Traditional Pad Thai
Escape to the streets of Thailand as we create one of the most famous Thai classics, Pad Thai!
In this fun and hands-on class, you will be guided step-by-step in recreating this Thai classic known for its diverse flavor profile of sweet, salty, sour and spicy. Get ready to master the simple techniques used by world-class Asian Chefs to create your own delicious version of this popular Thai dish.
Our expert Chef Instructor will share tips on handling traditional Asian ingredients like lemongrass, ginger, curry paste, cilantro, and more to maximize flavor. You will gain insight on how to source fresh, seasonal ingredients and specialty spices in order to recreate the perfect Pad Thai at home. Once you have created your masterpiece, you will then plate, garnish and devour your creations with your new found foodie friends!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
This class is BYOB! Feel free to bring your favorite drink of choice to pair with your meal.
Chef Shedric developed his culinary instruction skills as the research and development chef responsible for training at the nation’s largest Italian restaurant company. He has the distinction of launching the company’s first restaurant and training center in Tuscany, Italy. As a Chef Instructor and Culinary Director for California’s International Culinary Institute at Argosy University, Chef Shedric taught a wide range of cooking classes to students pursuing both associate and bachelor level culinary degrees.
Chef Shedric is passionate about all things related to food and teaching. He studied restaurant management and nutrition at the Cal Poly Pomona, where he earned a Bachelor of Science. He then when on to study at the famed Culinary Institute of America where he earned a second undergraduate degree in culinary arts. He has been a chef at the historic Hay-Adams hotel in Washington DC and The Loews Santa Monica Beach Resort in Santa Monica, California.
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