In a bowl, cover noodles with warm water and let stand to soften about 30 minutes. Drain and cut into 6-inch lengths, if desired.

In a small bowl, combine soy sauce, vinegar, sugar, paprika, and ketchup. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat pan. Add the chicken, garlic, Thai chili sauce, and stir-fry for 5 minutes. Push chicken mixture aside in wok and add eggs (add more oil if needed). Cook until slightly set, then break them up. Stir in drained noodles and the reserved soy mixture and stir fry until liquid is absorbed (about 5 minutes). Add most of the green onion and 1/4 cup of peanuts and stir-fry another few minutes.

Sprinkle with chopped cilantro, and remaining 1/4 cup chopped peanuts.