Thai food, the marvelous culinary masterpiece that has foodies the world over begging for more. Our Thai culinary tour is a must-have for those who are eager to explore this rich culture from the inside out. There’s little wiggle room for debate; tangy, sweet, sour, peppery -Thai food is a favorite for many. If you’ve been looking into culinary tours and wondering where to begin, might we suggest this tasty destination!
Come with us to Thailand to experience an exotic gem, a country where the architecture and artistry are matched only by the friendliness of the people; where every flavor is more pleasing than the last; and where Buddhism binds the culture seamlessly. On our Thailand tour, we’ll head from bustling Bangkok to a relaxing riverside resort in Ban Thaton, near the Golden Triangle, and end up at the charming northern city of Chiang Mai. You’ll enjoy cooking classes with expert chefs, explore the fascinating Thai culture, and enjoy the outdoors, including a visit to a sanctuary for rescued elephants! And at the end of each day you will relax in sumptuous boutique hotels.
Until you depart with us with your eager and hungry small group of travelers, here’s a taste-test of what’s offered on tour.
Thai Culinary Phad Thai Recipe:
Serves: 2-3 people
Time: 40 minutes
7 oz Thai rice noodles (about half a package) soaked 15 minutes in water
6 prawns, shelled and deveined (optional)
1 ¼ cups bean sprouts soaked 10 minutes in water (1 cup for cooking, the rest for garnish)
2 Tbsp crushed roasted peanuts
1 Tbsp dried shrimp (optional)
2 Tbsp palm sugar (substitute brown sugar if you can’t find palm sugar)
4 tsp fish sauce
2 Tbsp tamarind paste
2 tsp minced garlic
½ cup chives cut in 1 ½ inch length
½ cup very firm tofu, cut into small cubes or strips
2 Tbsp finely chopped pickled white radish, also called preserved turnip (optional)
4 Tbsp vegetable oil
1 tsp chili powder (optional)
Bean sprouts, lime slices, coriander leaves and chives.
- Mix fish sauce, palm sugar and tamarind paste in a bowl to create the seasoning sauce, and set aside
- In a wok, pour the oil and fry the minced garlic on medium-high heat until light brown
- Add pickled white radish, tofu, dried shrimp and prawns; move to the side of the pan when cooked
- Add the noodles and stir quickly to avoid sticking, adding water as needed until the noodles are soft
- Add seasoning sauce and stir until well mixed
- Push the noodles to the edges of the wok; add eggs in the middle of the wok and scramble until they is almost cooked, then mix with the noodles
- Add chives, roasted peanuts, chili powder and bean sprouts and stir
- Garnish with bean sprouts, lime slices, coriander leaves and chives
- Do not over-soak the noodles until they are fully expanded and soft or they will get too mushy in the pan. They should be firm but flexible. If you are not sure, it’s better to under-soak them. You can always add a bit of water into the pan to soften the noodles if necessary.
- For vegetarians omit the shrimp and prawns, and substitute the fish sauce with soy sauce