Whole30 Stir-Fried Drunken Noodles
Savor the bold and aromatic flavors of Whole30 Stir-Fried Drunken Noodles, a healthy, gluten-free, and grain-free twist on the classic Thai dish. This recipe swaps traditional noodles for zucchini noodles (zoodles), creating a lighter, low-carb base that pairs perfectly with the savory blend of coconut aminos, fish sauce, and zesty lime. Packed with vibrant vegetables like bell peppers, carrots, and broccoli, and complemented by protein-rich ground chicken or pork, this stir-fry is bursting with texture and nutrition. Fresh Thai basil and a hint of chili bring an authentic, fragrant heat to every satisfying bite. Quick to prepare in just 35 minutes, this Whole30-compliant recipe is an irresistible weeknight dinner option that combines healthful eating with restaurant-quality taste.
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Recipe Information
Ingredients
- 4 medium zucchini (for zoodles)
- 0.33 cup coconut aminos
- 2 tablespoons rice vinegar (compliant alternative: apple cider vinegar)
- 1 tablespoon fish sauce (Whole30-compliant)
- 1 tablespoon avocado oil or coconut oil
- 3 cloves garlic cloves, minced
- 1 medium red chili, thinly sliced (optional, adjust to taste)
- 1 pound ground chicken or pork
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup fresh Thai basil leaves
- 1 large lime juice of a lime
Instructions
Using a spiralizer, create zucchini noodles (zoodles) and set aside. Pat the zoodles with a paper towel to remove excess moisture if needed.
In a small bowl, mix the coconut aminos, apple cider vinegar, and fish sauce to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat, then add the avocado oil. Once hot, add the minced garlic and sliced chili (if using) and sauté for 30 seconds until fragrant.
Add the ground chicken or pork to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes or until browned and fully cooked through.
Push the cooked meat to one side of the skillet and add the red bell pepper, julienned carrot, and broccoli florets to the empty side. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
Pour the sauce over the meat and vegetables, stirring to coat evenly. Add the zucchini noodles to the skillet and toss everything together to heat through for 2-3 minutes. Avoid overcooking the zoodles as they will release water.
Remove the skillet from the heat and immediately stir in the fresh Thai basil leaves and lime juice for a burst of flavor.
Serve the Whole30 Stir-Fried Drunken Noodles hot, garnished with additional basil or lime wedges, if desired.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 44.0 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4896 mg | 104% | |
*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.
