Cook noodles according to package directions. Drain and set aside.
Combine soy sauce, lime juice, vinegar, brown sugar, and cornstarch in small bowl and set aside.
Heat 1 teaspoon oil in large skillet over medium heat. Add garlic and ginger and cook 30 seconds while stirring.
Add beaten eggs to pan and scramble. Remove eggs from pan and set aside.
Heat other teaspoon of oil and add veggies. Stir-fry until brightly colored but still slightly crisp.
Add sauce to veggies in skillet and give it a stir. Add eggs and noodles to skillet and toss together until everything is coated with the sauce and it cooks down just a bit, about 30 seconds. Add sriracha if desired and toss well again.
Serve garnished with chopped peanuts and green onions, if desired.