45min · 4 servings INGREDIENTS FOR THE MARINADE + DRESSING: • ¼ cup avocado oil • ½ cup coconut aminos • 2 tbsp rice vinegar • 2 tsp fish sauce • 2 tbsp coconut sugar • 3 cloves garlic minced • 1 tbsp red curry paste • ⅓ cup unsweetened full fat coconut milk • 1 tsp lime zest • 2 tbsp creamy peanut butter FOR THE CHICKEN: • 2 lb boneless skinless chicken thighs • ½ tsp Kosher salt FOR THE SALAD: • 2 cups thinly sliced romaine lettuce • 2 Persian or mini cucumbers halved and thinly sliced • 1 cup matchstick carrots • 3 green onions thinly sliced on the diagonal • ¾ cup loosely chopped mint more for serving • ¾ cup loosely chopped cilantro more for serving • ¾ cup loosely chopped Thai basil leaves more for serving • 6 oz vermicelli rice noodles • ½ cup roughly cho