Chicken Pad Thai with Shurataki Noodles

Drain noodles and rinse thoroughly. Place noodles in flat skillet, heat on medium-high until noodles are almost dry. Mix fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha, Peanut Butter. Set aside in a bowl. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the chicken, garlic and bell pepper. Cook until just cooked through, about 3-4 minutes, flipping only once. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add noodles, sauce, bean sprouts and 1/4 cup peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Cook 5 minutes. Serve into four bowls. Top with green onions, remaining peanuts, cilantro and lime wedges. Serve immediately!