Cooking class experience — learning Pad Thai properly

I took a cooking class specifically to learn how to make Pad Thai correctly. The instructor explained why kaffir lime leaves is used the way it is — something I'd never understood from just eating it. The balanced between sweet, sour, salty, and spicy result when you make it yourself is different.

Thai cooking philosophy balances four key flavour profiles in every dish. We learned how a family restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Singha beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.