Thai Cooking Classes for Seattle & Beyond
Gift Certificate for Individual or Private Class
I Love Thai Cooking
Instagram: https://www.instagram.com/ilovethaicooking/
Organize Your Own Small Private Cooking Party
Private & Team Building Event
Enquiry Email.
Private Small Group Hands-On In-Person Class
Please reserve the date in advance
Class for up to 4 persons : $600, Class for 6 persons: $900,
Class for 7 persons: $945,
Class for 8-14 persons : $ 125 per person
Additional Asian Market Tour before the class is $ 50 per person
Gift Certificate Available
Pranee's Thai Kitchen Studio
pranee@ilovethaicooking.com
Specialize in Small Private Team Building & Private Birthday
With Traditional Thai Cuisine
(Gift Certificate for This class or Future Class)
(Redeem Gift Certificate for This Class)
Purchasing Gift Certificate in Easy Steps.
Send me an email to receive your invoice.
Or purchase directly from the link below.
Private & Team Building Event
Enquiry Email.
Open Date Gift Certificate for Thai Made Easy
Cash Value $ 135 per person
A Gift that Last a Lifetime
Purchase Market Tour
This can be arrange on the day of the class below at Pranee's Studio, 2 hours prior to the class time for 1 hour Asian Market Tour. This also can be arranged on saperate day for a group or individual. The cost is $50 per person. When purchase, the reciept is good as gift certificate or use together with your class registration. Please email pranee to confirm the time and date of your cooking class your intent to combine.
Thai Made Easy 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), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang(Sticky Rice & Mango).
Saturday, December 21st, 2024 at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8
Saturday, January 4th, 2025 at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8
Thai Made Easy Menu B
Somtum (Thai Green Papaya Salad with Lime Dressing), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad See Ew & 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).
Saturday, November 24st, 2024 at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8 (2 spaces available)
Saturday, December 28st, 2024 at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8
Thai Wok Master Class & Dinner
The class is all about learning how to cook everyday Thai home-cooking recipes, including various stir-fry techniques and how to create a flavorful sauce for each stir-fry. We will also go over how to stock up on Asian sauce and seasoning, and to purchase the right wok as well as how to season and care for a wok. Then we will learn to stir-fry favorite Thai dishes that will soon be part of your cooking repertoire. You will be able to create quick, easy, and healthy stir-fry meals for yourself as well as your friends and family. At the end of the class, you will enjoy the meals you have created.
Menu: Phad Kraprow Goong (Stir-fried Prawn with Thai Basil and Garlic), Pla Piew Wan (Wok Fried White Fish with Vegetables and Sweet and Sour Sauce), Phad Neua Nam Man Hoy (Stir-fried Beef with Oyster Sauce), Kao Phad Sapparos (Yellow Curry Fried Rice with Prawn and Pineapple) Phad Kee Meo (Stir-Fry Fresh Rice Noodles with Spicy Sauce) and Complimentary Dessert.
Saturday, January 11th at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 14
Cancellations of less than seven days is transferable to another attendee, no reschedule or refund.
Cancellations of more than eight days before the class is transferable and reschedulable.
PCC Cooks
https://www.pccmarkets.com/instructor/pranee-halvorsen/
Sun Valley Culinary Institute
https://sunvalleyculinary.org/upcoming-classesBayview School of Cooking
https://bayviewschoolofcooking.com
Thai Cooking Class in Olympia
https://bayviewschoolofcooking.com
Save the date! The Registration link will be available soon.
Seattle Food Tour with Praneehu
Thursday September 26th, 2024
Thai Classic
Tuesday October 1st, 2024
Thai Classic
Wednesday October 2nd, 2024
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 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), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang(Sticky Rice & Mango).
Thai Menu B:
Somtum (Thai Green Papaya Salad with Lime Dressing), 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).
Vegetarian Menu A:
Larb Tofu & 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), Kao Horm (Steamed Jasmine Rice), and Saku Peak (Tapioca Pearl in Warm Coconut Milk with Seasonal Tripocal Fruit).
Vegetarian Menu B:
Summer Roll (Rice Paper Roll with Tofu, Fresh Herbs and Shredded Vegetable with Sweet Chili Dipping Sauce),Tom Yum Jay (Sweet & Sour Soup with Lemongrass and Kaffir Lime), Phad Kee Meo (Drunken Noodle, Fresh Rice Noodles Stirfry with Tofu, Mushroom, Chinese Broccoli in Dark & Light Soy Sauce with Basil and Chili), Gaeng Kew Wan (Green Curry with Tofu, Assorted Mushroom, Thai Eggplant and Basil Leaf), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamuang (Sticky Rice & Mango) for dessert.
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).
