Urban Thai (Thai House) Cooking Class

by Victoria on November 9, 2010

Urban Thai Cooking Class

A few weekends ago, I was invited to try out a cooking class on a Sunday morning at Urban Thai Bistro in Yaletown with a group of 6 other people.  I remember being told to not eat anything that morning, as there would be a lot of food after we’d finished our training. And as you’ll see, this was definitely the case!

Since August, Thai House has been holding Thai cooking classes at Urban Thai from 10:30-1:30 every Saturday morning.  The cost is $90 per class with a minimum of 4 participants (to a maximum of 6), and there are discounted rates available if signing up for more than one class – there are 4 different class options available.

Each of us were provided with a full hot plate station, all of our ingredients (most of which were already measured out and prepared), and even a chef to help us out!  We made four dishes that day, which resulted in enough food to feed a family of four for lunch afterward!

The first item we made were Spring Rolls. Unlike other places, the Thai House recipe calls for cooking the filling first, including the ground pork, vermicelli noodles, white and green onion, garlic, carrots, cabbage and soy sauce.  We then let them cool and learned how to separate the wrappers without tearing them (well, not too much anyway ;)), and then wrapped away! We probably made around 7 or 8 of these each, and then handed them off for deep frying by the staff (no messy oil to deal with)! Following that, we also learned how to make the sweet chili sauce to go along with them.

Next up was the Larb.  I have my own special home larb recipe, but this was a more traditional way of making the dish. This is generally my favourite Thai food, and I usually eat it with a side of plain steamed jasmine rice.  We were presented with all of the ingredients once again, and then cooked!

After a few minutes, voila! A lettuce basket of fragrant larb, with ground chicken, mint, onion, roasted rice, spicy chili, fish sauce, lime, sugar, and cilantro garnish.

We then moved on to making Pad Thai – a dish which is also very well known in Thailand. We cooked up the rice noodles with egg, tofu, shrimp, bean sprouts, turnip, and ketchup (I was disappointed that tamarind wasn’t used), fish sauce, sugar, salt, white vinegar, and sweet chili sauce.

A bit more sweet than I would’ve liked, I sprinkled the ground peanuts on the final product, and another dish was ready!

Finally, we made some Tom Yum Goong (soup) – in fact, a whole pot full! This was made up of chicken stock, lemongrass, galangal (white ginger), kaffir lime leaves,mushrooms, fish sauce, chili paste,  fish sauce, cilantro, onion, tiger prawns, tomatoes and sugar.

Another traditional  Thai dish, this soup is very flavourful and has a lot of spicy, sour, and other unique tastes that can’t be found in other cuisines.

At the end of the day, we ended up enjoying our meals together in good company with fellow students.  We were provided with a beautiful silk apron to take home, a certification of class completion, and a recipe book so we could cook everything again, as part of the class registration.

To sign up for upcoming classes and find out more information, check out Thai House Cooking Classes on the web or call 604-512-1788.

Thai House (Robson) on Urbanspoon

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{ 2 comments… read them below or add one }

KimHo November 10, 2010 at 6:22 am

When I read the tweet about this post, I thought it would be something on the lines of your mom offering cooking classes! 😛

Having said that, despite my lack of Thai cooking knowledge skills, I guess, in the end, this is not for me. As I was telling Sherman and Mijune, this is more for entertainment, not for gets-your-hand-dirty type cooking… :/

Barb S. January 23, 2011 at 9:02 am

We attended this class yesterday as part of my daughter’s birthday celebration– what a treat! There were 5 of us participating, and 3 others there for the yummy food and to watch the two babies in our group. The chef’s and their assistants were wonderful! Lots of hands on participation, and someone there to help whenever you had a question– and with one vegetarian and one onion allergy in our group, they were also extremely accomodating. It was a thoroughly enjoyable way to spend 3 hours– a huge thanks to Panee and her team for a very memorable experience!

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