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

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Quarter lime. Roughly chop cilantro.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes.

Drain and rinse noodles under cold water for at least 30 seconds. Toss with a drizzle of oil; set aside.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan (large, high-sided pan for 4 servings) over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer chicken to a plate.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes.

Stir in chicken, coconut milk, chili sauce, garlic-ginger scallion paste, fish sauce, and half the curry powder (all for 4 servings).

Stir noodles into pan with curry chicken. If needed, stir in splashes of water until everything is thoroughly coated in sauce.

Remove pan from heat; stir in juice from half the lime. Taste and season with salt and pepper.

Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.