Preheat the oven to 400 degrees.

Line a baking tray with parchment paper and set it aside.

Dice the shallots, thinly slice the garlic, peel and mince the ginger and slice the sweet red peppers. Set everything aside.

Add two whisked eggs to one plate. On a second plate combine sesame seeds and panko breadcrumbs. Make sure the sesame breadcrumb mixture is well combined.

Next, season your chicken tenderloins with salt and pepper. Dredge them through the whisked egg, followed by the sesame panko breadcrumb mixture. Make sure they are well coated. Place the breaded chicken on the prepared baking tray and bake for 20-22 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Combine Skippy peanut butter, low sodium soy sauce, sriracha, maple syrup, rice vinegar, sesame oil and warm water in a mixing bowl Whisk until well combined and creamy. Set aside.

Boil a pot of water and cook the rice noodles according to the package. Be sure to reserve ¼ cup of noodle water for the sauce. Al dente is best as the noodles will continue to cook in the sauce. Rinse, drain and set aside.

Heat avocado oil over medium high heat in a large non-sick skillet. Once hot, add the diced shallots, thinly sliced garlic, and minced ginger. Sauté for a few minutes until the onions begin to soften and the garlic / ginger are fragrant. Add the sliced sweet red peppers and season with a pinch of salt and pepper. Sauté.

Next, add the drained rice noodles and spicy peanut sauce. Add the reserved noodle water and simmer until well combined. Stir frequently to ensure the noodles are well coated in the sauce.

Add the spicy peanut noodles to the bottom of a bowl. Top with sliced sesame chicken and desired garnishes. I used chili oil, lime wedges, cilantro, sliced scallions, and finely chopped peanuts. Serve hot and enjoy.