These Keto Thai Drunken Noodles make the perfect quick dinner! And are way better than takeout! Ready to serve in 30 minutes, they are a great easy weeknight meal option. They are also low-carb, dairy-free, grain-free, and gluten-free!
These delicious Keto Thai Drunken Noodles will soon be your new favorite meal!
We have "keto-fied" this classic Thai-inspired dish with a delicious sweet and spicy sauce, fresh vegetables, and our favorite keto noodles.
These drunken noodles are so good and easy to make, plus they are much better for you than any takeout you would pick up on your way home from work.
And bonus, they only take 30 minutes to make!
For more Thai inspired ket recipes, be sure to check out our Keto Thai Mussels and Keto Thai Skirt Steak with Chimichurri.
Why you will love these Thai Drunken Noodles!
- Keto and low-carb: With only 8g of carbs, these tasty noodles are perfectly ketogenic.
- Fast and easy: This dish is quick enough to serve for a weeknight family meal, but tasty enough for a weekend treat!
- Better than takeout: If you are missing your usual takeout meals, then this recipe hits all the right spots. Sweet, spicy, and delicious!
Check Out Our Latest Recipe Video
Ingredients
We're not really sure where the name "drunken noodles" came from...
There is actually no alcohol in the ingredients, but instead there is an incredible combination of flavors!
Classic Thai Ingredients
- Coconut Aminos: Come from the aged sap of coconut blossoms. The sap is then combined with salt, creating the perfect gluten-free alternative to soy sauce. Plus, it is full of amino acids (hence the name) and has the perfect sweet and salty flavor.
- Fish Sauce: Don't be scared by the name! This sauce comes from fermented anchovies and despite not sounding the most appetizing - it is actually a fabulous sauce that brings so much depth of flavor to a dish. Our favorite brand is Red Boat.
- Sesame Oil: This cooking oil comes from, you guessed it - sesame seeds! It is truly a healthy fat that is a powerful antioxidant and is also known for improving dental, skin, and hair health. It also makes food taste amazing and adds an incredible Asian flavor to any dish.
- Thai Chili Garlic Sauce: Made with fresh Thai chilies, including their seeds, this sauce adds some spice to any dish. It is also called sambal oelek. Warning - a little bit goes along way!
Grab these items at your grocery store, on Amazon, or at our favorite online store - Thrive Market. That way you can have them on hand at all times when you get the hankering for some Thai food.
Other Ingredients
- Shirataki Fettuccine Noodles: Yes, you can enjoy noodles on keto! Shirataki noodles can be purchased online or at your local grocery store. Our favorite brand is Miracle Noodles.
- Keto Granulated Sweetener: Like Swerve, Sukrin Gold, or Lakanto Monkfruit Sweetener.
- Chicken: We like to use chicken breasts in this recipe, but you can use thighs if you prefer.
- Shallots, Garlic, Ginger and Scallions: For an aromatic base flavor.
- Red Bell Pepper: High in vitamins A and C and packed with antioxidants. Can sub for a green, yellow, or orange variety.
- Mushrooms: These are optional and you can use any type (shitake, baby bellas, white button).
- Thai Basil: Thai basil has a slight anise flavor compared to regular basil. You can use either type of basil in this dish.
How to Make Keto Thai Drunken Noodles
This dish comes together really quickly.
We recommend gathering, preparing, and measuring all the ingredients first.
It will get you organized and make the cooking process much easier.
Step #1. Prepare the Noodles
The Shirataki noodles come packed with water, so first you want to drain them.
Transfer the noodles to a strainer and rinse thoroughly with cool water.
Next, lightly boil the noodles for 2-3 minutes. But no more than 3 minutes!
Drain the noodles again and then place them in a dry skillet over medium heat and let the heat absorb the excess moisture.
Once the noodles are dry - they are ready to eat!
For this recipe, set the prepared noodles aside and move onto the next step.
Step #2. Mix Up the Sauce
In a small bowl, mix together the coconut aminos, fish sauce, Thai chili garlic sauce, and keto sweetener of your choice.
Step #3. Bring It All Together
In a large skillet, heat the sesame oil over medium heat. Cook the chicken and then add in the shallots, garlic, ginger, and scallions and cook for 3 minutes or until softened.
Next, add in red bell pepper and cook again for 5 minutes. Then add in the sauce and cook for 10 minutes.
Add in the basil and continue cooking for a couple more minutes. Finally, add in noodles and stir so they are fully coated in the sauce.
Garnish with more fresh basil and serve!
Recipe Variations
These drunken noodles are so versatile!
Feel free to mix this dish up in various ways:
- Add Some Crunch - Top this dish with some sesame seeds, sliced almonds, or chopped peanuts
- Add More Veggies - Use whatever non-starchy veggies you have in your fridge: onions, zucchini, tomatoes, bean sprouts, or aspargus would be great in this dish.
- Don't Like Chicken - Feel free to use shrimp, beef, or pork instead.
- Make It Vegetarian - Swap out the chicken for shiitake mushrooms or some organic tofu. And omit the fish sauce. Use more coconut aminos instead.
Recipe Notes and Tips
- Take care not to overcook the chicken. When you brown the chicken, it should be nearly cooked through before you add the rest of the ingredients. If you cook it all the way through it may become dry.
- For the best flavors, use freshly minced garlic and ginger. They are so much more flavorful than the jarred version.
- Spice it up. Feel free to add some sriracha sauce, red pepper flakes, or even chili-infused sesame oil to add some heat to this dish.
Frequently Asked Questions
The answer is YES!! Say hello to Shirataki noodles!
Shirataki noodles are long, white noodles made from that come from the root of a konjac plant.
You may also see them called miracle noodles or konjac noodles.
What makes these noodles keto is that they are 97% water and 3% glucomannan fiber. Making them extremely low in net carbs.
The glucomannan fiber also functions as a prebiotic so it nourishes the good bacteria living in your colon.
Shirataki noodles have a similar look and texture to traditional noodles making it the perfect keto noodle replacement!
They come in various shapes and sizes - fettuccine, angel hair, spaghetti, cappelini, and ziti.
Oh, and did we mention these noodles cost about the same as a packet of ramen noodles?! That's right - a package costs less than $3! And they only take 5 minutes to prepare.
There are actually two types of Thai Basil – regular Thai Basil and Thai Holy Basil. Drunken Noodles can be made with either.
Thai Basil is not the same as regular basil and has a slightly different flavor (more licorice-like). You will recognize the smell and taste of Thai basil from your favorite dishes at your local Thai restaurant.
If you can't find Thai Basil at your grocery store - don't worry. You can use regular basil instead!
Yes! Store any extra noodles in a sealed container in the fridge, they will keep well for up to 3 days. They taste amazing the next day for lunch and you can eat them cold or re-heated.
More Keto Chicken Recipes
If you’d like more delicious chicken recipes that are perfectly keto, then check out these favorites:
- Keto Oven-Baked Chicken Nuggets
- Keto Fried Chicken
- Keto Butter Chicken Meatballs
- Keto Chicken Fingers With Bang Bang Sauce
- Keto Crispy Oven Baked Buffalo Chicken Thighs
- Keto Chicken Wings With Old Bay
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and love seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Keto Thai Drunken Noodles
Ingredients
- 14 oz. Shirataki fettuccine noodles (1 package)
- 1/4 cup coconut aminos
- 3 tablespoons fish sauce
- 1 tablespoon Thai chili garlic sauce
- 1 tablespoon granular keto sweetener such as Swerve, Sukrin Gold, or Lakanto Monkfruit Sweetener
- 2 tablespoons sesame oil
- 1 lb. chicken breasts cut into strips
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 2 teaspoons grated ginger root
- 4 scallions chopped
- 1 red bell pepper cut into thin strips
- 1/2 cup shiitake mushrooms sliced (optional)
- 3/4 cup Thai basil chopped (can use regular basil)
Instructions
- Prepare your noodles according to the package instructions and set aside.
- In a small bowl, mix together the coconut aminos, fish sauce, Thai chili garlic sauce, and keto sweetener.
- In a large skillet, heat the sesame oil over medium heat.
- Add in the chicken strips and cook for 5-7 minutes stirring the chicken regularly so each side browns evenly.
- Once the chicken is almost cooked through, add in the shallots, garlic, ginger, and scallions and cook for 3 minutes or until softened.
- Next, add in the mushrooms and red bell pepper and cook again for 5 minutes.
- Next, add in the sauce and cook for 10 minutes.
- Add in the basil and continue cooking for a couple more minutes.
- Finally, add in the prepared noodles and stir so they are coated in the sauce.
- Garnish with more fresh basil and serve immediately.
Notes
- Take care not to overcook the chicken. When you brown the chicken, it should be nearly cooked through before you add the rest of the ingredients. If you cook it all the way through it may become dry.
- For the best flavors, use freshly minced garlic and ginger. They are so much more flavorful than the jarred version.
- Spice it up. Feel free to add some sriracha sauce, red pepper flakes, or even chili-infused sesame oil to add some heat to this dish.
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