Set a large pot of salted water on to boil. Once boiling, add vermicelli noodles and cook for 1 minute or until tender. Drain immediately and set aside.
Meanwhile, heat a large skillet with a drizzle of oil over medium-high heat. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken and cook for 10-15 minutes, or until the chicken is golden and cooked through. Remove from heat and set aside to cool.
While the chicken is cooking, wash the carrots, cilantro, and green beans. Peel the carrots and chop off the ends, finely chop or tear the cilantro and trim the ends off of the green beans. Slice the green beans into 1 inch segments. Using the vegetable peeler, peel the carrot into long ribbons. Thinly slice the green onion.
Prepare the sauce by whisking together the peanut butter, soy sauce, lime juice, honey, spice blend, and 1/4 cup of water (1/2 cup for 4 servings). To add heat, mix in the sambal to taste. Reserve some for topping if desired.
In the skillet used to cook the chicken, add another drizzle of oil if necessary. Add the carrot and green beans and season with salt and pepper. Stir fry for 3-4 minutes until tender crisp.
To assemble the dish, divide noodles between serving dishes. Using two forks, shred chicken into small pieces. Top noodles with shredded chicken, carrots, green beans, green onion, cilantro, peanut sauce and remaining sambal if desired. Enjoy!