First prepare the rice noodles by bringing a large pot of water to a boil.

Add the rice noodles to the pot and remove the pot from the heat. Let the noodles sit in the hot water for 8-10 minutes, stirring every 1-2 minutes.

When the noodles are cooked al dente, pour them in a colander. Rinse them with cold water and set them aside.

Prepare the pad Thai sauce first by adding all the sauce ingredients to a small bowl. Whisk everything together and set aside.

Next, slice the chicken breast. Cut the chicken breast in half and then cut them into thin strips that are about 1/2 inch wide and 2.5 inches long.

Then, heat a large skillet pan over medium/high heat. Add one tablespoon of olive oil to the pan.

When olive oil is fragrant, add the chicken breast to the pan and cook the chicken until it is fully cooked. Remove chicken from the pan.

Next, pour out any access liquid from the pan and then add another tablespoon of olive oil to the pan.

Add carrots, red pepper, and green onions to the pan and sauté the vegetables for 3-4 minutes. Make sure the vegetables do not get mushy!

When the vegetables are cooked make a nest or hole in the middle of the vegetables and pour the whisked eggs into the hole in the middle of the vegetables.

Scramble the eggs in the middle of the vegetables with a spatula and cook them into large chunks of scrambled egg. Once all the eggs are cooked, fold the the eggs into the vegetables.

Finally, add the cooked chicken pieces, the pad Thai sauce, and the noodles to the pan.

Gently mix all the ingredients together and cook everything together over medium heat until the noodles absorb the sauce and all of the ingredients are hot (about 3-4 minutes)

Finally, add fresh lime juice and chopped peanuts to the top of the Pad Thai.

Serve and enjoy!