Keto Stir-Fried Drunken Noodles

Satisfy your craving for bold, savory flavors while staying low-carb with this Keto Stir-Fried Drunken Noodles recipe! This healthy twist on the classic Thai street food features zero-carb shirataki noodles, tender chicken breast, and vibrant veggies like red bell pepper and zucchini, all stir-fried in a tantalizing sauce made with soy sauce, fish sauce, and a touch of spicy chili garlic sauce. Fragrant Thai basil leaves and a burst of lime juice elevate the dish to restaurant-quality perfection. Ready in just 25 minutes, this gluten-free, keto-friendly meal is perfect for a quick weeknight dinner or an impressive dish to share. Whether you're a fan of keto recipes, easy stir-fries, or creative ways to enjoy Asian-inspired flavors, this one is sure to become a favorite!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 14 ounces Shirataki noodles (konjac noodles)
• 2 tablespoons Avocado oil
• 8 ounces Chicken breast, thinly sliced
• 4 cloves Garlic, minced
• 1 Red bell pepper, thinly sliced
• 1 medium Zucchini, spiralized or julienned
• 1 cup Thai basil leaves
• 3 tablespoons Soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon Fish sauce
• 1 tablespoon Oyster sauce (sugar-free, if available)
• 1 teaspoon Chili garlic sauce
• 1 teaspoon Erythritol or keto-friendly sweetener
• 2 Eggs, lightly beaten
• 2 Green onions, chopped
• 4 Lime wedges (for serving)

Directions

Step 1

Drain and rinse the shirataki noodles under cold running water for 1-2 minutes. Pat the noodles dry with paper towels to remove excess moisture.

Step 2

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 4

Add the red bell pepper and zucchini to the skillet. Stir-fry for 2-3 minutes until they just begin to soften.

Step 5

Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them gently until cooked through, then mix them with the vegetables.

Step 6

In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, oyster sauce, chili garlic sauce, and erythritol. Pour the sauce over the vegetables and eggs in the skillet and stir to combine.

Step 7

Add the cooked chicken back to the skillet along with the shirataki noodles. Toss everything together to coat the noodles evenly with the sauce.

Step 8

Lastly, add the Thai basil leaves and green onions to the skillet. Stir-fry for another 1-2 minutes until the basil is wilted and everything is heated through.

Step 9

Serve immediately with lime wedges on the side for a fresh squeeze of citrus before eating.

Nutrition Facts

Serving size	(1603.0g)

Amount per serving	% Daily Value*
Calories	1139.2

Total Fat 46.5g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 564.8mg	0%
Sodium 4931.0mg	0%
Total Carbohydrate 82.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 17.4g
Protein 108.3g	0%

Vitamin D 111.5IU	0%
Calcium 823.5mg	0%
Iron 33.3mg	0%
Potassium 3606.9mg	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: 35.4%

Protein: 36.7%

Carbs: 27.9%