Cook the rice noodles per package instructions. Broil chicken on a foil-lined baking sheet, flipping once until browned on both sides and no longer pink on the inside.

In a large wok on medium-high heat, sauté the onions for 3 minutes in vegetable oil with a tsp of sesame oil, then add the serrano and bell peppers, and sauté for another 5 minutes. Now add the noodles, chicken, pad Thai sauce, bean sprouts, and water chestnuts.

Reduce heat to medium and continue cooking for another 10 minutes, stirring occasionally. Meanwhile, scramble eggs in another pan and then combine with the pad Thai.

Toast the peanuts in a pan without oil until slightly golden, stirring frequently. Serve pad Thai, topping with lime, toasted peanuts, cilantro, green onions.