Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: marinate chicken in wine 30 minutes. in a small skillet, saute garlic and shallots in 3 tablespoons oil until crisp; drain, reserving oil. boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil. grind red chilies. in a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows. add chicken and wine, and sliced chinese mushrooms; stir-fry 3 minutes. add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla. add bean sprouts and basil; stir 2 minutes. add noodles; toss. garnish with garlic, shallots, and peanuts.

Target recipe: sprinkle chicken with the salt. in a medium skillet heat oil over medium-high heat. add chicken; reduce heat to medium. cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. remove chicken from skillet; cover to keep warm. add ginger and garlic to skillet; cook about 30 seconds or until fragrant. in a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. add mixture to skillet. cook and stir over medium-high heat until bubbly. slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). top chicken with coconut-peanut butter sauce. sprinkle with remaining cilantro and chopped peanuts.