1. Soak the rice noodles according to package directions until just tender, then drain and set aside.

2. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, and peanut butter until smooth.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes until fully cooked and lightly golden. Remove to one side of the pan.

4. Add the remaining 1 tablespoon of oil, then pour in the beaten eggs. Scramble until just set.

5. Stir in the garlic and carrots and cook for 1 to 2 minutes.

6. Add the drained noodles and cooked chicken back into the pan. Pour in the sauce and toss everything together until the noodles are evenly coated and heated through.

7. Fold in the bean sprouts and half of the green onions.

8. Serve hot topped with crushed peanuts, the remaining green onions, and lime wedges.