1 package rice noodles (hydrated as directed on package)
3 Tbsp soy sauce or coconut aminos
2-3 Tbsp water
½ tsp red pepper flakes
½ tsp garlic powder
2 tsp fresh ginger
1 tsp sriracha
1 tsp sesame oil
¼ cup roasted peanuts - roughly chopped
Optional: sesame seeds, shredded carrots and cilantro for serving
Whisk together sauce ingredients and set aside.
Dice chicken into small pieces - less than 1/2 inch.
Drizzle pan with oil. Add chicken and sauté over medium heat for about 5 minutes until browned. Add red peppers and cook another 2-3 minutes until peppers are tender and chicken is fully cooked through.
Fill lettuce leaves with rice noodles, chicken, and pepper mixture, then top with peanut sauce and chopped peanuts. Serve with fresh lime wedges if desired, for squeezing on top, and chopped cilantro.