4 servings kosher salt and ground pepper black finely
2 tablespoons juice of lime
1 chile fresh red hot thinly sliced
6 ounces vermicelli rice noodles
2 chicken breasts boneless skinless cut into 3/4-inch pieces
12 ounces snap peas
2 tablespoons vegetable oil
Equipment
frying pan
tongs
Directions
Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
In the meantime, heat the oil in a large skillet over medium-high heat until hot.
Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper.
Serve the chicken over the rice noodles, sprinkled with chile and cilantro.
