Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked!
While chicken is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package
While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables.
Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan.
Add in peppers, carrots, garlic and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes.
Push vegetables to one side of the pan + crack eggs into the pan. Scramble eggs until cooked, approximately 2 minutes.
Stir veggie / egg mixture together. Remove from the pan and set aside with the chicken.
Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.
Add cooked veggies, cooked chicken and cooked noodles into the pan with the sauce and toss to combine.
Garnish with peanuts. Optional garnish: lime, cilantro, green onions.