Join Apple and Noi’s Thai Cooking Course to immerse yourself in the rich flavors and vibrant techniques of authentic Thai cuisine. Located in the heart of Thailand, this cooking course is ideal for food enthusiasts looking to enhance their culinary skills while exploring traditional recipes.
Welcome to Apple and Noi’s Thai Cooking Course, nestled in the picturesque setting of Sutjai Bridge in the Thamakham Subdistrict of Thailand. Here, we invite you to embark on a culinary journey that celebrates the rich heritage of Thai cooking. With an emphasis on hands-on learning, our course is designed for both beginners and experienced cooks who want to deepen their understanding of Thai flavors and techniques.
Our experienced instructors, Apple and Noi, bring a wealth of knowledge, passion, and creativity to each session. You will learn to prepare a variety of traditional Thai dishes using fresh, locally sourced ingredients. The course includes practical demonstrations, personalized instruction, and plenty of opportunities to practice your culinary skills.
Each class covers essential cooking techniques, such as mastering the art of crafting fragrant curry pastes, achieving the perfect balance of sweet, sour, salty, and spicy flavors, and creating beautiful garnishes that enhance presentation. Participants will also explore the importance of herbs and spices in Thai cuisine, and how to select the finest ingredients for authentic dishes.
Whether you want to recreate your favorite Thai meals at home or simply indulge in a new culinary adventure, Apple and Noi’s Thai Cooking Course provides a warm, welcoming environment where you can unleash your inner chef. Our small class sizes allow for personalized attention, ensuring that you can confidently replicate the dishes long after the course concludes.
In addition to cooking skills, you will gain insight into Thai dining culture and etiquette, enriching your overall culinary experience. Each session culminates in a communal meal, where you’ll savor the fruits of your labor alongside fellow participants, sharing stories and building connections over a shared love for food.
Join us at Apple and Noi’s Thai Cooking Course, where every dish tells a story and learning goes beyond the kitchen. Discover the vibrant world of Thai cuisine, forge lasting memories, and leave with the skills to impress your friends and family with your new culinary repertoire. Whether it’s the fragrant flavors of Pad Thai, the freshness of a green papaya salad, or the comforting richness of Tom Yum soup, each dish you create will connect you closer to the heart of Thailand’s culinary heritage. Embrace the art of Thai cooking and let your taste buds explore the vibrant world that awaits you!
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Apple and Noi’s Thai Cooking Course is perched on a picturesque hilltop overlooking 153/4 Sutjai Bridge Moo 4 Thamakham Subdistrict, Thailand
You can reach out to Apple and Noi’s Thai Cooking Course at +66 34 512 017 for any inquiries about your visit or special events.
Yes, you can explore more about Apple and Noi’s Thai Cooking Course, including its history, cultural significance, and upcoming events, by visiting its official website at http://applenoi-kanchanaburi.com.
The class begins at 9.30 with a get together to decide what to cook. Noi gave us a list of dishes and we could choose four for the whole group. The list included the classics plus a few others and was quite varied. We chose one curry (Massaman), one stir fry (sweet and sour), one salad (egg plant) and one noodle (pad thai). It was nice to cook a variety a dishes, but it was disappointing that all the dishes were chicken. It would have made more sense in terms of balance and been a better learning experience to have also worked with meat and fish or seafood. This is also the case at the restaurant at Apple and Noi’s – the whole menu is pretty much chicken.So we went to the market first and Noi explained all about different dishes and ingredients. We got to taste a lot of things and it was a good opportunity to ask about all the mystery things I’d seen and not had any idea what they were! We were there a couple of hours so the cooking didn’t get going until about midday but I found the market trip to be really enjoyable.Noi demonstrated each dish and made us taste some of the raw seasonings so that we would get used to the flavours. One of the most informative parts of the day for me was how she kept tasting and adjusting the heat, saltiness, sweetness and sourness as she went along. I now have confidence to do this myself rather than blindly following recipes. The kitchen is spacious and nice and light and airy. There are six burners and participants work in pairs so that’s a maximum of 12 people per session. However, some people may not enjoy pairing up with people they don’t know to cook or would prefer to have full control of the cooking process themselves so they get to do all of it and make all their own decisions and flavouring choices.One of the negatives is that all the ingredients had been prepared in advance by the staff so we didn’t learn how to prepare them ourselves, for example which part of the lemongrass to use, how to prepare tamarind from the paste etc. Noi mentioned it but I don’t think it’s enough if you are new to these ingredients and it may be an obstacle to being able to replicate the dishes at home. One of our dishes was a grilled aubergine (eggplant) salad. The aubergine had already been grilled, peeled and cut up and some in the group were unhappy about this as they wanted to know how to prepare it. It is after all the main ingredient of the salad. I understand that this is done to save time, but I would prefer to make less dishes and to make them all from scratch myself including the slicing and dicing to really get the hang of it.Another gripe was that we were given the curry paste that had been pre-prepared. This is of course the main flavour ingredient for the curry and I felt it was essential to learn how to make it. I would understand if it wasn’t practical to do it during the session but we were not given the recipe for it either. I asked Noi about that and she was very cagey and clearly didn’t want to share the recipe. She claimed it was really difficult to make as it has so many ingredients however I’ve looked at various recipes and they are certainly do-able. When we were chatting with her another time she said she’s planning to start a business selling ingredients for Thai cooking and I wonder if this is the reason she didn’t want to give away her ‘secret’ recipe. However I don’t really see the point of ‘teaching’ us to make a curry if the main ingredient is ‘curry paste’ and she doesn’t tell us how to make it. I already know how to make curries from bought pastes and I guess I will have to find my own recipe. This means the curry is never going to taste like the one we made in the class. We were given a recipe book though not everything we cooked was in there, and one of the dishes was totally different from the one in the book. It seems like it needs an update, but it was a nice touch to give us a book.I did enjoy the day (it finished at 4.00pm) and learnt a lot. Despite some of the drawbacks mentioned, I would probably recommend it. Noi was a good teacher and her assistant was on hand to help and advise us when we cooked ourselves which was really handy. I found it quite annoying that Noi made lots of generalizations and incorrect assumptions, such as pointing out things in the market she perceived as not being Thai like peppers and tangerines as “yours”. We were all from different countries and she didn’t know where we were from. Such ingredients are just as ‘foreign’ in the country I’m from as they are in Thailand but she somehow lumped all westerners together as being the same and everything non-thai as being “yours”, including claiming that Thai children are overweight because they eat “your food”. This could be offensive to some. She should avoid making assumptions and generalizations.
We did the course as part of an Intrepid tour. The class included a trip to the market and then preparing and cooking 3 dishes…. Fish mousse, pork curry and a salad. Too much to eat but very tasty. The teaching area, utensils etc were clean, hygienic and down in a shoe free environment just like the temples in Thailand.
I thoroughly enjoyed Noi’s cooking class as it was not just all about the food. Noi took us to a local market where she explained the ingredients used in Thai cooking, including the effects on the body, how they balance each other out when used correctly, and how they are used today compared to when she was younger and learning to cook. She even throws in a little personal philosophy and observations. The dishes we cooked from scratch, including making our own curry pastes, were Jungle curry, banana leaf fritters, wing bean salad and chicken mousse cakes. Of course you get to feast on what you made, which would satisfy the biggest appetites.
The highlight of our trip to this part of Thailand was the cooking class we had with Noi this morning. Noi is professional, informative and enthusiastic. The kitchen is clean, organised and easy to use.The trip to the market is great, we learned a lot about the ingredients on sale and why and how they are used. The class itself was excellent, we opted to chop our own ingredients. We tried Massaman and Panang curries, the Larb salad and a Tom Yam soup. Noi is a great teacher, a character who speaks her mind. I would recommend this to all who want to learn Thai cooking methods. We sat and ate lunch with Noi who was entertaining and told us of her family and background. The class took 5 hours and we have a lovely book to take home and many happy memories.
We arrived at Apple and Noi’s at 9:30 and talked with Noi about the dishes we’d like to learn to cook. We chose; massaman, red Thai Curry, Tom kha and papaya salad (even though it wasn’t on the list!).We jumped into the car and headed to the market where everything was explained to us, how to pick the best ingredients, how to tell what is freshest/oldest and when to use it. We got to sample lots of new fruits, vegetables and foods. So much information! When we got back to the cookery school, Noi showed us how to make the massaman, her style of teaching was so easy to follow and understand. Then it was our turn, we prepared and cooked all the dishes ourselves, tasting along the way under Noi’s supervision. When all dishes were complete we sat together and ate our lunch, talking about food, travel and local life. So much food! Overall, what a great way to spend a day! Lots of information, my advice would be to not have breakfast before and (if you’re serious about cooking) take a notebook to the market as you’ll learn so much! Thank you Noi for such an enjoyable day, we’ll send you some photos of our efforts when we’re cooking at home!
We had a wonderful half day with Noi as a family with 2 kids aged 9 and 7. The cooking school is very clean and well equipped. The market tour was very good, lots of great info and tips and we saw so much and got to try things! We really enjoyed the class and we had a fun family competition boys against girls which the kids loved and Noi was the judge! Best massaman curry we had in Thailand using her recipe! Highly recommend so much fun!!!
This is more than just cooking class. Noi brings you to the market for more discovering and tasting.I really appreciate all the information she gives about Thai food. Not only ingredients and recipes, but all the aspect of balancing tastes to extract the best of every flavours !Now, I really appreciate spicy food !!! It’s true, today I asked for more chili sauce in a restaurant… Miraculous :)Thank you again for this amazing day
We had a fairly enjoyable day with Noi, it ended up being a private class for my husband and I as the other people who’d booked didn’t turn up. At US$60 per person it was overpriced, as we did a similar class in Hanoi for only US$30 pp. We got to select 4 dishes to make and honestly all were super delicious and I wish we could have boxed up the leftovers as we ate less than half! We made massaman curry, red curry, pad thai and garlic pepper chicken. We were only given the choice of chicken for all dishes, no pork or beef or duck or whatever. Slightly disappointing, but not the end of the world. We spent 30 minutes talking about Thai food, then one hour at the market, then 30 minutes apparently just waiting and doing nothing once we got back, before we started cooking, which was a bit annoying.The market visit was interesting and informative however Noi was surprised I already knew the names of all the veg and spices etc, but I’m Australian so things like ginger, lemongrass, coriander, palm sugar, eggplant, tamarind etc just aren’t that exotic to me. She seemed slightly put off that I knew so much already. We got to try a few snacks and fruits at the market which was cool, but the downside was that we were half full before we even got to start cooking! One thing I would have liked at the market was to actually buy the ingredients we’d need for the class, but we didn’t buy anything, Noi or her staff must have done a market run earlier that day. This also meant that Noi’s staff started preparing everything for us whilst we were at the market (plus during the 30 minutes after we got back and sat around doing nothing), so all the chicken, vegetables, spices, herbs and curry pastes were already prepared for us. My husband and I were sad to not learn how to make the curry pastes from scratch, as we love Thai food and wanted to learn how to make our own pastes, even though we know we can get good ones from the shops back home, that’s besides the point! The recipe book we received with the class was lovely, but also lacked recipes for the curry pastes. One thing I really wanted to learn was how to make the tamarind paste that is so essential to pad thai, but Noi wouldn’t tell me.We prepared the meals one at a time and Noi would laugh at us when we didn’t stir things in the correct way, she was trying to be friendly I know but it stressed me out! The four dishes we made were extremely delicious, and I would give the food a 5/5 but had to knock this review down to a 3/5 due to all the waiting around, the staff essentially preparing everything, not buying ingredients whilst at the market, not learning how to make curry paste, the class was quite expensive and Noi making us feel a bit inferior with our cooking skills. Her recipes are truly amazing with so much depth of flavour but maybe it’s best to just eat a nice meal at the restaurant instead.