Pad Thai is one of the most popular dishes in Thailand. Wherever there is street food, there is pad thai, and it's on most restaurant menus too! There can only be one reason... it's so darn delicious! Bonus for the home chef, it doesn't take a lot of prep to make this awesome dish.
The Chef will teach you how to use simple ingredients to create dazzling flavors. It’s safe to say that making homemade Pad Thai could be life changing. Start your journey by learning the technique for making fresh Asian Spring Rolls. This begins with a mini Knife Skills course as you prepare the ingredients for the Spring Rolls. You will then prepare an authentic Pad Thai to include: Shrimp, Rice noodles (gluten free), Tamarind, Lime, Peppers, Shallots, Garlic, Chilies, Cilantro, Egg, Peanuts and Fish Sauce is a must. Asian Spring Rolls and Pad Thai will become something you'll want to make at home!
- Asian Spring Rolls (rice paper wrap, not fried)
- 2 Dipping Sauces: Soy Ginger and Spicy Peanut
- Authentic Pad Thai with Shrimp
- Rhinegeist Beer, House and Premium Wines available for purchase
- Knife Skills
7-Day Cancellation Policy. Call for Same Day Scheduling
Chef Instructor: Patrick Aylward
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
Chef Patrick Aylward started working in the food industry as a young boy at the age of 14. After going to college for marketing and economics, he dropped out to become a chef. He started at Jeff Ruby’s Precinct, and shortly after moved to Milwaukee, Wisconsin working for bakeries, Italian and new American restaurants. Upon moving back to Cincinnati, he worked at Salazar where he learned a respect for food and vegetables that will be instilled in me for the rest of my life. Patrick then worked for Panino, a local salumerie, and learned a respect for animals that will also last a lifetime. He currently works for Tano Bistro in Loveland, teaches at The Learning Kitchen, and run a small private dining/catering business. He loves to cook peasant foods, things with a short ingredient list, that require care, and attention to yield a scrumptious result. He aims to empower people who step through our doors of the learning kitchen. Picking up a knife and turning the heat on can be very intimidating. He hopes that through his experience and excitement he can empower you to cook new things, buy new ingredients, and explore the limits of your kitchen after taking a class.