Infuse international flavors into your life with the recipes from this cooking class. Under the guidance of Chef David, you'll learn how to make four Thai specialties from scratch.
To begin, learn the art of making spring rolls. Combine shrimp, napa cabbage, scallions and ginger on rice spring roll wrappers and practice the technique to roll your appetizers to perfection. Next, you'll use a wok to craft a traditional pad Thai. Chop assorted vegetables and mix in bean sprouts, Thai rice wide noodles and boneless chicken thighs for a savory stir fry. On the side, a sweet and sour salad with Thai basil, cucumbers and rice vinegar to refresh your palate. For dessert, decadent fried banana fritters served with homemade caramel sauce and diced mangos to end the meal on a sweet note.
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Vietnamese Shrimp Spring Rolls
With rice spring roll wrappers, shrimp, napa cabbage, water chestnut, scallions, ginger and sesame oil
Chicken Pad Thai
With boneless chicken thighs, assorted vegetables, Thai rice wide noodles, tamarinds, siracha, brown sugar, vinegar, bean sprouts and scallions
Sweet & Sour Salad
With hot house sauce, cucumbers, tomatoes, Thai basil, rice vinegar and cane sugar
Fried Banana Fritters
With caramel Sauce and diced mango
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