Low Carb Spicy Thai Noodle Bowl

Turn up the heat while keeping it low carb with this irresistible Low Carb Spicy Thai Noodle Bowl! Featuring vibrant spiralized zucchini noodles as a wholesome base, this dish is coated in a creamy, aromatic sauce made with red curry paste, unsweetened coconut milk, and a hint of lime for balanced flavors. A touch of grated ginger, garlic, and red chili flakes adds a spicy kick, while optional tender slices of cooked chicken and crisp bell peppers enhance its heartiness. Topped with fresh cilantro, crunchy chopped peanuts or almonds, and fragrant green onions, this 25-minute recipe is a guilt-free, gluten-free, and keto-friendly twist on classic Thai flavors. Perfect for a quick weeknight dinner or a flavorful meal-prep option, this bowl promises to deliver an explosion of taste in every bite!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 medium (spiralized) Zucchini
• 2 tablespoons Coconut oil
• 3 cloves (minced) Garlic
• 1 teaspoon (grated) Ginger
• 2 tablespoons Red curry paste
• 1 cup Coconut milk (unsweetened, full-fat)
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Lime juice
• 1 teaspoon Erythritol or monk fruit sweetener
• 0.5 teaspoon Red chili flakes
• 1 cup Cooked chicken breast (optional, sliced thinly)
• 1 medium Bell pepper (thinly sliced)
• 0.25 cup Cilantro (chopped)
• 2 tablespoons Chopped peanuts or almonds
• 2 stalks Green onions (sliced)

Directions

Step 1

Wash and spiralize the zucchini into noodle shapes using a spiralizer or julienne peeler, then set aside.

Step 2

Heat a large skillet or wok over medium heat and add the coconut oil.

Step 3

Once the oil is hot, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 4

Stir in the red curry paste and cook for another 1 minute to bring out its flavors.

Step 5

Pour in the coconut milk, soy sauce (or tamari), lime juice, erythritol (or monk fruit sweetener), and red chili flakes. Stir to combine and let the sauce simmer for 2-3 minutes.

Step 6

If using, add the cooked chicken breast and bell pepper slices to the skillet, allowing them to heat through for about 2 minutes.

Step 7

Add the spiralized zucchini noodles to the skillet and toss them gently in the sauce, cooking for just 2-3 minutes so they soften slightly but remain firm.

Step 8

Serve the noodles in bowls and top with chopped cilantro, green onions, and chopped peanuts or almonds for garnish.

Step 9

Enjoy immediately!

Nutrition Facts

Serving size	(1627.1g)

Amount per serving	% Daily Value*
Calories	1677.1

Total Fat 104.3g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 202.8mg	0%
Sodium 10292.1mg	0%
Total Carbohydrate 103.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 72.2g
Protein 97.8g	0%

Vitamin D 0IU	0%
Calcium 286.5mg	0%
Iron 16.3mg	0%
Potassium 3982.0mg	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: 53.8%

Protein: 22.4%

Carbs: 23.7%