Step 1

Whisk together the SunButter, tamari, fish sauce, honey, lime juice, garlic, and gingerin a large bowl until smooth. Add the coconut milk and 2 teaspoons of Sriracha, and continue to whisk until combined. Add additional Sriracha to taste, if desired. Set the sauce aside.

Step 2

Bring a large pot of water to a boil. Add the rice noodles and boil for 3 minutes. Addthe carrot and bell pepper slices to the pot. Continue boiling the noodles and vegetables for 2-3 minutes longer, until the noodles are al dente, and the vegetables are fork-tender.

Step 3

Use a measuring cup to remove 1/2 cup of water from the pot and set aside. Drain the noodles and vegetables and rinse with cold water.

Step 4

Season the chicken liberally with sea salt. Set a wok or extra-large skillet over medium-high heat, and pour in the oil. Once the oil is shimmering, add the chicken to the pan. Sauté the chicken for 3-4 minutes, stirring occasionally with a rubber spatula, until the pieces are golden brown and the chicken is no longer pink on the inside.

Step 5

Reduce the heat to low. Add the noodles, vegetables, SunButter sauce, and 2/3 of the chopped scallions to the skillet. Gently toss everything together with a rubber spatula until the noodles and chicken are evenly coated with sauce. Add the reserved cooking water to the skillet to thin the sauce, if needed.

Step 6

Transfer the chicken and noodle sauté to a large serving bowl. Garnish with the remaining chopped scallions, cilantro, and basil. Squeeze additional lime juice over the top, if desired, and enjoy immediately.