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5 from 6 votes

Keto Thai Drunken Noodles

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Diet: Gluten Free
Servings: 4 Servings
Calories: 239kcal
Author: Clean Keto Lifestyle


  • 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)


  • 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.


  • 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.