In frying pan over high heat, combine coconut oil, garlic, ginger and bok choy; stir fry until bok choy softens. Add hearts of palm, salt, chili flakes, apples cider vinegar and coconut sugar; lower heat to medium. Continue cooking 3 minutes.
Stir in noodles; continue cooking 1 minute, until combined.
1 box Pad Thai Noodles cooked according to package directions
2 Tbsp. Coconut Oil
4 tsp. minced garlic
1/2 tsp. minced ginger
1 bunch organic bok choy sliced
1 can heart of palm drained and shredded or fresh shredded
1 tsp. Sea Salt
2 tsp. chili flakes
2 tsp. Bragg Organic Raw Apple Cider Vinegar
1 Tbsp. Organic Coconut Sugar