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Marinate chicken: In a large bowl, whisk together all ingredients except chicken until sugar dissolves. Toss chicken in marinade, cover bowl and refrigerate 30 minutes. Divide chilled chicken among 4 skewers, cover and refrigerate until ready to use. (This step may be done a day ahead.)
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2. Make noodle salad: Cook noodles in a pot of boiling water until al dente, according to package directions. Strain, then refresh noodles in a bowl of ice water. Drain, then place in a bowl. Toss with sesame oil, cover and set aside. In a separate bowl, toss together scallions, cucumbers, carrots, cilantro, Thai basil, mint and ginger. Cover bowl and set aside.
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3. Make dressing: Use a mortar and pestle to pound garlic, chilies and sugar together until thoroughly crushed. Stir in fish sauce and lime juice. Set aside.
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4. Preheat broiler. Remove chicken skewers from refrigerator and place on a baking sheet. Place under broiler and cook until exterior is nicely caramelized and interior is cooked through but still juicy, 3-4 minutes per side.
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5. Meanwhile, toss together chilled noodles and vegetables. Toss salad with enough dressing to coat. Serve any remaining dressing on the side. If desired, add Sriracha for more heat.
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6. To serve, divide noodle salad among 4 chilled plates, top each with one chicken skewer and sprinkle with peanuts.
