First off, thanks everyone for bearing with me the past month as things slowed down here on the blog a little bit. I switched jobs, so was a little busy distracted adjusting to a new routine. Needless to say, loving the new gig but happy to be settling into a new groove and ready to get back to blogging!
Since I’ve written a lot about breakfasts lately, I decided to do a few lunch posts! Today it’s chicken pasta salad! And I even made it the super easy cheater way. This is one of those perfect make it on Sunday or Monday and eat it a few times throughout the week!
I’ve been trying to branch out lately from my normal lunch go-to places. A friend and I went to Titaya’s for lunch. We got there at 11:15am because we heard it gets pretty crowded for lunch. At 11:15 there was already a 20min wait! SOO I suggest instead of beating the rush to arrive later than usual. The food however was great! There’s a reason there was such a wait! It’s a casual atmosphere with a mix of business crowd and motorcycle bikers and baby shower lunches. So, who knows who you might run into there. From the outside, it doesn’t look like much but don’t let that discourage you.
We started off with the spring rolls. They came with a spicy peanut sauce, yum!
If you order from the lunch menu, the entrees come with the soup of the day. That day it was a broth based soup with cabbage. Pretty good!
I got the Vermicelli Lover. Tons of veggies and it comes with an egg roll. They also have my favorite Thai dish, Green Curry Chicken, so I plan on going back to try that.
It also came with a hot and sour sauce to pour over it. Extra flavor and spiciness? I’m in.
I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.
Asian Noodles: I used “instant rice noodles”
Chopped: zucchini, red bell pepper and carrots
Red Curry Paste
Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.
Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.
Add coconut cream and stir.
Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.
Drain noodles and place a serving into bowl.
Cover with coconut veggie sauce. Top with torn basil and enjoy!
(Note: This would also be great with chicken or shrimp)