Low Carb Drunken Noodle
Transform your weeknight dinner routine with this flavorful and guilt-free Low Carb Drunken Noodle recipe! Packed with tender strips of marinated chicken, a medley of colorful vegetables, and the bold, umami-rich trifecta of soy sauce, fish sauce, and oyster sauce, this dish delivers all the satisfying flavors of the classic Thai favorite—minus the carbs. The secret lies in swapping traditional rice noodles for nutrient-rich zucchini noodles, creating a lighter, keto-friendly version that doesn’t skimp on taste. Fresh basil leaves add a fragrant, herbal twist, while a garnish of lime wedges provides the perfect zesty finish. Easy to prepare in under 35 minutes, this wholesome stir-fry is an ideal choice for health-conscious diners craving a quick and vibrant meal. Perfect for meal prep or a family dinner, it’s a low-carb delight that proves you can enjoy big flavors while staying true to your nutritional goals.
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Recipe Information
Ingredients
- 4 cups zucchini noodles
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar substitute
- 2 units red chili pepper, sliced
- 4 cloves garlic, minced
- 1 unit bell pepper, sliced
- 1 unit onion, sliced
- 1 cup fresh basil leaves
- 2 tablespoons coconut oil
- 2 units lime wedges (for serving)
Instructions
Start by slicing the chicken breast into thin strips.
In a large bowl, mix together the soy sauce, fish sauce, oyster sauce, and sugar substitute. Add the chicken strips to this mixture and let it marinate for 5-10 minutes.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil.
Once the oil is hot, add the minced garlic and sliced red chili peppers. Sauté for about 30 seconds until fragrant.
Add the marinated chicken strips to the skillet and stir-fry for 5-7 minutes or until the chicken is cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the sliced bell pepper and onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Add the zucchini noodles to the skillet and stir-fry for another 2 minutes until they are just tender.
Return the chicken to the skillet. Toss everything together and add the fresh basil leaves. Stir well to combine all the flavors and cook for an additional minute.
Remove from heat and serve immediately with lime wedges on the side for an added tang.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5398 mg | 235% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 29.2 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3541 mg | 75% | |
*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.
