Paleo Stir-Fried Drunken Noodles
Elevate your weeknight dinner game with this vibrant and healthy twist on a Thai-inspired favorite: Paleo Stir-Fried Drunken Noodles. This recipe swaps traditional rice noodles for fresh zucchini noodles, making it both gluten-free and keto-friendly while packing in nutrient-rich veggies like bell peppers, carrots, and green onions. A savory-sweet sauce made with coconut aminos, fish sauce, lime juice, and a touch of honey delivers classic Asian flavors, while aromatic garlic and red chili add a delightful kick. The thinly sliced chicken breast cooks to tender perfection alongside crisp vegetables, creating a dish that’s equal parts wholesome and satisfying. Finished with fresh basil leaves for an herby touch, this quick and easy stir-fry comes together in just 35 minutes, making it an ideal choice for busy evenings or meal prep. Perfect for fans of healthy paleo recipes, this noodle dish delivers bold flavors with every bite!
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Recipe Information
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
Instructions
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set the noodles aside on a paper towel to drain excess moisture.
In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and honey to create the sauce. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and red chili to the skillet, stirring frequently for 30 seconds until fragrant.
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.
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.
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.
Remove the skillet from heat and stir in fresh basil leaves until they are slightly wilted.
Serve immediately, garnished with additional basil leaves or green onions if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1037 mg | 22% | |
*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.
