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Cook the rice noodles according to package directions, drain and rinse.
In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
In a large saucepan over medium high heat, add 1 1/2 tablespoons olive oil. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.
Garnish with green onions, chopped peanuts, cilantro and lime wedges.