Scramble the eggs and set aside.

Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.

Place a large skillet over medium heat. Add in half of the oil and let heat. Once heated, add in the chicken and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink. Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon. Immediately add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened.

Transfer the cooked daikon to a large bowl and add in the other ½ tablespoon of oil. Add the garlic and scallions into the pan, stirring constantly to avoid burning and cook for about 1 minute, until the scallions begin to soften. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.

Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.

Add in the cooked chicken (with any juices), scrambled eggs and half the ground peanuts. Cook for about 30 seconds, tossing to fully combine.

Plate onto dishes and garnish with cilantro leaves, the rest of the scallions and the rest of the ground peanuts. Serve with lime wedges.