Cook rice noodles according to package instructions until al dente, slightly undercooking by about 1 minute compared to package directions. Drain and set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and minced garlic, breaking up the meat with a wooden spoon. Cook until browned and fully cooked, about 5-6 minutes.

Add sliced red bell pepper and shredded carrots to the skillet. Stir to combine and cook for 2-3 minutes until vegetables begin to soften but maintain crispness.

In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, brown sugar, peanut butter, and water until completely smooth with no lumps.

Pour the peanut sauce into the skillet with chicken and vegetables. Stir constantly to coat everything evenly.

Add the drained noodles to the skillet and toss everything together using tongs. Cook for 2-3 more minutes until noodles are heated through and glossy with sauce.

Remove from heat and top with sliced green onions, crushed peanuts, and serve with lime wedges on the side.