Cook your rice noodles according to package directions, then drain and rinse under cold water until the water runs clear. I do this immediately because warm noodles continue cooking and turn mushy — rinsing stops that process cold.

While noodles cool, whisk together sesame oil, tahini, soy sauce, rice vinegar, honey, minced garlic, and grated ginger in a bowl. The mixture will look thick at first, but that's correct — don't panic or add liquid yet. This base is where your cold sesame noodles chicken family recipe gets its backbone.

Add chili flakes to the dressing and stir, tasting as you go since heat builds quietly here. I learned this lesson when Lily pushed back her plate, so now I start with half and adjust upward. Some families skip chili entirely for younger kids, and that's totally valid for your situation.

Toss the cooled noodles with the sesame dressing, making sure every strand gets coated by working it with two forks like you're separating individual strands. This takes two minutes and makes the difference between "pretty good" and "everyone asking for more." The sesame coats evenly when you do this step with intention.

Fold in the shredded chicken gently so you don't shred it further, then add the cilantro and half the roasted peanuts. Refrigerate for at least 30 minutes before serving if time allows, though I've served this at room temperature when we're eating straight from the kitchen.

Top each serving with toasted sesame seeds and remaining peanuts just before plating. This keeps the nuts from getting soggy and lets everyone see exactly what they're eating, which Connor appreciates more than I expected.