Cooking Class in an Old Thai Style Home

Over ons

Sawasdee!

Welcome to Pantawan Cooking.

Here, you will discover the great experience of cooking Thai food and just how unique Thai Cuisine really is. Our experienced instructors will be teaching you in an old Thai style house classroom which will allow you to experience the real ambiance of traditional Thai, whilst you cook. The program starts with a tour at the local fresh market. There, our instructor will teach you the techniques of how to choose the perfect ingredients for your Thai cooking lesson.

When we arrive at the school, our staff will welcome you with a welcome drink and a cold towel for refreshment. Our chef will then demonstrate to you how to cook each meal before you get a chance to cook by yourself at your own wooden station. All your dishes will be served at the table where you can enjoy our beautiful garden whilst having your delicious meal! 

Menu

Monday (Northern Thai dishes)

• Abb Pla (Grilled fish with herbs in banana leaves)
• Nam Prig Ong (Northern style chilli dip with minced pork and cherry tomatoes)
• Larb Muang Kai (Northern Thai spicy chicken salad with herbs)
• Khao Soi Kai (Chiang Mai curry noodle with chicken)

Tuesday (The Famous E Sarn dish: North East Thailand)

• Kai Yang (Thai northeastern style grilled chicken)
• Tom Sap (E-sarn spicy clear soup with pork)
• Nam Toke Moo (Grilled pork spicy salad)
• Som Tam (Papaya salad)

Wednesday (Healthy dishes)

• Tom Yam Kung (Spicy lemongrass soup with prawn and mushroom)
• Pla Nuang Buey (Steamed ruby fish in pickle plum sauce)
• Khao Pad Moo (Fried rice with pork)
• Por Pia Sod (Thai fresh rolls)

Thursday (Thai Home style)

• Kang Keaw Wan Kai (Thai green curry with chicken) 
• Pad Kaphao Moo (Stir-fried pork with garlic and holy basil leaves)
• Kaw Pad Sapparod (Pineapple fried rice with cashew nuts)
• Hor Mok (Thai steamed curry fish in banana leaf cup)

Friday (Royal Thai Cuisine)

• Panaeng Moo (Panang curry with pork)
• Tung Thong (Deep fried spiced wonton “golden bag")
• Kung Pad Hed Hom (Stir-fried prawn with shitake mushroom in oyster sauce)
• Pla Rad Prik (Fried ruby fish with sweet and sour chill sauce)

Saturday (All time favorite)

• Kaeng Massaman Moo (Massaman curry with pork)
• Por Pia Thod (Spring rolls)
• Kai Pad Mamaung Himmapan (Stir-fried chicken with cashew nuts)
• Pad Thai (Stir-fried rice noodle with egg and tamarind sauce)

Sunday (Chef's choices)

  Tom Ka Kai (Coconut milk soup with chicken)

• Pad Prik Kang Moo (Stir-fried red curry paste with pork, kaffir lime leaves and basil)
• Plamuk Pad Pongali (Stir-fried calamari with yellow curry)
• Yam Moo Yang (Spicy grilled pork salad)

Schema

Morning class

• 9:00-9:30 am: Pick up
• 9:30 am: Market tour
• 10:00 am: Cooking class
• 2:00 pm: End of the course

Evening class

• 4:00-4:30 pm: Pick up
• 4:30 pm: Market tour
• 5:00 pm: Cooking class
• 9:00 pm End of the course