These Keto Thai Drunken Noodles make the perfect quick dinner! And are way better than takeout! These Thai Drunken Noodles are keto, low-carb, dairy-free, grain-free, and gluten-free!
Keto Thai Drunken Noodles
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!
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What are Drunken Noodles?
We're not really sure where the name came from…
There is actually no alcohol in the ingredients, but instead there is an incredible combination of flavors!
For our Keto Thai Drunken Noodles, we use a mix of chicken, Shirataki noodles, shallots, scallions, and red bell pepper.
The noodles and vegetables soak up all the sauce making this meal irresistible!
We also use sesame oil, garlic, ginger, and plenty of Thai basil to pull it all together.
Do Keto Noodles Exist?
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.
With just a few pantry staples, you can whip up these Keto Thai Drunken Noodles and plenty of other Asian dishes!
Here are our go-to 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. They are full of amino acids (hence the name) and have the perfect sweet and salty flavor.
- Fish sauce – Don't be scared by the name or the ingredients! This sauce comes from fermented anchovies and despite not sounding the most appetizing – it is actually a fabulous sauce that brings so much 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. If you want a spicy kick – you can opt for a version that is infused with Thai chilies.
- 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. 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.
Time to Make the 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!
Step #2. Mix Up the Keto Thai Drunken Noodle Sauce
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!
Mix Up Your Keto Thai Drunken Noodles
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.
What is Thai Basil?
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. 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!
Do Keto Thai Drunken Noodles Make Good Leftovers?
Absolutely! Store any extra Keto Thai Drunken Noodles in a sealed container in the fridge.
These taste amazing the next day for lunch.
You can eat them cold or re-heated.
And add some sriracha sauce to spice it up!
More Keto Chicken Recipes
Looking for more keto chicken recipes? Check out these favorites:
- 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
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- 14 oz. Shirataki fettuccine noodles
- 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 (can use chili infused oil to make it even spicier!)
- 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
- 3/4 cup Thai basil, chopped (can use regular basil)
- 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 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.
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 loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!