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.
In a mixing bowl, whisk together brown sugar, soy sauce, honey, rice vinegar, lime juice, almond butter, and fish sauce, set aside.
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.