Peel and slice the ginger and place it in a deep dish or container with the rest of the ingredients. Mix well; the peanut butter will take some effort to blend, but it will eventually combine.

Cut the chicken into small pieces and add it to the mixture. Cover with plastic wrap and let it marinate in the refrigerator for one hour.

After that time, cook a bit of ginger in a pan with mild oil and remove it. Add the chicken, but don't add the marinade liquid yet because we'll add it later, so don't throw it away!
Cook this on high heat and set aside.

Now add the carrot, bell pepper, and green part of the green onion over medium-high heat. After cooking for about 5 minutes, add the chicken and 2 previously beaten eggs. Cook until the eggs are set.

Soak the rice noodles in very hot water for about 8 minutes. I don't boil them, but some people do. Honestly, just soaking them in hot water makes them soft.
Add the noodles to the pan along with another 2 tablespoons of peanut butter and the marinade liquid, now. Mix and cook until the noodles have absorbed the color.

Serve, adding lime juice on top and more soy sauce if you like 💖