Sugar-Free Drunken Noodles
Dive into the bold, satisfying flavors of Sugar-Free Drunken Noodles, a healthy twist on the beloved Thai street food classic. This recipe skips added sugar without sacrificing the signature savory, spicy, and tangy notes that make drunken noodles so irresistible. Featuring tender chicken breast, vibrant vegetables like red bell pepper, broccoli, and carrots, and fragrant Thai basil, every bite is packed with wholesome ingredients. Choose between traditional wide rice noodles or shirataki noodles for a low-carb option. A simple yet robust sauce made with low-sodium soy sauce, fish sauce, oyster sauce, and a squeeze of lime brings everything together in just 30 minutes. Perfect for a quick weeknight meal, this sugar-free version of drunken noodles ensures you can indulge in authentic Thai flavors guilt-free.
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Recipe Information
Ingredients
- 8 oz Wide rice noodles (or shirataki noodles for lower carbs)
- 8 oz Chicken breast, thinly sliced
- 2 tbsp Olive oil
- 4 cloves Garlic, finely chopped
- 1 tsp Ginger, grated
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1.5 cups Broccoli florets
- 1 cup Thai basil leaves
- 3 Green onions, chopped
- 0.5 tsp Chili flakes
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Fish sauce
- 1 tbsp Lime juice
Instructions
Boil a pot of water and cook the rice noodles according to package instructions. For shirataki noodles, rinse thoroughly and boil for 3 minutes. Drain and set aside.
In a large skillet or wok, heat olive oil over medium-high heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
Add the sliced chicken breast to the skillet and cook for about 5 minutes, until the chicken is browned and cooked through.
Add the red bell pepper, carrot, and broccoli to the pan. Stir-fry the vegetables for 3-4 minutes, until they start to soften.
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, chili flakes, and lime juice. Mix well.
Add the cooked noodles to the skillet, followed by the sauce mixture. Toss everything together until the noodles are well coated and everything is heated through.
Add the Thai basil leaves and green onions, and sauté for an additional minute until the basil is wilted.
Remove from heat and serve the noodles hot, garnished with additional green onions or chilies if desired.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 20.7 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 876 mg | 67% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3370 mg | 72% | |
*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.
