Soak rice noodles in hot water for about an hour.

Scramble eggs in a skillet with 1/2 tablespoon of vegetable oil until medium-sized pieces form; set aside.

In a saucepan, combine peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice.

Season the sauce with garlic powder, paprika, and cayenne pepper to taste.

Heat the sauce until smooth.

Drain the soaked rice noodles; they should be flexible but firm.

Heat the remaining 1 1/2 tablespoons of vegetable oil in a wok or large saucepan.

Cook the noodles in oil, stirring constantly, for about 2 minutes until tender.

Stir in the prepared peanut sauce, mung bean sprouts, shredded carrots, chopped green onions, ground peanuts, and scrambled eggs.

Continue cooking over low heat for approximately 5 minutes, or until vegetables are crisp-tender.

Serve immediately, garnished with lime wedges.