This week’s challenge to create a 10-ingredient date night coincided perfectly with my wedding anniversary.
Chris and I had the most amazing honeymoon in Thailand!
Thailand had been at the top of both of our travel lists for a while—food and adventure were our reasons why...
I ate as much Thai food as I could while we were there, although I’m pretty sure by the end Chris only wanted a cheeseburger or pizza, hahaha.
The people in Thailand were the most gracious hosts we could have asked for, and we had enough adventures to last a lifetime.
It is most definitely on the top of my list of places to return to.
I decided to bring back some of our favorite flavors from that trip to make Chris a Thai anniversary dinner!
In order to get supplies, I hit up my favorite Thai market; it has a great array of spices, sauces, and—surprise!—a fresh produce section!
Anyone who has made Thai food before knows that under normal circumstances it’s hard to get away with using under 20 ingredients.
So I picked up a few pre-made items to help with my count…
My meal included:
Black pepper sauce
Asian vegetable assortment (frozen)
Terra's Thai Anniversary Dinner
- One 16-ounce package rice noodles
- 2 chicken breasts
- ¼ cup chicken stock
- Two 1.76-ounce packages black pepper sauce
- Asian vegetable assortment (frozen)
- Bring a full pot of water to a boil, then submerge the noodles in the water for 10 to 15 seconds; drain and reserve.
- Add the chicken, chicken stock, and black pepper sauce to the bowl of a pressure cooker; pressure cook for 20 minutes. Remove the chicken and slice it, then set aside.
- Next add the frozen vegetables, along with the liquid from the pressure cooker to a skillet to cook the vegetables. Once the veggies are cooked, add the sliced chicken and half of the second package of black pepper sauce to the skillet (reserve the other half of the package for another use).
- To serve, divide the chicken and veggie mixture into two bowls, add the noodles, then top everything with a little pan sauce.
- I found that a light rosé was the perfect wine to cut through the spice of the pepper sauce.