1). In a medium sauce pot, add shrimp shells and cover with water. Bring to a high simmer on medium/high heat, lowering heat to medium low to simmer for 30-45 minutes. Remove from heat and strain to reserve liquid.
1 lb Boneless chicken thigh
3 oz Light brown sugar
2 oz Kosher salt
6-8 oz Pretty Thai® Peanut Sauce
1 - 13.5/14 oz can of coconut milk
2 lg Shallots
8 toes of garlic (1.5-2oz)
Green Cabbage (pre-shredded works fine)
1 - 1/2 lb boneless chicken thighs, brined (cut into small 1 inch pieces)
1 bag Thin Rice Noodles (soak in luke warm water for 1- 1 1/2 hours, drain water, separated into 4 large handfuls)
4 medium shallots (peeled and sliced thin,...