Pumpkin stir fry
May Kaidee Logo

5 Day Course

An in-depth study of Thai cooking plus Isaan recipes and learning to make Tofu

Course description and schedule


An overview of the course

During this intensive five day study of Thai vegetarian cooking, students begin by learning how to create base ingredients, later completing their studies with an understanding of how to cook complete Thai meals.

Day 1 includes popular Thai recipes, day 2 advanced chili paste and curries, and day 3 an introduction to Thai raw food preparation.

* Vegan friendly – no animal products used in the recipes by default.

Taught in Bangkok

Turnip curry with green beans and sliced cucumbers.

Day 1

9:00 AM - 9:30 AM
Introduction to Thai Ingredients

Discussion and review of primary Thai cooking ingredients including Galangal, Thai Basil, Sweet Basil, Lemongrass, Kaffir Lime and Kaffir Lime Leaves.

Chili Paste Introductory Demonstration

Students learn how to make Tom Yam chili paste from raw ingredients.

Students with May Kaidee founder giving class introduction
9:30 AM - 11:00 AM

  • Tom Yam soup
  • Tom Kha soup

Cold Recipes

  • Papaya Salad
  • Pumpkin Hummus
  • Fresh Spring Rolls


Students are given a 15- to 30-minute break to review notes while resting their stomachs before beginning the next set of recipes.

Students cooking in kitchen.
11:00 AM - 1:00 PM

  • Peanut Sauce
  • Pad Thai

Stir Fry

  • Stir Fried Eggplant and Tofu
  • Stir Fried Vegetables with Ginger and Cashew Nuts
  • Fried Vegetables with Spicy Basil (Pat Grapow)
  • Fried Tofu and Ginger (Pad King)

Closing Discussion

At this time students are able to ask any final questions they might have about the recipe instruction.

Group of students cooking with woks.

Day 2

9:00 AM - 10:00 AM
Advanced Chili Paste Recipes

  • Red chili paste
  • Green chili paste

Bowl of raw chilis for making chili paste.
10:00 AM - 11:30 AM

  • Red Curry
  • Green Curry
  • Massaman Curry

Student couple.
11:30 AM - 1:00 PM

  • Banana Flower Salad

One of May's signature recipes. Students learn the intricate steps in creating one of the most popular dishes served at our restaurants.


  • Pah Loh (Cinnamon Noodle Soup)

Student with mortar and pestle.

Day 3

9:00 AM - 1:00 PM
Introduction to Thai Raw Food Preparation

  • Cream Sauce
  • Pomelo Salad
  • Thai Coconut Pasta
  • Spicy Thai Pizza

Stir Fry

  • Fried Rice (Khow Oop Tan Ya Peud)

Thai Dessert

  • Black Sticky Rice and Mango

Black sticky rice and mango dessert.

Day 4

9:00 AM - 1:00 PM
Isaan Style Cooking

  • Laab (Popular spicy salad)
  • Haw Mokk (Thick red curry)
  • Nam Prik Pla Je (a vegan version of spicy fish spread)
  • Nam Prik Hed (spicy mushroom spread)
  • Mixed Vegetables and Soy Protein
  • Spicy Soup
  • Dill Curry
  • Dill Soup
  • Som Tam (Isaan style)
  • White Sticky Rice

Hamok Isaan curry in a banana leaf bowl with lotus flowers placed around it.

Day 5

9:00 AM - 1:00 PM
Making Soy Milk and Tofu

Students begin by learning the first steps of the process for making soy milk and tofu. Soy milk is completed first, then additional steps are required to complete the tofu. Once finished, students move on to preparing recipes with the freshly made tofu.

Recipes Using Tofu

  • Fritters (chopped tofu, corn and spices)
  • Tofu tempura
  • Tofu salad

Slices of freshly made tofu with chives and sauce.