Almond Chicken Satay

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6 ounces vermicelli rice noodles

2 tablespoons vegetable oil

2 boneless skinless chicken breasts, cut into 3/4-inch pieces

Kosher salt and finely ground black pepper

2 tablespoons finely chopped ginger

1 tablespoon finely chopped garlic

One 14-ounce can coconut milk

1/3 cup almond butter

12 ounces snap peas

2 tablespoons lime juice

1 fresh hot red chile, thinly sliced

Fresh cilantro leaves, for garnish