Paleo pad Thai with zucchini noodles and almond butter

Toss the zucchini noodles with the salt in a colander and leave for 15 minutes. Gather them in a clean towel and squeeze gently to get rid of as much water as you can without crushing them. This is the step that stops the dish turning soupy.

Whisk the almond butter, coconut aminos, lime juice, fish sauce, honey and warm water until smooth and silky. Taste it now: it should be nutty, sour, salty and only a little sweet.

Heat half the oil in a large wok or skillet over high heat and stir-fry the chicken for 4–5 minutes, until golden and 165°F inside. Lift onto a plate.

Add a teaspoon of the remaining oil and scramble the eggs over medium heat, breaking them up, until set with no liquid left (160°F). Tip them out with the chicken.

Add the last of the oil, raise the heat to high and stir-fry the onion, carrot and half the cabbage for 3 minutes until just softened. Add the garlic and stir for 30 seconds.

Add the squeezed noodles and toss for no more than 2 minutes, until hot but still with some bite. Longer and they go limp and wet.

Pour in the sauce, return the chicken and eggs and toss for 1 minute to coat. Fold in the remaining raw cabbage for crunch and pile into bowls with the green onion, cilantro, cashews, lime wedges and chili flakes on the side. To keep some for later, set aside raw, unsalted noodles before step 1 and store them apart from the cooked chicken, egg and sauce for up to 3 days; then salt, squeeze and toss them in a hot pan for 2 minutes and stir in the rest, reheated.