In a bowl stir together peanut butter, 2 tablespoons water, and soy sauce. Heat in microwave 30 seconds. Stir again until smooth. If desired, top with chopped peanuts.
Cook noodles according to package directions using 1 1/2 cups of water and 1 teaspoon of the seasoning packet (discard remaining seasoning or reserve for another use). Add carrots and red peppers the last 1 minute of cooking. Drain.
In a bowl beat eggs, 1/4 cup water, and the salt until combined but not frothy.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the egg mixture; reduce heat to medium. As egg mixture sets, lift edges to allow uncooked portion to flow underneath until eggs are set but still shiny. Slide eggs onto a serving plate; top one side of the omelet with half of the noodle mixture, half of the cilantro, and half of the onion. Drizzle with half of the peanut sauce. Fold eggs over filling; cover to keep warm. Repeat. Sprinkle omelets with slivered radishes and/or green onions.