Prepare rice noodles according to package directions. Drain and set aside.
Heat about 1 tablespoon of oil in a large skillet over medium high heat. Add the chicken and saute until no longer pink. Remove chicken from skillet and set aside.
To the same skillet add a dash more of oil, the carrots, bell pepper, and the bean sprouts. Saute for 5 minutes or until the vegetables are crisp tender.
Now to put it all together: add the noodles, chicken, soy sauce, fish sauce, honey, and garlic powder to the veggie skillet. Stir until thoroughly combined. Let cook for 3-5 more minutes over medium heat until everything is heated through.
Remove skillet from heat and plate the Pad Thai. Serve warm and garnish with lime juice, chopped peanuts, and red pepper flakes if desired!
*if using canned, drain and rinse the bean sprouts