Bring a large pot of salted water to a boil. Wash and dry produce.

Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain; set aside until ready to use in Step 6.

While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add scallion whites and bell pepper; season with salt and pepper.

Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a second plate. 

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add seasoned chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Stir in veggies, sweet soy glaze, chili sauce, ¼ cup water, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring, until well coated, 1-2 minutes; remove from heat.

Add drained noodles, a squeeze of lime juice, and a pinch of lime zest to pan with chicken mixture; toss to coat. Taste and season with salt and pepper if desired.

Divide noodle stir-fry between shallow bowls. Top with peanuts, scallion greens, cilantro, and crispy fried onions. Serve with remaining lime wedges on the side.