In large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package directions). Drain and rinse with cold water; drain well. Set aside.
In small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha. Set aside.
In wok or large deep non-stick skillet, heat oil on medium-high. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together. Add noodles and toss briefly to coat. Add chicken and carrot; stir-fry until heated through. Add green onions and toss to combine.
Garnishes: Serve immediately with garnishes (if using) and additional Sriracha if desired.
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