This fast and easy Asian-inspired Coconut Cashew Rice Noodle Bowl captures Thai flavors that will fuel you all afternoon, and it's covered with a creamy almond coconut sauce!
Cook chicken breast in a saute pan or boil until fully cooked.
Meanwhile, boil rice noodles according to package directions. Do not overcook. Drain.
Dice chicken and mix into rice noodles with carrots and cashews.
In a small saucepan, quickly heat coconut milk, almond butter, and rice vinegar, stirring constantly until mixed. Do not overheat - only enough for the mixture to emulsify.
Drizzle mixture over rice noodles and serve with mint.