Step 1 Prepare noodles according to packet instructions; set aside. Combine tamari, lime juice and sugar in a small bowl; set aside.
Step 2 Heat half of the peanut oil in a wok over high heat. Cook chicken, in 2 batches, for 2–3 minutes each, or until golden brown. Remove from wok; set aside.
Step 3 Sauté onion, carrot, chilli and garlic in remaining peanut oil for 2 minutes. Add capsicum and green beans; stir-fry for 1 minute. Add reserved noodles and tamari sauce mix; toss lightly for 2 minutes, or until noodles are coated in sauce and heated through.
Step 4 Return reserved chicken to wok with bean sprouts; cook for 1 minute to heat through.
Step 5 Scatter chicken pad Thai with chopped peanuts and serve with lime wedges.