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Low-Carb Drunken Noodles (Pad Kee Mao)

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Here’s a quick 15-minute spin on a popular comfort food, Pad Kee Mao.  It’s a delicious shrimp and noodle stir-fry drenched in savory, spicy sauce.  While there are several version out there – some with more vegetables, others with a different base sauce, etc – the end result will always be the same…Delicious!


Ingredients for 2 servings:

  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon garlic
  • 3/4 lb raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 2 Roma tomatoes, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce mixed with 2 teaspoons coconut sugar
  • 1 1/2 teaspoon lime zest (shavings from lime skin)
  • 1 tablespoon Thai chili sauce
  • 16oz Shirataki noodles
  • fresh basil, small handful (about 12-15 leaves)
  • Garnish
    • fresh lime juice


  1. Set a nonstick wok on medium heat.  Add oil and garlic.  Lightly brown the garlic for about 1 minute.
  2. Add the raw shrimp to the wok and cook until the outside edges of all the shrimp are pink, about 3-4 minutes.
  3. Beat an egg in a small bowl, then add it to the wok.  Cook for about 1 minute as the egg begins to cook and settle.
  4. Then add tomatoes, fish sauce, soy, lime zest and chili sauce.  Cook for about 5 minutes, until the tomatoes have created their own paste and sauce.
  5. Add shirataki noodles and gently fold.
  6. Add fresh basil, fold and enjoy!


Approximate macros for 1 of 2 servings:

295 calories, 15g carbohydrates, 12g fat, 30g protein, 5g fiber, 6g sugar

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