SOAK noodles in large bowl of warm water 25 to 30 min. or until softened.
MEANWHILE, mix soy sauce, sugar, dressing and Sriracha sauce until sugar is dissolved; set aside. Heat 1 Tbsp. oil in wok or large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Transfer to plate; cover to keep warm.
ADD 1 Tbsp. of the remaining oil to wok. Add 1 Tbsp. shallots; cook 30 sec. Add eggs; cook 1 min. or until set, stirring occasionally. Transfer to plate with chicken; cover.
COOK and stir remaining shallots, onions and garlic in remaining oil in wok 1 min. or until shallots are tender. Drain noodles; add to wok. Cook on medium heat 2 min., tossing frequently with 2 spatulas or tongs. Add 1-1/2 cups bean sprouts and 3/4 cup sauce mixture; simmer 2 min. or until heated through, stirring occasionally.
TRANSFER noodle mixture to platter; top with chicken, eggs, nuts, cilantro, and remaining bean sprouts and sauce. Serve with lime wedges.