Combine the sauce ingredients in a small bowl or large measuring cup and set aside.
Cook rice noodles according to package instructions, but remove from water when they're *almost* tender, but still have a little bite to them. Drain and quickly rinse under cool water to stop them from cooking and sticking.
Meanwhile, heat 1 tbsp oil in a large wok and cook chicken breast strips until cooked through. You may have to do this in batches. Remove chicken from wok and set aside.
If needed, add remaining oil to wok and toss in red bell pepper and carrots and cook for about 2 minutes, until starting to soften. Add in garlic and ginger and cook until fragrant, about 30 seconds. Toss in the cabbage and green onion and cook until lightly softened.
Press the veggies to one side of the skillet and pour the lightly beaten eggs into the other side of the skillet and stir occasionally, until the eggs are fully scrambled. Once cooked, stir them into the rest of the veggies.
Add the chicken and noodles to the pan, along with the sauce ingredients and ⅓ cup of water. Stir and cook the noodles the rest of the way, until they're tender and everything is coated in the sauce. If you find that the sauce is too dry, add a tablespoon of water at a time, until the noodles are slippery and do not stick together.
Stir in the cilantro and top with chopped peanuts. Serve immediately with lime wedges on the side. Enjoy!
How To Reheat Pad ThaiYou can reheat leftovers in a skillet over medium heat or in the microwave. If you find that the sauce has dried, add another tablespoon of water to loosen it up.