Bring a large pot of salted water to a boil. Wash and dry produce.

Roughly chop peanuts. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Quarter lime.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.

While noodles cook, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add onion and cook, stirring occasionally, until beginning to soften, 1-2 minutes.

Open package of chicken* and drain off any excess liquid. Add chicken and scallion whites to pan; season with salt and pepper. Cook, stirring occasionally, until onion has softened and chicken is browned and cooked through, 4-6 minutes.

Rinse shrimp* under cold water and pat dry with paper towels. Swap in shrimp for chicken; cook until shrimp is opaque and cooked through, 4-6 minutes.

Add coleslaw mix and tamarind sauce to pan with chicken mixture. Cook, stirring occasionally, until cabbage is tender, 2-3 minutes more.

Add drained noodles, half the peanuts, and a squeeze of lime juice (big squeeze for 4 servings); toss to coat. Taste and season with salt and pepper if desired.

Divide chicken lo mein between shallow bowls; top with scallion greens and remaining peanuts. Serve with Sriracha and any remaining lime wedges on the side.