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

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

3. Heat 1 tablespoon of 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 if needed.

4. Add the remaining tablespoon of oil, then stir in the garlic and shredded carrots. Cook for 1 to 2 minutes until fragrant and slightly softened.

5. Push everything to one side of the skillet. Crack in the eggs and scramble until just set.

6. Add the cooked noodles and pour in the sauce. Toss everything together for 2 to 3 minutes until the noodles are coated and glossy.

7. Stir in the bean sprouts and green onions, then top with crushed peanuts and serve with lime wedges.