Cook the noodles according to the package directions. Rice noodles may need soaking or only a few minutes of boiling, so avoid cooking them past tender. Drain, rinse briefly with cool water, and reserve about 1/2 cup noodle water.

Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey or brown sugar, sesame oil, sriracha, garlic, and ginger in a bowl. Add warm water or reserved noodle water gradually until the sauce is smooth and pourable.

Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for approximately 4–6 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F (74°C).

Add the sliced red bell pepper to the skillet. Cook for 2–3 minutes, just until it softens slightly while retaining some crispness.

Add the cooked noodles and peanut sauce to the chicken and pepper. Toss for 1–2 minutes, adding more warm water if the sauce becomes too thick or clings heavily to the noodles.

Serve immediately with sliced green onions, chopped roasted peanuts, optional cilantro, and lime wedges. Squeeze fresh lime over each portion just before eating.