2tablespoonschili garlic pasteplus more for serving, if desired
¼teaspoonkosher or fine sea salt
¼teaspoonfreshly ground black pepper
2tablespoonsvegetable oildivided
1poundground chicken
2cupsshredded carrots
4green onionscut on the diagonal in 1-inch pieces
1tablespoonsesame oil
¼cupchopped peanutsfor garnish
¼cupfresh cilantro leavesfor garnish
Lime wedgesfor garnish
Instructions
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and rinse under hot water.
In a small mixing bowl, combine the peanut butter, fish sauce, lime juice, chili garlic paste, salt, and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Remove the chicken from the pan. Add another tablespoon of oil, the carrots, and green onions, and cook, stirring, until crisp-tender, about 2 minutes. Add the chicken, noodles, and sauce, and cook, stirring gently, until heated through, about 4 minutes. Add the sesame oil and toss to coat.
Serve with garnishes and a little more chili paste on top, if desired.