Peanut Thai Chicken With Vermicelli Noodles |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A community cookbook find from Betty Nudell. Just typing this makes me salivate!I guessed time since I haven't made this yet. This recipe has poached chicken and it doesn't account for the cooking of the chicken. 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 |
Directions:
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.
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