Paleo Drunken Noodle

Transform your weeknight dinners with this vibrant and healthy Paleo Drunken Noodle recipe, a grain-free twist on the classic Thai favorite. Made with tender sweet potato noodles, juicy slices of chicken, and a colorful medley of crisp vegetables like red bell peppers, broccoli, and shiitake mushrooms, this dish is as nourishing as it is flavorful. The savory-sweet sauce, crafted with coconut aminos, fish sauce, lime juice, and a hint of red chili flakes, delivers the perfect balance of umami and heat. Fragrant garlic, ginger, and fresh basil elevate every bite, making this gluten-free, dairy-free, and paleo-friendly noodle dish a standout. Ready in just 35 minutes, this easy one-pan meal is perfect for busy nights—or whenever you're craving bold, wholesome flavors.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces sweet potato noodles
• 2 tablespoons coconut oil
• 1 pound chicken breast, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 3 tablespoons fish sauce
• 3 tablespoons coconut aminos
• 2 tablespoons lime juice
• 1 teaspoon red chili flakes
• 1 cup fresh basil leaves
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the sweet potato noodles according to the package instructions, ensuring they are cooked al dente. Set aside.

Step 2

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

Step 3

Add the thinly sliced chicken breast to the pan and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion and red bell pepper to the pan and sauté for about 3 minutes, until they begin to soften.

Step 5

Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.

Step 6

Add the broccoli florets, julienned carrot, and shiitake mushrooms to the skillet. Sauté the vegetables for another 4-5 minutes until they are tender but still crisp.

Step 7

Return the cooked chicken to the skillet, along with the prepared sweet potato noodles. Toss everything together to combine.

Step 8

In a small bowl, mix the fish sauce, coconut aminos, lime juice, and red chili flakes. Pour the sauce over the noodle and chicken mixture.

Step 9

Toss everything well to ensure the sauce evenly coats the noodles and vegetables.

Step 10

Add the fresh basil leaves, sea salt, and black pepper, stirring gently to combine.

Step 11

Serve immediately, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(1587.5g)

Amount per serving	% Daily Value*
Calories	1577.3

Total Fat 46.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 6305.8mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 24.9g	0%
Total Sugars 47.4g
Protein 159.5g	0%

Vitamin D 95.0IU	0%
Calcium 307.6mg	0%
Iron 10.0mg	0%
Potassium 3681.7mg	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: 26.9%

Protein: 40.6%

Carbs: 32.5%