Add all of the ingredients to a small bowl and whisk to combine. Set aside until ready to use. 

Bring a large pot of water to a boil. Cook the rice noodles for 4 minutes and then drain and rinse them under cold water. Set aside. 

Heat a large high-sided skillet (or wok) over medium heat.

Add 1 tablespoon of olive oil and let it heat for a minute.

Next, add the cashews and cook for 2-3 minutes, until the cashews are toasted and golden brown. Remove the toasted cashews to a plate and set aside. 

Add the remaining tablespoon of olive oil to the skillet and allow it to heat for an additional minute. 

Next add the chicken breast, onion, and carrots. Cook for 5 minutes, or until the chicken is fully cooked all the way through and the vegetables are just tender. 

Next, add the garlic. Stir and cook for an additional minute. 

Add the sauce and noodles to the pan and toss to combine. Cook for an additional minute, to warm the noodles. 

Lastly, add the snow peas and green onion. Cook for one more minute, just until the snow peas are warmed through. 

Serve immediately garnished with additional chopped cashews and sesame seeds, if desired. 

Store any leftovers in an airtight container in the fridge for up to three days.