Keto Spicy Thai Noodle Bowl

Embark on a flavorful journey with this Keto Spicy Thai Noodle Bowl, a vibrant low-carb twist on a classic Thai favorite. Featuring shirataki noodles as the perfect keto-friendly pasta swap, this dish is tossed in a luscious coconut red curry sauce infused with garlic, ginger, and a touch of heat from red chili flakes. Packed with fresh veggies like spiralized zucchini and red bell peppers, plus your choice of protein—chicken, shrimp, or tofu—it’s a nutrient-rich meal that satisfies cravings while keeping carbs in check. Garnished with fresh cilantro, green onions, and optional crushed nuts for added texture, this 30-minute recipe is as quick as it is irresistible. Perfect for those following a ketogenic or gluten-free diet, this bold and zesty bowl is sure to become a weeknight favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams shirataki noodles (konjac noodles)
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon red curry paste
• 200 milliliters full-fat coconut milk
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon fish sauce (optional, omit for vegetarian/vegan)
• 1 teaspoon erythritol or another keto sweetener
• 1 teaspoon red chili flakes (optional, for extra spice)
• 1 medium zucchini, spiralized
• 1 medium red bell pepper, thinly sliced
• 150 grams cooked chicken breast, shrimp, or tofu
• 1 medium lime, cut into wedges
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons sliced green onions (optional garnish)
• 1 tablespoon crushed peanuts or almonds (optional garnish)

Directions

Step 1

Rinse the shirataki noodles thoroughly under cold water for 2-3 minutes. Drain and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for another minute to release its aroma.

Step 5

Pour in the coconut milk, soy sauce or tamari, fish sauce (if using), erythritol, and red chili flakes (if using). Stir well to combine and let the sauce simmer for 5 minutes.

Step 6

While the sauce is simmering, heat the remaining tablespoon of coconut oil in a separate skillet over medium-high heat. Add the shirataki noodles and stir-fry for 2-3 minutes to dry them out slightly.

Step 7

Add the zucchini noodles, red bell pepper slices, and protein of choice to the sauce. Toss gently to coat everything evenly with the sauce. Cook for 3-5 minutes until heated through and the vegetables are tender-crisp.

Step 8

Serve the noodle bowl hot, garnished with fresh cilantro, green onions, crushed nuts (if using), and a lime wedge on the side.

Nutrition Facts

Serving size	(1059.1g)

Amount per serving	% Daily Value*
Calories	1176.1

Total Fat 86.7g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 127.5mg	0%
Sodium 1874.8mg	0%
Total Carbohydrate 51.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 20.6g
Protein 61.4g	0%

Vitamin D 0IU	0%
Calcium 168.0mg	0%
Iron 11.1mg	0%
Potassium 2029.2mg	0%

*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.

Source of Calories

Fat: 63.3%

Protein: 19.9%

Carbs: 16.7%