The scenic boat ride from the Lek Silom Pier up the Chao Phraya River to Yai Canal which passes the Grand Palace and Temple of Dawn before dropping guests on the door step of the dock of Tam, owner and instructor of Amita Thai Cooking School is a fascinating journey.

Amita Thai Cooking School entrance

Amita Thai Cooking School entrance

This beautiful French-Colonial style looking residence, which includes a lush garden, open kitchen, and verandah dining room becomes a magical venue that is considered by many to be the best Thai cooking class in Bangkok, where visitors study the many home grown ingredients used in Tam’s recipes during a stroll through her garden to touch, taste and smell the plants vital to a perfect Thai recipe.

Verandah Luncheon Table

Verandah Luncheon Table

Guests are greeted at the boat by the Amita staff and enjoy a lovely lemon-grass tea before the class moves into an open kitchen area where each student has their own work station with a stove, where they will attempt to duplicate dishes being demonstrated by Tam and her staff.

Following an explanation of the recipe ingredients Tam begins a step-by-step preparation of the recipe for the class, including every helpful detail, and a small sample taste before they begin cooking their own version of the dish. Pad Thai, stir-fried soft rice noodles with prawns and tamarind sauce and Tom Kha Gai, chicken in coconut soup were the dishes we were preparing during our visit to Amita.


Luncheon is Served

Luncheon is Served

Each student, especially me, seemed delightfully surprised with the results of their labor, and that they had successfully duplicated Tam’s recipes. The dishes were then taken to the Thai style verandah, where they were savored in a four course luncheon they had helped prepare. Below please find the Amita’s recipe for Pad Thai that I hope you will enjoy in your own home.

Pad Thai Ingredients

Pad Thai Ingredients


  Stir-fried Soft Rice Noodles with Prawns and Tamarind Sauce


80 grams Thai rice noodles (soak 15-20 minutes in water)

4 prawns, shelled and deveined

1 egg

½ cup bean sprouts (soak 10 minutes in water)

2 tablespoons crushed roasted peanuts

1 tablespoon dried shrimps

1 tablespoon palm sugar

1 tablespoon fish sauce

2 tablespoons tamarind paste

1 teaspoon minced garlic

2 teaspoons chives cut in 1 ½ inches length

¼ cup soya bean curd, cut into small pieces

2 tablespoons fine chopped pickled white radish

4-5 tablespoons vegetable oil

1 teaspoon chili powder


1.     Mix fish sauce, palm sugar and tamarind paste in a bowl, set aside for seasoning sauce

2.     in a wok, fry minced garlic until light brown

3.     add pickled white radish, soya bean curd and dried shrimp

4.     add prawns and noodle and some water to soft the noodle. Season with seasoning sauce and stir well.

5.     add egg and stir

6.     add chives, roasted peanuts, chili powder and bean sprouts

7.     garnish with bean sprouts, lime slices and chives

Makes 1 Serving

So, if you are in Bangkok, have an interest in Thai Cooking, and want to spend an unforgettable afternoon in Tam’s magical garden and kitchen her contact information is below. For Thai travel informarion visit:



+66 2 466 8966

By Bonnie Carroll