Cook the rice noodles according to package instructions, just until tender. Rinse under cold water and set aside.
In a small bowl, mix the Pad Thai Sauce ingredients together. Set aside.
In a large saucepan or wok, heat 1½ Tablespoons of oil over moderately high heat.
Add JSF Honey Garlic Siracha chicken, garlic, cabbage, and bell peppers and cook until chicken is warmed through, about 3 to 5 minutes.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs to the empty side of the pan. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add the noodles, Pad Thai sauce, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro, and lime wedges for garnish. Serve and enjoy!