Tuesday, May 5, 2009

Cinco de Thai-o




The Chef:
Aurelia

The Menu:
Why, the traditional Cinco de Mayo lunchtime favorite, Thai curry noodles! OK, you called our bluff. Thai curry noodles are not typically thought of as a Cinco de Mayo meal, but that didn't stop us from gobbling down these coconut milk and cilantro-spiked rice noodles in a festive manner. And, while Thai and Mexican food are clearly from opposite sides of the globe, they are both surprisingly enhanced by healthy doses of chili sauce. We also enjoyed some of the leftovers from yesterday's potato salad mixed in with spring greens, spinach, grated carrot, and sunflower seeds. Now if only we could rustle up some lychee margaritas ...

The Goods:
Nothing really completes a Thai-Mexican fiesta like chocolate and coconut Ho Ho cupcakes from Watercourse Foods. Too bad they're based all the way in Denver. Luckily Publisher Joseph Connelly arrived back from that very city, bearing those very cupcakes, late yesterday afternoon. These little puppies–chocolate cake covered with rich coconut frosting and stuffed with vanilla filling–were so rich that we split one of them amongst the entire staff. If all this talk of cupcakes is making your mouth water for sweet treats, be sure to snatch up one of the few remaining tickets to our Urban Dessert Soirée with adorable Ani Phyo.

3 comments:

KTBuns said...

Haha, I made Thai food today, too! :P Spicy coconut curry... yum. These noodles look simply delish, tho, team. Keep up the yumtastic work!

Melisser; the Urban Housewife said...

Ooh, yum yum! I always love a treat delivered from other parts of the world!

Maggie said...

Boil 8 (peeled) small-diced potatoes in salted water 20 minutes adding 1 cup frozen green peas in last minute; drain & cool. Mix in 3 sliced green onions, 2diced apples, 1/2 cup each chopped celery & sliced pitted black olives; mix in vegan mayo to taste, then s & p.

Great use of leftovers! I love the diversity of potato salad, it has evolved so much from my mom's pickle-radish-mayo style!