Prepare rice noodles according to package instructions, set aside.
In a large skillet over medium-high heat, add the avocado oil and onion. Cook until tender and slightly softened. Add chicken and cook until no longer pink.
Add the ginger and garlic, cook until fragrant. Add the bell pepper, cabbage and carrots. In a small bowl, combine soy sauce, broth, fish sauce, lime juice, brown sugar and chili paste. Pour into skillet and simmer over medium-low heat.
Add the cooked noodles and toss until combined, then add the scrambled eggs and stir gently to combine.
Serve in bowls and top with green onions, peanuts and lime wedge.
Refrigerate leftovers up to 4 days.