in lime sauce (Moo Ma-Now)
  • Stir-fried shrimp with asparagus (Goong Pad Nor Mai Farang)
  • Yellow curry shrimp (Goong Pad Phong Ka Ree)
  • Stir-fried water morning glories (Pad Pak Bung Fai Daeng)
  • Stir-fried pork with snow peas (Tua Lun Toaw Pad Moo)
  • Stir-fried noodles with pork in gravy sauce (Rad Na Sen Yai)
  • Stir-fried chicken with ginger (Gai Pad Khing)
  • Minced beef flat noodles (Guay Tiew Nue Sup)
  • Pineapple fried rice (Khao Pad Sapparot)
  • Stir-fried broccoli with oyster sauce (Pad Broccoli Nam Maan Hoy)
  • Minced fried catfish with green mango (Yam Pla Duke Foo)
  • Stir-fried pork, long beans & red curry (Pad Phrik King Moo Thua Fak Yao)
  • Fried rice noodles in sweet soy sauce (Pad See Ew)
  • Stir-fried mixed vegetables (Pad Puk Ruam Mit)

**These count as 2 dishes as you will first learn to make the corresponding curry paste.
    • 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)
   

Note: Special request dishes not listed above might be available, but at an additional upcharge

BOOKING for UP TO YOU classes only (here): Click on BOOKING to submit your request. Make sure to include the 5 requested dishes, day, date, AM or PM and a contact email address and, if possible, a phone number. We will confirm the availability of your requested class.

COMPARE….TRY US….We GUARANTEE your SATISFACTION!

PAYMENT– Payment for private cooking classes is in Thai Baht (cash), usually at the completion of your first class.

GROUP & PRIVATE CLASSES– These are available. Contact us for time frames, costs, and scheduling.

Note: We provide everything for the class. Just make sure to bring your appetite, as you will be able to eat all the tasty meals you prepare. Come join us and have some fun!

Note: Meals are prepared with minimal use of hot peppers. You, as the cook, can adjust the “heat” to your liking.

To discuss your special needs or to answer any questions, please call: Chef Ya +66 860-040-839 (M), or E-mail: Chef Ya@HuaHinThaiCookingAcademy.com.