Cook the rice noodles according to the package instructions but slightly undercook them. Drain the noodles and set them aside.

Prepare all your ingredients: soak the bean sprouts in cold water, slice the bell pepper, mince the garlic, dice the green onions, and whisk the eggs in a bowl. Mix together all the sauce ingredients in a separate bowl and set aside.

Preheat a large pan over medium-high heat and add 2 tablespoon of peanut oil. Sauté the diced chicken until it's just cooked through, then remove and set aside.

Add more oil to the pan and sauté the bell peppers until they soften. Add garlic, red pepper flakes, and bean sprouts, cooking for another 2 minutes.

Move the vegetables to one side of the pan. Pour in the whisked eggs on the empty side, scramble them, and then mix briefly with the vegetables.

Add the cooked chicken and rice noodles to the pan. Pour in the sauce and toss everything together to combine well. Stir in the green onions and cook for a couple more minutes.

Serve the dish topped with crushed peanuts, fresh cilantro, and a squeeze of lime juice.