I Love Thai Cooking Seattle

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 3 persons : $525, Class for 4 persons: $600, Class for 5 persons: $650,
Class for 6 to 8 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

Black Friday! And until the end of the year2023!

Purchase Gift Certificates for more than two persons, receive complimentary Asian Market Tour value $50 per person.
Please click the links to purchase Gift Certificate or Register for Thai Cooking Class below. It takes less than 5 minutes for each transaction. Your purchase receipt is as good as Gift Certificate.
 Wishing you all a Happy Holidays & Good Eats 

Asian Dumpling Gift Certificate for Your Family & Friends

 
Asian Dumplings Gift Certificate for up to 10 persons

Asian Dumplings Gift Certificate for up to 10 persons

$950.00

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Private Cooking Class & Dinner for Up to 10 Persons

 
Private Cooking Class for up 10 persons

Private Cooking Class 5 Course Menu for up 10 persons

$980.00

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(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 $ 125 per person
A Gift that Last a Lifetime

 
Gift Certificate for Thai Cooking Class

Gift Certificate for Thai Cooking Class

$125.00

 

Purchase Market Tour

 
Asian Market Tour

Asian Market Tour

$50.00

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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 Wok Master Class

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. 

TBA 3pm - 7 pm
In Person Hand-on $ 125 Pranee's Studio
Minimum: 4 Maximum 14 

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), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang(Sticky Rice & Mango).


Sunday, March 3rd, 2024 at 3:00 - 7:00 pm 
In Person Hand-on $ 125 Pranee's Studio
Minimum: 4 Maximum 14 

 
Thai Made Easy - Menu A  2/26/23 at 3pm

Thai Made Easy - Menu A Sunday 3/3/24 at 3pm

$125.00

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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), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).

Sunday March 10th, 3:00 - 7:00 pm 
In Person Hand-on $ 125 Pranee's Studio
Minimum: 5 Maximum 14

 
Thai Made Easy Menu B on Sunday 3/10/24 at 3- 7pm

Thai Made Easy Menu B on Sunday 3/10/24 at 3- 7pm

$125.00

Buy now
 

Saturday April 13th, 3:00 - 7:00 pm 
In Person Hand-on $ 125 Pranee's Studio
Minimum: 5 Maximum 14

 

Thai Made Easy Menu B Saturday  4/13/24  3- 7pm

Thai Made Easy Menu B Saturday 4/13/24 3- 7pm

$125.00

Buy now
 

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/


A Taste of Thai

https://www.pccmarkets.com/class/a-taste-of-thai-home/

Your taste buds will tingle as you take a flavorful journey with Pranee in this class. She’ll guide you through the iconic flavors from her most recent trip home to Thailand. Learn to make healthy protein and vegetable Thai dishes packed with flavor and techniques like Coconut cream soup (Tom Khan Pla Salmon) and red curry (Phad Prik Khing). You’ll also expand your palate with an introduction to pandan leaf — a fresh herb found throughout Southeast Asia — by using it to wrap marinated chicken for Gai Hua Bai Toey.

Gai Hua Bai Toey (Chicken wrapped in Pandan leaf with sesame dipping sauce)
Tom Kha Pla Salmon (Thai coconut cream soup with Salmon, Turmeric and Lemongrass)
Phad Prik Khing - (Red Curry with Stir-fried Mushrooms, Green Beans, Shredded Ginger and Lime Leaf)

5-Ingredients Thai Cooking
https://www.pccmarkets.com/class/5-ingredient-thai-cooking/
 

Experience the ease of everyday Thai cooking with Pranee's simple techniques and accessible ingredients. Learn the art of balancing sweet, sour, salty, and spicy flavors found in traditional Thai cuisine. Learn to build essential kitchen staples and get tips on efficient menu planning. Embrace a straightforward approach to Thai cuisine, turning popular dishes into easy family favorites. This class emphasizes the joy of 5-ingredient cooking for accessible and delightful everyday meals.

Goong Sarong - Noodle Wrapped Prawns with Sweet Chili Sauce
Moo Palo - Braised Pork Shoulder with Egg, Cinnamon and Soy Sauce
Khanom Krok - Thai Coconut Pudding Pancake

Thai Made Easy
https://www.pccmarkets.com/class/thai-made-easy/

Unlock the secrets of authentic Thai cuisine with Chef Pranee. Learn to balance sweet and spicy flavors while exploring techniques to recreate renowned dishes at home. Pranee simplifies Thai Street Foods and restaurant favorites, incorporating techniques like using Filo Dough for Curry Puff and creating Homemade Green Curry Paste. Join us to celebrate mango season, discover new appetizers, and master the art of Thai cooking—one technique at a time.
 

Gari Puffs - Chicken Curry Pastry
Ajard - Cucumber Salad
Gaeng Kiew Wan Goong - Prawn Green Curry with Bamboo Shoots and Thai Basil
Krung Gaeng Kiew Wan - Homemade Green Curry Paste.
Kao Neow Mamuang - Sticky Rice & Mango

 

Bayview School of Cooking

https://bayviewschoolofcooking.com

Thai Cooking Class in Olympia

https://bayviewschoolofcooking.com


Wednesday, April 24th, 6:00-8:30 PM
5-Ingredient Thai Cooking  $75


Let Pranee show you how to build Thai staples for your home kitchen so that you’ll only need 5 other ingredients to make each of her menu items! She’ll offer tips and techniques to make her Goong Sarong, prawns wrapped in rice vermicelli noodles served with sweet chili sauce, Moo Palo, braised pork shoulder with egg, cinnamon, and soy sauce, Pla Tod Nam Pla, pan-fried fish with mango salad, and Khanom Krok, a delicious Thai coconut pudding pancake. Complementary wine pairing. Note: This class is gluten free.


Thursday, April 25th, 6:00-8:30 PM
Thai Made Easy $75


Pranee knows that cooking food from her homeland doesn’t need to be hard to be oh-so-good! She’ll demonstrate how easy it is to make amazing Thai cuisine in your own kitchen with a menu that includes Neua Sawan, "Heavenly Beef" with three spices served with sticky rice, Gari Puffs, phyllo dough pastry with chicken curry filling and served with Ajard, cucumber salad, Gaeng Kiew Wan Goong, prawns with Krung Gaeng Kiew Wan, homemade green curry paste, and bamboo shoots and Thai basil. For dessert, it's everyone’s favorite, Kao Neow Mamuang, sticky rice and mango. Complementary wine pairing.

 

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), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), 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), 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:

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).