Thai restaurants have become wildly popular in the United States, and yet cooking Thai street food at home can be a challenge—especially for vegetarians. Join Ploy, a native Thai who will teach you the skills and authentic recipes to recreate your vegetarian Thai dishes at home. You’ll also learn about where to shop locally for the freshest ingredients. Winter Menu (March 13): Thai fresh rolls with peanut sauce, Khao Soi (noodle curry soup), Pad Thai, and Thai dessert. Spring Menu (May 15): Vegan Larb salad with homemade ground toasted rice, Massaman curry with steamed jasmine rice, vegetable stir fried side dish, sweet banana in coconut sticky rice dumplings, and traditional Thai iced tea. A gluten-free option is available. While the food is cooking, Ploy will show you how palm sugar and coconut milk have been made in Thailand and how we use all parts of coconut trees from roots to fruits in our daily life. You are welcome to cook along in this class or just watch and learn.
This class will be online via Zoom. You will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts.
Winter Schedule: Saturday, March 13 from 11am-1:30pm.
Spring Schedule: Saturday, May 15 from 11am-1:30pm.