Thai Cooking Classes for Seattle & Beyond
Private 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 explore the good food in a nearby restaurant while we discuss and plan your menu over a bowl of noodle soup. Bring your recipes and cookbooks and create a shopping list.
9:30 am – 11:00 am Asian Market Tour. Noon – 2:30 pm Cooking Class at Pranee’s Thai Kitchen. $150 per person (minimum of 3 people)
Please call to schedule your private Market Tour and Cooking Class.
Asian Market Tour & Cooking Class
9:30 AM–3:30 PM Asian Market Tour & Cooking Class
$125 per person (minimum of 6; maximum of 12 persons)
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).
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).
Bayview School of Cooking
Olympia
http://www.bayviewschoolofcooking.com/schedule1.html
Thai Cooking 101 - Part I, $60
Monday, January 16, 2012, 6–8:30 pm
Thai restaurants have become immensely popular - almost everyone loves the bright and balanced flavors of this Southeast Asian cuisine. If you’ve wanted to create Thai dishes at home but were afraid it’s too difficult, this class is for you! Pranee will demonstrate, step-by-step, how easy it is to prepare four standards of Thai cooking: curry, stir-fry, soup and salad. You’ll learn to prepare Chicken Satay, Tom Yum Goong, Green Curry and Green Papaya Salad. Let Pranee help you keep that New Year’s resolution to learn something new!
Complementary wine pairing. $60 ($110 for both Thai Cooking 101-Part l and Part ll)
Thai Cooking 101 - Part II, $60
Monday, February 6, 2012, 6-8:30 pm
Thai food has become one of the most popular ethnic cuisines in the U.S. and for good reason—everyone loves the bright flavors and satisfying dishes. If you’ve been afraid to try Thai cooking at home, this class is for you! (not necessary to have taken Thai Cooking 101- Part I) Pranee will demonstrate, step-by-step, how easy it is to prepare four standards of Thai cooking: curry, stir-fry, soup and salad. You’ll learn to prepare Phad Thai, Tom Kha Gai (coconut milk chicken soup), Yellow Curry Chicken, and Beef Mint Salad. Let Pranee help you keep that New Year’s resolution to learn something new!
Complementary wine pairing. $60 ($110 for both Thai Cooking 101-Part l and Part ll)
PCC Cooks
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1508
Thai Classic
Members: $45; Non–Members: $50
Tuesday January 10, 2012 6:30-9pm West Seattle (Sold Out)
Wednesday January 18, 2012 6:30-9pm Edmonds (Sold Out)
Wednesday February 1, 2012 6:30-9pm Redmond (Sold Out)
Wednesday February 15, 2012 6:30-9pm Issaquah (Sold Out)
Wednesday February 29, 2012 6:30-9pm West Seattle (Sold Out)
Wednesday March 14, 2012 6:30-9pm Redmond (Sold Out)
Monday March 19, 2012 6:30-9pm Greenlake (Sold Out)
Monday April 9, 2012 6:30-9pm Edmonds
Thursday April 12, 2012 6:30-9pm. Greenlake (Sold Out)
No need to go out every time you crave Thai food; Pranee will teach you the basics of making noodle dishes, curry and soup – the three top favorites. When you know these fundamentals, you’re on your way to enjoying this cuisine any time. Pranee will focus on techniques and the use of herbs and spices as she directs you in making the classic Phad Thai with Tofu; Curry Paste for Phanang Neua (beef in phanang curry sauce) and a popular soup, Tom Yam Gai (sweet and sour prawns with lemongrass and lime). With meat and seafood, optional eggs; no dairy. Class size limited to 14.
Dish It Up!
http://dish-it-up.com/class-calendar
Ballard
Southern Thai Cuisine, $70 Sold Out
Monday, January 23, 2012, 6-8:30 pm
Join Chef Pranee Halvorsen as she demystifies Southern Thai Cuisine. Tonight’s Menu features Beef Satay with Peanut Sauce & Cucumber Salad; Braised Chicken in Yellow Curry with Potato, Onion & Caramelized Shallot; Thai Grapefruit Salad with Prawn & Palm Sugar Tamarind Dressing; Warm Tapioca Pearl
Magnolia
Taste of Thailand, $70
Tuesday, February 7, 2012, 6-8:30 pm
Join Chef Pranee Halvorsen as she demystifies Southern Thai Cuisine. Tonight’s Menu features Beef Satay with Peanut Sauce & Cucumber Salad; Braised Chicken in Yellow Curry with Potato, Onion & Caramelized Shallot; Thai Grapefruit Salad with Prawn & Palm Sugar Tamarind Dressing; Warm Tapioca Pearl
Cook’s World
http://www.cooksworld.net/classes.php?m=04&y=2011
Seattle
Basic Thai Cooking, $60
Monday, December 12, 2011, 6:30–9:30 pm
Guest Chef Pranee Halvorsen, a native of Thailand, will demystify Thai cooking sharing these popular & delicious Thai recipes: Gaeng Phed Daeng (Fresh and easy homemade red curry with pork, bamboo shoot and Thai basil) Tom Sap (sweet and sour soup with chicken, lemongrass and galangal), Tapioca Pearls w. Sweet Coconut Cream and everyone's favorite: Phad Thai! After taking this class you will understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking and how to stock a basic Thai pantry. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime.
Menu: TBA on school website, $60
Monday, January 9, 2012, 6:30–9:30 pm
Monday, February 13, 2012, 6:30-9:30 pm
Blue Ribbon Cooking School
http://www.blueribboncooking.com/cookingclasses.html
Seattle
Thai Cooking Party, $95
Monday, January 30, 2012 6-9:00 pm
Pranee, a native of Thailand, demystifies Thai cooking with these popular and seductive traditional Thai dishes. She’ll help you to understand the harmony of Thai cooking, and to balance the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. This class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh fragrances of these herbs will envelope you as their deliciously distinctive flavors dance across your taste buds. Menu: Por Pia Sod (Fresh rice paper roll herbs, vegetables and tofu served with sweet chili dipping sauce), Tom Kha Gai (Coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices), Phad Thai (Stir-fried rice noodles with Phad Thai sauce and chicken or prawns), Phanang Neau (Phanang Curry with Beef), Saku Peak (Warm tapioca pearls with fragrant banana and sweet coconut cream).
A Chef Kitchen
http://www.a-chefs-kitchen.com/springclasses.html
Edmonds
Isaan Cuisine - The Northeastern Cuisine of Thailand, $70
Tuesday, March 6, 2012 6:30-9:30 pm
Menu: Tom Sap Neua (Sweet, spicy and sour soup with beef, eryngo leaves and cilantro), Som Tum (Green Papaya Salad with roasted peanut and lime dressing), Laab Moo (minced moo mint salad served with sticky rice), Gai Tod (fried chicken Thai style), Kao Neow (Sticky rice), Tub Tim Grob (mock pomegranate in coconut milk syrup with fresh coconut flesh).
Culinary Events Northwest
http://culinaryeventsnw.com/index.php
Lynnwood
The Curries of Thailand, $55
Wednesday, January 25, 2012 6:30-9:00 pm
Learn how to blend exotic herbs and spices of Southeast Asia into the magic of Thai curry pastes. Then, with Pranee’s guidance we’ll use those pastes (concentrates) to make delectable Red, Green and Yellow curries while preparing this delectable menu: Gaeng Keow Wan Mu (green curry paste with pork, Thai eggplant, bamboo shoots & basil), Tod Man Pla (red curry with Salmon fish cake served with Cucumber Salad & spicy-sweet chili sauce), Khao Phad Sapparod (yellow curry fried rice with prawn, pineapple & cashew nuts) and Kluey Bud Chee (fragrant banana in coconut milk).
Thai Cuisine -- Family Style, $55
Thursday, March 22, 2012 6:30-9:00 pm
Chef Pranee will create with us a Thai meal typically served on special days for her family. As we plunge deep into the culinary core of Thai cuisine, Pranee will share stories about family traditions and the people of Thailand. On the menu: Gaeng Jued Moo Sap Woonsend (soup with ground pork and cellophane noodles), Chu Chee Pla (pan-fried fish with red curry sauce and shredded Kaffir lime leaves), Phad Pak Ruam Mit (Stir-fried mixed Asian vegetables with prawns & oyster sauce), Thai Chili Dip (served with fresh vegetables) and Tua Pep (sticky rice dumpling with Mung bean stuffing and coconut-sesame seed coating)
Bella Kitchen Essentials
http://www.bellakitchenessentials.com/
Gig Harbor
Thai Classic, $84
Saturday, November 12, 2011, 6–8:30 pm
Chef Pranee will teach the basic ingredients and cooking techniques to get you started cooking classic Thai dishes at home. Menu: Phad Thai (Stir-fried rice noodles with Pranee’s signature Phad Thai sauce, and all Phad Thai goodies), Laab Neua (Beef mint salad served with Sticky Rice), Gaeng Kari Gai(Yellow curry with chicken and sweet potato and sweet onion ), Phad Normai Farang (stir-fried asparagus with prawn and shitake mushroom), Khao Horm (steamed jasmine rice), Khanom Babin (cassava and coconut pancake with coconut palm sugar sauce)
Canyon River Ranch
http://www.canyonriver.net/cookingclasses.html
Ellensburg
The Seductions of Thai Food, $85
Saturday, April 28, 2012 5:00-8:00 pm
Pranee, a native of Thailand, will demystify Thai cooking with these popular and seductive Thai dishes. Pranee will help you to understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken you and your taste buds.
Menu: Yum Neua (sliced grilled beef sirloin steak with mint, toasted rice powder, lemongrass, and galangal, scallion and lime juice served with sticky rice), Tom Kha Gai (coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices), Phad Thai (stir-fried rice noodles with PhadThai sauce and chicken or prawns), Kao Neow Mamuang (ripe mango served with glutinous rice and topped with coconut milk and sesame seeds).
