Prepare the Cabbage Noodles: Slice the cabbage as thinly as possible to resemble egg noodles.
In a large skillet or wok, stir-fry the cabbage in coconut oil or butter over medium-high heat for 5-10 minutes until very tender.
Remove from the skillet and set aside.
Mix the Sauce: In a small bowl, whisk together the Swerve sweetener, cayenne pepper, vinegar, fish sauce, and SunButter or almond butter until smooth.
Set aside.
Sauté Aromatics and Eggs: Heat the coconut oil in the same large skillet or wok over medium heat.
Add the minced garlic and ginger and cook for 1-2 minutes until fragrant and the garlic is translucent.
Add the lightly beaten eggs and scramble until they are mostly cooked, about 2-3 minutes.
Combine and Simmer: Pour the prepared sauce over the eggs and garlic, stirring to combine.
Add the rinsed Miracle Noodles, the cooked cabbage noodles, veggie broth, and guar gum to the skillet.
Stir everything together well.
Thicken the Dish: Bring the mixture to a simmer and continue to cook, stirring frequently, for about 8-10 minutes, or until the sauce has thickened to your desired consistency.
Cook the Optional Chicken: While the Pad Thai simmers, season the chicken thighs with salt and pepper.
Heat a separate skillet with coconut oil over medium-high heat.
Place the chicken on the skillet and cook until golden and cooked through, about 3-4 minutes per side.
Remove from heat and slice.
Serve: Transfer the Pad Thai to a large serving dish.
Top with the cooked chicken, if using, and garnish generously with chopped green onions, fresh cilantro, and mung bean sprouts before serving.
Adjust the spice level to your preference. One teaspoon of cayenne provides a noticeable kick. Start with half a teaspoon if you prefer milder food, or have extra red pepper flakes on hand for garnishing.
