Coconut Cashew Rice Noodles

This filling noodle dish captures Thai flavors that will fuel you all afternoon. Can be served chilled or warm.

• Ready In: 20 mins
• Serves: 1
• Yields: 1 bowl

Ingredients

• 1  cup  cooked  rice noodles, chilled
• 8  whole cashews
• 1⁄4 cup  shredded carrot
• 1  whole chicken breast
• 4  mint sprigs
• 1⁄4 cup coconut milk
• 1  tablespoon almond butter
• 1  whole  Thai chile
• 1⁄2 teaspoon rice vinegar

Directions

1. Cook chicken thigh on a sauté pan on medium heat for 10 minutes or until cooked thoroughly.
2. Dice chicken and mix into rice noodles, carrots, and cashews.
3. In a small saucepan, quickly heat coconut milk, rice vinegar and almond butter, stirring constantly until mixed. Do not heat too much - only heat enough for the mixture to emulsify.
4. Drizzle mixture over rice noodle mixture and refrigerate for 10 minutes.
5. Serve with mint.