To roast the peanuts, take the blanched peanuts and spread on to a baking tray in a single layer. Roast at 180C for 15 minutes, then allow to cool. Crush with the base of a saucepan.
Soak the rice noodles in warm (40C) water for 45 minutes.
Meanwhile, make the sauce by whisking all the ingredients together in a bowl.
Put a wok on a high heat and add half the oil. Add the garlic, stir fry for a few seconds, then add the chicken. Cook for a further 1-2 minutes.
Push the ingredients to the side of the wok and add the remaining oil. Add the eggs, allowing to cook for 30 seconds, then scramble and mix in.
Add the noodles with a little of their water, stir fry until softened, around 2-3 minutes. Add the sauce and continue to stir fry for a further 2-3 minutes.
Add the spring onions, half of the bean sprouts and half of the crushed peanuts. Continue to stir fry until well combined and the chives begin to wilt.
Serve with a lime wedge, remaining bean sprouts and crushed peanuts.
