Peanutthaichickenwithvermicellinoodles Recipes

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PEANUT THAI CHICKEN WITH VERMICELLI NOODLES



Peanut Thai Chicken With Vermicelli Noodles image

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.

Provided by Oolala

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 807.1, Fat 33.4, SaturatedFat 16.7, Cholesterol 68.4, Sodium 602.8, Carbohydrate 81.5, Fiber 8.5, Sugar 16.6, Protein 48

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