Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside until ready to use. Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking. Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally. Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from heat. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!