Shirataki Drunken Noodles
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These Shirataki Drunken Noodles with chicken are quick and easy to make in under 30 minutes and full of all the BEST spicy, savory and sweet flavors that you know and love in pad kee mao! It’s the perfect low-calorie meal for busy weeknights and will hit the spot!
Friends, have you tried cooking with shirataki noodles?
These chewy noodles are very low in calories and work incredibly well in Asian stir-fried rice noodle dishes – like this Shirataki Drunken Noodles!
One of my all-time favorite Thai dishes is Thai drunken noodles (pad kee mao gai). While I do have an authentic version on the blog, I’ve created a keto-friendly lower carb version so that anyone watching their calories and carbs can also enjoy this amazing noodles dish!
This spicy stir-fried keto noodles dish is full of tender chicken pieces, plenty of garlic and chilies, veggies, peppery Thai holy basil and a salty-sweet umami packed sauce. It’s also ready in just under 30 minutes and perfect for busy weeknights!
If you’re craving Thai takeout drunken noodles but don’t want the extra calories that comes from flat wide rice noodles, give this a go! I think you’ll love all the flavors and it’ll hit the spot!
Why This Recipe Works
- Quick and easy to make. It’s ready in under 30 minutes and perfect for busy weeknights!
- Low calorie, low carb and keto friendly! Thanks to using shirataki noodles, this Thai-inspired noodles dish is friendly for many diets.
- Great noodles texture. Although not exactly the same as chewy, flat wide rice noodles, shirataki noodles have their own unique chewy texture. They’re a great substitute for many flat wide rice noodle Asian dishes.
- Customizable protein. You can use beef, pork, shrimp or tofu instead of chicken.
- Takeout fix at home! While low in calories unlike takeout Thai drunken noodles, this shirataki version is full of the best savory-sweet and spicy flavors and will hit the spot!
Ingredient Notes and Substitutes
- Chicken: I’ve used diced boneless and skinless chicken breasts and marinated it with light soy sauce, fish sauce and ground white pepper. Boneless and skinless thighs can be used instead if preferred. See the ‘Variations’ section for other protein choices below.
- Asian Red Shallots: You can use regular shallots or red onion instead if unavailable.
- Prik Kee Nu Green Chilies. These are tiny, but fiery hot Thai chilies! They may be difficult to find outside of Asia so you can use any other small hot green chilies. If not big on heat, leave it out or use less. Same goes for the fresh Thai Bird’s Eye red chilies.
- Shirataki noodles: Also known as konjac noodles, these noodles are low calorie, gluten-free and high in fiber. They are made from 97% water and 3% konjac plant flour. Depending on the brand, oat fiber may also be one of the ingredients in this type of noodles. It makes them slightly less chewy and white in color as opposed to translucent. For this recipe, I’ve used Miracle Noodle brand fettuccine style shirataki noodles which doesn’t have oat fiber. You can easily purchase them online and also find them in many mainstream and Asian supermarkets. Look for them in fridge section where they keep tofu or the pasta/noodles and grain aisle. If in a mainstream supermarket, you can also try finding them in the Asian foods aisle.
- Chinese broccoli (‘gai lan’). Feel free to swap for other leafy dark Asian greens such as choy sum, bok choy, etc.
- Thai Holy Basil: Known as ‘gaprow’ and ‘kaprow’ in Thai, this herb has a peppery and distinct anise-like flavor. It’s used in other Thai dishes like Thai holy basil chicken (pad kra pow gai), Thai basil shrimp fried rice, and spicy Thai basil chicken fried rice. Look for it at your local Thai grocery store or Asian supermarket if you’re based in the U.S. In Asia, it’s usually available at the Thai stall in your local wet market. If you can’t find it, substitute with Thai sweet basil or regular Italian basil. Italian basil will be closer in flavor to it than Thai sweet basil. However, both will taste great in these shirataki drunken noodles.
- Light Soy Sauce: I used a Thai brand light soy sauce which is less salty than Chinese and Japanese soy sauces. Use a low sodium light soy sauce if you don’t have Thai light soy sauce on hand.
- Sweet Dark Soy Sauce: This is a Thai sticky soy sauce that’s made with sugar. It’s more viscous than regular light soy sauce and adds sweetness and color. Substitute with kecap manis (Indonesian sweet dark soy sauce) if unavailable. Or use more light soy sauce and more sweetener if following a strict keto diet.
- Oyster Sauce: Although oyster sauce contains sugar and is not usually keto friendly, we’re using a small amount only. I use a Thai oyster sauce as it is less sweet than Chinese oyster sauce.
- Wholesome Organic ZeroSugar: Erythritol is the calorie free sweetener in this product. Feel free to use another zero calorie sweetener such as stevia or monk fruit. You can also use a natural sweetener like honey or maple syrup or regular granulated white sugar if you prefer and are flexible with your diet.
Full ingredient list and amounts are in the recipe card below.
How to Make Shirataki Drunken Noodles
1. Make the garlic chilies paste. Roughly chop the garlic, red and green chilies. Using a mortar and pestle, pound into a coarse paste and set aside. If you don’t own a mortar and pestle, finely chop the garlic and chilies instead. Toss the chicken with the marinade ingredients, whisk together the sauce ingredients and prepare the rest of the fresh ingredients.
2. Rinse the shirataki noodles. Drain the noodles into a colander and rinse thoroughly with cold water.
3. Dry fry the noodles. Add the noodles to a heated (unoiled) wok or pan and gently toss occasionally until most of the water has evaporated. Transfer to a clean bowl and set aside.
4. Cook the chicken. Add a little oil to the wok and cook the marinated chicken for 1-2 minutes or until almost fully cooked. Transfer to a clean bowl.
5. Stir-fry the aromatics. Add the remaining oil and stir-fry the shallots and smashed garlic chilies paste until fragrant.
6. Stir-fry the baby corn and Chinese broccoli. Add a splash of water to help soften them a little.
7. Add the noodles, chicken and sauce. Mix and toss until the noodles are evenly coated with the sauce.
8. Toss through Thai holy basil until just wilted.
Serve! Transfer to a plate or bowl and serve immediately with a lime wedge for squeezing if desired!
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Adjust the spice level to taste. Use less or more fresh chilies based on your heat level preference.
- Don’t skip dry frying noodles! I ended up with overly saucy and watery noodles when I made the mistake of skipping this important step the first time I cooked these noodles. It’s a crucial step in order for the noodles to have the perfect chewy and not slimy texture.
- Turn on the exhaust fan or open a window. Stir-frying chilies in hot oil can release strong and pungent fumes. I personally am not sensitive to it after years of cooking with lots of chilies. If you are sensitive, open a window or turn on the exhaust fan. It’s especially needed if your kitchen is not well ventilated.
- Adjust the serving size. This recipe as written makes 1 large serving for one hungry person! However, there are enough noodles in one pack and this recipe can be divided into 2 servings if you double the chicken and marinade ingredients. The nutritional information for 2 servings is in the ‘Notes’ section of the recipe card below.
FAQs
They’ll keep in the fridge for up to 3 days and can be reheated on high in the microwave for 1-2 minutes or in a pan on the stovetop until hot throughout.
Yes! These filling noodles are very low in carbohydrates and calories and can be eaten on a ketogenic diet.
Yes, they are often called miracle noodles and konjac noodles. There is also a brand called Miracle Noodle making them! These noodles are made from glucomannan, which is a type of fiber that comes from the konjac plant root. Glucomannan is a soluble fiber that acts as a prebiotic and promotes the growth of healthy bacteria in the colon.
Variations
- Use flat wide rice noodles. If not on a keto/low-carb or other diet, check out my original drunken noodles with chicken recipe (pad kee mao gai) which is made with flat wide rice noodles.
- Use a different protein. Sliced pork fillet/tenderloin, beef flank or skirt steak, or shrimp can be used instead of chicken.
- Make it vegetarian. Use crispy pan-fried tofu cubes, tempeh or other plant-based meat substitute instead of chicken. Also use a vegetarian oyster sauce and more light soy sauce instead of fish sauce.
- Make it gluten-free. Use coconut aminos, tamari, or other gluten-free soy sauce instead of both soy sauces and a GF certified oyster sauce.
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More Thai Noodle Stir-fries
Shirataki Drunken Noodles
Ready in under 30 minutes, these Shirataki Drunken Noodles with chicken is full of the BEST spicy, savory and sweet flavors that you know and love in pad kee mao!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 1 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
- Diet: Low Calorie
Ingredients
For the Chicken Marinade:
- 150 grams / 5.3 ounces Chicken Breast, boneless, skinless – cut into bite-sized pieces
- ⅛ TSP ground White Pepper
- ½ TSP Fish Sauce
- ½ TSP Light Soy Sauce (a Thai one preferred, or low sodium soy sauce)
For the Sauce:
- 1.5 TBLS Oyster Sauce (note 1)
- 2 TSP Light Soy Sauce
- ½ TSP Sweet Dark Soy Sauce (note 2)
- ½ TSP Wholesome Organic ZeroSugar (erythritol, or other sweetener of choice – note 3)
For the Shirataki Drunken Noodles:
- 17 grams / 4 Garlic cloves – peeled, roughly chopped
- 11 grams / 4 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – destemmed, roughly chopped
- 5 grams / 4 Thai Prik Kee Nu Green Chilies (note 4 – or use any other small hot green chilies), to taste – destemmed, roughly chopped
- 21 grams / 2 small Asian Red Shallots – peeled, thinly sliced
- 30 grams / 2 pieces Baby Corn – sliced at an angle into ½-inch wide pieces
- 100 grams / 2-3 pieces Chinese Broccoli (‘gai lan’) – stems peeled, sliced
- 13 grams / ¾ cup Thai Holy Basil Leaves – picked off stems, washed, pat-dried (note 5)
- 200 grams / 7 ounces (1 pack) Fettuccine Style Shirataki Noodles (note 6)
- 2 TSP Canola Oil, divided
- To Serve (optional): Lime wedge for squeezing.
Instructions
Prep:
- Marinate the chicken: Clean and pat-dry the chicken breast. Cut into bite-sized pieces and add to a medium bowl, followed by the ground white pepper, fish sauce and light soy sauce. Mix well to combine and set aside.
- Make the sauce: Mix together the oyster sauce, light soy sauce, sweet dark soy sauce and ZeroSugar in a small measuring cup (for easier pouring) or small bowl until thoroughly combined and set aside.
- Prepare the fresh ingredients: Roughly chop the garlic, red and green chilies. Using a mortar and pestle, pound into a coarse paste and set aside. If you don’t own a mortar and pestle, finely chop the garlic and chilies instead. Slice the shallots, baby corn, and Chinese broccoli. Pick the holy basil leaves off the stems and wash and pat-fry.
- Prepare the shirataki noodles: Drain the noodles into a colander and rinse thoroughly with cold water. Add the noodles to a heated (unoiled) large wok or frying pan and gently toss occasionally until most of the water has evaporated. Transfer to a clean bowl and set aside. (If your package of noodles has other specific instructions, please follow them and prepare them for using in this stir-fried noodles recipe accordingly.)
For the Shirataki Drunken Noodles:
- Cook the chicken: Heat 1 teaspoon of canola oil in the wok or pan over medium-high heat. Once hot, add the marinated chicken and immediately spread the pieces out in the wok. Allow to cook for 20 seconds, then stir-fry for 1-2 minutes or until almost fully cooked. Transfer to a clean bowl and set aside.
- Stir-fry the aromatics: Add the remaining 1 teaspoon of oil to the wok and heat over medium-high heat. Add the shallots and stir-fry for 30 seconds. Add the smashed garlic chilies paste and stir-fry for another 20-30 seconds until fragrant. (Note: Turn on the exhaust fan or open a window if needed as frying chilies in a hot wok can release strong and pungent fumes.)
- Add the veggies: Add the baby corn, Chinese broccoli and a splash of water to help soften them. Stir-fry for 1-2 minutes or until the Chinese broccoli has slightly softened.
- Add the noodles, chicken and sauce: Add the noodles and chicken to the wok. Pour the sauce over everything. Mix and toss until the noodles are evenly coated with the sauce.
- Toss through basil: Toss through the holy basil leaves until just wilted – 10-15 seconds. Switch off the heat.
- To Serve: Transfer to a plate or bowl and serve with a lime wedge for squeezing if desired.
Notes
- Oyster Sauce. Although oyster sauce contains sugar and is not usually keto friendly, this recipe calls for a small amount only. I use a Thai oyster sauce which is less sweet than Chinese oyster sauce.
- Sweet Dark Soy Sauce. This is a Thai sticky soy sauce that’s made with sugar. It’s more viscous than regular light soy sauce and adds sweetness and color. Substitute with kecap manis (Indonesian sweet dark soy sauce) if unavailable. Or use more light soy sauce and more sweetener if following a strict keto diet.
- Wholesome Organic ZeroSugar. Erythritol is the calorie free sweetener in this product. Feel free to use another zero calorie sweetener such as stevia or monk fruit. You can also use a natural sweetener like honey or maple syrup or regular granulated white sugar if you prefer. Note that the macros may vary if doing so.
- Prik Kee Nu Green Chilies. These are tiny, but fiery hot Thai chilies! They may be difficult to find outside of Asia so you can use any other small hot green chilies. If you’re not big on heat, leave it out or use less. Same goes for the fresh Thai Bird’s Eye red chilies.
- Thai Holy Basil. Known as ‘gaprow’ and ‘kaprow’ in Thai, this herb has a peppery and distinct anise-like flavor. Look for it at your local Thai grocery store or Asian supermarket if you’re based in the U.S. In Asia, it’s usually available at the Thai stall in your local wet market. If you can’t find it, substitute with Thai sweet basil or regular Italian basil. Italian basil will be closer in flavor to it than Thai sweet basil. However, both will taste great in this dish.
- Shirataki Noodles. Also known as konjac noodles, these noodles are low calorie, gluten-free and high in fiber. They are made from 97% water and 3% konjac plant flour. Depending on the brand, oat fiber may also be one of the ingredients in this type of noodles. It makes them slightly less chewy and white in color as opposed to translucent. For this recipe, I’ve used Miracle Noodle brand fettuccine style shirataki noodles which doesn’t include oat fiber. You can easily purchase them online and also find them in many mainstream and Asian supermarkets. Look for them in fridge section where they keep tofu or the pasta/noodles and grain aisle. If in a mainstream supermarket, you can also try finding them in the Asian foods aisle.
- Serving size: This recipe as written makes 1 large serving for one hungry person! However, there are enough noodles in one pack and this recipe can be divided into 2 servings if you double the chicken and marinade ingredients. The nutritional information will be as follows if you choose to do so. Calories: 286 per serving, Total Fat: 9g, Saturated Fat: 1.2g, Protein: 36.7g. Total Carbohydrate: 15.7g, Dietary Fiber: 4.9g, Sugars: 2.9g, Cholesterol: 109.5mg, Sodium: 950.1mg
- Reheating. These noodles can keep in the fridge for up to 3 days and be reheated on high in the microwave for 1-2 minutes or in a pan on the stovetop until hot throughout.
- See ‘Variations’ section in the post above if you’d like to customize these noodles.
Nutrition
- Serving Size: 1
- Calories: 389
- Sugar: 5.6g
- Sodium: 1531.7mg
- Fat: 14g
- Saturated Fat: 1.6g
- Unsaturated Fat: 10.1g
- Trans Fat: 0g
- Carbohydrates: 30.7g
- Fiber: 9.6g
- Protein: 39.3g
- Cholesterol: 109.5mg
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