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).
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).
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8
Saturday, March 13th, 2027 at 3:00 - 7:00 pm
In Person Hand-on $ 135 Pranee's Studio
Minimum: 4 Maximum 8
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.
Bayview School of Cooking
OlympiaSun Valley Culinary Institute
211 N Main St, Ketchum, ID 83340, USA
https://www.sunvalleyculinary.orgDumplings Pot Stickers Making
Hoiliday Seasons Dinner Party
Pot Sticker and Sui Mei are popular Asian dumplings that are easy to prepare at home. You will learn hands-on how to make basic dumpling dough and prepare Pot Sticker, aka, Guotie - Chinese fried pork and cabbage dumpling, Khanom Jeap Goong Tom, Thai Siu Mai open-faced shrimp dumpling. Bua Loi Nam King, Thai Sticky Rice Ball in Ginger light Syrup and Pu-erh Tea.
Enquiry Email.
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).
