Sign up for a virtual cooking class with Courageous Kitchen, and choose the Thai dish you would like to learn! With our in-person classes going fully virtual over the past year, we try to recreate the fun interaction you would have when you learn with us in Bangkok. To make this possible, we’re always looking for ways to improve the classes we teach over zoom. With the hope of getting our students engaged early on, we’re having them select the dishes they would most like to learn, and we’re now offering more recipes than ever!
Our multiple camera setup, helps students to have a closeup look at happenings in the wok.
Each class is roughly an hour long session. In that time guests are challenged to learn about Thai ingredients and cooking culture, cook dinner, and have fun getting to know each other. That’s a lot to do in an hour, but we’re up for the challenge and want to make sure you’re as prepared as possible before class starts. Since Thai ingredients can be unfamiliar to newcomers and hard to find, we have combined each session with complimentary access to our online learning platform. On the platform class participants can read a brief background on ingredients they’ll be shopping for before the zoom call, and everyone will retain access to the materials after the course. That way long after your tom yum or pad thai cooking session ends, you’ll have the info and confidence to try the other recipes we’ve included on your own.
Public Class Choices
Private Class Choices
Noodles: Pad See Ew Curries: Green Curry, Penang Curry Soups: Tom Yum, Tom Kha Stir Fries: Pad Krapow (Thai Basil), Green Curry Fried Rice
All Public Class Options and also: + Massaman Curry + Pad Thai + Papaya Salad + Drunken Noodles + Homemade Curry Paste + Thai Cocktails + or the Dish of Your Choice
Be the first to book our public class sessions, or a private class to choose one of the dishes above.
For our most requested recipes, we’ve also included downloadable shopping cards. Simply load them on to your smart phone or other device before you head out for groceries. There are illustrated reminders of the core ingredients and utensils, to make sure you don’t miss anything crucial to the recipe. For example, what if you can’t find palm sugar or have never used it before? We want to make sure you know what it is, how to use this natural sugar, and what can be used as a substitution.
What’s the difference between public and private classes?
In pubic classes we host students who book separately. In this type of group class, the participants may not know each other, but after brief introductions we become rallied around the same tasty effort. While everyone can’t choose the recipes in public classes, typically we give this choice to the person who’s first to book the session. During holidays and popular times, the class size can grow larger ten students, and the recipes are typically easier than what we might attempt in a private class.
Private classes can only be accessed by the party first to book. While we host large private classes for corporate events, typically our private classes are made up of families cooking together. If booked in advance, guests in these classes can choose from a larger list of recipes than available to public class students, or can request a custom recipe.
We want to help you all the way from shopping for ingredients to polishing the finished product. Pictured are lemongrass, makrut lime leaf, and galangal (left), and tom kha soup and shrimp pad thai.
Can I book your class for a special occasion?
A custom cooking class can be especially fun when guests are booking for birthdays, anniversaries, or other special occasions. If the birthday guest of honor has a favorite Thai dish, then we would love to teach them how to make it as part of your celebration. For example, we’ve hosted a dad who’s favorite dish was tom kha soup, and had fun teaching him how to make a version just like the one he enjoys at his local Thai restaurants. We’ve had calls with families dispersed all over the world, but who have come together to cook our version of pad see ew noodles, green curry, or pad thai. We’re happy to help celebrate a special occasion or learning session with you, and most recently have been included in fun activities for Asian American and Pacific Islander Heritage Month.
What if I’m unsure which Thai recipe is best for me?
We believe giving you some say in what you would like to cook makes the class more fun, while increasing the chances you’ll put the cooking skills you learn to good use. We love to hear back from families who’ve added Thai noodles, soups, and stir fries to their regular dinner rotation. However, we know that there are times when you can have too many choices. Usually your cooking ability and the ingredients you have access to are the best guides for helping you choose. For example, if you’re a kitchen novice that will be cooking rice noodles for the first time, then attempting pad thai may be too much of a challenge. This doesn’t mean you have to abandon your love of noodles, but a recipe like pad see ew noodles, would be a better starting point.
An example of a beginner recipe is pad see ew which can be made vegetarian, or with the protein of your choice.
We hope to offer intermediate and advanced cooks plenty of choice too. This is most often guests who’ve spent time in Thailand and can’t shake a craving they have from the experience. We can help you relive a magic street food experience or help you journey here with your tastebuds even while most flights are still grounded. Haven’t been able to recreate the amazing massaman curry, cashew chicken, or other dish that made your trip to Thailand special? Let us know and we’ll arrange a custom class for you.
Finally, like our in person classes did previously, our virtual cooking classes are also necessary to help us continue to provide food relief to hundreds of families struggling as a result of the pandemic. We’re proud our class is recognized as an official social impact experience on Airbnb, and believe we can keep making a difference by sharing our love of Thai food with more people. Please sign up to join us, share our class with someone who loves Thai food, or visit our food relief donation page to make a contribution.
Want to make a similar spicy green curry paste to the ones you tried in Thailand? This takes some practice and patience, but it’s possible. Everyone’s kitchen and tastes are different so an exact recipe is also tough. Today we tackle these challenges and hope to encourage more people around the world to make their own curry pastes. Lovers of green curry, let’s raise the bar of this delicious curry.
One promise we can make, fresh curry paste is ALWAYS better than the packaged kind.
Green Curry Paste Components
Early warning: making your own curry paste can be a mess. If you’re not in Thailand you don’t likely have all the tools you need for the job. Many folks based in cities in Thailand, may not even have space in their kitchen. However, if you have can figure out a method to pound, grind, and blend all of these ingredients together you can make a colorful, nutrient packed curry paste to share with your family.
Most Thai curry pastes are a mix of the following:
(1) dry spices
(2) chili
(3) aromatic roots
(4) fresh herbs
(5) shrimp paste
Curry Paste Crushing and Pounding Tools
Your mission then, is to decide how best to combine all of those ingredients together. Thais traditionally use a mortar and pestle. They are made from heavy granite and when you give them plenty of elbow grease, they’re great at pounding these varied types of ingredients into a paste. In a modern kitchen you may not have this as an option. So you need to find whatever you can to crush the dry spices, and others you can put in a food processor or blender. Here are some options:
Traditional Thai mortar and pestle Spice grinder + blender/ food processor Large rock + blender / food processor
In our Bangkok cooking classes, we teach guests to make the curry paste with the traditional mortar and pestle.
Large rock? Are you serious. Yes! There have been occasions when cooking for people while traveling, where I haven’t had everything I needed to crush spices. If that happens, feel free to go flintstone on these spices. Whatever you gotta do, dinner must go on! Just be sure to wash the rock well and have a suitable surface you can pulverize thing on. The best curry mortars are made of stone after all! Once back to my regular kitchen, I appreciated the hand chiseled granite from Angsila, Thailand so much more.
Remember when you read the recipe below that your rock or spice grinder is mainly for your dry spices. Depending on your machine, you may need some practice getting the paste to be the consistency you desire. This is normal, and you can even add a bit of water or stock if things are getting caught in your machine. If you’re doing it for the first time, I would suggest you don’t blend too smooth.
That sorted? If you still have questions you can comment below. After the recipe, we’ve provided some trouble shooting questions people ask regularly. We hope this helps you make a more authentic green curry. If you enjoy, your support of Courageous Kitchen via our donation pages is much appreciated.
Getting your paste the way you want may take some practice, but we believe it’s worth the effort!
Green Curry Paste Ingredients
Dry spices 1 tsp peppercorn (white peppercorn is most common, but any will do) 1 tsp cumin 1 tbsp coriander seed
Chili 5-10 small spicy Thai green chili (spice lovers can hunt for the “prik kee noo”) 5-10 green medium to large chili (“prik chee fah”, serrano or similar) 1 tbsp of salt (optional if grinding by hand)
Roots 3-4 coriander roots 1 knob of galangal 1 knob of turmeric Note: 1 knob for this purpose is roughly 30-40 grams or 2-3 tablespoons if using the powdered form.
Herbs 4-8 garlic cloves 4-6 shallots (small, sweet ones preferred) 1 tbsp of kaffir lime zest (about half of a kaffir lime) 2-3 lemongrass stalks sliced small
Shrimp Paste 1 heaping tbsp of shrimp paste
Green Curry Paste Instructions
Toast your dry spices. (Optionally any of your roots can be toasted at this time as well.)
Grind your dry spices and set aside.
If pounding by hand, grind your chili in the mortar with salt. After smooth begin adding all other ingredients, including dry spices gradually.
If using a blender combine everything, adding stock or a small amount of coconut milk to help the paste blend together.
Store your curry paste in an airtight container in the fridge or get cooking with a green curry recipe right away.
Fresh green curry paste oxidizes quickly and won’t look vibrant for long. If you don’t plan to use the paste the same day, pan fry with oil and then keep in an airtight container. In the refrigerator, this can last as long as a month.
What if I don’t have a spice grinder or rock (lol)?
Don’t forget you can get coriander, peppercorn and cumin in powder form. The reason we prefer the whole spice is because the flavor is more intense, especially after toasting. However, work with what you have and make sure they are incorporated well into your paste.
A great paste can be used in all sorts of ways. Not making curry? Try green curry fried rice instead!
What can I make with my curry paste besides curry?
Feel free to get creative with your green curry paste. You can use it as a marinade. You can use it to make a spicy sauce to cover steak. One of our favorites? Green curry fried rice!
Can I just dump everything into the mortar or blender?
We see people using the dump method. But depending on the texture you want at the end, we don’t always recommend it for beginners. Adding your ingredients gradually allows you to make sure things incorporate smoothly and you can add or adjust flavors as needed. Then when you’ve made the curry a bunch of times and know what you love (or what your blender can handle), you can take liberties with how you add the ingredients.
Can I use a marble mortar and pestle?
Found a small mortar and pestle in the kitchen store? This is likely used for dry spices and medicine. You can use it to start your curry paste, but you don’t want to be trying to crush things like lemongrass in there because it will likely take forever. I would use it to crush your dry spice, and then move everything to a food processor or blender.
Homemade green curry made with mortar and pestle. The final version used Thai eggplants, winter melon, banana blossom, and tofu.
I can’t find coriander root. Can I substitute the coriander stems or add bell pepper?
People use leaves and stems to help with the color (shouldn’t be needed for this recipe), but it isn’t a good substitute for the flavor of the root. If you go without it, try upping the amount of toasted coriander seeds you add.
If you need to use milder chilies and peppers you can. Just be aware the flavor and water content of them (bell pepper for instance) will change the nature of the paste.
Do you use the same paste for different types of meat?
You can use this generic recipe for any meat. However, if you’re cooking fish, beef, or game meat, we may increase the dried spices and also add more root aromatics. The best part of making your curry paste is the ability to customize it as needed. When Thai chefs customize the curry to the protein, for example adding extra fingerroot when cooking with fish, that’s a sign of next level expertise!
Why is my green curry so light green?
Typically the curry will come out light green. If you want a stronger color, this is really the purpose of the knob of turmeric as an ingredient. You can add more to intensify the green, but be careful it doesn’t start going orange. Turmeric, like the other roots Thais love, is also very healthy for you.
If you’ve seen Netflix’s Chef Show, you may have seen them add the coriander stems, basil, and all sorts of stuff to make it green. Yes, this is possible, but not what we recommend, nor how it’s done it Thailand. That method is more of a quick trick in the kitchen when you’re in a panic and need curry.
Is there a substitute for galangal?
No. There is no substitute for galangal. However, if you can’t find it fresh you can use the dried kind.
Many people make the mistake of thinking ginger is interchangeable. They are not. You can use ginger if you have no other option, but it will change the flavor. This is no major sin though, as ginger is used in some types of curry pastes. However, when using it for the first time, be conservative. The flavor and spice level may surprise you, as it can be more pronounced than roots like galangal and turmeric.
Similar to people adding green leaves to improve the color of your curry, you can do it, but it will require trial and error if you’re chasing a real Thai style curry flavor.
A traditionally made green curry from Chef Bo of Bolan Restaurant in Bangkok.
How can I store my fresh curry paste? Can I freeze it?
Your fresh paste won’t last too much longer than a few days in the fridge. Green curry paste especially has a habit of oxidizing even after only a few hours in the fridge (we should be very afraid of the store-bought pastes that last forever and never change color). To extend the life beyond a week, pan fry the curry paste with a few tablespoons of oil. Then spoon it into a jar or sealed container and store in your refrigerator for as long as a month.
You can freeze your paste as well. But don’t expect the thawed version to be as flavorful. To remedy this, refresh your paste with freshly pounded or grounded aromatics (like chili, garlic, and shallots). We prefer it fresh, but this can be a big timesaver when you have made more paste than you can use easily.
Will my green curry paste be ruined if I’m missing an ingredient?
No. Overall curry paste if pretty forgiving and tolerant of lots of variations. The exception would be when working in a restaurant or cooking for Thai guests. Then you want to make your best efforts to create a traditional curry. If you’re just spicing up dinner for your family, go full on into this project with the spirit of exploration, not fear.
We’re lining up our favorite plates of Thai noodles to discuss their origin, ingredients, and sometimes complicated names. This list includes the best noodles that you’ll find stir fried, or served in curry or gravy broth at restaurants in Bangkok or around the country. If you’re a fan of Thai food, read on to learn all about the noodle dishes you should be ordering!
1. Pad Thai ผัดไทย
Undeniably, pad thai is the most popular Thai dish outside of Thailand.
First, let’s talk vocabulary. The Thai word pad, pronounced ‘phat’, means to vigorously mix over heat. You’ll see this word often in the rest of this article, and when you see it on the menu at your favorite Thai place, you’ll know instantly which dishes are the stir fries. At the top of the list of Thailand’s most popular noodle stir fries is pad thai. Pad thai is easily the most well known Thai dish outside of Asia, but like the flavors of the dish, the history behind these tamarind tinted noodles is complicated.
The second word, thai, referring to the Thainess of the dish is equally is telling. For all the hoopla about authenticity, it turns out pad thai is a fairly recent addition to the Thai food canon. The dish came to fame thanks to a nationalism push, and is seasoned with anti-Chinese sentiment. Long story short, the invented dish may have served to get more Thais cooking their own street food, but isn’t as popular today, as you might imagine.
A homemade plate of pad thai with jumbo shrimp.
Not the traditional Thai dish you thought? There’s no shame in finding out you’ve been loving a propaganda plate, most of us have! To make matters worse, finding a delicious plate of pad thai in Bangkok is indeed a challenge. The number of ingredients makes it prohibitive to cook with rising food costs, and there are few deterrents to using recipe shortcuts, like ketchup, to improve the taste, color, and shelf life of the renown dish. Add on top disappearing street food culture, and you’ll begin to understand why the quality of the dish varies so widely in Thailand.
There’s certainly more to say about pad thai! We have our own pad thai recipe and would be happy to dive deeper into the nuanced dish in a future cooking class in Bangkok or San Diego.
2. Kanom Jin ขนมจีน
Fermented rice noodles, called kanom jin, piled with spicy ‘nam kati’ fish curry.
Thais don’t eat pad thai on a regular basis. For their regular lunch and dinner choice, the nation-state turns to a curry noodle dish called ‘kanom jin’ (often written as khanom chin). These noodles lack the international glory many of the others on this list enjoy, but they are by far the most popular domestically.
To enjoy the noodles, simply pour your choice of curry over the top. The most common options include green curry, and the less well known, extremely spicy yellow curry called ‘nam ya kati’. After picking a curry, you top the noodles with the fresh condiments you prefer, often situated on a communal table. The condiments are a mix of ingredients intended either to enhance the flavor, such as lemon basil, or more commonly to aid in the digestion of the oft spicy dish, such as bean sprouts or bitter melon.
Traditional Thai fermented noodles (kanom jin), with many of the most common condiments, served with them (clockwise): bean sprouts, cucumber, lime, lemon basil, long bean, and pickled mustard greens.
KJ noodles aren’t devoid of geopolitical implications either. The dish is often mistakenly translated directly as ‘Chinese snack’. The irony of this lazy translation is that it implies these ethnic noodles originate elsewhere. Only the opposite is true, the noodle made of fermented rice, may be the oldest of those eaten widely by people in South East Asia.
3. Mama Noodles มาม่า
Instant noodles have made a formidable impact on the Thai diet! Try them when you’re exploring Bangkok’s street food scene.
We would be remiss not to mention, that a close runner up for the most popular domestic noodle is one that you may not expect— instant noodles! Much of the popularity of these ubiquitous noodles is due to their price and availability. With the second highest number of 7-11 convenience stores in the world, Thailand’s convenience addiction makes finding a wide variety of instant noodle brands, types, and flavors easy all over the country. The most popular of those choices being the brand named ‘Mama’ noodles.
The brand is so popular that in the context of food, ‘mama’ is almost always a reference to those iconic crinkly noodles, paired with a seasoning pack. There are restaurants in Bangkok popular for serving suped up versions of the noodles with every topping you can imagine— including jumbo seafood. But the noodles also appear in popular Thai dishes made in a hurry at street food stalls.
Tom yum soup with ‘mama’ brand instand noodles is a hit with kids and adults alike! We recently made it for our hungry student musicians.
Since they’re so easy to cook, some Thai street food stalls’ entire existence is customizing instant noodle dishes for customers with bonus protein items like hot dogs, poached eggs, minced pork, or the seafood of your choice! You won’t find them often on the menu in fancier restaurants, but you can be assured of their popularity among the Thai populace, whether they be school children, working class, or hungry party goers.
Next up is a stir fry dish, iconic for the color of the wide rice noodles used. Pad see ew gets it’s brown tinted noodles from ‘see ew’, which is Thai for soy sauce. But to get your noodles the correct distinctive color, you can’t use just any run of the mill soy sauce. You’ll need to find what Thais refer to as ‘see ew dam’, or dark soy sauce. This particular sauce stands out because of its bitter taste and deep black color. In fact, the sauce is mostly molasses and only a small percentage soy, so be careful when throwing it into your wok, as it’s potent enough to really alter the flavor of a dish.
Pad see ew is the stir fry on this list with the strongest link to Chinese influence. The dark soy sauce, the use of Chinese kale, and the stir fry (aka Chinese wok hei style cooking) cooking method are a sure thumbprint of the migration of centuries of Chinese cooks to Thailand. This means you can find the dish being served in Bangkok street food stalls, which almost pre-date the existence of pad thai. Around the region, you can even find similar dishes in other countries, like Malaysia’s char gway teeo noodles (often spelled char kway teow).
Our favorite part of this popular Thai dish are the noodles themselves. Thais typically make the dish by flash stir frying fresh rice noodles, which begin to meld together from the intense heat, as well as absorbing the stir fry sauces and smoke from the wok. After emerging from the hot wok the plate of noodles is dusted with chili flakes and black pepper, but it may surprise you that this isn’t a spicy dish. The relative mild amount of spice heat makes it an approachable dish for newcomers to Thai cuisine, and a common runner up to pad thai for popularity outside of Thailand.
5. Pad Kee Mow ผัดขี้เมา
Take away pad see ew’s egg, and add ingredients to intensify the spice, and behold, you have the famous Thai dish known as pad kee mow, or drunken noodles.
You can’t really talk about pad see ew without bringing up the spicier Thai cousin, pad kee mow. In English these noodles can often be referred to as ‘drunken noodles’, a direct translation from the Thai term ‘kee mow’, meaning someone who is regularly drunk. Alternatively, this could be a reference to dousing the noodles in dark soy sauce, but that isn’t nearly as fun an explanation.
This hangover busting dish is a favorite of mine, because it is a Thai spice lover’s departure from the humble, mildly flavored grand-cestor pad see ew. While you can find similar dishes to pad see ew around the region, this chili fueled plate of noodles is uniquely Thai. So while many will overlook ‘kee mow’ for a calm and delicious pad thai or pad see ew plates, hot headed spice lovers will come to Thailand, and make the version found at Bangkok’s street food vendors their new favorite Thai noodle dish.
Young green peppercorn, kaffir lime leaf, and fingerroot make this dish uniquely Thai!
What makes pad kee mow so spicy? This heat level doesn’t come from fresh chili alone, but layers of different types of spice. In addition to Thai birds’ eye chili, you have the larger Thai chilis added for color and their mild flavor. But what stands out most is the addition of fingerroot, a gangly root that is more intense than the galangal that flavors your favorite tom yum soup. The fingerroot is paired with intensely peppery, mildly bitter young peppercorn, and together they give the dish a mouth and face numbing type of spice that makes it perfect for the ailing drunk!
With Chiang Mai becoming an increasingly popular destination, the popularity of khao soi is growing rapidly.
Visitors to Chiang Mai need no introduction to khao soi noodles. Enjoying the creamy curry noodles has become synonymous with visiting the city itself, because a delicious bowl can be troublesome to find or make elsewhere. This is because the noodles are often misunderstood, and have been reinvented several times based on the influx of people in the highlands of south east asia.
Whether you credit the Burmese, Chinese muslims, or some other group with khao soi, a quick taste or glance at the ingredient list is enough to tell you the origin isn’t Thai. The name comes from the Burmese word for noodles, but the current version most popular with tourists looks little like the dishes of the past. Many of the oldest recipes call for the richly spiced curry, reminiscent of Indian or middle eastern curries, and pair the flavor with red meat.
There may be great debate about the origin of khao soi, but the popularity of the dish is undeniably. The mild amount of hot chilies and meaty broth make it appealing to foreigners who fall in love with the dish in their stints in Thailand’s largest northern city. Today you’ll find the most celebrated versions served with chicken, and garnished with fried noodles, pickled shallots, lime, and mustard greens.
7. Khao Piak ข้าวเปียก
This thickened rice noodle called ‘khao piak’ makes for an extremely satisfying bowl of noodles.
The least well known of our favorite noodle dishes is surely ‘khao piak‘ (pronounced KOW bie-ek). Even the wikipedia page on this hearty bowl of rice noodles looks skinny on info! But that doesn’t mean you should be in the dark about these tasty, usually handmade noodles. If you translate the name literally, khao means rice and piak (BIE-ek) means wet. Now wet rice doesn’t sound too appetizing unless you know it’s a reference to the noodles being made of rice flour and tapioca starch, and served in a gravy like broth.
Lately, the little known noodles are having a resurgence, thanks to the increasing popularity of Laotian food, where the dish is often referred to as ‘khao piak sen‘. The country of Laos shares a border with Thailand, and a long history of trade, war, and blending of language, culture, and cuisine. As Thailand has become one of the wealthiest and most developed nations in the region, often the influence of Laotian cuisine get left out of the explanation of dishes that people may assume are authentic Thai recipes, such as papaya salad.
In our outreach program, youth at risk have an opportunity to learn how to make their own rice noodles for dishes like ‘khao piak. ‘
Whether you’ve had them on the Thai or Lao side of the border no matter, this is a special, extra satisfying meal. They’ll make you nostalgic for a hot bowl of chicken noodle soup, except they’re better. When the rice noodles are added to a richly seasoned pork or chicken broth, the starch in them thickens the soup into a flavorful gravy. Since they’re so filling, even families with few resources can stretch this dish into a meal!
Thai Noodle Vocabulary Review
pad – ‘phat’ – stir fry
kee mow – a drunkard
pad kee mow – drunken noodles
kanom jin (pronounced ‘ka-nom jeen’) – fermented rice noodles
see ew – soy sauce
see ew dam – dark soy sauce
sen yai – wide rice noodles
khao piak – literally wet rice, a reference to making the noodles by adding boiling water to rice flour
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?
Learn to make your own Thai noodles in our latest Bangkok cooking class.
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.
Guests have their phones ready to share their Thai noodle making experience.
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.
Pad see ew noodles are a popular Thai dish but, few have tried it with hand cut noodles!
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!
Alina serves up a plate of spicy drunken noodles, or in Thai, pad kee mow!
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!
Download 5 of our most popular recipes, including pad thai and mango and sticky rice! When you make a donation with your download, it will help us fund a larger cookbook of 20+ Thai recipes!
“This was a really fun experience for our whole family. Also wonderful to know our tourism dollars we’re helping local people. Highly recommended."
Elijah
Guest, October 2018
"Amazing cooking class. Lily, Nisha and Dwight were wonderful. I enjoyed the class immensely, and what a great organization!"
Liting
Guest, November 2019
"If you are in Bangkok you MUST visit Courageous Kitchen! Dwight and everyone gave us a top notch cooking experience. The food is SO good and you feel like you’re at home with family and friends while you’re there. I will return every chance that I get."
James
Guest, October 2018
Micro-Giving This Holiday with Amazon Smile
Don’t forget if you’re shopping with Amazon, this holiday you can select Courageous Kitchen as your charity of choice with Amazon Smile.
As your designated charity Amazon donates a small fraction of the proceeds of each sale back to our charity!
Happy new year! We're starting the year off with a very ambitious fundraising goal and need your support. This new campaign is to provide immunizations for children in hard to reach villages along Thailand's border with Myanmar. We expect the campaign to last several...
We do offer gluten free cooking classes! Lately, our in person class in Bangkok has had a lot of inquiries from people who want to learn how to make delicious, gluten free Thai food. As many of those guests have found, we're ready to talk with you in detail about Thai...
Sign up for a virtual cooking class with Courageous Kitchen, and choose the Thai dish you would like to learn! With our in-person classes going fully virtual over the past year, we try to recreate the fun interaction you would have when you learn with us in Bangkok....
