Involving high heat oil and a deft hand, stir frying, while inextricably tied to the ingredients of Thailand, is a technique brought to the country by its Chinese immigrants. Join Soy Dara and learn how to master the wok by making Pad Med Mamuang Himmapan Gai (chicken and cashew nut stir fry); Pad Krapao Moo Sup and Kai Dao (ground pork and holy basil stir fry with fried egg); Pad Woon Sen Pak and Teahu Thxd (stir fried bean thread noodles with mixed vegetables and fried tofu); Khao Niew Dum and Sangkaya (purple coconut sticky rice with coconut custard); and Khao Suuay Hom Mali (steamed jasmine rice) to serve!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.