Class
Specialty Items
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Pad Thai
Serves 2
Stir-Fry
4 ounces dried rice noodles**, pre-soaked before class (once soaked will be 8 ounces)
**Dried rice noodles, also called rice sticks, come in different widths - small, medium, and large - and all are fine. Look for products from Thailand or Vietnam.
8 prawns, thawed, peeled, and deveined (or substitute with 4-6 ounces of chicken, beef, pork, or vegetables)
1/4 cup vegetable oil, divided
1 shallot or 1/4 red onion, chopped
4 ounces extra-firm tofu or firm tofu (with excess liquid drained)
Optional: 2 tablespoons dried shrimp
Optional: 2 tablespoons sweet preserved radish or takuan, yellow pickled radish
1/4 cup water
2 eggs
3 cups bean sprouts, divided
2 green onions or 6 garlic chives
1 lime
1/4 cup unsalted roasted peanuts or cashew nuts, roughly crushed
Chili flakes or chili powder, as needed
Pad Thai Sauce
Makes 1/2 cup
1/4 cup grated palm sugar or brown sugar or white sugar
1/4 cup store-bought tamarind concentrate, or homemade* (recipe in Before Class Steps) OR white vinegar or rice vinegar
2 tablespoons fish sauce (substitute soy sauce for a vegetarian option)
1 tablespoon vegetable oil
1 teaspoon paprika
Before Class Steps
Soak the rice noodles in room temperature water for 30 minutes, drain, cover with a towel or store in a container with a lid.
Drain the liquid from the tofu.
Chop the shallot or onion into small pieces and roughly crush the roasted peanuts.
If making homemade tamarind concentrate*, please have it prepared for class.
*Homemade tamarind concentrate (makes 1/4 cup): Place 1-ounce tamarind pulp (available in Asian market) in a bowl and add 1/2 cup hot water. Use a spoon to separate the pulp. Let it steep for 5 minutes. Strain the mixture, and then it is ready to use.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
1 small saucepan
1 wok or medium skillet or cast-iron pan
1 spatula
1 tong (medium or large)
1 cutting board and knife
1 large platter or bowl for plating
1 small plate for garnish
Grocery Service
Skip the store and open your front door! Purchase our grocery service, and we will deliver the ingredients listed above to you 1-2 days before your class.
Delivery excludes salt, pepper, oil, water, optional ingredients, and cooking equipment.
In the event that an item is out of stock, we will do our best to substitute it with a suitable replacement. If no replacement is available, the item will be omitted from the order.
If you have any questions, please email us at hello@thetablelesstraveled.com.
Get to know Srisuda
Learn more about Srisuda’s background, Thai cooking classes, or how to book a team building cooking class for you and your team with her.
Check out more classes with Srisuda in Bangkok!
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