1. Soak the rice noodles in hot water until just tender but still slightly firm, then drain well.

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

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat and cook the sliced chicken until fully cooked and lightly golden, then transfer it to a plate.

4. Add the remaining tablespoon of oil to the pan, pour in the beaten eggs, and scramble gently until just set.

5. Stir in the minced garlic and cook for about 30 seconds until fragrant.

6. Add the drained noodles to the skillet and toss gently.

7. Pour in the sauce, return the chicken to the pan, and toss everything together for 2 to 3 minutes until the noodles are coated and tender.

8. Fold in the bean sprouts and green onions, then remove from the heat.

9. Serve topped with chopped peanuts, lime wedges, and cilantro if desired.