Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices, seasoning with 1 tsp salt and 1/2 tsp pepper. Stir frequently and cook until fully cooked, about 5-6 minutes. Remove the chicken and set aside.

Add the remaining 1 tablespoon of oil to the same skillet. Sauté the red bell pepper and shredded carrot for about 2 minutes until slightly softened. Push the vegetables to the side, then pour in the beaten eggs. Scramble the eggs until fully cooked, then stir them together with the vegetables.

Return the cooked chicken to the skillet, followed by the noodles, bean sprouts, and sliced green onions. Toss everything together to combine.

In a small bowl, whisk together ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, gochujang, and soy sauce until smooth.

Pour the sauce over the noodles and toss thoroughly to coat all the ingredients. Cook for an additional 2-3 minutes until everything is heated through and the sauce is evenly distributed.

Remove the skillet from heat and stir in the chopped cilantro and peanuts. Mix well to combine.

Serve immediately, garnished with additional cilantro, roasted peanuts, and lime wedges on the side. Enjoy!