Bring a pot of water to a boil and cook the noodles for 2 minutes.
Heat one tablespoon of the sesame oil in a pan and sauté the noodles for 2-3 minutes until lightly crispy and golden. Set aside.
In the same pan, heat the remaining sesame oil and sauté the chicken for 3-4 minutes. Add the peanuts and garlic to the pan and cook for another minute. Pour in the eggs stirring constantly, until solid.
Toss in the noodles and season with the fish sauce, red pepper flakes and Erythritol.
Divide into plates, drizzle with lemon juice and garnish with the chopped spring onions. Serve hot.