Thai Peanut Noodles and Chicken

Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
1 Cup Creamy Peanut Butter, 2-3 Tablespoons Sriracha, 1/4 Cup Fresh Lime Juice, 1/4 Cup Honey, 2 Tablespoons Toasted Sesame Oil, 1/2 Cup Warm Water, 3 Tablespoons Fresh Grated Ginger, 6 Cloves Garlic, 1/3 Cup Soy Sauce, 1 teaspoon Rice Vinegar, 3 Boneless, Skinless Chicken Breasts
Reserve the remaining peanut sauce for the noodles.
Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
Meanwhile, cook the noodles according to package instructions.
1/2 Package Pasta
Drain the pasta and toss with the chicken, peppers, cucumbers, cabbage, and sauce.
1 Red Bell Pepper, 1 Orange Bell Pepper, 1/2 Cup Red Cabbage, 1 Cucumber
Top with peanuts, cilantro, green onions and sesame seeds. Serve with additional sriracha if desired. I never do, but Cade does. ;)
1/3 Cup Cilantro, 1/2 Cup Dry Roasted, Salted Peanuts, 2 Tablespoons Green Onions, Sesame Seeds