Peanut Thai Chicken With Vermicelli Noodles - cooking recipe

Ingredients

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

Preparation

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.