Photo by Leigh Beisch

Ready in 26 minutes. Serves 4 / Rice noodles' mild taste complements the spicy broth. Prep tips: For a vegan dish, leave out the fish sauce and chicken; add tofu cubes for protein. Freeze spare coconut milk for later use.

1 cup chilled reduced-fat coconut milk, shaken before measuring

1 cup chilled rice milk, shaken before measuring

1½ cups chilled carrot juice, shaken before measuring

1 tablespoon Thai red curry paste

2 tablespoons nonhydrogenated, unsweetened peanut butter

12 ounces boneless, skinless chicken breasts

1½ teaspoons curry powder

1 tablespoon canola oil

4 ounces rice vermicelli

4 ounces snow peas, cut diagonally into ½-inch slices

2 tablespoons minced red bell pepper

2 tablespoons chopped fresh cilantro or basil

1 teaspoon low-sodium fish sauce or soy sauce, or to taste

1. Bring a pot of salted water to a boil. This will be used to cook the noodles.
2. Meanwhile, combine coconut milk, rice milk, carrot juice, red curry paste, and peanut butter in a blender. Blend on lowest speed for about 1 minute, until emulsified. Refrigerate. (If you have extra time, refrigerate for 30 minutes to allow flavors to meld.)
3. Cut each chicken breast in half lengthwise, yielding thin cutlets. Sprinkle each piece of chicken with a bit of salt, then rub with curry powder. Heat a medium skillet over medium-high heat. Add oil, then chicken. Cook chicken for 2-3 minutes per side, until cooked through. Transfer to a plate; when cool enough to handle, shred and refrigerate.
4. Boil noodles according to package instructions. Drain, then plunge into ice water to cool. Drain thoroughly.
5. When ready to serve, divide noodles among four bowls. Add shredded chicken, snow peas, red bell pepper, and cilantro or basil to bowls. Carefully pour coconut-milk mixture into bowls, leaving any froth behind. Sprinkle with fish sauce or soy sauce to taste.

PER SERVING: 419 cal, 29% fat cal, 13g fat, 5g sat fat, 49mg chol, 26g protein, 47g carb, 2g fiber, 378mg sodium

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