Keto Spicy Thai Noodle Bowl
Satisfy your cravings for bold, aromatic flavors with this Keto Spicy Thai Noodle Bowl, a low-carb twist on a classic favorite. Featuring guilt-free shirataki noodles and vibrant spiralized zucchini, this dish is infused with the rich, creamy goodness of coconut milk and the fiery kick of red curry paste. Perfectly balanced with tangy lime, fragrant ginger, and a touch of sweetness from erythritol, this recipe caters to keto diets without sacrificing flavor. With customizable protein options like chicken, shrimp, or tofu, and garnishes of fresh cilantro, green onions, and crunchy nuts, it’s a quick and easy 30-minute meal that’s as versatile as it is delicious. Whether you're following a keto lifestyle or simply looking for a satisfying, healthy meal, this Thai-inspired noodle bowl delivers a delightful taste explosion in every bite!
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Recipe Information
Ingredients
- 200 grams shirataki noodles (konjac noodles)
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon red curry paste
- 200 milliliters full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon fish sauce (optional, omit for vegetarian/vegan)
- 1 teaspoon erythritol or another keto sweetener
- 1 teaspoon red chili flakes (optional, for extra spice)
- 1 medium zucchini, spiralized
- 1 medium red bell pepper, thinly sliced
- 150 grams cooked chicken breast, shrimp, or tofu
- 1 medium lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons sliced green onions (optional garnish)
- 1 tablespoon crushed peanuts or almonds (optional garnish)
Instructions
Rinse the shirataki noodles thoroughly under cold water for 2-3 minutes. Drain and set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its aroma.
Pour in the coconut milk, soy sauce or tamari, fish sauce (if using), erythritol, and red chili flakes (if using). Stir well to combine and let the sauce simmer for 5 minutes.
While the sauce is simmering, heat the remaining tablespoon of coconut oil in a separate skillet over medium-high heat. Add the shirataki noodles and stir-fry for 2-3 minutes to dry them out slightly.
Add the zucchini noodles, red bell pepper slices, and protein of choice to the sauce. Toss gently to coat everything evenly with the sauce. Cook for 3-5 minutes until heated through and the vegetables are tender-crisp.
Serve the noodle bowl hot, garnished with fresh cilantro, green onions, crushed nuts (if using), and a lime wedge on the side.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1126 mg | 24% | |
*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.
