Cook noodles according to package directions. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.

Meanwhile, put fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer.

Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Remove from pan.

Add shrimp and chicken cook until chicken is no longer pink. Add bean sprouts and continue to cook for one to two minutes. Add drained noodles to pan along with sauce. Toss everything together.

When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.