In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
Add the sprouts and toss to mix.
Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.