Wash hands with soap and water. Chop the peanuts. Wash and dry the produce. Seed the bell pepper and cut into strips. Halve the lime. Remove the stems and chop the cilantro. In a small bowl combine the soy sauce, the juice of half the lime, and the sweet and sour sauce. In another small bowl, beat the 2 eggs.

Bring a pot of water to a boil and cook noodles according to package instructions. Drain and toss them with a little oil to prevent sticking.

Meanwhile, heat a little oil in a large skillet over medium-high heat. Cook the chicken, flipping occasionally. Add the bell pepper and cook until chicken is cooked through and bell peppers are barely tender. Remove to a plate and keep warm.

Return the skillet to the heat and add a little more oil. Add the garlic and cook for 30 seconds. Add the noodles and the bowl of sauce. Cook until sauce is absorbed and noodles are starting to brown.

Push the noodles to the side of the skillet and add the egg to the empty space. Stir gently until the egg is set but still wet. Stir the noodles into the egg and stir in the bell peppers and chicken.

Divide the noodles onto 4 plates and serve topped with peanuts and cilantro. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.