Pad Thai with chicken

Bring water to a boil in a large pot, about 5 minutes. Remove from heat and toss in noodles; stir and wait 5 minutes more. Drain and rinse in colander.

Combine fish sauce, agave syrup, lime juice and garlic in a bowl and set aside. Heat 1 Tbsp coconut oil in a small pan over low heat. Add egg and cook through without flipping, about 5 minutes. Set aside on a cutting board to cool, about 15 minutes. Roll into a log and cut into thin strips. Set aside.

Heat 2 Tbsp coconut oil in a skillet over high heat. Add the chicken, onion and shallot and saute until fairly browned, 5-10 minutes. Add cabbage, carrots, and drained noodles; saute for 5 minutes more. Add fish sauce mixture, egg strips, basil, and sriracha sauce to the skillet. Toss well, cover with a lid, and cook for 2 minutes. Remove lid from pan and toss in peanuts. Ready to serve.