Low Carb Drunken Noodles

Discover a healthy twist on a Thai favorite with these irresistible Low Carb Drunken Noodles! This vibrant recipe swaps traditional rice noodles for zucchini noodles, making it perfect for keto and low-carb lifestyles. Tender chicken breast, crisp bell peppers, and onions are stir-fried in a fragrant blend of garlic, ginger, and a savory-sweet sauce featuring fish sauce, soy sauce, and a hint of sriracha heat. A handful of fresh basil leaves adds an aromatic finish, while a squeeze of lime brightens every bite. Ready in just 35 minutes, this quick and flavorful dish delivers all the bold flavors of classic drunken noodles—without the carbs. Perfect for weeknights or meal prep, it’s a guilt-free way to satisfy your takeout cravings!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons coconut oil
• 4 cloves minced garlic
• 1 tablespoon minced ginger
• 1 medium sliced red bell pepper
• 1 medium sliced green bell pepper
• 1 medium sliced onion
• 1 pound sliced thin chicken breast
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon (sugar substitute) sweetener
• 1 tablespoon (or to taste) sriracha
• 1 cup fresh basil leaves
• 1 cut into wedges lime

Directions

Step 1

Use a spiralizer to cut the zucchinis into noodle-like strands. Set aside.

Step 2

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

Step 3

Add the sliced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of coconut oil.

Step 5

Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.

Step 6

Add sliced onion, red bell pepper, and green bell pepper to the pan. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.

Step 7

In a small bowl, mix the fish sauce, soy sauce, sweetener, and sriracha.

Step 8

Return the cooked chicken to the pan with the vegetables. Add the sauce mixture and toss everything to coat evenly, cooking for an additional 1-2 minutes.

Step 9

Add the zucchini noodles to the pan and gently toss to combine all ingredients. Cook for an additional 1-2 minutes until the noodles are slightly softened.

Step 10

Remove from heat and stir in fresh basil leaves.

Step 11

Serve hot, with lime wedges on the side for added brightness.

Nutrition Facts

Serving size	(1831.6g)

Amount per serving	% Daily Value*
Calories	1397.7

Total Fat 47.7g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 390.1mg	0%
Sodium 13038.3mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 74.7g
Protein 146.2g	0%

Vitamin D 0IU	0%
Calcium 315.0mg	0%
Iron 8.0mg	0%
Potassium 4217.5mg	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: 30.1%

Protein: 41.0%

Carbs: 28.9%