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Thai Drunken Noodles & Tom Yum Soup (For two people)

Step into the flavors of Thailand as you learn Pad Kee Mow and Tom Yum Soup under the guidance of a skilled Thai chef. Build authentic techniques to create savory noodles and a tangy, aromatic broth infused with lemongrass and lime. Enjoy a hands-on culinary adventure, ideal for sharing with a partner or friends.

  • All levels
  • 21 and older
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  • 326 W 40th St, New York, NY
  • 2 hours

Express Checkout – $140


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Start Dates (3) $70/person

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Class Description

Description

Escape to the vibrant streets of Thailand and master the creation of two beloved and flavor-rich classics: Pad Kee Mow, also known as Thai Drunken Noodles, and Tom Yum Soup. Under the expert guidance of our seasoned Thai Chef Instructor, you will explore the rich cultural heritage of Thai cuisine and learn authentic, proven techniques for preparing these cherished dishes.

Learning Objectives:

Pad Kee Mow (Thai Drunken Noodles)

  • Master the technique of stir-frying wide rice noodles with fresh vegetables and your choice of chicken or tofu
  • Learn the methods for creating the savory and spicy sauce that makes this dish a beloved classic
  • Develop skills to perfect the texture of stir-fried noodles while achieving the proper balance of flavors

Tom Yum Soup

  • Discover how to prepare a bright, aromatic broth infused with lemongrass, galangal, and fresh lime juice
  • Master the secrets to creating a rich and tangy Tom Yum soup that works perfectly as an appetizer or standalone main dish
  • Learn to balance the heat, sourness, and sweetness that characterize this traditional Thai soup

What is Included:

All ingredients and cooking equipment will be provided for your use, including fresh vegetables, chicken, tofu, and all necessary tools required for cooking the dishes.

Important Booking Details: Due to limited seating capacity, this class can only accept reservations of two or more participants. When booking as a group, please make your reservation under a single name to ensure your entire group is confirmed as a complete booking.

Additional Class Notes:

  • No prior cooking experience is required. We provide all the ingredients and equipment you need, and everything can be easily sourced from local markets.
  • Beverages are available for purchase at the venue and are not included in your ticket price.
  • Please arrive approximately 15 minutes early for check-in, particularly if you are attending as part of a larger group.
  • This class accepts bookings of two or more people only. If booking as a group, please reserve under one name to ensure proper group confirmation.

Refund Policy

Cancellation or reschedule request has to be made at least 5 business days before the class for groups of less than 6 people and 16 business days for groups of 6 people or more.

For cancellation requests, please contact us at [email protected] in order to receive credits for booking a future class. Tickets are non-refundable.

However, you are always welcome to send someone in your place because we understand things could happen.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.



Reviews of Classes at CocuSocial Cooking Classes (2,117)

(4.6-star rating across 2,117 reviews)
  • Thai Drunken Noodles & Tom Yum Soup (For two people)

    It was great! Teacher was lovely and food was tasty
  • Thai Drunken Noodles & Tom Yum Soup (For two people)

    Great instructor with amazing insight. Learned so much in one night
  • Thai Drunken Noodles & Tom Yum Soup (For two people)

    great instructor, fun class, excellent recipes. I would have liked a copy of the recipe given out at the event. I am still waiting for them. I was told they would come to email, but they have not yet.
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CocuSocial offers a range of social cooking, baking, and wine tasting courses at local hotels and restaurants. They can teach you how to cook for host private events for birthdays, bridal showers, and corporate team-building.

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