Mince the Garlic (2 clove) and set aside.
Peel the Yellow Onion (1) cut it in half. Place the flat side down on the cutting board and cut into 1/4 inch slices. Set aside.
Slice Scallion (2) on the bias. Cut Lime (1) into six wedges and set both aside.
Crack the Egg (2) into a small bowl and whisk until combined well. Set aside.
Remove the Fresh Cilantro (0.5 ounce) from the stems and discard stems. Set aside 10 leaves whole for garnish and rough chop the rest. Set aside.
Peel and cut the Carrot (1.5 ounce) into matchsticks.
To prepare the Pad Thai Noodles (4 ounce), add eight cups of water into a large saucepot. Bring to a boil over high heat. Add noodles to the boiling water and stir. Turn off the heat and let noodles stand for 5 minutes. Drain into a colander and rise with cold water.
Pat the Chicken Breast (1) dry with paper towels and slice into 1/4 inch strips. Set aside.
In a medium bowl, add Brown Sugar (2 tablespoon) and 1/4 cups of warm water and stir to dissolve. Squeeze the remaining Lime (1) into the bowl with the brown sugar. Add Fish Sauce (2 tablespoon), Sriracha (1 tablespoon), Rice Vinegar (1 tablespoon) and stir to combine. Add the chicken strips to the marinade and toss to coat.
To cook everything, heat 2 tablespoons of olive oil in a wok or large saute pan over medium-high heat until very hot. Carefully add the chicken with the marinade and cook for 2 minutes.
Add onions and cook for 2 minutes more. Add garlic and eggs and cook for another 30 seconds, stirring constantly.
Add the noodles, matchstick carrots, chopped cilantro, Sugar Snap Peas (3 ounce), Chopped Roasted Peanuts (2 tablespoon), and green onions. Toss until well coated and remove from heat.
Divide the pad thai evenly in the cetner of two plates. Garnish with lime wedges and cilantro leaves. Enjoy your weeknight Thai adventure!