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Cook noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large pan over medium heat, and once hot, add the chicken pieces and soy sauce. Cook for about 7-8 minutes, until browned on all sides and almost cooked through. Transfer the chicken from the pan to a plate, leaving the oil and juices from the chicken.
Add the bean sprouts, bell pepper, carrots and garlic. Cook until the veggies have softened, about 4 minutes.
While those are cooking, make the sauce. Add all sauce ingredients to a blender and blend until smooth and set aside.
Once the veggies are done, push them to the side of the pan. Crack both eggs in the pan and scramble them. Combine with the veggies.
Add the chicken, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce to the pan. Toss to combine.
Plate and top with additional cilantro, chopped peanuts, and a squeeze of lime.