Cook rice noodles according to package instructions, then drain and set aside.
Whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, and water until smooth.
Heat olive oil in a pan over medium-high heat.
Add garlic and ginger, then sauté for 30 seconds.
Add plant-based chicken and cook for 4 minutes until lightly golden.
Add broccoli, bell pepper, and carrot, then stir-fry for 3–4 minutes.
Add cooked noodles and peanut sauce, tossing until evenly coated and glossy.
Serve hot and unapologetically comforting.
