Peanut Thai Chicken With Vermicelli Noodles

Recipe by Oolala
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
  • Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
  • 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.
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