There is no such thing as ‘bad’ food in Thailand. While it's true that there are both tourist-Thai and local-Thai restaurants, even the tourist ones serve up pretty exceptional food. One week into our trip and we were still expecting disappointment every time we opted for a sit down meal rather than a take-away local meal from a market, but every time we were shocked by the results. Whether we ordered pandan-wrapped fried chicken, a classic curry, or some cashew chicken cooked on an open fire, there was no such thing as a bad meal.
Pea’s course is a great way to learn simple, delicious homestyle Thai food. It’s not fancy, it doesn’t require a gazillion ingredients, and it won’t take hours to prepare. She’s also well aware of what ingredients most Westerners can and can’t source, and has chosen her menu accordingly. If you want to know what Thai people are likely to eat on a day-to-day basis, this is the course for you!
We’s class is a sneak peak into the lesser known Northern Thai cuisine. Northern Thai food is heartier, more rustic, and packed full of herbs. If you know what you want to learn, you can customize 3-4 dishes for her to teach. If you don’t have suggestions, she can either design a menu to showcase Northern classics, or she can teach you some classics like panang or massaman curry, pad thai, or whatever else you can dream up! As it was private, it cost more than other classes, but was still a reasonable price for North American standards.
That's the most common question we've asked each other in the last week. For us, this trip is less about the sights and more about the smells, tastes and textures. Don't get me wrong, the sights are important and beautiful, and we've loved learning more about Cambodian culture and history, but that's just the side dish. The main course is the main course.