Gather your ingredients.

Slice the chicken into thin 2 inch strips.

Thinly slice the red pepper and then cut the slices in half.

Mince the garlic cloves.

Mince the shallots

Chop the green onions

Roughly chop the peanuts

Chop the cilantro leaves and set aside.

Following the package directions prepare the rice noodles. Continue to cook only until they are slightly crunchy. (They will also continue to cook in the sauce)

Rinse the noodles in cold water. Drain then toss in with 1 teaspoon of olive oil and set aside.

Add the sauce ingredients to a medium bowl whisking to blend the ingredients together. Set aside.

Add 1 tablespoon of olive oil in the skillet. Heat to medium-high. Once hot add the chicken cooking for about 1 minute.

Stir fry the chicken until just cooked. Transfer the chicken to a plate. Using a paper towel wipe out the pan.

Whisk the eggs together in a small bowl.

Once the skillet has been wiped clean add 1 tablespoon of olive oil heating on medium-high. Add the peppers and shallots allowing them to saute for about 1 minute.

Add in the carrots and garlic. 

Continue to saute for an additional minute. Lower the heat to medium.

Slowly pour the beaten eggs over the vegetables. Continue to cook stirring often until scrambled.

Increase the heat to medium-high while adding in the sauce and the noodles. Toss all of the ingredients together. Stir while continuing to cook until the noodles are al-dente. (1-2 min)

Stir in the chicken, bean sprouts, green onions, and peanuts.

Heat until all ingredients are warm.

Taste test. If needed add 1 tablespoon of lime juice. (for tang). Add more chili sauce is wanted for taste.

Garnish with cilantro and serve hot.