Low Carb Stir-Fried Drunken Noodles
Indulge in the bold flavors of Low Carb Stir-Fried Drunken Noodles, a lighter take on the classic Thai favorite, perfect for keto and low-carb lifestyles. This guilt-free recipe swaps traditional rice noodles for zero-carb shirataki noodles, paired with tender slices of chicken breast, vibrant red bell peppers, and fresh zucchini spirals. Infused with a savory blend of coconut aminos, sugar-free oyster sauce, and fish sauce, and topped off with fragrant Thai basil, these noodles deliver authentic taste without the carb overload. Quick to prepare in just 30 minutes, it's a healthy, flavorful dinner option that doesn't skimp on satisfaction. Serve with lime wedges for a zesty finish that complements its addictive heat and bold umami.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 200 grams Chicken breast, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, spiralized or thinly sliced
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Thai basil leaves
- 3 tablespoons Coconut aminos (or low-sodium soy sauce)
- 2 teaspoons Fish sauce
- 1 tablespoon Oyster sauce (sugar-free preferred)
- 1 teaspoon Chili garlic sauce
- 2 tablespoons Avocado oil (or other high-heat cooking oil)
- 2 Lime wedges (for garnish)
Instructions
Drain and rinse the shirataki noodles thoroughly under cold water for 2-3 minutes to remove any odor. Boil the noodles in fresh water for 2 minutes, then drain again and pat dry with a towel. Set aside.
In a small bowl, whisk together coconut aminos, fish sauce, oyster sauce, and chili garlic sauce to create the sauce mixture. Set aside.
Heat 1 tablespoon of avocado oil in a large nonstick skillet or wok over medium-high heat.
Add the chicken slices to the skillet and stir-fry for 3-4 minutes until they are cooked through and golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining avocado oil. Add the chopped shallots and minced garlic, and sauté for 1-2 minutes until fragrant.
Toss in the red bell pepper slices and stir-fry for 2-3 minutes until they begin to soften.
Add the zucchini slices or spirals and stir-fry for another 2 minutes.
Return the cooked chicken to the skillet and add the drained shirataki noodles. Pour the sauce mixture over everything and toss well to coat. Stir-fry for 2-3 additional minutes to heat through.
Remove from heat and gently fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.
Serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4036 mg | 176% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 25.9 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 668 mg | 51% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2905 mg | 62% | |
*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.
