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.