Cook the rice noodles, as directed.
Cut the chicken breasts into bite-size pieces.
Seed and slice the red bell pepper.
In a large skillet, add the canola oil and saute the chicken pieces for 5 to 7 minutes, or until cooked through. Remove from the skillet and set aside on a plate.
To the same skillet, stir the sliced red bell peppers and matchstick carrots together and saute for 3 to 4 minutes. Push the veggies to the side and crack in the eggs and scramble them with the veggies.
Add the chicken and sauce, and cooked rice noodles in with the veggies and eggs. Toss well.
Prepare the salad.
Serve Chicken Pad Thai with salad.
Freezer Friendly Instructions are on MyFreezEasy!