In a sauté pan over medium high heat, cook the garlic and chile flakes in the oil until the garlic is tender. Add the lime, sugar, soy, fish sauce, and peanut butter. Stir till it’s all combined and the peanut butter has melted and it’s uniform.
Combine the pasta and chicken in a bowl and pour the peanut sauce over it, tossing till the pasta is coated. Season to taste with sesame oil and keep combining.
Serve topped with asparagus, cucumber, scallion, and sesame seeds.