Pad Thai- Add Protein of Choice

1 pound flat rice noodles (Read directions, may need to soak)
3 tablespoons toasted sesame oil
1 tablespoon coconut oil
1 medium onion, diced small
1 pound boneless skinless chicken breast, sliced into thin long strips (Can substitute with beef/shrimp/etc.)
3 to 5 cloves garlic, finely minced or pressed
1 tablespoon ground ginger ( 1/2 tablespoon fresh ginger may be substituted)
8 ounces thinly sliced green cabbage (about 3 to 4 loosely packed cups)
1 cup shredded carrots
1/3 cup low-sodium soy sauce
1/4 cup fish sauce
1/4 to 1/3 cup freshly squeezed lime juice
2 tablespoons honey or agave syrup
1 large cooked scrambled egg
2 tablespoons sriracha, optional and to taste
3 green onions, sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
2/3 cup chopped peanuts (I used no salt)

Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
To a very large skillet at least 4 inches deep (or Wok) add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
Add the honey and stir to combine.
Add the cooked noodles, turn off the heat, and stir well to combine.
Add the cooked scrambled egg, optional sriracha, and stir to combine.
Evenly garnish with the green onions, peanuts, and serve. Recipe will keep airtight in the fridge for up to 5 days.