Cook rice noodles according to package directions, set aside. Cube the chicken breast and shred the carrots and cabbage.
In a small mixing bowl combine the soy sauce, rice vinegar, fish sauce, lime juice, brown sugar, and sambal, mix to combine, set aside.
In a large saute pan heat oil over medium-high heat, saute the cubed chicken until done, 4-5 minutes, transfer to a plate and set aside. Keeping your pan hot add in the carrots and cabbage, saute 1-2 minutes until tender, add in the garlic and bean sprouts and saute another 1-2 minutes until everything is tender.
Push the cooked veggies to the side and crack in the eggs, scramble until cooked. Add the chicken back in as well as the cooked rice noodles and the prepared sauce.
Toss everything together and serve garnished with cilantro, sesame seeds and crushed peanuts!