Place packets of noodles in boiling water to soften. . .about 2 minutes or so. While this is happening, go to step 2 for the sauce.
Whisk together peanut butter, oil, chili, coconut milk, oil and lime juice.
Heat wok to medium heat and coat bottom with sesame or vegetable oil.
Stir fry shredded carrots until cooked - approximately 2 minutes.
Reduce heat and add noodles.
Add sauce to noodles and stir so that the noodles don't stick.
Once everything is mixed in, add cashews. . .or serve them on top of noodles uncooked.
Add fresh lime and cashews (if not cooked).