Low Carb Spicy Thai Noodle Bowl
Elevate your weeknight dinner game with this vibrant Low Carb Spicy Thai Noodle Bowl—a keto-friendly twist on a classic Thai favorite! Spiralized zucchini replaces traditional noodles for a light, low-carb base that’s tossed in a rich and creamy coconut milk sauce infused with the bold flavors of red curry paste, garlic, ginger, and a touch of lime. Packed with colorful veggies, optional tender chicken breast for added protein, and topped with fresh cilantro, crunchy peanuts, and sliced green onions, this recipe is as nutritious as it is satisfying. Ready in just 25 minutes, this quick and easy dish delivers a perfect balance of spice, sweetness, and zest, making it an irresistible choice for fans of healthy and flavorful meals. Ideal for anyone seeking gluten-free, dairy-free, or keto-friendly Thai-inspired recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (spiralized) Zucchini
- 2 tablespoons Coconut oil
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Red curry paste
- 1 cup Coconut milk (unsweetened, full-fat)
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Lime juice
- 1 teaspoon Erythritol or monk fruit sweetener
- 0.5 teaspoon Red chili flakes
- 1 cup Cooked chicken breast (optional, sliced thinly)
- 1 medium Bell pepper (thinly sliced)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Chopped peanuts or almonds
- 2 stalks Green onions (sliced)
Instructions
Wash and spiralize the zucchini into noodle shapes using a spiralizer or julienne peeler, then set aside.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another 1 minute to bring out its flavors.
Pour in the coconut milk, soy sauce (or tamari), lime juice, erythritol (or monk fruit sweetener), and red chili flakes. Stir to combine and let the sauce simmer for 2-3 minutes.
If using, add the cooked chicken breast and bell pepper slices to the skillet, allowing them to heat through for about 2 minutes.
Add the spiralized zucchini noodles to the skillet and toss them gently in the sauce, cooking for just 2-3 minutes so they soften slightly but remain firm.
Serve the noodles in bowls and top with chopped cilantro, green onions, and chopped peanuts or almonds for garnish.
Enjoy immediately!
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 10292 mg | 447% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 72.2 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3982 mg | 85% | |
*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.
