1. In a large bowl, submerge the dry rice noodles in hot tap water. Let soak for 8-10 minutes; drain and set aside.

2. In a large saute pan over medium high heat, add the garlic to the pan, and fry until the garlic becomes fragrant, about 30 seconds. Add in the chopped chicken; cook for 2 minutes. Add the noodles, radish, carrots, and Napa cabbage. Stir together and fry for 1 more minute.

3. Add the sauce to the pan. Add sriracha sauce if you want more spice. Turn the heat back up to medium-high. Stir to combine. Add in the peanuts and cilantro; toss to combine. Place the salad in a large bowl and refrigerate.

5. Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours; serve with fresh lime.