Peanut Thai Chicken With Vermicelli Noodles

Total Time
1hr
Prep 40 mins
Cook 20 mins

A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken.

Ingredients Nutrition

Directions

  1. Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
  2. Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
  3. Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
  4. Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
  5. Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

Reviews

(1)
Most Helpful

I just made this, substituting snow peas for long beans and cayenne for crushed dried red chilis. I sauteed the beans and shallots with the chicken (I HATE uncooked shallots, lol).

This was WONDERFUL! Will definitely make again.

tattoedrider February 14, 2013

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