Cooking Class: Make Thai Street Food Favorites

Taste the beloved flavors of Thai street food during this interactive cooking class. Chef Kelly will teach you techniques of classic Thai cooking and help you elevate traditional ingredients with a modern flare.

You'll start by making savory chicken larb bites flavored with a tangy lime juice and served over a fresh basil and cucumber salad. Then make a traditional pad ka prao with ground beef simmered in Thai spaces, topped with a fried egg, and served over fluffy white rice. A tantalizing caramel chili sauce creates a sweet and spicy broccoli dish. Finish the meal with a Thai twist on the classic panna cotta made with creamy coconut milk and Thai iced tea.


Chicken Larb Bites

With fish sauce, lime juice, brown sugar, basil, cucumber and lettuce

Pad Ka Prao

Spicy ground beef with basil, fish sauce, soy sauce, a fried egg and white rice

Charred Broccoli in Caramel Chili Sauce

With soy sauce, red curry paste, fish sauce, butter and sugar

Thai Iced Tea Panna Cotta

With coconut milk and sugar

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Beginner, Date Night, Thai, Asian, Holiday

Reviews Guests Left For Other Experiences

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15 May 2024

Awesome experience... Chef Kelly is super friendly and knows her stuff!

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09 May 2024

It was a fun time, yet not much of a cooking class. We learned how to fold a packaged wonton wrapper with a pre-made filling. Well overpriced for the experience.

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08 May 2024

It want at all what we were expecting. Kelly was a great instructor but we thought we would be learning how to make the filling but instead we learned hope to fold wonton wrappers.

$ 119 Per person

all-inclusive: 2-hour class, meal and taxes.

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Event location: Denver

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Meet your chef

Chef Kelly
Chef Kelly Verified chef

Chef Kelly is a culinary instructor well versed in many different types of cuisines. Notably, her professional achievements include a position as the managing lead instructor at a notable recreational cooking school in NYC, as well as working in the test kitchens of one of the top gourmet food magazines in the country.

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