Begin by preparing the peanut sauce. In a medium-sized bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, lime juice, garlic, and grated ginger until smooth and fully incorporated.

Gradually add the coconut milk to the peanut mixture, whisking thoroughly until the sauce reaches a creamy consistency.

Slice the chicken breast into small, uniform pieces measuring approximately ½ to 1 inch in size.

Heat a large skillet over medium-high heat. Once heated, add the cooking oil and swirl to coat the bottom of the skillet. Add the chicken pieces and cook, turning occasionally, until the chicken is browned on all sides. Avoid overcooking to ensure the chicken remains tender.

Once the chicken is browned, pour the prepared peanut sauce into the skillet. Reduce the heat to medium-low and stir to dissolve any browned bits from the pan. Allow the chicken to simmer in the sauce, stirring occasionally, as you prepare the noodles.

Cook the noodles according to the package instructions, then drain them in a colander.

Add the cooked noodles to the skillet with the peanut sauce and chicken. Toss gently to coat the noodles thoroughly in the sauce, ensuring an even distribution of the sauce and chicken.

Garnish the dish with chopped peanuts and fresh cilantro before serving, and enjoy the delightful combination of flavors and textures.