Thai Spicy Peanut Noodles

Instructions

1. Prepare the noodles
   Soak the rice noodles in hot water according to package instructions until they're al dente (usually 8-10 minutes). Drain well and set aside. Toss with a little oil to prevent sticking.
2. Make the peanut sauce
   In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, sriracha, and warm water until smooth. The sauce should be thick but pourable. If too thick, add a little more water.
3. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and cook, stirring gently, until just set, about 1 minute. Transfer to a plate and break into pieces.
4. Stir-fry the vegetables
   Add the remaining 2 tablespoons of oil to the same wok. Add garlic and stir-fry for 30 seconds until fragrant. Add bell pepper and carrots, stir-fry for 3-4 minutes until slightly softened but still crisp.
5. Combine everything
   Add the drained noodles to the wok with the vegetables. Pour the peanut sauce over the noodles and toss everything together until well combined and heated through, about 2-3 minutes.
6. Add the final ingredients
   Gently fold in the cooked egg pieces and chopped peanuts. Continue to toss and cook for another minute until everything is hot and well combined.
7. Serve
   Transfer to serving plates and garnish with sliced green onions, additional chopped peanuts, fresh cilantro leaves, and lime wedges. Serve immediately while hot.