[Thailand Recipes] Pad Thai & Fresh Spring Rolls From Aromdii Cooking School

My husband and I took our honeymoon in Thailand last December. Among the many amazing experiences we had, taking a cooking class from Nok and Aek at Aromdii Cooking School in Chiang Mai ranked among our favorite. With their permission, I am thrilled to share Aromdii Cooking School’s recipes for Pad Thai and Fresh Spring Rolls.

Pad Thai with chicken and tofu

fresh spring rolls with dipping sauce

EXPERIENCE AT AROMDII COOKING SCHOOL

I couldn’t share these recipes without first sharing about our incredible experience at Aromdii. First, Aek took us to a market where we got to select what we wanted to cook for our five courses and then shop for ingredients. He took the time to walk us through the market and explain traditional Thai ingredients and how they are used. Then, we went back to Nok and Aek’s home, where they have a lovely outdoor kitchen.

In a very small group (there were only three others aside from us) we cooked and ate one course at a time. The beautiful thing about so many of their recipes, is there aren’t always exact measurements. You notice, taste, adjust. The cooking requires you to be present and guided by your senses.

My husband and I picked different options for each course, so between the two of us, we made 10 different dishes! At the end of the night, we were so excited when they gave us a little cookbook with all of the recipes we had made that day. Among our favorites, were the classic Pad Thai with fresh, crisp Spring Rolls.

MAKING TRADITIONAL THAI FOOD AT HOME

A few notes about the ingredients and suggested substitutes:
Palm sugar. This is the common sweetener used in Thai food. It’s more goopy and pasty than our traditional granulated sugar. I was unable to find palm sugar at any of our local grocery stores. A reasonable substitute would be coconut palm sugar, which is very easy to find.
Tamarind paste. I was able to find this at both Whole Foods and my local grocery store. This adds a little sweetness, thickness, and tang to the sauce for the Pad Thai. Aek and Nok recommend lime juice as a substitute.
Oyster sauce. I was also able to find this at both Whole Foods and my local grocery store. If you are unable to find it, you could use more fish sauce.
Find and support your local Asian food market. You should be able to find everything you need there!

A few notes about the cooking process:
Most Thai recipes are meant to be convenient and quick. That being said, it makes a world of a difference if you prep your vegetables and sauces beforehand. Once you start cooking, the recipe moves quickly!
Cook with your senses and intuition. Another beautiful thing about Thai food is how easy it is to customize a dish based on how sweet, spicy, salty, or sour you like it. Don’t stress too much over measuring things out exactly. Taste as you go. Play with the ratios of sauces and herbs until you achieve your desired flavor.

GRATITUDE FOR AEK AND NOK FROM AROMDII

As we are currently facing the COVID-19 pandemic, I have been daydreaming back to our honeymoon in Thailand just a few short months ago. I thought about Aek and Nok in Chiang Mai, and how their business may be affected. I messaged them on their Facebook page and asked if I could share some of their recipes on my small cooking blog. They replied immediately, of course.

Their main passion is to share Thai cooking with the world and to promote the connection and community that cooking creates. Thanks to them, I am able to share these authentic, traditional recipes. If you ever get the chance to go to Thailand, you must go to Chiang Mai, and if you get to Chiang Mai, you must take a cooking class from Aromdii.

Below you will find their recipes for Pad Thai and Fresh Spring Rolls. Enjoy!

Pad Thai

From Aromdii Cooking School

Prep Time10 mins
Cook Time10 mins

Servings: 1

Equipment
large frying pan or wok
large pot

Ingredients

• 1 1/2 tbsp cooking oil
• 5-10 garlic cloves chopped
• 3-5 chicken breast tenders diced
• 4 oz tofu diced
• 1 egg whisked
• 50 gram rice noodles
• 1 tbsp tamarind paste
• 1/2 tbsp palm sugar
• 1/2 tbsp fish sauce
• 1/2 tbsp oyster sauce
• 1 tsp soy sauce
• bean sprouts

Instructions

1. Prepare the garlic, chicken, tofu, and egg. In a small mixing bowl, combine the tamarind paste through the soy sauce.
2. In a large frying pan or wok, add garlic into hot oil. Stir until yellow in color or fragrant.
3. Add chicken and tofu, stirring about 10-15 seconds.
4. Mix in the egg and scramble.
5. Meanwhile, in a large pot, bring water to a boil. Add noodles. Turn off heat and let noodles soak until they look tender, about 7 minutes.
6. Drain and transfer noodles to the pan. Add all of the sauces. Add bean sprouts and mix everything together well.
7. Top with chili powder, roasted ground peanuts, spring onion, or banana flower.

Notes

This recipe is meant for one. Simply double or triple the recipe for however many servings you need!

This recipe and image sources are referred in website: Thereciperookie.com. Thanks so much!