Cook the noodles according to the package instructions.

Brown the chicken strips in oil.

Add the white cabbage and carrots, and stir-fry quickly over high heat for a few minutes.

Add the eggs and continue stir-frying.

Cut the noodles into smaller pieces and mix them in, then add the Pad Thai sauce.

Continue stir-frying until the mixture is cooked through.

When ready to serve, add the peanuts and season with Tellicherry black pepper.

Garnish with spring onions, coriander, and lime wedges.