INGREDIENTS
1/4 cup
fish sauce
1 tbsp
coconut aminos
1 tbsp
Sriracha
2 cloves
garlic (crushed)
4 tbsp
almond butter or coconut butter
2
packs shirataki noodles
4
large eggs
1/4 cup
plus 1 Tbsp ghee (divided)
1 1/10
lbs boneless, skinless chicken thighs
2
medium spring onions, (sliced)
2 cups
bean sprouts
1/4 cup
flaked almonds or coconut, (toasted)
2 cups
shredded red cabbage
2 tbsp
fresh lime juice
Small bunch cilantro (chopped)
Celtic sea salt
freshly ground black pepper