Instructions

• Bring a large pot of water to a boil. Add all 3 packages of ramen noodles and cook for 3 minutes. Use a spoon or small measuring cup to remove and reserve 2 tablespoons of the noodle cooking water, then drain the noodles and set them aside.
• While the water is heating or the noodles cook, cut the 3 chicken breasts into bite-size pieces, grate the large carrot, chop the basil and cilantro, mince the garlic, and chop the peanuts.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook, stirring occasionally, about 7 minutes or until the pieces are cooked through and lightly browned. Add the minced garlic during the last 30–60 seconds of cooking.
• Remove the skillet from the heat. Add 3 heaping tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sriracha (or more to taste), and the juice of 1/2 lime to the skillet. Stir the mixture to combine; it will be thick.
• Return the skillet to medium heat and stir until the sauce becomes smooth and coats the chicken. If the sauce is too thick, add the reserved 2 tablespoons of noodle cooking water a little at a time to loosen it.
• Add the drained noodles, the grated carrot, 1 tablespoon chopped basil, 1 tablespoon chopped cilantro, and 1/4 cup chopped peanuts to the skillet. Toss or stir until everything is evenly combined and heated through, about 1–2 minutes.
• Serve immediately.