In a pot cover noodle with HOT water to cover. Let stand for 10 to 15 minutes or until softened. Drain well.
Combine chopped peanuts and lime zest in a small bowl. This will be for topping the finished pad thai. Set aside.
In a bowl stir together fish sauce, brown sugar, lime juice, rice vinegar and Srirasha sauce. Set aside.
In a skillet or wok, heat one tablespoon of the oil over medium-high heat. Add beaten egg and scramble. When egg is cooked, remove and set aside on plate.
Heat another tablespoon oil and stir-fry chicken until cooked through.
Add minced garlic and bean sprouts to pan, stir-frying until spouts are crisp-tender.
Add softened noodles, green onions, cilantro and fish sauce mixture to pan. Stir-fry until excess liquid is absorbed in noodles and everything is heated through, adding egg near the end of cooking.
Serve with peanut-lime mixture sprinkled on top and sautéed broccoli or bok choy.