Directions

1. Combine chicken and 1/4 cup marinade in large resealable plastic bag; toss to coat. Marinate in refrigerator 2 hours, turning once or twice.
2. Coat grilling rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cook spaghetti according to package directions. Drain and cover to keep warm; set aside.
3. Place pea pods, onion, serrano pepper and garlic at 1 end of 18x12-inch piece heavy-duty foil; mix lightly. Sprinkle with 1 tablespoon water and sesame seeds. Fold foil over to enclose vegetables. Fold and crimp edges to seal, leaving room for expansion; set aside.
4. Place chicken on grill, discarding marinade. Grill, covered, 6 minutes. Turn chicken; place vegetables on grill. Grill, covered, 6 to 10 minutes more or until internal temperature of chicken reaches 170°F and vegetables are hot. Remove from grill (vegetables will continue to cook).
5. Combine cooked noodles, remaining 2 tablespoons marinade, coconut milk and fish sauce, if desired; toss to mix. Add vegetables; toss to coat. Pile onto serving platter. Slice chicken diagonally and arrange on top of noodle mixture.