I Love Thai Cooking Seattle

Thai Cooking Classes for Seattle & Beyond

 

 

Asian Market Tour & Cooking Class

Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then learn to cook Thai traditional cuisine with Pranee at Pranee’s Thai Kitchen. This event includes sit down 5 course dinner. Please call or e-mail to schedule your private Market Tour and Cooking Class or purchase a gift certificate for Asian Market Tour & Cooking Class.

Asian Market Tour & Cooking Class


9:30 AM–3:30 PM Asian Market Tour & Cooking Class or Team Event (map)

$150 per person (minimum of 5 people for private class and 4 people for open to public class)

Asian Market Tour & Cooking Class Special Menu:

Thai Menu A:

Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chi Curry (White Fish in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Dam (Black Rice Pudding with Coconut Milk).

Thai Menu B:

Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).

Vegetarian Menu A:

Laab Hed (Wok-fried Shittake Mushroom and Tofu Mint Salad with Toasted Rice Powder), Tom Kha Jay (Mix Vegetable Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai Jay (Phad Thai Noodles Stir–fry with Tofu & Temphe), Gaeng Kew Wan (Green Curry with Tofu, Assorted Mushroom, Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Saku Peak (Tapioca Pearl in Warm Coconut Milk with Seasonal Tripocal Fruit).

Vietnamese Menu A:

Pho Bo (Beef Pho of Northern Vietnam), Bahn Xeo (Vietnamese Crepes with Fresh Herbs and Dipping Sauce), Bo La Lot (Grilled Wrapped Ground Beef with Wild Pepper Leaf), Hom Hoa Chuoi (Banana Blossom Salad), and Bahn Khoai Mi (Steamed Cassava–Coconut Cake with Sweet Coconut Sauce).

Gift Certificate for Individual or Private Class

I Love Thai Cooking

(Gift Certificate Available)

 
 



Thai Made Easy, $115 (5 spaces availabele)
Saturday, May 5th, 2018, 11am - 3pm




Immerse yourself in this fun cooking class on the basics of Thai cooking with popular favorites in Thai recipes. Pranee designs the menus and lessons to help you establish and deepen your Thai culinary insights for a lifelong investment in Thai cooking with know-how from ingredients, cooking methods, and Thai culinary wisdom. There will be a sit-down dinner at the end of the class. This class is both a demo and a hands-on experience with a small class size. Thai cooking class and dinner.

Laab Gai (Spicy Chicken Mint Salad served with Sticky Rice), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).

Asian Market Tour & Cooking Class & Dinner, $150 (waiting list)
Saturday May 12th, 2018, 9::30 am - 3:30 pm
 (Map)
(Gift Certificate Holder please email to sign in)



Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then learn to cook Thai traditional cuisine with Pranee at Pranee's Thai Kitchen.

Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chi Curry (White Fish in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Manuang (Sticky Rice & Mango).

Thai Curries - Cooking Class Workshops, $135 TripAdvisor Review
Saturday, June 2nd, 2018, 3pm - 7pm




In 4 hours you will learn all about Thai herbs and spices and the secrets of homemade curry pastes. Pranee teaches you how to blend your own green, red and yellow curry pastes. Then you will learn how to transform colored Thai curries into amazing dishes! In this class, Pranee will demystify Thai herbs and spices and then demonstrate how to use three different colors of curry pastes to create a memorable feast.  Lastly you will make homemade three curry pastes to take home. As Pranee says, “Curry up and sign up for this class!”

Menu: For an appetizer, red curry is used to season Tod Man Pla, fish cakes with curry and basil served with cucumber salad and sweet chili sauce. Gaeng Keow Wan Goong (prawn green curry); Kao Mok Gai (Phuket-style chicken and rice curry); and Phad Prik King Neu (stir-fried beef curry with seasonal vegetables). The class is hands-on with a sit-down dinner with complimentary soup and dessert.  

Asian Market Tour & Cooking Class & Dinner, $150
Saturday July 7th, 2018, 9::30 am - 3:30 pm
 (Map)
(Gift Certificate Holder please email to sign in)



Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then you will learn how to cook Thai traditional cuisine with Pranee at Pranee's Thai Kitchen.

Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).


Hand-On Class size: Maximum: 8
 

PCC Cooks


Thai Classics       
Members $50, Non-member $55

https://www.pccmarkets.com/class/thai-classics/

Pranee Halvorsen Learn how to make your favorite Thai dishes at home! Pranee will demonstrate how easy it is to cook food from her homeland. She’ll divulge her recipe for Phad Thai (stir-fried rice noodles with her special Phad Thai sauce, tofu, peanuts, eggs and prawns.) Other favorites include Tom Kha Gai (chicken coconut soup with galangal, lemongrass and lime leaf); Phanang Neua (Panang curry with beef and a chiffonade of lime leaves, served with Jasmine rice); and a sweet note of Kleuy Bud Chee (banana in sweet coconut milk). With meat, poultry, seafood and optional eggs; no dairy.

Tuesday  February 20 6:30 to 9 p.m.           Redmond  
Thursday March 1 6:30 to 9 p.m.                 Bothell 
 

Bayview School of Cooking


Olympia

From Thailand with Love, $60
Thursday April 26th, 2018  6:00-8:30 pm

http://www.bayviewschoolofcooking.com/April2018.html#26

Come and listen to Pranee’s narrative of her recent trip savoring Thai food off the beaten path while learning about and sampling five courses. Her savory journey draws inspiration from the Golden Triangle, Elephant Sanctuary, mountain-top tea and coffee plantations of Northern Thailand, the central plain rice farms and rivers, and the Floating Market. As she cooks, teaches and serves these scrumptious dishes, you’ll experience the taste of the old and new flavor of Thailand. Pranee’s enticing menu includes, Burmese Tea Leaf Salad, fermented tea leaf with nuts and seeds served on wild pepper leaf, Heb Pla, grilled fish fillet with Thai herbs and spices in banana leaf, Tom Kha Hua Plee, chicken and banana blossom soup in galangal and coconut, and Kleuy Teow Rua, Floating Market noodle soup with rice noodles, beef and bean sprouts. Her dessert is inspired by elephant food from the Elephant Santuary, Kao Tom Mad, steamed banana, bean, sticky rice wrapped in banana leaf.


Classic Thai Wok, $60
Tuesday May 22nd, 2018  6:00-8:30 pm


http://www.bayviewschoolofcooking.com/May2018.html

In this class, you’ll learn how to cook everyday Thai food in a wok, including various stir-fry techniques and creating a flavorful sauce for each stir-fry. Pranee will demonstrate how to make favorite Thai dishes that will be soon be part of your cooking repertoire, allowing you to create quick, easy and healthy stir-fry meals for yourself, your friends and family. She’ll prepare Phad Kraprow Goong, stir-fried prawns with Thai basil and garlic, Phad Takrai Moo, lemongrass pork, Pla Piew Wan, wok-fried white fish with vegetables and sweet & sour sauce, Phad Neua Nam Man Hoy, stir-fried beef with oyster sauce, Phad Kee Meo, stir-fried fresh rice noodles with spicy sauce, and Kao Neow Ma Muang, sticky coconut rice and mango. Pranee will also discuss how to purchase, season, and care for a wok.
 

The Bite Cooks 2018

https://www.biteofseattle.com/bite-cooks/

Chef Demo, Free
Friday, July 20th, 2018  1:00-2:00 pm