Make the sauce: In a medium bowl, add all the ingredients and whisk (or shake in a mason jar) until well incorporated. Save for later use by setting aside.

Prepare the noodles: Follow the directions on the package to get the noodles al dente. The noodles should be drained in a colander and briefly rinsed with cold water to stop the cooking process. To avoid the noodles sticking, quickly toss with 1 tablespoon oil.

Prepare the chicken (or see other protein options below): In the meantime, heat 1 tablespoon of oil in a big wok or sauté pan over high heat. The chicken should be cooked through after adding it and sautéing for 3 to 5 minutes, occasionally flipping. Transfer the chicken to a fresh platter with a slotted spoon and set aside.

Cook the vegetables: The bean sprouts, carrots, and garlic should all be added to the sauté pan with the last 1 tablespoon of oil. Cook for two minutes while occasionally stirring.

Prepare the eggs: Place the whisked eggs on the other side of the pan from the vegetables. Scramble the eggs while frequently swirling the pan.

Put everything together: Reintroduce the cooked noodles, cooked chicken, sauce, and green onions together with the eggs and vegetables. To ensure that everything is thoroughly covered in the sauce, give the mixture a good spin. Take the pan off the heat.

Serve: Serve right away with plenty of crushed peanuts, more red pepper flakes, and a generous squeeze of fresh lime juice (if desired). Enjoy!