Thai noodle lovers rejoice! We’ve got a brand new cooking class in Bangkok we’re hoping you’ll love.
Are you ready to deepen your knowledge of how to cook Thai food at home?
Are you looking forward to move beyond pad thai, to other delicious noodle dishes?
How about needing a delicious, but vegetarian, vegan, or gluten free Asian dish to wow your friends?
We’re excited to announce our brand new class to teach you how to make your own Thai rice noodles. This isn’t your average cooking class in Bangkok, where a tour company squeezes as many tourists into the kitchen as possible. Instead we’re aiming to deepen your knowledge of Thai food, and boost your kitchen confidence, by focusing in on one of Thailand’s most beloved ingredients, rice noodles!
You’ll learn to master mixing a rice flour batter for your noodles, and steaming the batter to create the noodles with us. Once your noodles are looking good, we’ll let them cool before cutting them to your preference. We prefer wide noodles that aren’t overly thick, making them perfect for stir frying into a steamy plate of pad see ew.
To help you replicate the delicious Thai rice noodles at home, we’ll share our tips for making them with as little hassle and mess afterwards. This includes making a versatile stir fry sauce that you can use with any noodle you make. This is a must do course for Thai food fans who love wok fried noodle dishes like pad see ew!
If you’re not already familiar with pad see ew, this Thai Chinese dish combines wide ‘sen yai’ noodles with soft scrambled egg and Chinese kale. You can find the full recipe for this dish in our mini cookbook (you can download it for free or give a small donation), and when you take our class, our team we will walk you through exactly how to make them. After returning home from your adventures in Thailand, we’re confident you’ll be able to put on a tasting the whole family will enjoy.
Unlike egg noodles, Thai rice noodles are gluten free and vegan. This makes it easy to customize your noodle dishes for anyone with special dietary preferences. The mild tasting, slippery texture, also makes these homemade noodles the perfect backdrop for your favorite Thai flavors. You can even mention to our team that you love spice, and we’ll help you make the spicier pad kee mow (drunken noodles), as long as you’re sure you can handle the heat. The versatility of these rice noodles is unmatched!
We’re pumped to welcome you to Courageous Kitchen for our new noodle class. As with all of our food experiences, proceeds from your participation will help our efforts to reach and teach marginalized youth in Bangkok. So we’re looking forward to sharing a plate of noodles and making a difference with you soon!
Most of you know Alina as your favorite Thai cooking teacher who’s greeted you, and taken you to the market in our Bangkok cooking class. In the nearly 3 years she’s worked with us, we’ve seen her transition from shy rice farmer, to a fiery force in the kitchen.
Here are 10 quick questions to help you get to know this ambitious young woman, who we believe is a natural born leader.
What’s your favorite dish to eat?
Cheeseburgers and tom yum goong, but it depends on the cheese. I like the fake kind!
What’s your favorite dish to make?
Thai curries I think. Because I like making the curry paste from scratch.
What’s the best part of working at Courageous Kitchen?
Teaching tourists how to cook Thai food. It helps me improve my English, meet new people, and gain cool opportunities.
What has been the highlight of your time here?
I met my idol, Chef Ian Kittichai, and cooked Massaman curry with him. I learned new techniques that I use to make my curry now.
What are you most proud of?
I like discovering new recipes and creating cooking videos to teach kids. I can’t believe I can make my own videos, it’s really hard!
When you’re not cooking, what do you like to do?
I like to garden, go out to eat, and love going to the movies!
If you could travel anywhere where would it be?
New York City. I’ve always heard about it, and it looks beautiful.
What do you like to teach?
I like to teach cooking. My passion is cooking so it makes me happy every time I share my recipes.
What is your superpower?
What does courage mean to you?
To be beautiful, to have confidence, and to fight for your life.
A special invite has our US based team hanging out in the Bay area recently, and we couldn’t be more thrilled to share how we brought Courageous Kitchen vibes to employees at Airbnb headquarters!
One of the most important ways we raise funds is by hosting tourists for food related experiences in Bangkok and San Diego. Much of this entrepreneurial arm of our charity is possible because of programs like Airbnb Experiences, where Courageous Kitchen is featured as a Social Impact activity. The designation refers to recognized charities who host on the platform to bolster their causes, and has all commission fees waived by Airbnb. Not only is Courageous Kitchen one of only 400 such experiences worldwide, we are the first and only social impact experience in Bangkok.
We’re proud to be working with Airbnb, and most recently Christy was invited to teach a Thai food workshop at their renowned headquarters in San Francisco’s hip SoMa district. Along with longtime volunteer, Beatriz, they taught members of the Airbnb Experiences team how to make traditional Thai iced tea, papaya salad (aka somtam), and a Lao style minced meat salad full of herbs and chilies (aka larb). If you’re unfamiliar with these dishes, lovers of Thai food can tell you that along with some sticky rice, they quickly become one of the most sought after meals you can get in Thailand.
To start off their class, Beatriz showed the group of nearly 30 guests how to make their own Thai tea. She then shared her story of how she became involved with Courageous Kitchen, stemming mostly from her own familial ties to refugees. Her grandparents were spies for the United States Army, and fled Indonesia sometime in the 1950s to avoid being caught by the local government. Next, Christy demonstrated two of her favorite Thai and Lao salads which are staples in her Laotian household. Christy’s background not only provides the cultural context to work with our students, but her own story resonates with theirs deeply. Her parents, who escaped Laos in the early 1980’s lived and worked in a refugee camp in Thailand before resettling to the US where she was born.
The narratives of the people behind the food, are just as important as the food we serve, in helping others understand our mission and vision. By sharing our personal stories with our guests, we realize just how much our own paths are connected with those of our Courageous Kitchen families as well. As Social Impact hosts on Airbnb, we want the customers in our cooking classes and street food tours to understand where their dollars are being spent, and be able to walk away with both satisfied bellies and hearts, knowing they helped a noble cause.
In our short time taking over the jumbo kitchen in Airbnb Headquarters, we attempted to give employees who visited, a mini taste of what we offer each and every guest. That’s a quick serving of friendship paired with cold drinks, spicy bites, and a bold brand of courage that leads us to fight for the most marginalized.
Our team is grateful for the continued support from Airbnb and the entire Experiences community. We’ve met and partnered with some amazing entrepreneurs in California and hope to forge more friendships with likeminded organizations in the future.
We look forward to sharing our story in a kitchen near you!
Special Thanks and hugs to Stephanie H. of Airbnb, for the invite and support every step of the way!
Sustainability has becoming a much larger global conversation, and we’ve been thoughtful about how to be more friendly to the environment in our cooking classes, reduce waste, and encourage others to do the same. Bangkok’s International Schools have also been a part of pushing discourse and action to protect the environment, and we’re proud to be in partnership with schools encouraging students to make a difference. Most recently we have been doing workshops and demos in schools to teach youth practical ways they can reduce waste in and around the kitchen.
Thailand is one of the world’s worst plastic polluting countries, creating about 2 million tons of plastic and growing each year. The single-use plastic is especially egregious and has been the focus of many of the awareness campaigns in the past few years. This has been encouraging people to use last plastic, especially plastic bags, straws and other utensils, and even hygiene items such as toothbrushes.
When we have an opportunity to do outreach with students, generating discussion is usually our first task. The majority of students we meet in international schools have already seen the viral videos of animals suffering or dead from swallowing too much plastic. In fact some of the current initiatives to influence retailers to use less plastic, have been started by the students themselves. This makes getting students to speak up about how to make changes easy.
Just like the students, we can all acknowledge we need to use less plastic, but can’t always imagine what that may mean. We have to remind students that plastic, as much as it’s a regular part of life today, wasn’t always around. What then, did people do before they were given 3 straws and two plastic bags for every drink purchase they make? We believe that asking these questions can provoke students to realize that many of the solutions they desire may already be in hand.
Using Natural Straws
One fun way to get the discussion going is to make natural straws with the students. To their shock, we grab what seems like an unimportant vase of long stemmed light green plants, and assign them to make their own straws. The plant is morning glory and the students set up cutting, pithing, and cleaning them, while discussing how they’ll use them at lunch later in the day.
We find most students know very little about the morning glory plant, whose name in English can be used to refer to a large family of plants. In Thailand however, most discussion revolves around two edible varieties used commonly in Thai cooking. The most famous is referred to as a Chinese breed (pak boong jin or ผักบุ้งจีน), and is flash stir fried with chili and garlic. This version has skinny stems, and if you purchase it, intending to make a natural straw you will be sorely disappointed. Or maybe not, because you can still make a stellar stir fry.
The other common variety (pak boong thai or ผักบุ้งไทย) is native to Thailand and grows much larger. Since the stems are mostly hollow on the inside, the plant can float on the water above competing species. However, the strong stems can also make the plant less desirable to eat, so this version doesn’t yet enjoy the culinary popularity of its Chinese counterpart. While tasty, the dishes you would make with this quick growing water vegetable, for example gaeng taepo (แกงเทโพ), are seldom well known by people outside of Thailand. This is because the local variety of morning glory is more likely to be cooked at home than in a restaurant.
Already the students, who are a mix of Thai and expat kids, have learned more about this native ingredient, and especially how to use it to reduce plastic waste. The plant is plentiful in the region and easy to grow. We can imagine the surprise of Thai farmers, if suddenly this ‘water weed’ becomes as valuable as other vegetables. The key is to remind the students that there are some drawbacks to using natural ingredients. The most important issue to be weary, is the ability of the plant to spread disease when not washed or cooked properly.
Making Banana Leaf Bowls
Thais still recognize the value of the banana leaf. You can find everything from steamed seafood, to sweet snacks being wrapped in banana in strong, sturdy banana leaves for cooking. Chefs who want to give their dish a more natural look, may even use a banana leaf at the bottom of their plate to improve aesthetics. However, the banana leaf has slipped somewhat in importance due to the cheap price and ease of use of plastics and styrofoam. We think the time has come to remind everyone how spectacular these large leaves can be for culinary purposes.
Once you have your hands on some banana leaves, it’s important to know Thai cooks will toast them, before using them with food. This can be done by quickly holding the leaf over fire, or dipping them a few seconds in boiling water. This helps with the hygiene of the leaf, but is also widely down to improve the strength of the leaf, making it tear less easily. Dry and cool the leaves, and they’re ready to be manipulated into all sorts of shapes. Toothpicks can be used to hold them together, but if you’re new to banana leaf origami, you may want to start by simply stapling the leaf to help it hold shape.
Cutting the banana leaves into spheres and putting them on plates alone, can help us reduce water usage and how much work needs to be done to wash the dishes. This is really big selling point with teenagers, and we use their sudden enthusiasm to pivot into making a snack together. The snack of choice is Thai crispy cup, filled with a mildly spicy chicken salad (with younger students we will make a Thai coconut pancake with the kids). The students mix their salad to their liking, some adding more fish sauce and palm sugar than recipe really requires. We don’t scold them much, we’re thankful they’re walking away excited about their banana leaf bowls, morning glory straws, and the tasty snack they learned to make.
We all have a role to play in caring for the environment and caring for people in need. Sharing this mission with kids, whether in slums or Bangkok’s fancy international schools, has been rewarding for our Courageous Kitchen team. To take our commitment to the next level this year, we’re on path to become Bangkok’s first plastic free cooking class, and hope to more cooking demos with students around the city.
Thank you for your support, and hold on to your aprons, we’ve got more to say about sustainability and making a difference in Thailand. If you have other tips for being sustainable in the kitchen please leave a comment below!
Anyone who’s set foot in South East Asia the past few weeks has learned the hard way, just how hot this part of the world gets this time of year. Whether ducking into well air conditioned mega malls, or seeking refuge in one of Bangkok’s innumerable 7-Eleven shops, everyone has a strategy or two for heat relief. In today’s shared plate we want to make sure you’re on the lookout for one dessert that has been helping keep both chili scorched tongues, and sweat soaked bodies cool, long before the arrival of ice cream.
As a planet we’re experiencing unusually hot temperatures this year. Fortunately Thais have been coming up with inventive ways to deal with intense heat for ages. Long before refrigeration was democratized and ice cream was everywhere, shaved ice ruled hearts and minds in the Kingdom of Thailand with few challengers. When the air gets heavy and the heat seems unbearable, this is the dessert Thais seek out in Bangkok’s food filled streets.
Among street markets in Bangkok, a vendor serving shaved ice may feature anywhere from ten to thirty ingredients for guests to choose from. The variety of ingredients on display is your first clue that shaved ice desserts (called nam kaeng sai in Thai or น้ำแข็งใส) isn’t a singular dessert, but an entire experience. When you arrive at such a shop, you typically choose a few ingredients, and whether you’d prefer to have them served in pandan syrup or sweetened coconut milk. The ingredients usually include fresh fruit, candied fruit, jellies, rice noodles, and an odd selection of beans, peas, sweet corn, and millet. You can throw a mix of them all into your custom made bowl, or you can have a pre-set mix using ingredients popular enough to stand alone.
Tup tim grob (ทับทิมกรอบ), translated directly as red rubies, is one of those ingredients popular enough to stand on its own. In street side stalls, this bright pink colored water chestnut is often one of the first sell out. The snack is made by taking water chestnuts, covering them in flour (most commonly tapioca or arrowroot starch) and boiling them. Their bright pink color is borrowed typically from an artificially colored red syrup, and the boiled flour layer gives the chestnuts a soft, shiny sheen resembling a hand full of jewels.
The most recent guest to be won over by tup tim krob was the EU Ambassador to Thailand, Pirkka Tapiola. On a very hot day Ambassador Tapiola arrived with his staff and family in tow, for a fun day of visiting the market and cooking with our Courageous Kitchen students.
We also taught the ambassador and friends to make fried spring rolls, pad see ew (if you saw our last shared plate post, you know we’re huge fans of these Thai noodles), but the crowd pleaser was hands down the multicolored and multi-textured tup tim krob. We prefer to make the dessert with natural coloring, using beetroot, butterfly pea, and pandan to make several eye catching colors. Then for good measure guests could add fresh cantaloupe, watermelon, and lemon basil seeds. The lemon basil seeds are particularly interesting, because they’re eye catching and when soaked, develop a texture similar to chia.
Nowadays there’d no doubt that ice cream shops are the heat stroke prevention centers of choice for many dessert lovers. Still, however, the allure of this simple sweet remains in Thailand, and should be sought out while you’re visiting. With fewer shops remaining in business, you may find it packed with locals clamoring for a bowl nostalgia that the red gems bring.
Happy snacking, and don’t forget to share this bowl of gems with someone new!
If you’re interested in more edible relief from the summer heat, leave us some feedback below and stay tuned. For those travelers and foodies passing through, we look forward to making this Thai dessert with you in our cooking class in Bangkok.
Special Thanks to the EU Embassy, and all of their staff for making a special visit to Courageous Kitchen!
Today’s shared plate is fresh out of the wok, and we’re ready to enjoy it with the latest episode of The Bangkok Podcast! Feast your eyes on our beloved pad see ew, and listen to the podcast on spotify or youtube. This drunken noodle dish from Thailand is often featured in our morning market cooking class, but today we wanted to share a version with a slight twist.
This isn’t just any pad see ew, it’s made with a little extra TLC, by taking the time to make our own rice noodles. For those who love pad see ew, you can probably imagine why this is special. Pad see ew is normally a milder Thai dish, but if you prefer the noodles a little spicy, you can dash a bit of our homemade sriracha on top (or alternatively you can make pad kee mow drunken noodles instead). Beyond a spicy sriracha sauce, we’re pairing this special plate of noodles with an episode of The Bangkok Podcast, whose hosts Greg and Ed, decided to feature Courageous Kitchen. We hope you will take the time to listen and share!
Homemade ‘Sen Yai’ Rice Noodles
The process has been tricky, but we have been testing recipes to create our own wide rice noodle on our own. One of the factors that makes pad see ew in Thailand, more outstanding than versions you can have in restaurants abroad, is that street vendors in Thailand can usually grab fresh rice noodles from the market. The noodles are factory made in giant batches each day, and delivered to the markets where a local vendor can purchase them, and slice them to the thickness that customers dictate. Best of all, you can buy a kilo of fresh rice noodles for much less than a dollar.
The local market version is sliced precisely, and dirt cheap, so why would you make your own?
We simply love the nuance of hand cut noodles and the ability to customize them to your preference. If you prefer them melty, bouncy, super long, or some combination of those characteristics, you can adjust the amount of rice flour and a tapioca starch you add into the recipe. In a city that thrives on street food, this is a lost art in most Bangkok homes, but we’re happy to guide you through the process of making your own rice noodles.
You can find the dish made with other types of noodles, but there’s something special about freshly made, wide rice noodles or ‘sen yai’. The texture is extremely soft and pliable, unlike most of the dried, pre-packaged noodles you find in Thailand’s supermarkets. Admittedly though, they can be a pain to cook. The noodles tend to get so gooey in a hot wok, that if you’re not quick enough when stirring, they begin to melt and glue the entire dish to the bottom of the wok.
Many cooks, especially Thailand’s beloved street chefs, solve this problem by cooking the noodles quickly with high heat. When you spot vendors doing this, you’re really peering into the impact of centuries of Chinese migration on Thailand’s food culture. When the pad see ew noodles pour out of those high pressure gas or charcoal heated woks, the entire dish has absorbed the smoke and the stir fry sauce has been charred through the lightning quick process. This is the same wok hei style cooking that gives us dishes like Malaysia’s ‘char kway teeo‘, a sibling dish which Malaysians love as much as Thais adore pad see ew.
We’ve just launched a new class to teach you to make these noodles, please check it out! We hope guests will have fun going a little deeper with their pad see ew, and take noodle making knowledge home to places where good rice noodles for pad see ew and other dishes are a rarity. As in the podcast, we also hope to share Courageous Kitchen’s message of how food has the power to transform communities with everyone who visits for this tasty meal.
Happy listening, and thanks for stopping by to snack with us.
Special thanks to The Bangkok Podcast. If you have any trouble listening, you can also find them on youtube. We recommend listening to their latest episodes with a sharing plate nearby!