Cook the noodles. Boil according to package directions until just tender. Drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of oil to prevent sticking and set aside.

Whisk the sauce. In a bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, honey, chili-garlic sauce, and sesame oil. Whisk in warm water a little at a time until the sauce is smooth and pourable, like heavy cream. Taste and adjust salt, sweetness, and heat.

Prep the chicken. Pat the chicken dry and slice into thin strips. Season lightly with salt and pepper.

Stir-fry the chicken. Heat oil in a large skillet or wok over medium-high. Add the chicken and cook, stirring, until browned and cooked through, 5–7 minutes. Transfer to a plate.

Sauté the aromatics. In the same pan, add a touch more oil if dry. Add garlic, ginger, and the white parts of the green onions. Cook 30–60 seconds until fragrant.

Cook the veggies. Add your chosen vegetables. Stir-fry 2–4 minutes until crisp-tender. You want a bit of bite for texture.

Combine with noodles and chicken. Add the cooked noodles and chicken back to the pan. Pour in about two-thirds of the peanut sauce. Toss over low heat until everything is coated and heated through. Add more sauce as needed to reach your ideal consistency.

Finish and serve. Remove from heat. Top with chopped peanuts, cilantro, and the green onion tops. Serve with lime wedges and any extra sauce on the side.