Place a small pan over low heat and add all of the ingredients, stirring until fully mixed.
Add one teaspoon of chilli sauce. Taste it and add more if you prefer.
Keep the sauce warm until needed to combine with the body of the dish.
Cook the noodles as per instruction. When cooked, put to one side in a warmed bowl with a drop of sesame oil (prevents it sticking together) until needed.
Place a large pan on a medium high heat. Add half of the vegetable oil.
When the vegetable oil is hot, carefully add the chicken pieces.
Sprinkle with salt and pepper and allow to dry for about 5 minutes until cooked through.
Remove from the pan and place on a warmed plate.
Add the remaining vegetable oil to the pan.
When hot again, add the carrots and the peppers and stir fry for 5 minutes or until tender.
When ready, add the chicken and noodles back into the skillet. Cook until thoroughly warmed.
Remove the pan from the heat and pour the Peanut Sauce over the noodles, chicken and veg.
Serve immediately and sprinkle with the sliced green onions and crushed peanuts (subject to allergies obviously).