Cook noodles according to package instructions. Once the rice noodles have cooked, rinse them with cool water in a colander and set aside until ready to use (note: I like leaving my noodles al dente and typically cook them 1 to 2 minutes less than package instructions).

Heat coconut oil in a large wok or pot over medium heat.

Add the chopped chicken and cook, stirring occasionally until chicken begins to brown, about 2 to 3 minutes (you don’t need to cook it through just yet).

Add the broccoli, grated carrot, and green onion. Cover and cook 1 to 2 minutes, until broccoli turns bright green.

Add the can of coconut milk, curry paste, fish sauce, coconut aminos, and sea salt. Stir well, cover, and bring to a full boil. Reduce the heat and cook at a gentle boil, stirring occasionally, until vegetables reach desired done-ness and chicken is cooked through, about 5 to 8 minutes.

Add the cooked pad thai noodles and stir well to combine. Allow noodles and curry to cook together 3 to 5 minutes so that the noodles absorb some of the sauce.

Serve with roasted cashews and enjoy!