Bring a pot of water to boil. Add the noodle and let it soak for 8 minutes. Drain and keep aside.
While the noodles are soaking, in a bowl, combine tamari, lime juice, honey, chili paste (if using), ginger and garlic. Whisk it well. Keep aside.
Heat a wok or a large pan over medium –high heat. Add the oil and let it shimmer.
Add the onions, bell peppers and the carrots. Sauté for 3 to 4 minutes till the veggies are slightly soft, but still crunchy.
Add the noodles and the prepared sauce and quickly stir fry for couple of minutes, till the veggies and the noodle are coated with the sauce.
Add the bean sprout and the peanuts and give one final stir.
Serve immediately, topped with extra crushed peanuts and some fresh cilantro and lime wedges.
You can add or subtract any vegetable. Bok choy, mushroom, snow peas, asparagus, green beans are all great choices.
The chili paste or hot sauce in the sauce is optional. Traditionally, the Pad Thai sauce should have Heat (chili paste/hot sauce), Salty (tamari), Sour (lime Juice) and Sweet (honey) flavors. But if you are intolerant to heat, just leave it out.