1 package rice sticks or vermicelli
2 large boneless, skinless chicken breasts (I used tenders)
1 clove garlic, minced
1 small onion cut into thin strips
2 tbsp peanut oil
6 tbsp soy sauce
1 tsp red pepper flakes (really to taste, that could be super spicy)
2 tbsp yellow curry powder
1 cup unsweetened coconut milk (I use one can)
2 tsp sugar
1 cup chicken stock
1 cup chunky peanut butter
1 can bean sprouts
3 tbsp lemon juice
Place rice noodles in a pan of hot water, covered, for 10 minutes. Drain when softened.
coat chicken with tamari or soy sauce. Sauté onions and chicken in peanut oil and garlic. Add red pepper flakes. Cook until chicken is no longer pink, and onions and peppers are soft.
In a small saucepan, combine curry powder, coconut milk, sugar, chicken stock, peanut butter, and lemon juice. Heat for a few minutes on low-medium. Remove from heat, and add peanuts, bean sprouts, and basil.
Add curry/coconut sauce mixture to the drained rice noodles. Add chicken and vegetables and mix well.