Prepare rice noodles according to package directions. Rinse and set aside.
In a small bowl, whisk together honey, lime juice, and Tamari.
In a large nonstick pan or wok, heat oil over medium-high heat. Add broccoli, carrots, green onion, and spinach. Saute for about 3 minutes or so. Reduce the heat to medium, and add the garlic. Saute for another 1-2 minutes. Transfer to a large plate.
Add the eggs to the pan and scramble. Transfer the eggs to the veggie plate.
Place the noodles in the pan. Pour sauce on top and toss to coat. Add the veggies and eggs and stir until all combined.
Bring the hot pan to the table and let everyone serve themselves and then add additional toppings: green onions, peanuts, cilantro, lime wedges, and sriracha as desired.