Traditional Thai Cooking with Pranee Halvorsen
Thai Herbs, ingredients for Thai curry paste
Please visit I Love Thai Cooking website for
Public class schedule and private cooking class
I Love Thai Cooking
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Asian Market Cooking
https://www.pccmarkets.com/class/asian-market-cooking/
Thursday, May 20, 4:30 – 5:30 pm
Online Demo
Fill your basket with vegetables from local Asian markets and use them with confidence. From selecting and storing to prepping and cooking, Pranee will share everything she knows about these market finds along with tips for perfecting her favorite recipes. She’ll introduce you to gai lan — an Asian green with thick stems and florets similar to broccoli but with a stronger taste — which works wonderfully in Phad Khana Nammun Hoi (stir-fried gai lan with oyster sauce). You’ll also learn how to make stir-fried prawn egg noodles, known as Phad Mee Hokkien, served with Choy Sum Som Tum (green papaya salad with lime-peanut dressing).
Thai Grill
https://www.pccmarkets.com/class/thai-grill/
Wednesday, May 26, 5:00 – 6:00 pm
Online Demo
Street food is a quintessential part of Thai culture. Join Pranee as she demonstrates how to grill meat dishes that would feel right at home on the streets of Bangkok. She’ll guide you through the process for making Near Yang (grilled tri-tip beef with lime-mint dipping sauce and sticky rice) and Yum Mamuang Goong Pao (grilled prawns with mango salad). You’ll also learn how to balance Thailand’s essential flavors — sweet, sour, salty and spicy — as she prepares a dressing for the mango salad.
Thai Spring & Summer Rolls
https://www.pccmarkets.com/class/thai-spring-and-summer-rolls/
Thursday, June 3, 4:30 – 5:30 pm
Online Demo
Get rolling with Pranee as she shows you how to make summer and spring rolls at home. She’ll take you through the steps for crafting Thai restaurant favorites, including Por Pia Sod (summer rolls with prawns, rice vermicelli and fresh herbs) and Por Pia Tod (spring rolls with cellophane noodles, shiitake mushrooms and green onions) with hoisin-peanut and spicy-sweet dipping sauces. Learn how to balance flavors, master proper knife skills and pick up tips to make working with rice paper easy.
With seafood and peanuts; no meat, dairy, or eggs. Optional gluten (hoisin-peanut sauce).
Phad Thai At Home
https://www.pccmarkets.com/class/phad-thai-at-home/
Tuesday, June 8, 4:30 – 5:30 pm
Online Cook-Along, Gluten-Free
Take home the secrets to authentic Thai cooking! Pranee will teach you how to build and balance sweet, sour, salty and spicy flavors as she guides you through a quintessential take-out favorite: Phad Thai. Cook along with Pranee and learn to make restaurant-quality Phad Thai at home, from scratch-made sauce to stir-fried vegetables and eggs. You’ll also make Kluey Bud Chee (banana in coconut milk) for dessert.With seafood and eggs; no dairy or gluten.
BANH MI
https://www.pccmarkets.com/class/banh-mi/
Monday, June 14, 5:00 – 6:00 pm
Online Demo
With their distinctive fluffy baguette and pickled vegetable garnish, banh mi sandwiches are a delicious vehicle for flavorful fillings. Join Pranee as she takes you through the steps for crafting this satisfying Vietnamese classic. For that signature sour crunch, she’ll prepare quick-pickled daikon and carrots followed by the main ingredient — grilled lemongrass chicken. You’ll be ready to enjoy banh mi at home anytime you like!
With poultry and gluten; no dairy or eggs.
*Banh Mi with Grilled Lemongrass Chicken and Quick-Pickled Daikon and Carrots
Quick & Easy Thai Curries
https://www.pccmarkets.com/class/quick-and-easy-thai-curries/
Wednesday, June 30, 5:00 – 6:00 pm
Online Demo
Learn how to make curry in a hurry! After this class, you won’t need to order takeout every time you crave Thai food. Pranee will show you how to prepare authentic dishes using easy-to-find, store-bought ingredients and fresh, seasonal produce. Watch as she makes Gaeng Daeng Gai (red curry chicken with bamboo shoots, eggplant and basil) and Phad Prik King Neua (stir-fried curried beef and green beans with shredded ginger and lime leaf). She’ll demystify traditional Thai herbs and spices, and discuss how to balance sweet, sour, salty and spicy flavors.
With meat, poultry and gluten.
A TRIP TO THAILAND: 5-DAY KIDS’ CAMP
https://www.pccmarkets.com/class/a-trip-to-thailand-5-day-kids-camp/
Price: $150
AGES 8 TO 15 COOK-ALONG GLUTEN-FREE
Junior chefs will explore their favorite Thai dishes with expert guidance from Pranee. She’ll demonstrate how quick and easy it is to cook food from her homeland, building confidence in the kitchen while sharing techniques for authentic Thai cooking. Along the way, kids will learn basic knife skills, the secrets of stir-frying, and tricks for balancing the sweet, sour, salty and spicy flavors that Thai cuisine is known for.
With poultry and seafood; optional eggs; no gluten or dairy.
Day 1: Monday, August 2, 9:30 – 11:00 am
Day 2: Tuesday, August 3, 9:30 – 11:00 am
Day 3: Wednesday, August 4, 9:30 – 11:00 am
Day 4: Thursday, August 5, 9:30 – 11:00 am
Day 5: Friday, August 6, 9:30 – 11:00 am
MENU
- Day 1: Fresh Rolls with Sweet Chili Dipping Sauce; Coconut Sticky rice with Mango
- Day 2: Red Chicken Curry with Young Corn and Bamboo shoots; Jasmine rice; Banana in Coconut milk
- Day 3: Stir-Fry Cashew Chicken; Pineapple Fried Rice
- Day 4: Phad See Ew; Tapioca Pearl Coconut Pudding
- Day 5: Tom Yum Goong; Larb Gai
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 5 people for private class and 4 people for open to public 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:
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).
iLoveThaiCooking & Pranee's Thai Kitchen
November 17, 2008
I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
Testimonial by abridgetochina
My dinner group on the Eastside of Lake Washington just attended a party catered by Pranee and Naomi.
They did a fabuolous job with all of the courses, teaching us to stir fry the Phad Thai and learn to make colorful Thai garnishes for the courses.She is organized, fun-loving and an awesome cook!I have attended Thai and Viet Namese classes in the past and definitely motivated to take more in the future!
Pranee-
Thank you so much for such an informative, action packed and fun filled class! I learned so much!!! It was great to have someone tell me what all of those things were at the market. I often look at them and wonder what they are and what to do with them and now I know.
Last night I made the mint salad and it was a huge hit for my whole family. Tonight I made the green curry and the stir-fried wide noodles. Success again! Although i put a little too much red pepper powder in the noodles for the kids. I even tried the sticky rice/coconut milk dessert on the website. It was as good as the restaurant!
I really appreciate your enthusiasm, knowledge and delight in sharing. I plan to take another class soon!
Cheers,
Laurie R.
Testimonial by Laurie R. Student from A full day of Market Tour & Thai Cooking Class.
[…] Victoria Pranee Halvorsen at PCC […]
November 17, 2008I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
+1
Hi Pranee,
I just want to thank you, and Naomi, so much for making Suz’s birthday so special. It was well worth the wait. We had such a great time. The food was amazing! You made the teaching very understandable and we will try some of these dishes very soon. Our guests all enjoyed themselves immensely and I can’t thank you enough for making the evening so perfect. You were amazingly organized and it just flowed so well. ~Ian
Pranee…Herb and I had such a fun time shopping for, prepping and eating all that delicious food on Saturday. Thank you again for such a comprehensive and excellent introduction to Thai cooking.
Special thanks to Carol for her help as Chef’s assistant.
We are looking forward to more Thai food adventures with you!!
[…] an exciting time for Pranee. She recently opened a kitchen space in Seattle where she is able to teach classes. One option is to go to the market, buy groceries and return for hands-on cooking. All this is part […]