1 lb boneless skinless chicken thighs, cut into strips

1/2 cup full-fat canned coconut milk (chicken marinade)

1 tbsp red curry paste (chicken marinade)

2 tbsp honey

2 garlic cloves, grated

1 tbsp grated ginger or ginger paste

1/2 tsp turmeric

1 tsp lime zest

1 tbsp lime juice

1 cup full-fat canned coconut milk (peanut sauce)

1/4 cup peanut butter

1 tbsp red curry paste (peanut sauce)

2 tsp grated ginger or ginger paste (peanut sauce)

2 tbsp soy sauce

2 tbsp brown sugar

1/3 cup water

8 oz rice vermicelli noodles

2 Persian or baby cucumbers, sliced

1 cup shredded carrots

1 cup shelled edamame, steamed

2 cups shredded cabbage

Fresh cilantro leaves

Fresh mint leaves

Fresh Thai basil leaves

Chopped toasted peanuts

Lime wedges