Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Quarter the lime. In a large bowl, whisk together the peanut butter spread, tahini, soy sauce, sesame oil, the juice of 2 lime wedges, 1/2 cup of warm water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sauce. Cover with foil to keep warm.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced bok choy stems in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to the bowl of cooked noodles and sauce; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished noodles topped with the fried eggs (including any remaining chili oil from the pan). Garnish with the peanuts. Serve the remaining lime wedges on the side, if you'd like. Enjoy!