Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the poblano pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, vinegar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pat the chicken dry with paper towels; place in a separate bowl. Add a drizzle of olive oil and as much of the garlic paste as you'd like; season with salt and pepper. Stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced poblano pepper(s) and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

To the pot of cooked noodles, add the cooked vegetables, cooked chicken, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the peanuts. Enjoy!