Season the Pork:

1. In a medium bowl, mix together the ground pork, Thai seasoning, soy sauce, and 1/4 teaspoon freshly ground black pepper until combined.

Cook the Stir Fry:

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot. Add the pork mixture and cook, stirring to break up the pork, 5-6 minutes. Add the coleslaw mix, onion, garlic, vinegar, and water to the pan and cook, stirring occasionally, 4-5 minutes or until the pork is cooked through, coleslaw mixture is crisp-tender, and the water cooks off.

Cook the Eggland’s Best Eggs:

1. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Crack the Eggland’s Best eggs into a small bowl. Add 1/4 teaspoon salt, the remaining 1/4 teaspoon ground black pepper, and half of the sliced scallions; whisk to combine and add to the hot pan. Cook, gently stirring, until the Eggland’s Best eggs are cooked through but still moist and no visible liquid egg remains about 3-4 minutes. Cover to keep warm until ready to plate dish.

Make the Aioli:

1. In a small bowl add the juice and zest from half of the lime. Add the mayonnaise and chili sauce and stir to combine. Quarter the remaining lime half and set aside for garnish.

Plate the Dish:

1. Divide the stir fry mixture among 4 shallow bowls and top each with equal portions of the scrambled Eggland’s Best eggs. Drizzle each serving with aioli and garnish with the cashews, remaining scallions, and a lime slice.