Begin by bringing a large pot of water to a boil over high heat. Add the rice noodles and cook according to package instructions until al dente, about 4-6 minutes. Drain and set aside.

In a heavy-bottomed pot or large skillet, heat 2 tablespoons of toasted sesame oil over medium heat. Add the ground chicken and cook for 5-7 minutes until browned.

Stir in 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger into the pot. Cook for 1-2 minutes until fragrant.

Lower the heat and incorporate the sauce ingredients: 2 tablespoons of honey, 1/3 cup of peanut butter, 2 tablespoons of tomato paste, 1 tablespoon of chili paste, 3 tablespoons of low sodium soy sauce, and 1 tablespoon of rice vinegar. Stir until well combined.

Gradually mix in 1.5 cups of water, bringing the mixture to a low boil. Reduce heat and let it simmer for about 10 minutes.

Add the cooked noodles and toss gently to combine. Allow to simmer together for 1-2 minutes.

Serve the Spicy Peanut Chicken Noodles garnished with fresh cilantro, chopped peanuts, and a sprinkle of red pepper flakes.