2 Marcangelo Bacon Wrapped Chicken Breast Medallions
6 oz. rice stick vermicelli noodles (pad Thai noodles)
Spicy Peanut Sauce
¼ cup natural peanut butter
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. freshly squeezed lime juice
2 tsp. honey
2 tsp. chili garlic sauce
1 clove garlic, minced
1 tsp. fresh ginger, grated
½ cup hot water
1 Tbsp. sesame oil
1 red pepper, sliced into ¼” strips
1 small carrot, peeled and cut into matchsticks
2 green onions, thinly sliced
½ cup roughly chopped cilantro
¼ cup roasted peanuts, roughly chopped
¼ cup crispy fried onions (optional)
Cook the Bacon Wrapped Chicken Breast Medallions in the oven or on the grill according to package instructions to an internal temperature of 165°F. Let rest for 5 minutes before slicing.
Prepare the rice stick noodles according to the package directions (this usually involves soaking in hot water for 6 to 8 minutes until pliable.) Drain and set aside. Noodles will continue to soften when added to the skillet.
Prepare the spicy peanut sauce in a bowl by whisking the peanut butter with the soy sauce, rice vinegar, lime, honey, chili garlic sauce, fresh garlic and ginger. Whisk in the hot water a bit at a time until smooth.
Heat the sesame oil in a large skillet over medium-high heat. When hot add the red pepper and carrots and stir-fry for 3 to 4 minutes until almost tender. Reduce the heat to low, add the soaked rice noodles and spicy peanut sauce tossing and until well coated. Add up to another ¼ cup of hot water, a tablespoon at a time, if the sauce needs to be thinned a little. Noodles should be tender and saucy in about 2 to 3 minutes. Remove from the heat and stir in the green onions and cilantro. To serve, top spicy peanut noodles with slices of bacon wrapped chicken breast medallion and garnish with roasted peanuts and crispy fried onions. Enjoy while hot!