Cook rice noodles according to package directions, drain, rinse under cold water; set aside.

To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.

Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if its sliced sufficiently thin.

Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.

Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.

Add the honey and stir to combine.

Add the cooked noodles, turn off the heat, and stir well to combine.

Add the scrambled egg, optional sriracha, and stir to combine.

Evenly garnish with the green onions, peanuts, and serve.