Coconut Cashew Rice Noodles

• 1 cup cooked rice noodles, chilled
• 8 whole cashews
• 14 cup shredded carrot
• 1 whole chicken breast
• 4 mint sprigs
• 14 cup coconut milk
• 1 tablespoon almond butter
• 1 whole Thai chile
• 12 teaspoon rice vinegar

1. Cook chicken thigh on a saute pan on medium heat for 10 minutes or until cooked thoroughly.
2. Dice chicken and mix into rice noodles, carrots, and cashews.
3. In a small saucepan, quickly heat coconut milk, rice vinegar and almond butter, stirring constantly until mixed.
4. Do not heat too much - only heat enough for the mixture to emulsify.
5. Drizzle mixture over rice noodle mixture and refrigerate for 10 minutes.
6. Serve with mint.

rice noodles, cashews, carrot, chicken breast, mint sprigs, coconut milk, almond butter, chile, rice vinegar

Taken from www.food.com/recipe/coconut-cashew-rice-noodles-517634 (may not work)