Peanut Thai Chicken With Vermicelli Noodles

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup chunky peanut butter
• 1 3/4 cups coconut milk
• 2 tablespoons soy sauce
• 1/4 cup fresh lemon juice
• 2 tablespoons brown sugar
• 4 garlic cloves, minced
• salt
• cayenne pepper, to taste
• 1/4 cup chicken broth
• 1 lb vermicelli
• 2 tablespoons peanut oil
• 6 -8 scallions, thinly sliced
• 6 boneless skinless chicken breasts, thinly cut, poached
• 1 lb snow peas, trimmed, julienne cut, blanched 30-60 seconds, cooled in ice water, drained
• dry roasted peanuts, chopped
• sesame seeds, toasted
• fresh coriander sprig, garnish

Recipe

• 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.