Begin by soaking the rice noodles in warm water for about 30 minutes or until they are softened. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced chicken to the skillet and cook for 5-7 minutes, or until the chicken is fully cooked and no longer pink.
Push the chicken to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the chicken.
Add the soaked rice noodles, bean sprouts, shredded carrots, fish sauce, soy sauce, sugar, and lime juice to the skillet. Toss everything together and cook for an additional 2-3 minutes, allowing the noodles to heat through and absorb the flavors.
Remove from heat and stir in the chopped green onions, peanuts, and cilantro.
Serve hot with lime wedges on the side for squeezing over the top.
Notes
For a vegetarian option, substitute chicken with tofu and use soy sauce instead of fish sauce.
Add more vegetables like bell peppers or snap peas for extra crunch and nutrition.