In the same pot, heat the vegetable oil, add the chicken and season it with salt and pepper then drop in the bell pepper and grate in the garlic.
Cook the noodles in a large pot according to package directions. When they’re just shy of al dente, drain them and set them aside.
While the chicken is cooking, whisk the sauce ingredients together in a medium size bowl.
When the chicken is finished cooking, move it to the outer edges of the pan, whisk the eggs and pour them into the pot quickly scrambling until they’re cooked through.
Blend the chicken and eggs together, then add the noodles and pour the sauce into the pot, coating the noodle mixture.
Next toss in the cilantro and bean sprouts, stirring and cook 2-3 minutes over medium-low heat, allowing the sauce to thicken.
Garnish with green onions and chopped peanuts.