Combine the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce and lime juice in a bowl, whisking well until smooth. Set aside.

Cook the stir fry rice noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.

Season the beef with the salt.

Heat another 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add the beef, browning on all sides, about 5 minutes.

Remove the beef to a plate and set aside. Pour off any liquid and wipe the pan with a paper towel.

Add the remaining 1 teaspoon vegetable oil over medium heat. Add the sugar snap peas, cooking for 2 to 3 minutes. Add the bell pepper and carrots, continuing to cook for 2 to 3 minutes.

Move the vegetables to one side of the skillet and crack the egg in the empty side. Using your spatula, scramble right in the pan until cooked, then mix in with the vegetables. Return the beef the skillet and pour the peanut sauce over top.

Toss in the rice noodles, coating all ingredients well and allowing to heat.

Place in serving bowls and top with the cilantro, peanuts and scallions. Serve with the lime wedges.

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