Warm the olive oil in a large saute pan over medium-high heat. Add the cubed chicken and cook for 10 to 12 minutes, stirring now and then, until the chicken is golden brown on all sides and cooked through.

While the chicken cooks, bring a separate pot of water to a boil. Cook the brown rice noodles according to the package instructions, but set a timer for 1 minute less than the recommended cooking time so the noodles stay slightly firm.

Meanwhile, whisk together the coconut aminos, fish sauce, honey, lime juice, peanut butter, and rice vinegar in a bowl until the peanut butter is fully incorporated and the sauce looks smooth. Set aside.

When the chicken is done, transfer it to a large bowl and leave the oil in the pan. Add a little extra olive oil or use an olive oil spray if the pan looks dry.

Add the carrots, red bell pepper, onion, and garlic to the pan. Saute for about 5 minutes until the vegetables begin to soften. Stir in the bean sprouts and cook for another 2 minutes.

Push the vegetables to one side of the pan, then crack the eggs into the open space. Scramble the eggs for about 2 minutes until they are cooked through.

Fold the scrambled eggs into the vegetables, then transfer the egg and vegetable mixture to the bowl with the chicken.

Pour the prepared sauce into the same hot pan and turn the heat to high. Bring the sauce to a rolling boil and cook for 1 minute, stirring constantly, until it bubbles and thickens slightly.

Return the chicken, vegetables, eggs, and cooked noodles to the pan. Use tongs to toss everything together until every piece is coated in the sauce.

Serve the pad thai topped with the chopped peanuts and sliced green onions, and add lime wedges and fresh cilantro on the side.

For the Instant Pot version, double the sauce ingredients while keeping all other ingredient amounts the same.

Bring a separate pot of water to a boil and cook the brown rice noodles according to package directions. While the noodles cook, turn the Instant Pot to Sauté High. Heat 1 tablespoon of olive oil, scramble the eggs quickly, then transfer them to a plate and set aside.

Drizzle the remaining 1 tablespoon of olive oil into the Instant Pot, then add the whole chicken breasts. Sear them for 2 minutes per side until nicely browned. Meanwhile, mix together the doubled sauce ingredients.

Move the chicken breasts to a cutting board and chop them into 1-inch pieces.

Add the garlic and onion to the Instant Pot and saute for 30 seconds. Add the chopped chicken, red bell pepper, and carrots, stir everything together, and pour the sauce over the top.

Set the Instant Pot to Manual High Pressure and cook for 3 minutes. Remember that the pot takes 3 to 5 minutes to reach pressure before the 3 minute cook time starts.

When the cook time is up, quick release the steam. Remove the chicken and vegetables with a slotted spoon and set them aside.

Turn the Instant Pot to the high Sauté setting again and bring the sauce back up to a bubble. Let it bubble for 10 to 12 minutes until it thickens slightly. It is done when it looks darker and a spoon dragged across the bottom leaves a line that takes a second to fill in.

Add the noodles, eggs, chicken, and vegetables back into the pot. Toss everything together, then garnish with peanuts and green onions.