Prepare the ingredients per the instructions above.

In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined.

Place a spoonful of the cream cheese mixture in the center of each wonton wrapper.

Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.

Heat vegetable oil in a pot or deep fryer to 350°F (175°C).

Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.

Prepare rice noodles according to the directions listed on the package.

While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.

Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.

Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.

Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, fortune cookie, and coconut water.