Instructions

If you are adding the Chicken thighs roast them in a 400° oven with Salt and Pepper. Roast them until the skins are browned approximately 40 minutes. Set aside to cool and then cut the meat and skin into strips. Set aside.

Place a large pot of Water on the stove to boil. Add the noodles and cook until tender. Strain and run cold water over them until cold. Set aside in a large bowl.

Combine in a separate bowl, the Coconut Milk, Lime Juice and Zest, Fish Sauce, Sesame Oil, Sriracha Sauce and Ground Black Pepper. Stir to combine.

Toast the Cashew pieces in a dry sauté pan, over medium heat, shaking continuously so not to scorch them. Toast them until they are a light golden brown. Set them aside.

Mince the Cilantro and set aside.

All of the Vegetables are raw for this recipe as a salad. If you prefer a warm dish, blanch or sauté them before hand. Prepare the Vegetables by cutting them into bite size pieces, either diced or julienne. For the Corn, remove the kernels by cutting down from the top along the edge of the cob. A serrated knife works well for this.

Place the Coconut Sauce, Chicken Thighs and Vegetables in a serving bowl, toss to combine. Top with Toasted Cashews and Minced Cilantro.