Begin by whisking together the coconut milk, peanut butter, soy sauce, sriracha, honey, rice vinegar, and sesame oil in a bowl or jug. Set this delightful mixture aside, as it will be the heart of your sauce.

Next, heat the vegetable oil in a skillet over medium-high heat. Add the diced chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes or until the chicken is cooked through and golden.

Introduce the minced garlic and grated ginger to the skillet, allowing them to cook for about a minute, filling your kitchen with aromatic fragrances. Now, deglaze the pan by pouring in the chicken stock and then add the peanut sauce mixture. Stir well and let it simmer on low-medium heat for around 2-3 minutes.

While the sauce is simmering away, prepare the rice noodles according to the package instructions. Once cooked, drain and set them aside, ready for their luxurious sauce bath.

Toss the cooked noodles into the skillet with the chicken and sauce, ensuring everything is evenly coated. Should the sauce be too thick, don’t hesitate to thin it out with a touch of hot water until you achieve your desired consistency.

Finally, garnish your glorious dish with toasted peanuts, chopped cilantro, and green onions. Serve it up with a generous squeeze of fresh lime juice on top.