Paleo Drunken Noodle
Dive into the vibrant flavors of this *Paleo Drunken Noodle*, a nourishing and gluten-free twist on the classic Thai favorite! Featuring tender sweet potato noodles, succulent slices of chicken breast, and a medley of colorful vegetables like red bell peppers, broccoli, and shiitake mushrooms, this recipe is a feast for both the eyes and the taste buds. A savory, umami-rich sauce made with fish sauce, coconut aminos, and a bright splash of lime juice adds layers of bold flavor, while fresh basil and a touch of red chili flakes bring that signature Thai-inspired kick. Perfect for a wholesome weeknight dinner, this quick and easy recipe (ready in just 35 minutes) is paleo-friendly, dairy-free, and packed with fresh, nutrient-rich ingredients. Impress your palate with this healthier take on a restaurant classic, and let every bite transport you to the streets of Thailand!
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Recipe Information
Ingredients
- 8 ounces sweet potato noodles
- 2 tablespoons coconut oil
- 1 pound chicken breast, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes
- 1 cup fresh basil leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the sweet potato noodles according to the package instructions, ensuring they are cooked al dente. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken breast to the pan and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion and red bell pepper to the pan and sauté for about 3 minutes, until they begin to soften.
Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Add the broccoli florets, julienned carrot, and shiitake mushrooms to the skillet. Sauté the vegetables for another 4-5 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet, along with the prepared sweet potato noodles. Toss everything together to combine.
In a small bowl, mix the fish sauce, coconut aminos, lime juice, and red chili flakes. Pour the sauce over the noodle and chicken mixture.
Toss everything well to ensure the sauce evenly coats the noodles and vegetables.
Add the fresh basil leaves, sea salt, and black pepper, stirring gently to combine.
Serve immediately, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 47.4 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3682 mg | 78% | |
*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.
