Keto Chicken Pad Thai

1. Mix together all of the ingredients for the sauce using a fork or whisk. Set aside. 2. Drain shirataki noodles and rinse well with hot water. Do this about 5 or 6 times, then dry as much as you can using a cloth. 3. To get out extra moisture from the noodles, wring them out using a kitchen towel. Wring them out as much as possible to get rid of the excess moisture. 4. Debone chicken thighs. Start by cutting a line in the chicken where the bone is using kitchen shears. Cut all of the meat away from the bone, then remove by the bone by cutting around each end. 5. Once the chicken thighs are deboned, remove the skin (this can be done with your hand), and cut into cubed pieces. 6. Heat 2 tbsp. Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Make sure not to overcrowd the pan (I did this in 2 batches). 7. Flip the chicken pieces over to create a sear on the other side. Remove chicken from the pan (including the oil), and repeat using more coconut oil. Set chicken aside in a bowl. 8. Chop green onion and cilantro so that you’re ready to use it. 9. In the same pan you used to cook the chicken, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch. 10. Reduce heat of the pan, and add 2 eggs that have been whisked into the noodles. Mix together so that the eggs become scrambled and broken apart. 11. Finally, add the sauce, chicken (including all of the oil), cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want. 12. Serve with mung bean sprouts, and chopped peanuts over the top. Garnish with extra cilantro, green onion, and red pepper flakes.