Bring a large pot of salted water to a boil over high heat. Add the rice noodles and cook until just tender, about 4–5 minutes. Drain, rinse under cold water to stop the cooking, and set aside.

While the noodles cook, heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Season the thin-sliced chicken with the salt and pepper and sear in a single layer, undisturbed, for 2 minutes; flip and cook 1–2 minutes more, until opaque throughout and golden at the edges. Because the slices are thin, they cook through fast — check that the thickest piece reaches 165°F, then transfer to a plate.

In a small bowl, whisk the peanut butter, soy sauce, sriracha (start with 1 tablespoon), lime juice, rice vinegar, sesame oil, garlic, and ginger. Add the warm water a splash at a time, whisking until silky and pourable. Taste and add more sriracha if you want more heat.

Return the skillet to medium-high heat and add the remaining 1 tablespoon of oil. Add the cabbage and carrots and toss for 1–2 minutes — just until the edges soften but the vegetables still have crunch.

Add the drained noodles, chicken, and peanut sauce to the skillet. Toss with tongs for 1–2 minutes over medium heat until everything is glossy and heated through. If the sauce thickens too much, splash in a tablespoon or two of warm water.

Divide among bowls and top with the scallions, cilantro, and crushed peanuts. Serve with lime wedges for squeezing.