Keto Stir-Fried Drunken Noodles
Savor the bold and aromatic flavors of Keto Stir-Fried Drunken Noodles, a low-carb twist on a Thai classic that will tantalize your taste buds. Featuring shirataki noodles, tender chicken breast, and a vibrant medley of red bell pepper, zucchini, and fragrant Thai basil, this dish delivers the essence of traditional drunken noodles while keeping it keto-friendly. The rich, umami-packed sauce combines soy sauce (or coconut aminos for a gluten-free option), fish sauce, sugar-free oyster sauce, chili garlic sauce, and a touch of erythritol for the perfect balance of savory, spicy, and slightly sweet flavors. Ready in just 25 minutes, this stir-fry is quick, satisfying, and perfect for weeknight dinners or meal prep. Serve with lime wedges for a zesty finish and enjoy guilt-free indulgence with this irresistible keto noodle dish!
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Recipe Information
Ingredients
- 14 ounces Shirataki noodles (konjac noodles)
- 2 tablespoons Avocado oil
- 8 ounces Chicken breast, thinly sliced
- 4 cloves Garlic, minced
- 1 Red bell pepper, thinly sliced
- 1 medium Zucchini, spiralized or julienned
- 1 cup Thai basil leaves
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce (sugar-free, if available)
- 1 teaspoon Chili garlic sauce
- 1 teaspoon Erythritol or keto-friendly sweetener
- 2 Eggs, lightly beaten
- 2 Green onions, chopped
- 4 Lime wedges (for serving)
Instructions
Drain and rinse the shirataki noodles under cold running water for 1-2 minutes. Pat the noodles dry with paper towels to remove excess moisture.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet. Stir-fry for 2-3 minutes until they just begin to soften.
Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them gently until cooked through, then mix them with the vegetables.
In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, oyster sauce, chili garlic sauce, and erythritol. Pour the sauce over the vegetables and eggs in the skillet and stir to combine.
Add the cooked chicken back to the skillet along with the shirataki noodles. Toss everything together to coat the noodles evenly with the sauce.
Lastly, add the Thai basil leaves and green onions to the skillet. Stir-fry for another 1-2 minutes until the basil is wilted and everything is heated through.
Serve immediately with lime wedges on the side for a fresh squeeze of citrus before eating.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 17.4 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 824 mg | 63% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 3607 mg | 77% | |
*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.
