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Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside.
Cook the noodles. Meanwhile, cook your noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss with one tablespoon oil briefly, to prevent the noodles from sticking.
Cook the chicken (or see other options below*). Heat one tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through. Use a slotted spoon to transfer the chicken to a clean plate.
Cook the veggies. Add the remaining one tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Cook the eggs. Push the veggies to one side of the pan, and add the eggs on the other side. Cook the eggs until scrambled, stirring often.
Put it all together. Then add everything back in -- the cooked noodles, chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from the heat.
Serve. Then serve the Pad Thai while it's nice and hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice.