Start by preparing the peanut sauce. In a medium bowl, combine the peanut butter, sriracha, brown sugar, soy sauce, 2 tablespoons of lime juice, minced garlic, and grated ginger, whisking until well blended.

Next, pour in the coconut milk and whisk again until the sauce is smooth.

Cut the chicken breast into small pieces, about ½ to 1 inch in size.

Heat a large skillet over medium-high heat. Once the skillet is hot, add the cooking oil and swirl it around to coat the surface. Add the chicken and cook until it is browned on all sides, taking care not to overcook it.

Next, pour the prepared peanut sauce into the skillet, reduce the heat to medium-low, and stir to scrape up any browned bits from the bottom. Allow the chicken to simmer in the sauce over low heat, stirring occasionally, while you cook the noodles.

Prepare the noodles following the instructions on the package, then drain them in a colander.

Next, combine the drained noodles with the skillet containing the peanut sauce and chicken. Stir well until everything is thoroughly mixed and coated in the sauce.

Finish by sprinkling chopped peanuts and cilantro on top, and enjoy your dish!