thai for two

How To Make thai for two

• 1

  Cut the chicken breasts in half lengthwise (butterflied) and rub with one tablespoon of olive oil. Cook in a 350 oven until done. This takes about 20 minutes. Set aside to cool.
• 2

  On medium heat in a large skillet, heat one tablespoon of olive oil and then add the drained mushrooms (reserve the juice in a separate bowl) and onions. Fry until the mushrooms and onions are soft, about 5-10 minutes.
• 3

  Add the salt, pepper, anise seed, basil, and oregano, and frozen peas to the pan. Cook for another five minutes stirring frequently. Add the chopped garlic to the pan and mix well.
• 4

  Slice the roasted chicken into one-inch pieces and add to the pan. Mix well.
• 5

  Mix the chicken bouillon and water and add it to the pan. Bring to a light simmer.
• 6

  Stir the corn starch into the heavy cream and add that to the pan along with the reserved mushroom juice. Simmer and stir frequently until the liquid in the pan renders down to a thickened sauce. Add more salt and pepper to taste if needed. Cover, and turn the heat to low.
• 7

  Cook the Thai noodles in boiling water according to the package directions (usually 5-6 minutes.
• 8

  Drain the noodles and add to the pan. Stir until well combined. Sprinkle with parmesan cheese.
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