Thai Peanut Chicken Vermicelli

• 8 oz Vermicelli or rice noodles
• 1 1/2 Cups Coconut Thai BLENDABELLA
• 1 Cup Shredded, cooked chicken
• 2 Eggs, scrambled
• 1 Tbsp cooking oil
• 1/4 Cup Chopped peanuts
• Ingredients for Sauce
• 1 Cup Full fat coconut milk
• 1/4 Cup Creamy peanut butter
• 1 Tbsp Sugar
• 2 Cloves Garlic, minced
• 2 Tbsp Soy sauce
• 1 tsp Chili garlic paste
• 1 tsp Freshly grated ginger
• 1/2 Tbsp Fish sauce
• Use to Top Recipe
• 2 Tbsp Sesame seeds
• 2 Tbsp Fresh cilantro, chopped

Instructions

1. Soak noodles according to the instructions on the packages.
2. Whisk together ingredients for the sauce (last 10 on list) in a small bowl. Set aside.
3. Add cooking oil to a large wok or skillet. Once warm over medium heat, add eggs in the center of the pan. Allow them to cook for a minute and then break them up with a spatula. Stir in BLENDABELLA. Remove egg and BLENDABELLA mixture to a plate. Set aside.
4. In the same wok or skillet, add sauce. Allow to simmer for 3 to 4 minutes, until thickened slightly. Add cooked chicken, noodles and BLENDABELLA mixture, tossing gently to coat in the sauce.
5. Serve immediately topped with sesame seeds and cilantro.