Thai Street Foods: Noodles
Taught by Pitchaya Sudbanthad
Pitchaya Sudbanthad lives and writes in New York City, but grew up in Bangkok, where he learned about Thai cooking from his grandmother, housekeepers, and myriad restaurants and food stands. He has since signed an armistice with Thai-American food. Find out more about him at www.psudbanthad.com
This class meets at our Court Street location
A pad Thai is a pad Thai is a pad Thai? Wrong.
In this class, you will learn how to make a pad Thai closer to the ones you'd find on the streets of Bangkok than the oily red-hued mess served in most Thai restaurants in the U.S. You will also learn how to make two other dry noodle dishes: a basic basil and chili noodles with meat (pad kee mao) and a less common noodle dish that will be revealed in class. There's a good chance you'd never order noodles from a lesser Thai restaurant again.
Note: Fish sauce will be a part of every dish. And there will definitely be peanuts and seafood in the pad Thai.
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