Cooking Class: Classic Pad Thai Cuisine

A selection of authentic Thai dishes is on the menu in this exciting cooking class from Chef Roger. Gather a host of traditional cooking methods and learn the secrets to creating a classic Asian-Pacific cuisine in your own home kitchen! Begin your lesson with a Thai salad featuring cabbage, cucumber and a crunchy peanut dressing. Then, prepare classic pad thai and a savory green curry chicken that captures the spirit of the region. For a delicious dessert, whip up a sweet mango sticky rice.


Thai Salad With Crunchy Peanut Dressing 

With napa cabbage, carrots, cucumber, red pepper and edamame

Pad Thai 

With shrimp

Green Curry Chicken

Mango Sticky Rice 

With coconut milk

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 3 hours
  • Activity Level
  • LabelsCouples, Group, Fun, Thai, Asian

Classpop! guest reviews for other experiences with Chef Roger

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26 Jan 2022

Great teacher! Very passionate and Roger also created a nice atmosphere. I came alone but I felt as if I had class with friends PLUS learning knife skills while chatting!

Guest reviews for Chef Roger

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Avery G.

06 Jul 2021

Chef Roger is a professional through and through. He is a seasoned cooking instructor and anyone who works with him can tell! His teaching style is very approachable and he takes time to explain helpful techniques that will definitely help me in my own cooking for years to come. He is very friendly and a lot of fun to work with. I highly recommend Chef Roger to anyone in the NYC area.

$ 125 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Roger
Chef Roger Verified chef

New chef

Classically-trained and restaurant-proven, Chef Roger is an enthusiastic teacher of gastronomy with wild enthusiasm and remarkable range. His popular pop-up events, such as a traditional afternoon tea with all the trimmings, are favorites around New York City. As an instructor of various cooking classes around the city, Chef Roger shares wisdom and experience from his 20 years as a New York-based fine dining chef with student chefs of all skill levels. 

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