A trip to Thailand is not only rich in history, beautiful beaches and friendly locals…it is also an adventure in flavour that any foodie will be excited to experience. From bustling markets filled with fresh produce to aromatic food made before your eyes by street vendors, there is no end to food choices in Thailand!
Discover a World of Thai Food
Food in Thailand is full of spice and flavor. Red curry, ginger, garlic, basil, Thai chili powder, lemongrass, turmeric, and Kaffir lime leaves are often used in their dishes. On my trip I was able to discover a world of Thai food beyond the standard (but oh so delicious) dishes of Pad Thai and Thai Green curry that I enjoy at my local restaurants. On this trip I experienced spice markets, fine restaurants, street stalls, and family tables where I ate (and made) the most tasty dishes I have ever experienced. My addiction to Thai food was definitely expanded on this trip.
Thai food is often on the spicy side but if this is out of your comfort zone…don’t worry. I really enjoyed all strong spices but if this isn’t your thing, just ask for it to be made mild.
Sukhothai Organic Farm
A must-do in Sukhothai includes visiting the Organic Farm where you can take part in traditional Thai farm activities. After some farming, indulge in a tasty lunch at the farm’s restaurant. The dishes are made from the farm’s organic ingredients. The farm, Sukhothai Airport and hotel are all owned by Bangkok Airways.
Celiac Eating in Thailand
As for a celiac traveling in Thailand, you need to be careful with all the sauces, so order carefully. Many places I ate did not understand gluten free, so it was important to be diligent when reading menus and asking questions about what was in food. The great thing about the cooking classes that I took was that I knew exactly what was going in the meals I prepared.
At most places you will find classic meals such a rice, chicken coconut soup and steamed vegetables with some sort of soy sauce. To make sure these dishes were celiac and gluten friendly, I asked for the vegetables to be without sauce.
A Day with a Lanna Family
One of the highlights of the trip for me was the Thai for a Day experience which was hosted by a traditional Lanna family (Chaing Mai Home Host). We had a garden tour and cooking class to learn their way of life. This truly was the highlight of my trip. We made the tastiest food, visited their farm and enjoyed conversation with the many generations of the family. I even got to make coconut milk by hand.
I took cooking classes in different areas of Thailand and although the dishes we made were similar, each was made a bit different. We cooked Pad Thai, a coconut curry soup and cashew chicken.
Blue Elephant Cooking Class
In Bangkok we had a cooking class and market visit at Blue Elephant. In the middle of the city we visited the bustling Bang Rak market and once again probably tasted more than we should have but it is hard to resist. I love the traditional tea they serve in a bag. Since I am dairy free, I had mine made without condensed milk. It was soooo good! The dishes that we made in the cooking class were very good and it was a fun atmosphere for this culinary experience.
Fine Dining in Thailand
You can also find many fine dining options in Thailand. At the Hotel Muse in Bangkok you can find the Medici Kitchen & Bar. They have a wide selection of food on their menu and it is absolutely delicious. At the Lebua Hotel in Bangkok we ate at the Michelin star restaurant, Mezzaluna for dinner and it was a meal I will never forget. It was a very special experience and the food was unforgettable.
Patawan Cooking School
This Pad Thai recipe is from one of are cooking classes that I took at the Pantawan Cooking School in Chiang Mai! The class started with a market visit to get all that we needed for the class and learning about different Thai ingredients…of course we tasted lots along the way. I really enjoyed this class and experience a lot.
- 30 g Rice noodle
- 1 Tbsp. Dried shrimp
- 30 g Minced pork
- 2 Cloves Garlic
- 1/4 Cup Tofu cut small
- 1 Tbsp. peanuts Roasted
- 1 leek sliced thin
- 1 Tbsp. Tamarind juice
- 1/4 Cup water
- 1 egg
- 1 Tbsp. oyster sauce
- Stir fry garlic in a hot pan with oil, then add tofu.
- Add minced pork and cook it all together.
- Add water, tamarind juice, oyster sauce and mix well. Next put in the noodles and stir.
- When the noodles are soft, put everything on the side of the pan and cook the egg on the clean side
- Once egg is cooked, mix it in.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This post has been sponsored by the Tourism Authority of Thailand, Canada. All thoughts and opinions are my own. Thank you for supporting the brands that support me.