Cook Noodles - Cook noodles according to package instructions.
Make Peanut Sauce - In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.
Cook Chicken - Heat the sesame oil in a large skillet or wok then the add chicken to it - cook until no longer pink. Next, add garlic and ginger and sauté with the chicken for 30 seconds until aromatic. Add the red pepper sauté for another minute.
Toss Together - Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.
Garnish and Serve - Garnish with basil and serve with lime wedges and crushed peanuts if desired.
Note: there will be lots of sauce in this dish, but the noodles will absorb most of the sauce.
Store leftover peanut noodles in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or back in a skillet/wok until heated through.
If you want to keep this dish longer, you can freeze it in an airtight container - just keep in mind it may lose its quality and is best served fresh.