-
1
Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
-
2
Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
-
3
Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
-
4
Start a large pot of water to boil for the noodles.
-
5
Rinse and slice the peppers into thin strips.
-
6
Rinse the rest of the veggies and add all of the veggies to the sauce.
-
7
Cover and let continue to simmer on lowest heat.
-
8
When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
-
9
Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
-
10
Drain noodles.
-
11
Turn off heat.
-
12
Add a small amount of the coconut peanut butter sauce to the large pasta pot.
-
13
Return the noodles to the pot.
-
14
Pour the rest of the sauce with veggies on top of the noodles.
-
15
Toss thoroughly.
-
16
Serve with a garnish of chopped peanuts on top.
