Pre-cook chicken before prepping other ingredients. In a bag combine 1-2 inch chunks of chicken, soy sauce, and garlic. You can either pan sear it or use the slow cooker. To slow cook, place chicken in slow cooker with 1/2 c. water. Cook on low for 4-5 hours or high for 2-3 hours.To pan sear, fill a large pot with 1/4 inch of olive oil. Warm oil to medium high heat. Using tongs, slowly lower chicken into oil. Cook on each side until golden brown. Remove once brown onto a paper towel.
Once chicken in cooked, slice into 1/2 inch pieces. Lightly sprinkle with salt or garlic salt. Set aside or chill until ready to toss with finished pad thai.
Pad Thai Sauce
In a mixing bowl, whisk together brown sugar, soy sauce, honey, rice vinegar, lime juice, almond butter, and fish sauce, set aside.
Noodles, Veggies, + Assembly
Prepare rice noodles according to directions listed on package. Strain then immediately toss with 1-2 tbsp. of olive oil to keep from sticking.
Meanwhile, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add bell pepper and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
Add in chicken, noodles and sauce and toss everything together.
Serve warm topped with cilantro, nuts, and optional red pepper flakes and sesame seeds.