Shirataki Drunken Noodles

Black plate with shirataki drunken chicken noodles.

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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!



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.



  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Toss through basil: Toss through the holy basil leaves until just wilted – 10-15 seconds. Switch off the heat.
  6. To Serve: Transfer to a plate or bowl and serve with a lime wedge for squeezing if desired.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. 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.
  9. See ‘Variations’ section in the post above if you’d like to customize these noodles.


Keywords: shirataki drunken noodles, keto drunken noodles, Thai konjac noodles.