Bring 4 cups of water to a boil. Off the heat, add in the rice noodles and let sit in water for 8-10 minutes. Drain well and rinse.
Make the sauce: whisk together all sauce ingredients in a bowl and set aside.
Heat oil in a large nonstick skillet or wok over medium high heat. Add in garlic and cook for 30 seconds. Pour in eggs and cook for another minute until starting to set. Add in the chicken, cooked rice noodles, and sauce and cook to warm through. Toss in bean sprouts, green onions, and cilantro.
Serve with peanuts sprinkled over top and lime wedges on the side.
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