Cooking Ain't Complicated : Thai Inspired Peanut Noodles with Chicken

Hi, everyone! Welcome back to Cooking Ain't Complicated! I'm so glad you are here! Today, we play on the last recipe we posted, the Thai Peanut Sauce! If you don't know how to make that, the recipe can be found HERE! (   • Cooking Ain't Complicated:  Thai Peanut Sauce  ) Now, we add to it, and play with it, forming this creamy, delicious chicken dish! Ingredients: 1 1/2 Cups Peanut Sauce 1 package Rice Vermicelli noodles, cooked, and rinsed in ice water 1 chicken breast and 1 chicken thigh, cut into cubes 4 eggs, beaten salt and pepper to taste (for the chicken) 2 tbsp. Vegetable Oil 2-3 tbsp. Garlic (Because yeah, Garlic!) 5 oz. Coconut Milk The zest and juice of one lime 1 tbsp. Sesame Oil 1 tbsp. White Tine Vinegar 2 tbsp. Soy Sauce 1/2 cup shredded Carrot Chopped Green Onions Crushed Peanuts 4-6 Chopped Thai Chilies. (Use more or less, depending on how spicy you like it. I don't mess around too hardcore with these peppers. Evil in bulk!) Cook the chicken chunks in the oil, sprinkling with salt and pepper to taste. When the chicken is cooked, push it to one side of the pan, and pour in the eggs, scrambling, and then mix together with the chicken and set aside. Take your peanut sauce, and put it in a pan on medium heat. Add to that 5 oz. Coconut Milk, the lime zest and juice, watching out for seeds, Add in your sesame oil, vinegar, and your soy sauce, and continue stirring until it is uniform and smooth. In a large bowl, toss your rice noodles, peanut sauce, chicken and egg mixture, then add your Thai Chilies, carrots, and green onion. Toss together with a pair of tongs. Slide that into a nice bowl, and top with sesame seeds, green onion, and a pinch of crushed peanuts. That's it! quite simple, and deliciously creamy! That's it for this week! I cant wait to see you again! As always, Throw us a like and a share, add a comment below telling us what you want to see made in the test kitchen, and remember what I tell ya. Eat. Your. Art.