Soak rice noodles in warm water for 15 minutes; drain completely.
Heat vegetable oil in a wok, scramble eggs lightly, then push to side.
Add soaked noodles, soy sauce, sugar, vinegar, and salt; stir-fry on high flame for 3 minutes.
Fold scrambled eggs into noodles.
Garnish with chopped roasted peanuts and spring onions before serving.