European Medium or Thai SPICY?: My day at the Thai Farm Cooking School

Friday, May 8, 2015


I love to cook.

I love thai food.

So a cooking class makes perfect sense, right!?!

I was introduced to the Thai Farm Cooking School by the blog “Wherever the Wind Takes Me”. She gave the cooking class 5 STARS, so I was really excited to check it out myself πŸ™‚

The day started with them picking me up at my hostel around 9 am, and a quick ride to Ruamchook Market. Compared to Wararot Market, this market is exactly what I think of when someone says “market”.

Ruamchook Market:


Back in the van, we headed to the farm. Once we arrived I instantly thought,


What a cool place to cook!


There were several classes going on, but each set of 10-12 people had their own “building”. Within each building everyone had there own prep-station. With no AC, everything was open with natural light everywhere. A few more fans would have been nice (it got REALLY hot once we started cooking) but overall an AMAZING atmosphere to cook in.


Thai Farm Cooking School:


The assistants prepping for the class..



One of the assistants was so adorable, she kept photo-bombing my pictures πŸ™‚


Thai Farm Cooking School


Eventually I asked her to smile, and check out this precious smile.



Meet Ning, our instructor. She MOVED A LOT and had a ton of extravagant facial expressions, so it was hard to get a good photo of her.


Thai Farm Cooking School


Step 1: The Garden

Part of the “draw” for this cooking school is that they have their own organic farm for many of the ingredients used in the recipes. Ning walked us through the garden, showing us what they were growing and exactly what we would be using that day.



Step 2: Rice

We, well Ning, was making two types of rice (1) Sticky rice and (2) Jasmine Rice. The sticky rice was to eat with the curry and for dessert (nomnom mango and sticky rice) and the Jasmine rice was for the stir-fry.

The key to sticky rice is soaking overnight, and then steaming.



For the Jasmine rice she just rinsed and place in the rice cooker πŸ™‚


Jasmine Rice


Step 3: Make our own curry paste

Have you ever used a mortar? Well, it is HARD. Especially, when you have a slave-driver like Ning who keeps telling you to pound more. She kept saying, “PEANUT BUTTER, it needs to be smooth like PEANUT BUTTER”. Oh my goodness was it exhausting. Luckily, I was faster than everyone else, so Ning helped me towards the end (aka she might have done most of the work) to show everyone how it should look like “Peanut Butter”. I detailed the steps in the image captions…




Step 4: Tom Yam Soup

It was close to lunch at that point so we needed to make our starter, Tom Yum Soup.

You start with water.


Tom Yam Soup


Add oyster mushrooms.


Tom Yam Soup


Add galangal and shallot. Ning said you can NEVER replace ginger for galangal, even though galangal is in the ginger family.


Tom Yam Soup


Add tomato, don’t cut too small because they “melt” whenΒ boiled.


Tom Yam Soup


Add scallions, cilantro, Thai parsley, and kaffir lime leaves (make sure to take off the stem because it will make you dish bitter).


Tom Yam Soup


CRUSH your lemongrass stem (with the giant pestle) andΒ CRUSH Β your chilies(with the flat side of your knife)Β and add.


Tom Yam Soup


Add a heaping spoonful of Thai Chili Paste, and a dash of coconut milk.

Thai Chili Paste

Thai Chili Paste

CRUSH (with the flat side of your knife) your chilies and add.


And finally add a baby pinch of salt (pointer and thumb) and a “crocodile” pinch of sugar (4 fingers and thumb).

Boil for 4 minutes.


Tom Yam Soup


Add shrimp and cook for 20 seconds.





Best part, it tasted FREAKING INCREDIBLE. The soup hits the three “S” words Ning kept talking about:

  • Salty
  • Sour
  • Sweet

Want to really know what it tastes like? MAKE IT YOURSELF πŸ™‚


The goofball was at it again…


Thai Farm Cooking School


Step 4: Vegetarian Yellow Curry



Step 5: Chicken and Basil Stir Fry


The sauce consisted of…

  • 1 tbsp Fish Sauce
  • 1 tbsp Oyster Sauce
  • “Crocodile” pinch of sugar
  • and 3 tbsp Water


Lunch is served!


Thai Farm Cooking School


Step 6: Pad Thai



Ok, at this point is was “all hands on deck”. You push the tofu-radish-shallot-egg mixture to the side and add your rice noodles. Add the sauce to the noodles and stir (do not mix in the other stuff) until the noodles are “soft”. Then mix in the other stuff and add the carrots, beans sprouts, and scallions.

The sauce was…

  • 2 tbsp ripe tamarind juice (Ning had been boiling tamarind fruit in water all morning)

Tamarind juice

  • Spoonful of palm sugar
  • 1 tbsp soy sauce
  • 1 tbsp mushroom sauce
  • 1 tsp of molasses


Pad Thai



Cook the noodles to “dry them out” then add peanuts, chili powder, and a little sprinkle of fish sauce.


Pad Thai


I didn’t actually eat this but got to take it home for dinner! I have to say, I did a pretty good job! Tasted just like the ones I’ve bought!


Step: 7: Mango and Sticky Rice



Add coconut mixture to sticky rice and let sit. Serve with MANGOOOOOOO



So I was really full at this point…but I ATE IT ALL. I mean, come on, subtly sweet coconut sticky rice with an incredibly ripe mango, ugh, heaven.



But. It was all SO easy. I promise that when I arrive home I am heading to the asian market and making myself some authentic Thai food πŸ™‚ In the meantime, I think I will keep letting people cook for me πŸ˜‰


Love always, Arianna the Wandering Pipette




Article Name
European Medium or Thai SPICY?: My day at the Thai Farm Cooking School
My day at the Thai Farm Cooking School, learning how to cook REAL Thai food.

2 thoughts on “European Medium or Thai SPICY?: My day at the Thai Farm Cooking School

  1. This is such a lovely post, it took me right back to doing this myself. Your photos are wonderful! I shared it with mum too who came to the cooking school with me, and she loved it too.

    Thanks for the shout out and so glad you enjoyed the recommendation!

    Ellen πŸ™‚

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