For the peanut sauce: Combine 1 cup chicken broth, Better'n Peanut Butter, sriracha, honey, 2 tbsp soy sauce, 1 tbsp ginger, and 2 cloves minced garlic in a small saucepan. Simmer over medium-low heat, stirring occasionally, until the sauce becomes smooth and well blended (about 5-10 minutes). Set aside.

Boil water for the noodles and cook the rice noodles according to package instructions. Drain thoroughly and set aside.

Season chicken strips with salt, pepper, 1 tbsp sriracha, the juice from 0.5 lime, 4 cloves crushed garlic, 1 tbsp grated fresh ginger, and 1 tbsp soy sauce.

Heat sesame oil in a large skillet or wok over high heat until hot. Add the marinated chicken and sauté until cooked through (about 2-3 minutes). Remove chicken from the skillet and set aside.

To the same skillet, add 2 cloves crushed garlic, chopped green onions, shredded carrots, shredded broccoli slaw, and bean sprouts. Sauté until the vegetables are tender-crisp (about 1-2 minutes).

In a large mixing bowl, toss the drained noodles with the prepared peanut sauce. Add additional chicken broth if needed to achieve your desired sauce consistency. Add the cooked chicken and sautéed vegetables to the noodles and toss everything together to combine.

Divide the peanut noodles and chicken among 6 serving bowls. Garnish with chopped peanuts, cilantro, and lime wedges, if desired. Serve immediately.