Thai Peanut Noodles with chicken

8 oz rice noodles
12-16 oz chicken cut into bite sized pieces or thin strips (You can use prawns, tofu or ground chicken in this dish as well).
Kosher salt and pepper
3 tablespoons soy sauce (I use Big Tree Organic Coco Aminos Gingery Lime)
1 tablespoon minced fresh ginger
2 cloves minced garlic
1 lime (zest and juice)
3/4 cup chicken broth
4-5 tablespoons creamy natural peanut butter
1 tablespoon rice vinegar
2 -4 teaspoons chili garlic sauce to taste. (I like Huy Fong Chili Garlic Sauce)
1 teaspoon red pepper flakes (optional)
2-4 tablespoons toasted sesame oil
1 red bell pepper cut into large dice
1 green bell pepper cut into large dice
2 large carrots, cut into strips
1/4 cup sliced green onions
Cilantro
1/2 cup chopped roasted salted peanuts

Mix chicken, soy sauce, garlic, ginger, lime juice and 1 tablespoon sesame oil in a bowl. Let marinate while you cook the noodles.
Boil large pot of water and cook noodles according to directions. For rice noodles, I drop them into boiling water, take off heat and let stand for a few minutes. They should be al dente. Drain and rinse with cold water.
In a bowl, whisk together chicken broth, peanut butter, chili garlic sauce, rice vinegar and lime zest. Taste and adjust- add red pepper flakes if you want more spice!
Heat large skillet over medium heat and add sesame oil. Add chicken mixture and season with Kosher salt and pepper. Cook just until chicken is done, 2-3 minutes, remove from heat and set chicken aside.
Add bell peppers and carrots with another splash of sesame oil to skillet. Season with salt and pepper and cook to your liking (I like the vegetables to retain some crunch).
Mix peanut sauce and noodles together and add to skillet with chicken and vegetables. Heat for a few minutes. (If you need to thicken sauce, make a slurry with a tablespoon of cornstarch or flour and a tablespoon of water and add to pan while heating).
Serve in bowls with green onions, fresh cilantro and roasted peanuts on top.