Heat a pan over medium-high heat. Add 1 tablespoon of peanut oil and the ground chicken. Sprinkle a dash of salt and pepper. If the chicken releases excess water, drain it and continue cooking until golden. Transfer the cooked chicken to a bowl.
In the same pan, add another tablespoon of peanut oil along with the mushrooms and water chestnuts. Saute for 2 to 3 minutes until golden.
Add the minced ginger and garlic, and saute for another minute.
Return the cooked chicken to the pan. Then add soy sauce, hoisin sauce, rice vinegar, and sriracha. Mix everything together.
Toss in the cilantro and green onions, and mix again. Taste and adjust the seasoning as per your preference. Transfer the mixture to a bowl and let it cool slightly.
Optional: Heat vegetable oil in a pan. Break the rice noodles into smaller sections. Test if the oil is hot enough by adding one rice noodle – it should puff up quickly. Once hot, fry the rest until crispy and golden. Remove and set aside.
Take your romaine or butter lettuce leaves, fill them with the chicken mixture, and top with crispy noodles. Enjoy!