My family has been cooking for generations, my great grandmother, my grandmother, my aunts, my uncles, and my mom. I became the home chef when I was 14 years old - that was the first time, I really took full charge in the family kitchen. My first assignment was dishwashing and later I become my mom’s assistant preparing everything she needed for her to cook and one of my jobs was to go to the market after school. I was in the kitchen since I was 6 years old helping my mom around the kitchen. This course gives you easy-to-follow recipes that you can make at home bringing the authentic local Thai Street food to your kitchen and eating like a Thai. These cooking classes will help you to enjoy Pad Thai the same as you eat the dish in Thailand. But you know what, my problems are solved after I tried to practice and discovered small techniques cooking at home and I love cooking Pad Thai even more and am passionate about it. When you finish cooking your noodles stir fry is chewy, sticky catching in roll together, and difficult to eat. Your stir-fry noodles are soggy and the noodles are cut into small pieces. You never get the taste right, not even close. If you love Thai food and you have ever cooked Pad Thai but didn’t get the result as you eat at a restaurant or while eating during your trip in Thailand. It was always busy with people eating Pad Thai or waiting to take it home. I liked to go nearby to that place to watch them cooking Pad Thai.
I lived in a shophouse nearby the city’s market and I lived nearby one of the shophouses which sold Pad Thai. With this reputation, Pad Thai Sen Chan noodles are one of the popular variations with a specific type of the main ingredient and are well-known throughout the country. Chantaburi dried noodles are famous because of their quality, and once cooked are particularly soft and gooey. It calls “Sen Chan” or Chantaburi noodles. The noodles for Pad Thai in Thailand are usually fresh noodles from markets which are locally produced in every province in Thailand and dried noodles, particularly from Chantaburi (a province in eastern Thailand).
Not only is the taste tempting but the texture of Pad Thai noodles is moist and gooey. Season the stir-fried noodles with fish sauce, sugar and ground chilli. Just cook noodles at high heat with egg, Chinese chives, bean sprouts, chopped sweet preserved daikon radish, Tofu, dried shrimps and ground peanuts. The traditional way is very simple and the original Pad Thai recipe. Different parts of the country have different ways of cooking the dish to make it unique and delicious. The variety of Pad Thai dishes is wide and there is an endless way of enjoying this dish.
It is popular Thai Food and easy to find anywhere in Thailand: at food courts, on street food stalls, local markets, local restaurants and high-end restaurants.
Pad Thai is a long-time Thai favourite dish.
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