Boil 6 cups of water in a large pot over high heat. Remove it from the heat and soak the noodles in the water until they become soft (about 7 minutes).
In the meantime, mix the soy sauce, lime juice, brown sugar, fish sauce, oyster sauce and rice vinegar together in a medium size bowl and set aside.
Drizzle a bit of the oil in a large skillet or wok pan over medium heat and crack in the eggs. Scramble them and remove them from the pan once cooked.
Add the remaining oil and onion to the pan and cook until the onion becomes translucent.
Add the garlic and cook for an additional minute before adding the chicken and cooking through.
Add in the dried red chilis and stir to combine.
Drain the noodles and rinse with cold water to stop cooking. Add the noodles directly to the pan, pour over the sauce and add the scrambled eggs.
Reduce the heat to low medium and let the sauce simmer as you gently toss the noodles for 2 minutes to coat.
Remove the pan from the heat and add the chopped peanuts to the top of the noodles as well as a handful of the chopped green onions and serve.