• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Quarter lime. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and garlic; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• While chicken cooks, in a small bowl, whisk together coconut milk, ponzu, chili sauce, soy sauce, half the peanut butter, and juice from half the lime (whole lime for 4 servings) until smooth. TIP: Taste sauce and add more peanut butter if you like a nuttier flavor.

• Stir carrot ribbons and scallion whites into pan with chicken mixture; cook until slightly softened, 1-2 minutes. Season with a big pinch of salt and pepper. • Once water is boiling, add 3/4 of the noodles (save the rest for another use) to pot; cook until tender, 1-2 minutes. • Drain noodles and thoroughly rinse under cold water, at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.)

• Stir sauce into pan with stir-fry; bring to a simmer, then reduce heat to low. Cook until thickened, 2-4 minutes. • Add drained noodles and toss until everything is thoroughly coated in sauce. Season with salt and pepper to taste. Remove pan from heat.

• Divide noodle stir-fry between bowls. Garnish with scallion greens and peanuts. Serve with any remaining lime wedges on the side.