Bring a large pot or kettle of water to a boil. Once boiling, remove it from heat. Submerge or cover your rice noodles in the pot or a separate bowl, and let them sit for approximately 11 minutes, or until there is no crunch when you try a piece. After soaking, strain the noodles and rinse them under cold water to stop the cooking process and prevent them from becoming too soft. Set the noodles aside for later use.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large or medium pan over medium-high heat with a small splash of oil. Once hot, add the sliced 'chkn' and red pepper. Cook for approximately 4-5 minutes, or until they start to brown.

Add your carrots to the pan and cook for an additional 2-3 minutes, stirring occasionally.

Next Step is to add your sauce, cooked rice noodles, pad thai sauce, and ⅓ cup of water to the pan. Stir everything together to combine well. Let it cook over medium-high heat for approximately 8 minutes, stirring occasionally, until the sauce begins to thicken and sticks to the noodles

Add your green onion and half of your cilantro to the pan. Mix everything together and let it cook for an additional 1-2 minutes, allowing the flavours to meld.

Plate the noodles and vegetables in a bowl or on a plate. Garnish with crushed peanuts, the remaining cilantro, and a squeeze of lime juice.