⅔ cup crunchy peanut butter

1½ cups coconut milk

2 tablespoons fish sauce

¼ cup lime juice

2 teaspoons brown sugar

4 cloves garlic, minced

Salt and pepper to taste

¼ cup chicken stock

¼cup half-and-half

1 pound Chinese egg noodles (mein)

1 tablespoon peanut oil

1 tablespoon sesame oil

6–8 green onions, trimmed and thinly sliced

3 whole boneless, skinless chicken breasts, halved and poached

1 pound snow peas, trimmed and blanched

• Combine the peanut butter, coconut milk, fish sauce, lime juice, brown sugar, garlic, salt, and pepper in a small saucepan over low heat. Cook until smooth and thick, stirring frequently.

• Transfer to a blender and purée.

• Add the chicken stock and half-and-half, and blend; set aside.

• Bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain, rinse under cold water, and drain again.

• Toss the noodles with the peanut and sesame oils.

• To serve, place some pasta in the middle of each serving plate. Spoon some of the peanut sauce over the pasta. Slice each chicken breast on the diagonal. Transfer 1 sliced breast to the top of each portion of noodles. Spoon some additional peanut sauce over the chicken. Surround the noodles with the snow peas. Garnish with the sliced green onions.