Bring a large saucepan of salted water to a boil. Add 5 oz pad Thai noodles and cook, stirring frequently to prevent sticking, until just tender, 5-7 minutes. Drain noodles and rinse under cold water. Toss with a drizzle of neutral oil.

Halve 1 green bell pepper, discard stem and seeds, and thinly slice into strips. Finely chop 2 teaspoons garlic and 2 teaspoons peeled ginger. Coarsely chop 1 tablespoon of salted cashews and reserve for step 5; leave remaining cashews whole. Pat 10 oz chicken breast strips dry and season all over with kosher salt & ground pepper.

Heat 2 teaspoons neutral oil in a medium nonstick skillet over medium-high. Add bell peppers and a pinch each of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Transfer to a plate. Heat 1 tablespoon neutral oil in same skillet. Add chicken and cook until browned and cooked through, flipping halfway, 3-5 minutes.

Reduce heat to medium. Add chopped ginger and garlic and whole cashews: cook, stirring, until fragrant, 1-2 minutes. Stir in 3 oz stir-fry sauce, ½ oz toasted sesame oil, 2 tablespoons water, 2 teaspoons tamari soy sauce, and ½ teaspoon apple cider vinegar. Bring to a simmer and season to taste with salt and pepper.

Add noodles and peppers; toss until evenly coated. Serve chicken noodle stir-fry with chopped cashews over top. Enjoy!