Monthly Archives: March 2013

Thai Cooking Class


Last week, I posted about a Thai restaurant in our neck of the woods that we totally fell in love with this past August.

A couple month’s later, on October 24th to be exact, my friend Jen and I took a Thai Cooking Class at the Kitchen Window in Uptown, Minneapolis.

The class was called Spicy Thai Street Food and was taught by Joe Hatch-Surisook, Co-owner & Executive Chef of Sen Yai, Sen Lek {meaning Big Noodle, Little Noodle in Thai} also located in Uptown. It was advertised as one of the most popular classes. Since both Jen and I love Thai food, we gave it a try.

The classes that I’ve taken at the Kitchen Window have varied greatly in style. My Knife Skills class was instructional in nature; however, we did get to practice what we learned. It was life-changing! The food that we chopped was cooked into a dinner we ate later. The Cooking from Your CSA Box class was completely demonstrative in nature. We sat and watched as we obtained ideas for using CSA box items and ate all of his delicious creations in courses!

However, in this Thai Cooking Class, we were separated into groups to cook together by following the recipes, creating our own dinner! We were instructed on specific techniques and learned about lesser known ingredients throughout the evening, too. We’d cook a few dishes together and then the entire class sat at one big table and ate what our group cooked. We repeated the process after a few other dishes.

While the class was a ton of fun, I remember thinking that some of the ingredients weren’t practical for me to buy just for one specific dish. It’s just way too easy to get excellent take-out Thai all throughout the Twin Cities metro area instead. But now that I look back at the recipes we were given in class, there really aren’t all that many unique ingredients.

If anything, though, this class did get me out of the Pad Thai/Green Curry box to try new Thai dishes. Here was our menu that evening:

  • Gai Satay – Chicken Satay with Peanut Sauce
  • Cucumber Salad (The dressing was made with Thai chilies!)
  • Som Tum – Green Papaya Salad
  • Khao Neow – Steamed Sticky Rice
  • Pad See-Iew Gai – Stir Fried Wide Noodles with Sweet Soy, Chinese Broccoli and Chicken
  • Khao Soi – Curried Chiang Mai Noodles with Beef

I was having so much fun that I didn’t think to take photos until we reached the end of the evening…

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Khao Soi – Beef and noodles in a coconut curry sauce and topped with crispy noodles

Yes! We made that! And it was excellent. I can’t imagine making it now, though, without the help of my teammates.

But both Jen and I found our new favorite Thai dish!


Pad See-Iew Gai – Stir Fried Wide Noodles with Sweet Soy, Chines Broccoli and Chicken

Those of you who know me well are probably wondering how I loved a dish with broccoli. But Chinese broccoli is nothing like the broccoli we know.


Chinese Broccoli (source)

To me, it’s more like a bitter green. Click here for more information on Chinese Broccoli {also known as gai lan} and what you can substitute if you can’t find it.

Since the class, Jen has ordered Pad See-Iew (but with pork) at a local Asian restaurant. It’ll be the next thing I try at Spice! And now that I’ve revisited Chef Joe’s recipe, the Pad See-Iew doesn’t look difficult to make at all. I’ve decided that I’ll attempt to make it the next time I host my girlfriends for dinner. {Jen and Kim, you now must hold me to that!}

While it wouldn’t be appropriate for me to share a restaurant’s recipe from a class for which I paid, you can do a search for pad see-iew {there are spelling variations} online and yield great results!

And I do need to take my husband for a trip to Chef Joe’s Sen Yai, Sen Lek. It’s an award-winning Minneapolis restaurant where I already know that the food will be made with fresh ingredients and taste delicious!

What new vegetable have you tried lately?