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.