Stem and coarsely chop cilantro. Quarter lime. Mince garlic. Trim and thinly slice white portions of green onions. Slice remaining green portions on an angle. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice chicken into 1/4” strips.

Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them. Transfer back to pot, toss with 1 tsp. olive oil to prevent sticking, and set aside. Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.

Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Season sliced chicken with 1 tsp. salt and 1 tsp. pepper. Add chicken to hot pan and cook 5-6 minutes, or until lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate and wipe pan clean.

Return pan to medium-high heat and add 1 tsp. olive oil, garlic, white portions of green onions, and carrots. Cook 2 minutes, or until vegetables just begin to soften. Cooking garlic, green onions, and carrots in oil before adding noodles brings out their aromatic qualities and also flavors the oil.

Add noodles, chicken, chili oil (add to taste - it's spicy!), sweet chili sauce, and fish sauce to pan. Stir and toss until all ingredients are combined and heated through, about 2 minutes.

Place finished pad thai on a plate or in a shallow bowl. Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.