Thai cooking classes are among the most popular activities for those on vacation in Bangkok. Learning how to make dishes like Pad Thai, Tom Yum Goong soup, and mango sticky rice from scratch is a very satisfying process, particularly when you’re using fresh, local ingredients that you’ve sourced yourself.
On our girls’ trip to Thailand, my friend Samantha and I took a cooking class from Maliwan Thai Cooking School that Mike found for us via Viator for just $39 USD per person. We met our instructor, Mae, at the school, then traveled by tuk tuk to the local Klong Toey Fresh Market to purchase our ingredients.
Cooking instructor Mae telling us about some of the fresh, local produce available at the Bangkok market
Fresh eggplant at the Bangkok market
Fresh tomatoes, potatoes, onions, cucumbers, peppers, cauliflower, carrots, and more at the Bangkok market
Fresh carrots, eggplant, tomatoes, okra, peppers, and more at the Bangkok market
Fresh banana flowers at the Bangkok market
Fresh mushrooms and baby corn at the Bangkok market
Fresh limes at the Bangkok market
Fresh eggplant and green mango at the Bangkok market
A vendor with all kinds of beautiful produce at the Bangkok market
Fresh cucumbers and gourds at the Bangkok market
Fresh love apples, also known as rose apples, at the Bangkok market
Fresh durian at the Bangkok market
Fresh dragon fruit at the Bangkok market
Our instructor, Mae, explaining the recipes we’ll be making in our Thai cooking class
Prepared curries at the Bangkok market. We made our own green curry from scratch in the Thai cooking class
Farm fresh eggs at the Bangkok market, which we used in our Pad Thai recipe
Fresh eggplant at the Bangkok market, which we used in our Tom Yum Goong sweet and sour soup recipe
Beautiful fresh-caught fish at the Bangkok market
Dried beans, noodles, and more at the Bangkok market
Baskets of dried fish at the Bangkok market
The market was such a beautiful, lively place, and obviously I couldn’t stop taking pictures of all of the amazing offerings. I thought it was going to be the highlight of the experience … until we started cooking. Read all about it in my next post!
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