Keto Pad Kee Mao (Drunken Noodles)
Indulge in the bold, savory flavors of Keto Pad Kee Mao, also known as Drunken Noodles, revamped for a low-carb lifestyle! This quick and satisfying keto-friendly stir-fry features shirataki noodles—a guilt-free alternative to traditional rice noodles—paired with tender chicken, vibrant bell peppers, zucchini, and nutrient-rich baby spinach. Infused with a tantalizing blend of garlic, chili, lime juice, soy sauce, and fish sauce, every bite bursts with authentic Thai flavors. Fresh basil leaves elevate this dish with a fragrant finish, while a touch of sweetener balances the heat perfectly. Ready in just 35 minutes, this dish is an effortless way to enjoy the comfort of a takeout favorite, minus the carbs. Perfect for meal prep or a family dinner, serve this hot and garnished with extra basil or chili for a restaurant-quality experience at home!
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Ingredients
- 400 grams Shirataki noodles
- 300 grams Chicken breast, thinly sliced
- 1 medium Bell pepper, sliced
- 1 medium Zucchini, sliced
- 100 grams Baby spinach
- 3 large Garlic cloves, minced
- 2 small Red chili, sliced
- 3 tablespoons Soy sauce, low sodium
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Sweetener (erythritol or stevia)
- 2 tablespoons Olive oil
- 1 cup Fresh basil leaves
Directions
Step 1
Prepare the shirataki noodles according to the package instructions, typically by rinsing and boiling briefly. Drain well and set aside.
Step 2
In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and sliced chili, stir-frying until fragrant, about 1 minute.
Step 3
Add the thinly sliced chicken breast to the skillet and stir-fry until cooked through, approximately 5-7 minutes.
Step 4
Add bell pepper and zucchini slices to the skillet and stir-fry for an additional 3 minutes or until they start to soften.
Step 5
Reduce the heat to medium, then stir in the soy sauce, fish sauce, lime juice, and sweetener. Mix well to combine all the flavors.
Step 6
Add the drained shirataki noodles and baby spinach to the skillet, tossing everything together to ensure even coating and the spinach is wilted.
Step 7
Finally, add the fresh basil leaves, give a quick toss, and remove from heat.
Step 8
Serve hot, garnished with extra basil or sliced chili if desired.
Nutrition Facts
| Serving size | (1353.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 979.0 |
| Total Fat 40.1g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 255mg | 0% |
| Sodium 3080.6mg | 0% |
| Total Carbohydrate 48.2g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 13.0g | |
| Protein 105.3g | 0% |
| Vitamin D 39IU | 0% |
| Calcium 321.4mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2282.2mg | 0% |
Source of Calories