Mix together all of the ingredients for the sauce using a fork or whisk. Set aside.

Drain the shirataki noodles and rinse well with hot water. Do this about 5 or 6 times and then use a cloth to dry the noodles as much as possible.

Wring the noodles out using a kitchen towel, getting rid of as much excess moisture as possible.

Debone the chicken thighs. Start by cutting a line just next to the bone using kitchen shears. Cut all of the meat away from the bone and remove the bone by cutting around each end.

Remove the skins and cut the thighs into cubes

Heat up half of the coconut oil in a pan over medium-high heat. Once hot, sear the cubed chicken, taking care not to overcrowd the pan (fry in multiple batches if necessary).

Flip the chicken pieces over to sear the other side. Remove the chicken from the pan (including the oil), and repeat using more coconut oil. Set the chicken aside in a bowl.

Finely chop the green onion and cilantro.

In the same pan used to cook the chicken, add the shirataki noodles and dry fry them for 5–8 minutes or until firmer to the touch.

Reduce the heat of the pan and add in the eggs. Stir to scramble the eggs and break them apart.

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.

Serve with the mung bean sprouts and chopped peanuts over top.