Prepare the Noodles
1. Prepare the rice noodles according to package instructions, cooking just until tender. Drain and rinse briefly with cool water to prevent sticking. Set aside.
Make the Pad Thai Sauce
2. Whisk together the soy sauce, brown sugar, fish sauce, lime juice, rice vinegar, and sriracha, if using. Set aside.
Cook the Chicken
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
Cook the Eggs
4. Add a small amount of oil to the same skillet if needed. Pour in the beaten eggs and gently scramble until just cooked. Remove or push to one side of the pan.
Cook the Vegetables
5. Add the red bell pepper and carrots and stir-fry for 2–3 minutes. Add the garlic and cook for another 30 seconds. Add the bean sprouts and cook for about 1 minute, keeping the vegetables slightly crisp.
Combine
6. Return the chicken to the skillet and add the cooked rice noodles and eggs. Pour the Pad Thai sauce over everything and toss over medium-high heat for 2–3 minutes, until the noodles are evenly coated and have absorbed the sauce.
Finish & Serve
7. Fold in the green onions. Divide between bowls and finish with chopped peanuts, fresh lime wedges, and cilantro if desired.
