Combine all pad thai sauce ingredients and blend in a blender or using an immersion blender. Set aside.
Thinly slice the chicken breast and season with pink salt and pepper as desired, then coat evenly with arrowroot flour.
Heat 2 tbsp of oil over medium heat. Add chicken and cook through until lightly golden. Set aside or transfer to a plate.
Heat 1 tsp oil in a large saute pan. Add eggs and scramble. Add a little more oil and toss in your spiralized zucchini, carrots, red bell pepper and purple cabbage. Pour sauce over the veggies, mixing well to coat. Saute over low to medium heat until zucchini noodles are soft and cooked down. Add in chicken.
Garnish with green onion, cilantro, cashews and lime. Serve and enjoy!