In a small bowl, combine the sauce ingredients. Mix well and set aside.

Season the chicken with salt, pepper, and garlic powder. Heat

one tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned, about four to six minutes per side. Remove from skillet and set aside.

Add another tablespoon of oil to the same skillet. Sauté the red

bell pepper and carrots for eight to 10 minutes or until just tender. Add the garlic and cook for another minute.

If using eggs, push the veggies to the side. Crack the eggs into the skillet and scramble until just set.

Add the cooked chicken and drained noodles to the skillet with

the vegetables. Pour the sauce over the noodles and toss to coat.

Stir in the bean sprouts, chili pepper, and scallions. Cook for another one to two minutes, until heated through. Serve hot,

garnished with crushed peanuts and lime wedges.