Thai Coconut Rice Noodles With Chicken

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

Ingredients

• Servings: 8
• 16 ounces rice vermicelli or 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked
• 2 tablespoons peanut oil
• 16 ounces boneless skinless chicken breasts, cut into bite sized pieces
• 1 cup light coconut milk (not coco lopez) or 1 cup regular unsweetened coconut milk (not coco lopez)
• 1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (or soy sauce if you prefer)
• 3 garlic cloves, minced
• 1/2 teaspoon mild curry powder
• 1 tablespoon brown sugar or 1 tablespoon palm sugar
• 1/2 teaspoon red cayenne pepper
• 4 cups baby portabella mushrooms, sliced (crimini)
• 1 red bell pepper, chopped
• 10 -12 scallions, sliced
• 2 tablespoons fresh basil, chopped
• 1 lime
• 1/2 cup roasted cashews, chopped
• 1/2 cup toasted coconut
• 1/2 cup chopped fresh cilantro
• 6 hot thai chiles, minced (optional)

Recipe

• 1 heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• 2 drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• 3 meanwhile, toast coconut if necessary.
• 4 using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• 5 heat oil in large pan until almost smoking.
• 6 add chicken and stir-fry until almost done and nicely browned.
• 7 add bell pepper and cook 1-2 minutes.
• 8 add mushrooms and cook until they are tender.
• 9 add chopped scallions, basil, and the juice of the lime and cook briefly.
• 10 stir in sauce mixture and allow to heat.
• 11 add cooked noodles and chopped cilantro and toss until thoroughly coated.
• 12 allow to heat through then remove from heat.
• 13 serve garnished with toasted coconut, chopped cashews, and minced chiles.