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 4 people)

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).

Asian Market Tour & Thai Cooking Class

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Asian Market Tour & Cooking Class, $150
Saturday, March 21st, 2015, 9:30 am - 4:00 pm

(Gift Certificate Available)
 
 

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. Menu:  Som Tum (green papaya salad with lime-peanut dressing. Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Phanang Curry (Phanange Curry with beef), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamuang (sticky rice and mango).

Asian Market Tour & Cooking Class, $150 (Waiting List)
Saturday, April 18th, 2015, 9:30 am - 4:00 pm

 
 

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. Menu: 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 (Stirfried 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 Stirfried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).

Thai Wok Cooking & Lunch, $115
Saturday April 25th, 2015, 1 - 4:30pm

(Gift Certificate Available)
 
 

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 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 be soon be part of your cooking repertoire, allowing you 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), Gai Phad Med Mamueng (Stir-fried Chicken and Cashew Nuts), Phad Takrai Moo (Lemongrass Pork), 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), Phad Kee Meo (Stir-Fry Fresh Rice Noodles wit Spicy Sauce) and Complimentary Dessert.

Asian Market Tour & Cooking Class, $150
(Happy Mother's Day $100 for Mom)
Saturday, May 16th, 2015, 9:30 am - 3:30 pm

(Gift Certificate Available)
 
 

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. Menu:  Som Tum (green papaya salad with lime-peanut dressing. Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Phanang Curry (Phanange Curry with beef), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamuang (sticky rice and mango).

Asian Market Tour & Cooking Class, $150
(Happy Mother's Day $100 for Mom)
Saturday, May 23rd, 2015, 9:30 am - 4:00 pm

(Gift Certificate Available)
 
 

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. Menu: 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 (Stirfried 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 Stirfried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).

A Chef's Kitchen

http://www.a-chefs-kitchen.com/classes.html

Thai Cooking, $75
Monday, April 20, 2015, 6:30pm-9:30pm   
  
 
Celebrate the season with quick and easy Thai cooking that has amazing flavor and fresh ingredients. It does not have to be complicated to be good. Pranee has been teaching Thai cooking classes for over 10 years at A Chef's Kitchen.   Her classes are always very lively and hands on.  You will not be disappointed, everyone will get a chance to get their hands in the pot. Menu: Gai Yang (Thai Style Grilled Chicken), Som Tum (Green Papaya Salad with long bean and tomato in Peanut and lime Dressing), Kao Neow Nuang (Steamed Sticky Rice), Tom Yum Moo Sub Nam Kon (Sweet and Sour Soup with ground pork, lemongrass and Kaffir Lime Leaves), Phad Hokkien Mee (Stir-fried Egg Noodles with Pork and Seafood with Bok Choy), Asian Salad with Sweet Chilies Vinaigrette and Lime Chili Vinaigrette
 

Bayview School of Cooking

http://www.bayviewschoolofcooking.com/july2014.html#21

Olympia

Thai Regional Cuisine from Thailand Culinary Trip 2015, $60
Tuesday, April 28th, 2015, 6:00 pm - 8:00 pm


Pranee will choose one of her favorite dishes from each region of Thailand for our class menu. Come and learn the simple yet sophisticated recipes that will be easy for you to prepare at home for your family and friends. Menu: Tom Som Pla (Sweet & Sour fish soup with tamarind juice), Goong Yum Takrai (spicy prawns salad with lemongrass and Thai herbs), Nam Prik Ong (Minced pork and tomato Dip Northern Style with fresh vegetable crudités), Gaen Phed Ped Yang (Blue Ribon style roasted duck in curry sauce).

Two Days in Bali, $60
Tuesday, May 19th, 2015, 6:00 pm - 8:00 pm


Pranee will share her culinary experience with you after her recent trip to Indonesia. She will share popular dishes from Bali from ingredients similar to thai ones. You learn of the interesting similarities and differences of Bali cuisine to Thai Cuisine, and the recipes are easy to prepare for home cook. Menu: Base Siap Mesanten Kare Ayam (chicken in coconut curry), Pepesan Be Pasih Pepes Ikan (Steamed fish in Banana Leaves), Jukut Urab (coconut and snake bean salad), Sate Siap Sate Lilit Ayam (minced chicken grilled on bamboo sticks), Tempe Me Goreng (deep fried tempe in Sweet Soy Sauce), Kacang Me Santok Gado Gado (Vegetable in Peanut Sauce) and for dessert Kolak Biu Kolak Pisang (boiled banana in Palm sugar syrup).
                                               

PCC Cooks

http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1583

Thai Classics
Members, $45, Non-members $50

Pranee will demystify Thai cooking using essential Thai ingredients and techniques. She’ll guide you step by step in preparing three classic Thai standards while discussing the balance of primary flavors (sweet, sour, salty and spicy). Enjoy Phad Thai (stir-fried rice noodles with Phad Thai sauce, tofu, peanuts and green onion); Tom Yum Goong (spicy sweet and sour soup with lemongrass, galangal and lime leaves); and Gaeng Phed Gai (red curry with chicken, bamboo shoots and lime leaves.) With poultry, seafood and eggs; no dairy.

Thursday, March 12, 2015, 6:30-9pm.     Greenlake Aurora (sold out)
Thursday, March 19, 2015, 6:30-9pm.     Redmond
Thursday, March 26, 2015, 6:30-9pm.      West Seattle (sold out)
Tuesday, March 31, 2015,   6:30-9pm.     Issaquah

Bella Kitchen & Home

https://www.cookingschoolsofamerica.com/bellakitchen/index.php?page=classes#281
 

Gig Harbor

(photos)

To Be Announced