Mix together chopped chicken and 3 tbsp soy sauce to marinate and set aside.
Mix up the sauce ingredients and set aside.
Cook scrambled eggs and set aside.
Prep toppings and set aside.
Get water going for noodles (and cook when water boils, then set aside. Its okay if they stick together, this wont matter in the end), and start the assembly at the same time.
Heat up a large pan on medium high heat, add the sunflower oil, garlic and ginger. Stir around for a minute or less while it becomes fragrant but doesnt brown.
Add the chicken, cook until well done.
Add the cooked noodles and half the sauce to the chicken, get it stirring around until noodles separate from a clump, then add the egg, rest of the sauce, 2 cups carrots, half the cilantro and half the green onions. Stir around well to combine, cook for a couple minutes, stirring the whole time, until there is no liquid in the bottom of the pan and the flavours are well combined.
Set out bowls of lime wedges, cilantro, green onions, peanuts, sprouts and carrots alongside the finished pan of phad thai and let people make up their own plates with toppings of choice.