To make sauce, combine first 10 ingredients in a small bowl and mix until blended. Refrigerate until needed.

Blanch carrots in boiling water for about 3 minutes, adding fresh bean sprouts in the last 1 minute. Place in a large bowl with the cooked pasta, sliced chicken, and water chestnuts.

Pour the sauce over the pasta and toss until coated. Garnish with peanuts, serve, and enjoy!