Thai food offers a combination of flavours which activate all of your taste buds. In most Thai dishes you can expect to taste: sweet, salty, sour, bitter, and of course spicy-hot. To hit all of these sensory buttons, Thai food offers abundant amounts of herbs and spices. I love the intensity that Thai food brings to my tastebuds, but this intensity and combination of flavours is not for everyone.
In my cooking class, I was given the opportunity to cook six local Thai dishes. The first dish was the traditional Pad Thai. Making pad thai was easy. Throw some garlic, tofu, chicken (or pork), egg, sauces, and rice noodles into a wok, fry, and BAM; pad thai is created. Like most Thai dishes, Pad Thai can be topped with peanuts, bean sprouts, lime, herbs like cilantro or spring onions.
You can modify the taste of Pad Thai by adding more sugar (if you want it sweeter), more lime (to enhance the sour flavour), or more fish sauce (if you like it on the saltier side).
Information about the cooking school:
159 Moo 5 T. Saithai Muang, Krabi 81000
Mobile: +66 (0) 89-5903149;
Telephone: +66 (0) 5-662065