In a small bowl mix together coconut aminos, fish sauce, lime juice, apple cider vinegar and siracha. Set aside.
Melt coconut oil over medium-high heat in a wok or large sauté pan. Sauté onions 1 minute then add garlic.
Stir in the chicken, snow peas, bamboo shoots and prepared sauce. Make an open space in the middle of the pan and crack the eggs there. Scramble until just cooked then fold in all other ingredients. Toss in the kelp noodles and basil.