Keto Drunken Noodle
Satisfy your cravings with this irresistible Keto Drunken Noodle recipe—an innovative low-carb take on the classic Thai dish. Featuring shirataki noodles as a pasta alternative, this recipe is packed with bold flavors and vibrant colors from tender chicken, crisp bell peppers, aromatic garlic, and fragrant Thai basil. A savory sauce blend of soy, fish, and oyster sauces with a hint of chili paste infuses every bite with authentic Thai-inspired taste, while staying keto-friendly. Quick to prepare, this one-pan wonder is perfect for busy weeknights, delivering a restaurant-quality meal in just 30 minutes. Serve with a fresh squeeze of lime for a zesty finish and enjoy a guilt-free taste of Thailand from the comfort of your kitchen!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 2 tablespoons Olive oil
- 300 grams Chicken breast, thinly sliced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Onion, thinly sliced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Chili paste
- 1 cup Thai basil leaves
- 2 stalks Green onions, chopped
- 1 medium Lime, cut into wedges
Instructions
Prepare the shirataki noodles according to package instructions. Drain and rinse them thoroughly to remove any packing liquid odor. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and stir-fry for about 5 minutes until just cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the minced garlic, red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and add the prepared shirataki noodles. Stir-fry for another 2 minutes.
In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, and chili paste. Pour the sauce mixture over the noodles and chicken in the skillet.
Toss everything together to ensure ingredients are well coated. Cook for another 2 minutes, allowing the flavors to meld together.
Add the Thai basil leaves and toss briefly until they are wilted.
Remove the skillet from the heat and sprinkle with chopped green onions.
Serve hot, garnished with lime wedges on the side for a fresh squeeze of lime juice before eating.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
