Thai Coconut Rice Noodles with Chicken

thai.food.com

meh

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 to 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)

Directions at thai.food.com

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