THE BEST Thai Cooking School | Chiang Mai Thailand

If you've watched any of our vlogs, you know how much we love to eat and experience new foods.

I cannot believe we've never thought to do a cooking class before. So today we are doing a full day at the Thai secret cooking school.

Let's go. All right. Thank you.

I'm Nate.

Nate, nice to meet you. Kara. Kara, nice to meet you.

Nice to meet you. What's your name?

May. Like the month.

We just got a list of everything we're going to cook today. So now we're at the local market to pick up the ingredients.

We agonized over which stir fried dish to make. We're gonna go with pad thai. She said it was the most pad Thai.

We learn about ingredients first. And I let you walk around taking photo more naka. The banana that we're going to use today for banana in coconut milk. Is this one Thai banana. The lady fingers. You've seen this in your country. This is sweet, but less sweet than this one. This tastes picture of them. Try to feel things, smell things and taste them as much as possible. It makes you remember better if you roast them. You know, neighbor might don't like you smell strong. See we have different size. We have big one. We have a small one here. Tiny and kind of medium here. Chili in Thailand. Smallest spices the best. Coconut milk by hand from the best. So today you're gonna to taste it and compare the differences between them.

I love her.

We just learned about all the ingredients that we're going to be using in our dishes today. And now we're going to head to the fire. They're so good.

She brought us our favorite snack. It's.

What all do you have in your basket?

I have these blue flowers. Lemongrass, Thai basil. Holy basil.

And I can't remember what else.

I'm impressed that you remembered five of them.

Time to get started.

Is there a secret to peeling the garlic?

If you're hungry, you better move fast.

Cool.

If you unhyd it. Oh my gosh. Look at the burn. Turn the gas down. The noodle will be cooked. If you're not sure.

Delicious.

I'm used to with the heat. I'm okay for you my behalf.

We said cooking is an art. Presentation also important. Organize them a little bit. Yeah.

We have to test the sauce before we taste the meal.

What is it?

Thai chili.

Use a vegetable oil.

Oh, that was a lot of it.

What do you think?

It's.

How confident do you feel that you're gonna make good pad Thai after those instructions?

It's pretty quick.

Moving.

I'm sure I'm gonna burn something. I think you could do it.

Tastes half as good as the spatula does. I'm gonna be happy.

We're gonna make soup neck before pad Thai gets cold.

That is the best that time ever.

All right, now that we have some food on our stomachs, we're going to make some more. We're making penang curry cakes.

You put the seed in here, hone it like that. One hand, cover and swear, you know, to grout everything. And we don't use food processor here. This is the own traditional style. And the taste of the curry pit when you pour them, much better. Because when you powder them, ingredients are mixed well. It releases more flavor.

Smash away.

Smash away.

No food processors here.

Just Bob's elbow grease. Thanks, Bob. I'd say we're at a good 15 minutes worth of pounding.

I have a whole new appreciation for tray bakes. This is hard work.

Smooth, but beautiful.

Now we're making one of my favorites.

Do you want to have a spring roll rolling competition?

See, you can make the best.

All right.

Yeah.

There's a lot of strategic parts to remember. Oh, wait.

Rough side up or down?

Way to remember the first strategic part.

Wow. Let me see it.

I think I did pretty good for my first one.

My turn.

Excellent. We've marked off the spring roll, the pad thai, the hot and sour prawn soup, and we smashed up the curry paste. So this afternoon, we're going to be making the panang curry with pork and my favorite, the mango sticky rice.

This is a bowl of very hard work. It's the curry paste that we pounded and the coconut that we shredded and squeezed and cooked. This is probably the freshest meal I've ever made and eaten.

Feast number two. Tell me how the curry you worked so hard for is. Actually, we should rephrase that. The curry that Bob worked so hard for.

Thank you.

I love it.

I've been waiting for the mango sticky rice all day since I saw it on the menu this morning.

Best you've ever had.

It's the sweetest I've ever had. So good.

And it's purple.

Better than any of it that we've had on the street.

Special cookbook for you all.

This is adorable.

Look inside.

Look inside. There's no recipe you can try to make at home.

You have an idea?

The technique you learned from me today.

You know, I'm gonna make all of these.

Thank you.

Thank you.

Thank you for joining us. And very pleased to thank you.

We just got back from. From a full day cooking class at the Thai Secret Cooking School.

The cooking instructor's name was May, and she made the whole day. She was so funny and so good at being so patient with me when I'm really not that good of a cook.

And Kara's supposed to cook me lots of good meals when we get home.

Because.

We got these really cute cookbooks.

I don't know if we're supposed to put this in the vlog. This might be their secret. Today was a blast.

Thanks.

Thai Secret Cooking School.

Remember, YouTube decides whether or not they want to share this video with the world based on how much engagement it gets.

So if you liked it, or if you just like us, you can give it a thumbs up. Or if you're feeling crazy, leave a comment.

Roller bloopers.

What is Your hair. It looks crazy.

It doesn't look crazy.

It's called volley.

Okay, see some worm in here? Organic. Make sure that you save. If the worm can eat, you can eat.

For some reason, the table's gone quiet.

Coma.