Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.
Combine chicken stock, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Reserve half of peanut sauce for future use.
Heat oil in a large skillet over medium-high heat. Add chicken and stir-fry until chicken is browned and cooked through.
Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.