Low Carb Drunken Noodle

Skip the carbs without sacrificing bold, fiery flavors with this irresistible Low Carb Drunken Noodle recipe! A guilt-free twist on the classic Thai dish, this meal swaps traditional rice noodles for tender zucchini noodles, creating a wholesome, keto-friendly base that soaks up the savory garlic, soy, and oyster sauce marinade. Juicy strips of marinated chicken, vibrant bell peppers, fragrant fresh basil, and a kick of heat from sliced red chili peppers come together in minutes for a dish that’s both colorful and satisfying. Perfect for busy weeknights, this 35-minute one-pan recipe delivers restaurant-quality flavor with a low-carb makeover, complete with lime wedges for a tangy finish. Healthy, quick, and packed with authentic Thai-inspired flavors, this Low Carb Drunken Noodle is a must-try for any health-conscious foodie!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups zucchini noodles
• 1 pound chicken breast
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar substitute
• 2 units red chili pepper, sliced
• 4 cloves garlic, minced
• 1 unit bell pepper, sliced
• 1 unit onion, sliced
• 1 cup fresh basil leaves
• 2 tablespoons coconut oil
• 2 units lime wedges (for serving)

Directions

Step 1

Start by slicing the chicken breast into thin strips.

Step 2

In a large bowl, mix together the soy sauce, fish sauce, oyster sauce, and sugar substitute. Add the chicken strips to this mixture and let it marinate for 5-10 minutes.

Step 3

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of coconut oil.

Step 4

Once the oil is hot, add the minced garlic and sliced red chili peppers. Sauté for about 30 seconds until fragrant.

Step 5

Add the marinated chicken strips to the skillet and stir-fry for 5-7 minutes or until the chicken is cooked through.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of coconut oil. Add the sliced bell pepper and onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender.

Step 8

Add the zucchini noodles to the skillet and stir-fry for another 2 minutes until they are just tender.

Step 9

Return the chicken to the skillet. Toss everything together and add the fresh basil leaves. Stir well to combine all the flavors and cook for an additional minute.

Step 10

Remove from heat and serve immediately with lime wedges on the side for an added tang.

Nutrition Facts

Serving size	(1456.1g)

Amount per serving	% Daily Value*
Calories	1185.3

Total Fat 46.7g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 390.1mg	0%
Sodium 5398.3mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 13.7g	0%
Total Sugars 29.2g
Protein 144.1g	0%

Vitamin D 0IU	0%
Calcium 292.6mg	0%
Iron 6.6mg	0%
Potassium 3540.6mg	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: 34.4%

Protein: 47.2%

Carbs: 18.4%