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Thai Northern Cookery Class Recipes – Yam Won Sen; Khao Soi;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Yam Won Sen, Khao Soi, Thai Deep Fried Fish in Chilli Sauce, Nam Prik Ong.

Yam Won Sen Seafood Glass Noodles

Ingredients – Serves 2:

  • 70 grams minced pork
  • 6 large prawns
  • 90 grams glass noodles
  • soaked until soft
  • 30 grams roasted peanut (or cashew nut, optional)
  • 2 sliced spring onion
  • salad leaves

Dressing Ingredients:

  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 ½ tablespoons sugar
  • 4 cloves garlic
  • 3-4 birds eye chilli


  1. Mix the dressing ingredients in a bowl and set aside.
  2. Bring water to the boil in a small pan and cook the prawns until they turn pink then remove and then cook the pork in the same water set aside and the repeat with the noodles.
  3. Now mix all ingredients together with dressing adding the peanut and spring onion
  4. Serve with salad leaves.

Khao Soi


  • 8 cups coconut milk
  • 6 chicken drum sticks
  • 1 tablespoon salt
  • Noodles
  • Sprig of coriander
  • Soy sauce
  • Lime juice
  • Garlic oil

Chilli mix for the curry paste:

  • 6 dry chilli about 5-10 grams
  • 5 shallots sliced or approx. 50 grams
  • Small piece of ginger sliced 15 grams
  • 1 teaspoon coriander seed
  • 3 black cardomon seed only
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt

*Or you can simply blend the following

  • 1 tablespoon red curry paste
  • 2 tablespoon curry powder
  • Small piece of fresh ginger


  1. Toast the chilli mix ingredients in a dry pan on low heat for 2-3 minutes allow to cool then blend together to form a fine paste in a mortar pestle. Till your arm aches.
  2. Heat the coconut milk on medium heat bring to simmer.
  3. Using half the coconut milk fry the chilli paste when you can smell aroma add the rest of the coconut milk with the chicken and cook for 45 minutes or till meat cooked through.
  4. Cook the noodles by packet instructions.
  5. Place noodles in a bowl and cover with the chicken curry.
  6. Season with fresh lemon juice to taste you could also add raw beansprout or blanched beansprout to the curry as a garnish.

Thai Deep-Fried Fish in Chilli Sauce


  • 500 grams fish fillet
  • cooking oil for deep frying
  • flour
  • thai basil
  • 5 birds eye chilli
  • 4 cloves garlic
  • 3 tablespoons cooking oil
  • 40 grams palm sugar    
  • 1 tablespoon tamarind sauce
  • 1 tablespoon oyster sauce
  • 1 and ½ tablespoon fish sauce
  • 4 tablespoon water


  1. Coat the fish with the flour and deep fry until crispy set aside fry the thai basil for garnish.
  2. Chop the garlic and fry until you smell aroma add the sugar fish sauce tamarind juice oyster sauce water and pour over the fish garnish with the thai basil

Nam Prik Ong


  • 5 chilli
  • 1 teaspoon shrimp paste
  • 50 grams shallots sliced
  • 1 tablespoon sliced garlic approx. 13 grams
  • 1 ½ tablespoon vegetable oil
  • 200 grams mince pork
  • 250 grams cherry tomato cut in half
  • 50ml water
  • 30 gram sugar
  • ½ tablespoon fish sauce
  • Fresh coriander for garnish
  • Fresh spring onion chopped approx. 13 grams
  • Red chilli
  • Veg salad sliced cucumber, carrot enough to serve


  1. Soak the chilli in water 2-3 minutes then combine in a mortar and pestle with the salt, garlic and shallots, pound to a fine paste taking care not to splash into eyes.
  2. Fry the paste in the oil until you can smell aroma then add the pork fry for 3-4 minutes.
  3. Add the tomato continue to cook till soft. Add the water and simmer for several more minutes to form a wet paste mix.
  4. Season to taste with sugar and fish sauce.
  5. Garnish with coriander and spring onion.
  6. Serve with plenty of rice or as a dip with the sliced vegetables.

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