Soak the noodles. Place the rice noodles in a large bowl and cover with warm water. Let them soak for 20–25 minutes until pliable but still slightly firm — they'll finish cooking in the pan. Drain and set aside.

Mix the sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, rice vinegar, brown sugar, and chili flakes. Give it a taste — you want a balance of salty, sweet, and tangy. Adjust any element you like and set aside.

Cook the chicken. Heat 1 tablespoon of oil in a large wok or wide skillet over high heat. Add the sliced chicken in a single layer and let it sear for 2–3 minutes without touching it. Flip and cook another 2 minutes until cooked through. Remove from the pan and set aside.

Sauté aromatics. Add the remaining tablespoon of oil to the same pan. Toss in the garlic and shallots and stir-fry for about 60 seconds until fragrant and golden.

Scramble the eggs. Push the garlic and shallots to one side of the pan. Pour the beaten eggs into the empty space and scramble gently until just set, then fold them into the aromatics.

Add noodles and sauce. Add the drained noodles to the pan, pour the sauce over everything, and use tongs to toss continuously for 2–3 minutes until the noodles are fully cooked, glossy, and evenly coated.

Return the chicken. Add the cooked chicken back to the pan along with half the green onions and the bean sprouts. Toss everything together for another minute over high heat.

Serve it up. Divide among four bowls and pile on the chopped peanuts, remaining green onions, fresh cilantro, and a squeeze of lime. Dig in while it's hot!