A Day to remember!
Cooking Thai Food
Thai cuisine is considered one of the best in the world – and cooking Thai food has become one of my favorite ways to explore its bold, vibrant flavors. It’s flavourful, aromatic, vibrant, and packed with layers of spices that bring every dish to life. I’ve always loved it, not only for its unique taste but also because it’s so different from the Polish cuisine I grew up with. While Polish dishes often lean toward hearty, comforting flavours with ingredients like potatoes, cabbage, or mushrooms, Thai cuisine dances with spice, fresh herbs, coconut milk, and citrusy zest. Still, both cultures share a love for soups, hearty meals, and the sense of comfort that comes with food made from scratch.
So, on my second visit to Hua Hin, I already had a plan in mind: dive into cooking Thai food by learning some staple dishes – and veganise them where needed. Filip sweetly suggested that if I decided to go for it, it would be his birthday gift to me. That sealed the deal. I started by listing a few dishes I wanted to learn. Then I hopped on Lazada – one of Southeast Asia’s largest online shopping platforms, popular for its wide range of products, competitive prices, and fast delivery, making it a go-to choice for locals and expats alike looking for convenience and great deals.(Visit here to explore more) and ordered myself a proper stainless steel wok, which I’m now planning to take back home – just in case I crave a bit of Thailand in my own kitchen.
Cooking Thai Food with New Friend
One of the best things about being in Hua Hin is the people – so many kind strangers quickly became friends. Thai people are warm, helpful, and incredibly generous. One of those lovely people is B, the owner of Bunker Bar B, a beachside spot we adore (click here for location). When I mentioned to her that I’d love to try cooking Thai food, she surprised me by offering to come over to my apartment and show me how to cook a few dishes. I was genuinely touched.
Tip for Foodies Visiting Thailand
Thai cuisine is incredibly diverse, with every region offering something unique. While the central region (where Hua Hin is) is known for balanced, aromatic dishes like Pad Thai and Tom Kha, the north favours milder, herb-forward dishes, and the south brings bold, spicy curries and seafood. Don’t be afraid to ask locals how dishes are traditionally made – or better yet, try a cooking Thai food class! You’ll learn, eat well, and take home more than just memories.
We made a plans for me to learn cooking Thai food, and she even gave me a list of ingredients to buy beforehand. I visited my favourite local food stall – where I usually get fruit and veggies – and they were happy to help. They showed me which papaya would be best for som tam (Thai papaya salad), what type of tamarind to get for Pad Thai sauce, and even suggested thin rice noodles, which people often enjoy with papaya salad.
Learning Thai Staples: Pad Thai and Som Tam
Fun fact: Som Tam is a spicy, tangy salad made from shredded green papaya, mixed with garlic, chillies, lime, tomatoes, peanuts, and sometimes dried shrimp or fish sauce. Pad Thai, on the other hand, is a world-famous stir-fried noodle dish that balances salty, sweet, and sour flavours – and the traditional sauce doesn’t actually use soy sauce as many think!
These dishes were the perfect starting point for cooking Thai food at home.
B arrived on time, and we got to work on the Pad Thai first. She walked me through every step – from making the sauce to combining everything in the wok (you can find the full recipe here). I was surprised by some of the ingredients – I always assumed the sauce was made with soy sauce, but there’s so much more to it!
Then came the som tam. I didn’t have a papaya peeler (a very handy tool you can find on Amazon, so B showed me the traditional Thai way of doing it – with a knife! It was a little risky (I value my fingers!) but also a lot of fun. After about two hours, we sat down and enjoyed the meal together. It was such a great experience. I’ve since made som tam many times during our 6-month stay.
As a note for fellow vegans: Thai papaya salad typically uses fish sauce, but I found a great vegetarian version on Lazada. It works perfectly in plant-based cooking!
Cooking Thai Food at Takiab Cooking School
Later, when B got busy with her business, she recommended her friend Preaw, who runs Takiab Cooking Class just a short distance from our apartment. I’m so glad she did – Preaw was absolutely wonderful! Originally from northern Thailand but having lived in Bangkok, she brings together different regional flavours and techniques.
I told her I wanted to make vegan versions of Tom Kha soup, Panang curry, and some dipping sauces like Nam Jim and satay – all delicious, flavourful additions to any meal. She prepped everything in advance, making it easy to focus on cooking Thai food step by step, even with vegan adjustments, she even made me a personalised recipe booklet to take home. One thing I appreciated was that instead of the usual tofu, she used soy protein chunks – a thoughtful and rare touch not often found in restaurants. I use this protein a lot in my recipes, like in my eBook – where I share vegan kebabs, eggs, butters, and more.
While we were cooking Thai food, Preaw said something that really stuck with me : “Every palate is different – cook to the taste you love.” I couldn’t agree more. That’s the beauty of Thai food — it’s so easy to adjust it to your preferences. If you like it sweeter, add a touch more coconut sugar. Want more zing? Squeeze in some extra lime. The flexibility of flavours makes it so enjoyable to cook and customise.
We made Panang curry with fresh vegetables and soy protein, served with fragrant steamed rice. The curry was rich, creamy, and full of flavour – not too spicy, just perfectly balanced. I brought the leftovers home and shared them with Filip, who was beyond happy. It’s probably his favourite Thai dish, so seeing him enjoy it made me proud of what I had learned.
The Joy of Mastering Thai Soups and Sauces
We also made a delicious Tom Kha soup with mushrooms and rice. Light yet comforting, the soup had that perfect blend of creamy coconut milk, the sharpness of galangal and lemongrass, and a subtle spicy kick. I’ve always loved this soup, and now that I know how to make it, it’ll definitely become a staple in our kitchen.
As a bonus, we prepared a couple of traditional Thai dipping sauces – including Nam Jim and a satay-style peanut sauce. I later made both sauces again at home to go with one of my favourite quick meals: breaded and fried tofu. I like to cut the tofu into small pieces, coat them in breadcrumbs, and fry them until golden and crispy – they end up looking just like little vegan nuggets. Paired with those flavourful Thai dips, they’re absolutely irresistible.
I wish I had time to make more dishes during the class but this was the perfect start to my deeper journey into cooking Thai food during our time in Hua Hin. And who knows? Maybe next year, when we’re back in Hua Hin, I’ll sign up for a few more sessions and keep exploring the delicious world of cooking Thai food – vegan style.
