Cook 8 ounces rice noodles or Chinese egg noodles according to package instructions. Chop 2 cloves of garlic. Cut chicken into thin slices and set aside. Heat 1 tablespoon oil in a large skillet on medium-high heat. Add the chicken, 3 cups red cabbage, 1 cup shredded carrots, and chopped garlic. Cook 5 minutes. Whisk together ¼ cup cider vinegar, ¼ cup peanut butter, ¼ cup soy sauce and ¼ cup chicken broth. Add to the skillet along with the cooked noodles. Top with chopped peanuts and cilantro leaves before serving.