Low Carb Drunken Noodles
Craving the bold and spicy flavors of classic takeout but looking for a low-carb option? These **Low Carb Drunken Noodles** are a lighter twist on the beloved Thai dish, featuring zucchini noodles (zoodles) as a nutritious alternative to traditional rice noodles. Bursting with the vibrant flavors of fresh basil, garlic, zesty lime, and a perfectly balanced sauce of fish sauce, soy sauce, and a hint of heat from sriracha, this dish is as satisfying as it is healthy. Tossed with tender chicken breast, crunchy bell peppers, and aromatic ginger, this quick 35-minute recipe is perfect for a guilt-free weeknight meal that doesn’t skimp on flavor. Serve it hot and fresh, with lime wedges to brighten every bite—an irresistible choice for anyone following a low-carb or keto-friendly diet!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons coconut oil
- 4 cloves minced garlic
- 1 tablespoon minced ginger
- 1 medium sliced red bell pepper
- 1 medium sliced green bell pepper
- 1 medium sliced onion
- 1 pound sliced thin chicken breast
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon (sugar substitute) sweetener
- 1 tablespoon (or to taste) sriracha
- 1 cup fresh basil leaves
- 1 cut into wedges lime
Instructions
Use a spiralizer to cut the zucchinis into noodle-like strands. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil.
Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add sliced onion, red bell pepper, and green bell pepper to the pan. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix the fish sauce, soy sauce, sweetener, and sriracha.
Return the cooked chicken to the pan with the vegetables. Add the sauce mixture and toss everything to coat evenly, cooking for an additional 1-2 minutes.
Add the zucchini noodles to the pan and gently toss to combine all ingredients. Cook for an additional 1-2 minutes until the noodles are slightly softened.
Remove from heat and stir in fresh basil leaves.
Serve hot, with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 13038 mg | 567% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 74.7 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4218 mg | 90% | |
*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.
