I’m currently sitting in The Meridian Hotel in downtown Columbus sipping on one of the best cappuccinos I’ve ever had.
This is a fancy hotel. You can tell by the weird art installation on the wall right when you walk in. I’m still trying to figure out what is happening in the upper right-hand corner (view slideshow). Maybe it’s just me, but it looks pretty inappropriate (I’m a really mature adult you guys).
I normally wouldn’t have stopped in here except I was walking up and down the street looking for a coffee shop - wearing three-inch heels, mind you, and I’m not that graceful.
Eventually a valet at the hotel asked if I needed help and showed me inside. All of the staff think I’m a guest so they’re being extremely nice to me – constantly checking to see if I need anything, and if my coffee is ok. I’m really tempted to give them a random room number and order room service, because naturally that’s the mature adult thing to do (remember, I'm a mature adult?).
Speaking of food, I made this dish a few weeks ago and am finally getting around to blogging about it. Which is ridiculous because I liked it so much I ate it every day for a week - which if you've noticed is a recurring thing with food for me. If i like it, I eat it until I don't.
THAI PEANUT CHICKEN WITH RICE NOODLES (serves 2)
1 chicken breast
2 servings of rice noodles
2 cups (separated) Thai peanut sauce (I got mine at Target)
1/3 cup crunchy peanut butter
½ cup chicken broth
2 tbs. sriracha
1 bunch cilantro, chopped
1-2 lime wedge(s)
Preheat oven to 375.
In a baking dish, coat the chicken breast in one cup of the peanut sauce and place in the over for 25-30 minutes, or until cooked through.
While the chicken cooks, put one cup of the peanut sauce in a small saucepan. Add the peanut butter, sriracha and the chicken broth. Heat on low until thoroughly mixed. If the sauce is too think, just keep adding chicken broth until it’s the desired consistency. I used crunch peanut butter because I liked the added peanut flavor and texture in the sauce, but you could also just top the dish with peanuts.
Next prepare the rice noodles according to the package direction. You basically boil water, then remove it from the heat and add the noodles. Then just let them sit in the water for a few minutes until they are tender but firm (I giggled writing this).
Once the chicken is cooked, place it on a cutting board and use two forks to shred it, then toss it back into the baking dish to soak up the pan sauce.
When you go to serve it, use a fork to remove the rice noodles from the pot, and make sure not to let the water drain from the noodles too much. When rice noodles are dry they get really sticky and form a giant glob. You might even want to add a little water to your bowl to make sure they don’t stick together.
Then top the noodles with some of the sauce you made, then the chicken.
I served mine with a bunch of cilantro, which it desperately needed, as well as the juice from a lime wedge. The flavor it adds is amazing. Definitely don’t skip the lime.
Also, someone in this hotel lobby asked me if I was in the movie Iron Man because apparently I look just like girl in that movie. I’m never leaving this place.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.