In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
Cook rice noodles according to directions on package.
While noodles are cooking, heat oil in large, deep skillet over medium-high heat.
Once the oil is hot, add the chicken and saute until cooked through, about 4 - 6 minutes.
Transfer to a plate, leaving oil in pan.
Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
Push the vegetables round the sides of the pan and crack the eggs into the center.
Scramble until eggs have cooked through.
Add the chicken, noodles and sauce to the vegetables.
Then toss together until evenly coated and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes.