Thai Noodle Taco Boats with Peanut Sauce

Cook rice noodles according to package directions. Drain and set aside.

While noodles cook, prepare the peanut sauce. In a saucepan, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Cook over low heat, stirring constantly, until smooth and heated through. Add a tablespoon of water at a time if the sauce is too thick.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.

Add the sliced red bell pepper and julienned carrots to the skillet. Stir-fry for 3-5 minutes, until slightly softened.

Add the cooked rice noodles and cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until heated through.

Stir in the white parts of the green onions.

Fill each taco shell with the chicken and noodle mixture.

Garnish with chopped cilantro, chopped peanuts, and the green parts of the green onions.

Serve immediately.