Cook noodles according to package instructions, just until tender. Rinse under cold water.
To make the sauce. In a small bowl, combine the soy sauce, fish sauce, honey/ maple syrup, vinegar, and sriracha. Set aside until ready to use.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the chicken and cook 3-4 minutes. Add bell pepper to the pan with the chicken and sauté 1-2 minutes. Add the garlic and quickly sauté 20-30 seconds (making sure that garlic does not burn); season with black pepper.
Push everything to the side of the pan. Add butter and add the whisked eggs, breaking them into small pieces with a spatula as they cook. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Finish off with green onions, fresh basil or cilantro and reserved peanuts. Serve with lime wedges. Enjoy!
