4 boneless, skinless chicken thighs
Kosher salt and freshly ground pepper
1 tbsp. peanut oil
8 oz. dried vermicelli angel hair rice noodles
1 cup shredded carrots
1 cup shredded purple cabbage
1 red bell pepper, seeds and core removed and julienned
1/2 of a seedless cucumber, cut into thin matchsticks
8 – 10 leaves of leafy green lettuce
1 – 2 ripe avocados, sliced
1/4 cup Thai Basil, cut into a chiffonade
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro leaves
1/4 cup dry roasted peanuts, roughly chopped
Peanut Drizzle Sauce (see recipe below)
Peanut drizzle sauce:
1/2 cup creamy peanut butter
2 tbsp. coconut milk
3 tbsp. apple cider vinegar
1 clove garlic, minced
2 tbsp. tamari
1 tbsp. honey
Pinch of red pepper flakes
2 – 3 tbsp. hot water
For the sauce
Combine all ingredients for the peanut sauce in the bowl of a small food processor. Pulse until smooth and creamy, scraping down the sides frequently.
For the chicken roll
In a large sauté pan, heat the peanut oil over medium heat. Season the chicken thighs on both sides with kosher salt and pepper. When the pan is hot, add the chicken thighs and cook for 9 minutes. Flip the thighs over and sauté for another 9 minutes, until the chicken is fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F. Set aside.
Prepare the vermicelli rice noodles according to the instructions on the package, giving them a quick rinse with cold water when they are done cooking.
On a platter or individual plates, layout the leafy green lettuce and top with a bed of the vermicelli noodles. Slice the chicken thighs and arrange them on top of the noodles, along with the carrots, cabbage, bell pepper, cucumber and avocado. Sprinkle the fresh herbs and chopped peanuts over the top of the dish and then drizzle generously with the peanut sauce.
Serve with lime wedges and Sriracha hot sauce for a bit of spice.