Stir together soy sauce, water, fish sauce, sesame oil, rice vinegar, chili sauce, brown sugar substitute, and peanut butter. Just break up the peanut butter in the sauce with a fork for now. Set the sauce near your stove for later.
Cube raw chicken breast, then coat it in sesame oil in a mixing bowl. Season the chicken with salt, turmeric, and onion powder. Begin heating a wok or non-stick saute pan on high heat until the pan is hot throughout.
Add the seasoned chicken cubes to your hot pan, and cook the chicken until it’s golden on all sides. Once the chicken is cooked through, transfer it aside for later. Return the pan to your stove.
Thinly slice or julienne red bell pepper and chop the green onion. In a separate small bowl, whisk together an egg. Heat the final amount of sesame oil on high heat in your wok or pan.
Cook the peppers and onions in the wok first until they’re tender and charred. Then, move the ingredients to the edges of the pan. Add drained shirataki noodles to the center of the pan.
Let the shirataki noodles cook at high heat until they dry out a little and turn golden. Toss the ingredients in your pan until the noodles are fried golden all over. Make another well in the center of your pan.
Pour the egg into the center of the pan and reduce the heat to medium. Use a spoon or spatula to scramble the egg before stirring it into the noodles. Once the ingredients are combined in the pan, pour the pad thai sauce you made earlier over the ingredients.
Turn the stove heat back up to high and add your cooked chicken back to the pan. Occasionally stir the ingredients while the sauce simmers. Once the sauce reduces and the noodles absorb any excess liquid, remove the pad thai from the stove.
Finally, finely chop fresh cilantro and peanuts. Fold these ingredients into the pad thai. Serve with a wedge of lime.