To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds.

1 1/2 cups unsalted roasted cashews, plus more, chopped, for serving

3 to 4 tablespoons red curry paste (depending on desired heat)

4 boneless, skinless chicken thighs (1 1/4 pounds total), cut into 1 1/2-inch pieces

Kosher salt

8 ounces vermicelli rice noodles, broken in half

1 English cucumber

2 large carrots, peeled

Safflower oil, for brushing

1 cup shredded iceberg lettuce

Lime wedges, for serving

Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and 3/4 cup water until smooth. Combine 1 cup of cashew mixture with 1/3 cup water. Toss
chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well.
With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers;
grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.