Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add 1 pound of cubed boneless, skinless chicken breasts. Cook for 10-12 minutes until browned and cooked through. Remove chicken from the pan and set aside.

In a separate pot, bring water to a boil, add 8 ounces of brown rice noodles, and cook according to package instructions, subtracting one minute for al dente texture. Drain and rinse under cold water.

In a medium bowl, whisk together ¼ cup coconut aminos, 1 tablespoon fish sauce, 1 tablespoon honey, juice from 1 lime, 2 tablespoons peanut butter, and 1 tablespoon rice vinegar. Set aside.

In the same pan, heat 1 tablespoon of olive oil and add 1 cup of sliced carrots, 1 cup of red bell peppers, 1 diced onion, and 2 minced garlic cloves. Sauté for about 5 minutes until crisp-tender.

Push the vegetables to one side of the pan. Crack in 2 eggs and scramble for about 2 minutes until fully cooked. Combine with the vegetables.

Pour the prepared sauce into the pan, increase heat to bring to a gentle boil for 1 minute. Add the browned chicken and cooked brown rice noodles, tossing everything together thoroughly.

Remove from heat, serve hot, topped with chopped green onions and crushed peanuts. Add lime wedges on the side for extra zest.