Paleo Stir-Fried Drunken Noodles

Satisfy your craving for bold, savory flavors with this vibrant Paleo Stir-Fried Drunken Noodles recipe! A healthy twist on the classic Thai dish, this version swaps out traditional rice noodles for zesty zucchini noodles, keeping it low-carb and paleo-friendly. Juicy slices of chicken, crisp bell peppers, and tender carrots are stir-fried in a fragrant mix of garlic, red chili, and fresh basil, then tossed in a mouthwatering sauce made with coconut aminos, fish sauce, lime juice, and a hint of honey. Ready in just 35 minutes, this one-pan dish is packed with nutrients, paleo-approved ingredients, and fiery Thai-inspired flavor. Perfect for a quick weeknight dinner or a guilt-free indulgence, it’s guaranteed to impress your taste buds without compromising your healthy lifestyle!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium-sized zucchini (for zucchini noodles)
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon raw honey
• 2 tablespoons avocado oil (or other high-heat oil)
• 3 cloves garlic cloves, minced
• 1 medium-sized red chili (thinly sliced or crushed)
• 1 small onion, thinly sliced
• 1 pound chicken breast (skinless, boneless, thinly sliced)
• 1 medium-sized red bell pepper, sliced thinly
• 1 cup fresh basil leaves
• 2 medium-sized carrots (julienned or thinly sliced)
• 2 stalks green onions, chopped

Directions

Step 1

Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set the noodles aside on a paper towel to drain excess moisture.

Step 2

In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and honey to create the sauce. Set aside.

Step 3

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

Step 4

Add the minced garlic and red chili to the skillet, stirring frequently for 30 seconds until fragrant.

Step 5

Add the onion and chicken slices to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Step 6

Push the chicken to one side of the skillet. Add the remaining tablespoon of avocado oil, then toss in the bell peppers, carrots, and green onions. Stir-fry the vegetables for 2-3 minutes until slightly softened but still crisp.

Step 7

Reduce the heat to medium. Add the zucchini noodles to the skillet along with the prepared sauce. Toss everything together gently to combine and cook for another 2-3 minutes until the zucchini noodles are warmed through.

Step 8

Remove the skillet from heat and stir in fresh basil leaves until they are slightly wilted.

Step 9

Serve immediately, garnished with additional basil leaves or green onions if desired.

Nutrition Facts

Serving size	(1602.4g)

Amount per serving	% Daily Value*
Calories	1341.3

Total Fat 47.1g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 2548.2mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 16.8g	0%
Total Sugars 46.0g
Protein 154.6g	0%

Vitamin D 59.0IU	0%
Calcium 289.0mg	0%
Iron 9.2mg	0%
Potassium 4015.0mg	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: 31.8%

Protein: 46.3%

Carbs: 21.9%