Let me start off by saying that no, this recipe is in no way authentic. Not even close. BUT it totally tastes authentic!
Heat a large wok or skillet over medium high heat with the coconut oil. Cook the chicken until done. Remove and set aside.
Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the chicken.
Add the mushrooms and onions to the skillet and cook just until soft.
Stir in the chicken and egg along with the green onions. Pour in the sauce and toss with the noodles.
Top with crushed cashews and a squeeze of lime.
Note: This paleo pad Thai recipe originally included bean sprouts, which have been removed since they aren't paleo. They are still shown in the photos. Feel free to include them if they fit your dietary lifestyle.