Slice chicken breast super thin.
*I used a serrated bread knife to help
Add the chicken to a pot with 1/4 cup of the pad thai sauce, 1 cup of water, and a pinch of salt and pepper. cook on a low heat for about 15 to 20 minutes.
Once the chicken is done, drain and set aside.
While the chicken is cooking, add carrots to a pan with a tablespoon of olive oil, 1/4 cup of water, salt, pepper, and cook on medium-low.
In another pan add sliced bell peppers, sliced onion, diced green onion (only the bottoms, save the green tops for serving) a tablespoon of olive oil, 1/4 cup of water, and cook on medium.
Once the vegetables are done, combine them into one pan. Add the peanuts and snow peas. Mix in a pinch of salt and pepper, 1 tbsp of gluten-free soy sauce, a pinch of garlic powder onion powder, and honey if you want it a bit sweeter.
After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in) and added 1 tablespoon of gluten-free soy sauce, dash of garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated.
Cook the brown rice noodles in boiling water for approximately five minutes.
Strain the noodles and add one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them.
In a large bowl/or pan, combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!
Serve with green onions, chili flakes, and a sweet chili sauce!