A quick dish packed with Thai flavours, made low carb with cabbage noodles
Remove the outer leaves of the cabbage and slice into long strands to become your 'noodles'. Put in a heatproof bowl and pour boiling water over the top. Let stand for 5 minutes while you prepare your other ingredients.
Prepare all ingredients as above. Combine sauce ingredients in a small bowl. Drain the cabbage noodles after 5 minutes.
In a large saucepan or wok, saute over medium heat the shallot, coconut oil, garlic and ginger until the the onion is translucent and the garlic fragrant.
Add the chicken and fry until well browned and almost cooked through.
Push the chicken to one side and add the whisked eggs to the other side, angling the pan over the heat to cook the eggs. Scramble the eggs and mix with the chicken.
Add the cabbage noodles, sauce, bean sprouts and first sliced chilli to the wok and toss to combine well. Check the chicken is cooked, and if so remove from heat.
Serve immediately along with coriander, half a lime, crushed peanuts and additional chilli if you wish.