Prepare the shirataki noodles: Wash the shirataki noodles thoroughly and boil them for 2 to 3 minutes. Drain well. Place the noodles in a hot dry pan. Fry over medium-high heat for about 10 minutes. Using tongs, toss the noodles as they cook. Set aside. 

Prepare the omelets: Heat a pan greased with ½ tablespoon of ghee. Beat 2 eggs, pour into the hot pan, and swirl to coat the surface in order to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Flip over with a spatula and cook for 30 seconds more. When done, transfer to a plate. Grease the pan with the remaining ghee and repeat with the remaining 2 eggs. Set aside to cool down, then roll up the omelets and cut into thin strips.

Cut the chicken thighs into 1-inch (2.5-cm) pieces. Heat a large pan greased with the remaining ¼ cup (55 g/1.9 oz) ghee and cook over a medium-high heat until pale and cooked through, about 5 to 7 minutes, stirring occasionally. Add the spring onions. Cook over a medium-high heat for 1 to 2 minutes. Then add the omelet strips and bean sprouts and cook for 1 minute more while stirring. Add the prepared sauce and shirataki noodles, cook briefly until heated through, and remove from the heat. Season with salt and pepper to taste.

To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1 to 2 minutes. Keep stirring to prevent burning. Serve the pad thai with cabbage, lime juice, cilantro, and toasted almonds.