If you're considering taking, or have already signed up for, our online Thai Classics class, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. Note: You will need to prepare some ingredients at least 45 minutes before class.

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, PDFs of the recipes, and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Chicken or tofu pad thai
- Apple and kohlrabi salad (som tom)

Using these examples, we'll teach you how to:

- Sharpen your knife skills
- Master any stir-fry
- Balance flavours based on the spicy-sweet-sour medley of Thai cuisine
- Use Thai ingredients in everyday meals

This class can be adapted to vegan and gluten-free diets by swapping the fish sauce for soy sauce or tamari. You can leave out the peanuts if you are allergic.

Each recipe (Pad Thai and Som Tom) serves two adults. 

Equipment

- Pestle & mortar (not 100% necessary but very good to have)
- Chef’s knife
- Chopping board
- Wok or large frying pan, for making the pad thai
- Small saucepan, for making stir-fry sauce
- Spatula or wooden spoon
- Tongs
- 2 mixing bowls, one for soaking noodles and other for mixing salad
- Small bowl (for salad dressing)
- Medium-sized sheet tray or plate to keep prepared ingredients and toast peanuts (if using)

Shopping List

This is a complete list of the ingredients you will need for the class. We’ll go through the ingredients needed for each component (i.e. pad thai and som tom) in the ‘Advanced Prep’ section.

Protein, Dairy & Eggs

- 180g skinless chicken breast, if using
- 150g firm tofu, if using
- 1 egg

Fruit, Veg & Herbs

- 1 large green apple
1 kohlrabi 
- 5-6 cherry tomatoes
- 100g bean sprouts
- 1 head baby gem lettuce
- 6-7 green beans
- 1 bunch fresh mint leaves
- 4 spring onions (or garlic chives)
- 2-3 bird’s eye chillies (or other fresh chilli)
- 4 limes
- 6 cloves garlic

Dry Goods, Spices & Condiments

- 200g rice stick noodles (thin preferable, but not vermicelli)  
- 2 tablespoons dried chilli flakes   
- 5 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 6 tablespoons palm sugar 
- 2 teaspoons cornflour (optional)
- 50g toasted peanuts (optional)
- 1-2 tablespoons dried shrimp (optional but worth it)
- 1-2 tablespoons sweet pickled radish (optional)
- 2 teaspoons toasted rice powder (optional)

Substitutions

> Fish sauce can be replaced with a vegetarian alternative or light soy sauce
> Palm sugar can be replaced with brown sugar or caster sugar
> Tamarind can be replaced with lime

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. We recommend grouping the ingredients together like so:

Pad Thai

- 200g rice noodles, prepared*
- 180g chicken breast or 150g firm tofu
- 1 whole egg
- 3 cloves garlic
- 100g bean sprouts
- 4 spring onions (or garlic chives)
- 2 tablespoons vegetable oil
- 1 teaspoon dried chilli flakes
- 3 limes (one for pad thai sauce)
- 2 tablespoons tamarind paste
- 4 tablespoons palm sugar
- 3 tablespoons fish sauce
- 2 teaspoons of cornflour (optional)
- 50g toasted peanuts (optional)
- 1-2 tablespoons dried shrimp (optional)
- 1-2 tablespoons sweet pickled radish (optional)

> Before class, soak noodles with warm water from the tap for at least 30-45 minutes.

> Wash and dry vegetables and herbs.

> If not pre-toasted, toast unsalted peanuts to a shade of golden brown, either in a dry pan or on a tray in an oven.

Som Tom

- 1 large Granny Smith apple
- 1 kohlrabi
- 5-6 cherry tomatoes
- 1-2 cloves of garlic
- 2 limes
- 6-7 green beans
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lime juice (from 1/2 a lime)
- 2 teaspoons toasted rice powder (optional)
- 10 mint leaves
- 1 baby gem lettuce
- 1-2 fresh red chillies or 1/2 teaspoon red chilli flakes

> If using, toast raw rice to a light golden brown shade in a dry pan or on a tray in an oven, then grind to a powder with pestle and mortar.

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send PDFs of the recipes, which you can use as a reference point if you miss an instruction, as well as a reminder of all the information provided above.

To sign up for this class, click here.