Low Carb Pad Kee Mao (Drunken Noodles)

Satisfy your cravings for bold Thai flavors with this Low Carb Pad Kee Mao (Drunken Noodles) recipe, a vibrant and guilt-free twist on a classic favorite. Made with shirataki noodles, tender chicken breast, and fragrant basil leaves, this dish is infused with a deliciously spicy kick from Thai bird's eye chilies and aromatics like garlic. A harmonious combination of soy sauce, fish sauce, oyster sauce, and a touch of stevia creates the perfect low-carb sauce that clings beautifully to every strand of noodle. Packed with colorful bell peppers and onions, this 30-minute meal is not only quick but also keto-friendly, making it ideal for busy weeknights or anyone looking for a healthier alternative to traditional takeout. Serve it piping hot for an irresistible plate of savory goodness that’s rich in flavor but light on carbs!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 400 grams shirataki noodles
• 200 grams chicken breast
• 2 tablespoons coconut oil
• 4 whole garlic cloves
• 2 whole Thai bird's eye chilies
• 1 whole green bell pepper
• 1 whole red bell pepper
• 1 medium onion
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon stevia sweetener
• 1 cup basil leaves

Directions

Step 1

Drain and rinse the shirataki noodles under cold water for 1-2 minutes to remove any package odor. Set aside.

Step 2

Slice the chicken breast into thin strips and set aside.

Step 3

Mince the garlic cloves and finely chop the Thai bird's eye chilies. Adjust the number of chilies according to your spice preference.

Step 4

Slice the green and red bell peppers and the onion into thin strips.

Step 5

In a large pan or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the minced garlic and chopped chilies, stirring until fragrant, about 30 seconds.

Step 6

Add the chicken strips to the pan and stir-fry until they are fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 7

In the same pan, add the remaining tablespoon of coconut oil. Add the sliced bell peppers and onion, stir-frying until they are just tender, about 3-4 minutes.

Step 8

Return the chicken to the pan along with the drained shirataki noodles.

Step 9

Add the soy sauce, fish sauce, oyster sauce, and stevia sweetener to the pan, stirring well to ensure everything is well-coated.

Step 10

Toss in the basil leaves and stir until they are wilted and incorporated, about 1-2 minutes.

Step 11

Serve immediately, garnished with additional basil if desired.

Nutrition Facts

Serving size	(1150g)

Amount per serving	% Daily Value*
Calories	778.1

Total Fat 36.2g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 172mg	0%
Sodium 3519.0mg	0%
Total Carbohydrate 55.7g	0%
Dietary Fiber 17.2g	0%
Total Sugars 17.2g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 222.3mg	0%
Iron 5.2mg	0%
Potassium 1721.3mg	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: 40.1%

Protein: 32.5%

Carbs: 27.4%