Chilled Peanut Chicken Noodle Salad

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Kosher salt

1/2 cup smooth peanut butter

1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons Sriracha, or more as needed

4 scallions, thinly sliced (white and green parts)

6 ounces thin rice noodles (vermicelli)

1 romaine heart, thinly sliced (about 3 cups)

2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)

1 red bell pepper, thinly sliced

1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)

Lime wedges, for serving