Ingredients
4 ounces rice vermicelli noodles
1 tablespoon canola oil
4 boneless, skinless chicken thighs (about 1¼ lb.)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup creamy peanut butter
¼ cup canned unsweetened coconut milk, well shaken
1½ tablespoons fresh lime juice (from 1 lime)
1 tablespoon low-sodium soy sauce
½ tablespoon sriracha
12 Bibb lettuce leaves
1 cup thinly sliced English cucumber
Thinly sliced scallions, basil leaves, and chopped roasted peanuts, for serving