Cover the rice noodles in a large bowl of hot water for about 1 hour.
Pour 1/2 tablespoon of oil into a large frying pan and add eggs. Scramble into medium-sized pieces and transfer to plate. Set aside.
In a saucepan, mix together groundnut oil, peanut butter, water, soy sauce, milk, dark brown soft sugar and lemon juice. Season with garlic granules and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large frying pan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes.
Stir in peanut sauce, sprouts, carrots, spring onions, peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.