• Preheat oven to 375°F. Line a jelly roll pan or baking sheet with sides with aluminum foil. Set aside.

Soak the Noodles:

• Cover noodles with hot tap water in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. While noodles soak, proceed to cook the chicken. After 20 minutes, drain the noodles and set aside.

Cook the Chicken:

• Heat 1 tablespoon of oil over high heat in a skillet. Season chicken with salt and pepper, and add to the hot oil. Cook until the chicken starts to brown, then flip and repeat on the other side. Remove chicken to a foil lined pan and bake in the oven until chicken is cooked through and internal temperature measures at least 165 degrees, preferably closer to 180 degrees, about 15 minutes.
• Remove chicken from oven and transfer to a plate or cutting board to rest for 5 to 10 minutes. Shred with two forks and set aside, covering if necessary to keep warm.

Prepare the Sauce:

• In a small bowl, stir together lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 tablespoons of oil.

Assemble the Pad Thai:

• Add remaining tablespoon oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ teaspoon salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.
• Stir soaked noodles into eggs. Add fish sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add ¼ cup of peanuts if using, bean sprouts, all but ¼ cup of scallions, and cooked chicken. Continue to cook, tossing constantly, until noodles are tender, about 2 minutes. If the noodles start to get dry before they have softened, add 2 tablespoons water to skillet and continue to cook until tender.
• Transfer noodles to serving bowls and sprinkle with remaining scallions and peanuts. Serve, passing lime wedges separately.