Amita
Thai Cooking School
The
scenic boat ride from the Lek Silom Pier up the Chao Phraya River
to Yai Canal which passes the Grand Palace and Temple of Dawn
before dropping guests on the door step of the dock of Tam, owner
and instructor of Amita Thai Cooking School is a fascinating journey.
Amita Thai Cooking School entrance
This
beautiful French-Colonial style looking residence, which includes
a lush garden, open kitchen, and verandah dining room becomes
a magical venue that is considered by many to be the best Thai
cooking class in Bangkok, where visitors study the many home grown
ingredients used in Tam's recipes during a stroll through her
garden to touch, taste and smell the plants vital to a perfect
Thai recipe.
Verandah Luncheon Table
Guests
are greeted at the boat by the Amita staff and enjoy a lovely
lemon-grass tea before the class moves into an open kitchen area
where each student has their own work station with a stove, where
they will attempt to duplicate dishes being demonstrated by Tam
and her staff.
Following an explanation of the recipe ingredients Tam begins
a step-by-step preparation of the recipe for the class, including
every helpful detail, and a small sample taste before they begin
cooking their own version of the dish. Pad Thai, stir-fried soft
rice noodles with prawns and tamarind sauce and Tom Kha Gai, chicken
in coconut soup were the dishes we were preparing during our visit
to Amita.
Luncheon is Served
Each
student, especially me, seemed delightfully surprised with the
results of their labor, and that they had successfully duplicated
Tam's recipes. The dishes were then taken to the Thai style verandah,
where they were savored in a four course luncheon they had helped
prepare. Below please find the Amita's recipe for Pad Thai that
I hope you will enjoy in your own home.
Pad Thai Ingredients
PAD
THAI
Stir-fried Soft Rice Noodles with Prawns and Tamarind Sauce
Ingredients:
80 grams Thai Rice Noodles (soak 15-20 minutes in water)
4 Prawns, (shelled and deveined)
1 Egg
1/2 cup Bean Sprouts (soak 10 minutes in water)
2 tbls. crushed Roasted Peanuts
1 tbls. Dried Shrimps
1 tbls. Palm Sugar
1 tbls. Fish Sauce
2 tbls. Tamarind Paste
1 tspn. minced Garlic
2 tspn. Chives (cut in 1 1/2 inches length)
1/4 cup Soya Bean Curd, (cut into small pieces)
2 tbls. fine chopped Pickled White Radish
4-5 tbls. Vegetable Oil
1 tspn. Chili Powder
Preparation:
1. Mix fish sauce, palm sugar and tamarind paste
in a bowl, set aside for seasoning sauce
2.
in a wok, fry minced garlic until light brown
3.
add pickled white radish, soya bean curd and dried shrimp
4.
add prawns and noodle and some water to soft the noodle. Season
with seasoning sauce and stir well.
5.
add egg and stir
6.
add chives, roasted peanuts, chili powder and bean sprouts
7.
garnish with bean sprouts, lime slices and chives
Makes
1 Serving
So,
if you are in Bangkok, have an interest in Thai Cooking, and want
to spend an unforgettable afternoon in Tam's magical garden and
kitchen her contact information is below.
For
Thai travel informarion visit: www.tourismthailad.org/US.
AMITA
THAI COOKING SCHOOL
www.AmitaThaiCooking.com
+66 2 466 8966
Bonnie Carroll
www.lifebitesnews.com