Heat the olive and sesame oils in a Dutch oven or large stock pot over medium-high heat. Add the ginger, garlic, and green onions and sauté for about 60 seconds or until fragrant. Add the chicken, chicken broth, Sunbutter, tomatoes, bell pepper, lime juice, fish sauce, and soy sauce. Bring to a boil and stir until the SunButter is fully incorporated. Reduce heat, cover, and simmer for 30 minutes. Add the rice noodles and cook until tender, about 5 minutes.