Thai Coconut Rice Noodles With Chicken

Ingredients:

• 16 ounces rice vermicelli or 16 ounces angel hair pasta or 16 ounces spaghettini, uncooked
• 2 tablespoons peanut oil
• 16 ounces boneless skinless chicken breasts, cut into bite sized pieces
• 1 cup light coconut milk (NOT Coco Lopez) or 1 cup regular unsweetened coconut milk (NOT Coco Lopez)
• 1/4 cup creamy smooth cashew butter or 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (or soy sauce if you prefer)
• 3 garlic cloves, minced
• 1/2 teaspoon mild curry powder
• 1 tablespoon brown sugar or 1 tablespoon palm sugar
• 1/2 teaspoon red cayenne pepper
• 4 cups baby portabella mushrooms, sliced (crimini)
• 1 red bell pepper, chopped
• 10 -12 scallions, sliced
• 2 tablespoons fresh basil, chopped
• 1 lime
• 1/2 cup roasted cashews, chopped
• 1/2 cup toasted coconut
• 1/2 cup chopped fresh cilantro
• 6 hot Thai chiles, minced (optional)