Soak the rice noodles in warm water for 30 until soft, then drain.
Marinate the sliced chicken with salt and pepper for a few minutes.
Heat vegetable oil in a skillet, sauté garlic for 30 seconds, then add chicken and cook for 5-7 minutes until fully cooked.
Push chicken to one side, scramble the eggs on the other side, then mix with chicken.
Add bean sprouts and green onions, stir-fry for 1 minute.
Add soaked rice noodles, toss with chicken and vegetables.
Pour in Pad Thai sauce and lime juice, toss until well coated and heated through for 2-3 minutes.
Garnish with chopped peanuts and cilantro, serve with lime wedges.