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1
In a frying pan, heat both oils together, and throw in the minced garlic. Sautee for a minute, then add chicken, cayenne pepper, chili powder, and cumin. Sautee until chicken is fully cooked.
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2
Simultaneously heat chicken broth in the stovetop pot, and add coconut milk once the broth reaches a simmering point. Add salt and pepper (approximately a tablespoon of each), and sugar. Simmer for a few minutes, then add cooked chicken, along with the onion and cilantro, and crunchy peanut butter, and allow this to simmer together for 10 - 15 minutes.
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3
While this is simmering, crush the peanuts and chop the red (thai) chili pepper, and set to the side. You may also want to chop up some more fresh cilantro, and set that to the side. All three of these ingredients are great garnishes on top of the finished soup.
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4
Now, the broth should be ready, but before taking it off of the heat, add the rice noodles directly into the pot of simmering broth, and allow the noodles to soften. Rice noodles are very thin, so this should only take 3-5 minutes!
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5
Remove the pot from the heat, and serve instantly. Use kitchen tongs to serve noodles into a deep bowl, then ladel broth over the top. Garnish with peanuts, chili, and cilantro... grab your chopsticks and a large spoon... and enjoy!!
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6
Goes very well with a light, sweet, bubbly Moscato wine!
