Step 1

Combine all ingredients for the sauce in a small bowl and set aside.

Step 2

Drain, rinse, and soak the shirataki noodles in fresh water for 20 minutes. Strain them and dry fry them a large skillet, over medium heat for 5 minutes. Add half of the sauce to the pan, and cook for an additional 5 to 10 minutes or until most of the sauce has cooked into the noodles. Transfer the noodles, and any remaining sauce to a bowl and set aside.

Step 3

To the same skillet, add the coconut oil, the white parts of the green onions, and the garlic. Cook until the onions are translucent and the garlic is fragrant.

Step 4

Add the chicken to the pan and cook until it is browned and cooked through.

Step 5

Push the chicken to the sides of the pan and pour the whisked eggs into the center, pushing them around with a rubber spatula to scramble.

Step 6

Add the bean sprouts, the noodles, and remaining sauce to the pan and cook for an additional 5 minutes.

Step 7

Garnish with cilantro, peanuts, red pepper flakes and lime, before serving.