How is Mint Leaves used in Thai cooking?

Mint - sara nae - brings a bright, cooling lift to Thai food, scattered fresh into salads like larb and yam, folded into fresh spring rolls, and dropped into drinks. Its clean, aromatic scent cuts through chili heat and rich, salty dressings. People have leaned on it for thousands of years to ease an upset stomach too, so it's as soothing as it is refreshing. We add it raw at the end - heat wilts it and dulls its fragrance, and the whole point of mint here is that fresh, green coolness.

Can I cook with Mint Leaves in a Chiang Mai cooking class?

Yes - we use Mint Leaves in our hands-on classes. Explore them on our Cooking Classes page.

Mint Leaves - Fresh Thai Vegetables | Thai Akha Kitchen

Mint - sara nae - brings a bright, cooling lift to Thai food, scattered fresh into salads like larb and yam, folded into fresh spring rolls, and dropped…

Mint Leaves - Fresh Thai Vegetables | Thai Akha Kitchen Mint - sara nae - brings a bright, cooling lift to Thai food, scattered fresh into salads like larb and yam, folded into fresh spring rolls, and dropped…