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In a large saucepan, cook the ramen noodles according to package directions, 2 to 3 minutes until just tender. Drain most of the water, reserving a ¼ cup.
In a medium bowl whisk together the peanut butter, soy sauce, brown sugar, lime juice, chili sauce, sesame oil, and the reserved ramen water until combined and smooth. Set aside.
Place saucepan back on the heat over medium and add a bit of vegetable oil. Once shimmering, add the eggs and scramble until cooked through.
Off the heat, add the cooked ramen, along with the sauce, to the pot with the eggs. Toss to coat.
Serve immediately topped with diced green onions, crushed peanuts, and lime wedges on the side.