Step 1

Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.