Create carrot ribbons by laying each carrot flat on a board and, using a peeler, make long, flat and thin “noodles.”
Heat the peanut oil in a wok on high heat, then add chicken and garlic and fry for 5 minutes, stirring constantly.
Add the peanuts, cauliflower, coco aminos, sugar, tamari, sesame oil, and spice. Fry for a further 5 minutes, stirring constantly.
Add the carrots and lime juice and cook further 10 minutes or until the carrots are softening. Finally, make a well in the wok and crack in each egg, stirring to scramble it, then mixing it through the other ingredients for a further minute.
