Cook the rice noodles according to the package instructions. Once done, drain and set them aside. Drizzle with a little oil to prevent them from sticking together.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the beaten eggs. Scramble them until cooked through, then push them to the side of the pan.

Add the cooked noodles to the skillet along with the chicken, bean sprouts, shredded carrots, and green onions. In a small bowl, whisk together the fish sauce, soy sauce, sugar, lime juice, and chili flakes. Pour this sauce over the noodles and toss everything together. Cook for another 2-3 minutes until heated through.