Low-Carb Drunken Noodles (Pad Kee Mao)

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

If you have ever eaten Thai food, you already heard about drunken noodles pad kee mao. The explanation of this name is that they’re the perfect meal after a night of drinking.

You can pick up the ingredients, Thai basil and soy sauce at your grocery store. The hard part is finding the wide rice noodles. I hope you will find them. They are also gluten-free, so it is a great dish for people who do not tolerate gluten. Let’s get back to the recipe.

A combination of those rice noodles with shrimps, tomatoes, soy sauce, Thai chili sauce and basil makes this awesome dish.

Start with setting a nonstick wok on medium heat. Add avocado oil or olive oil and garlic. Lightly brown the garlic for about 1 minute.

Toss the raw, peeled shrimp in a wok and cook until the outer edges of all the shrimp turn pink, about 3-4 minutes. Add beaten eggs to the wok and cook for about 1 minute as the egg begins to cook and settle.

Add in tomatoes, fish sauce, soy sauce, lime zest, and Thai chili sauce. Cook for about 5 minutes, until the tomatoes have created their own paste and sauce.

Add shirataki noodles in the wok and gently fold with shrimps. Add some fresh Thai basil, fold and enjoy your dish! Serve immediately while still warm.

This is a very nutritious and light meal, which can also be served for dinner, and is prepared in just 15 minutes. I hope you enjoy it as much as I do every time I make it.