Full of Thai Flavors and color. This Keto spicy Thai noodle recipe will reel you in with vibrant fresh veggies in a spicy low carb sauce. You’re sure to slurping away until the last noodle is gone.
Culinary Lion made a vegan Dish, what is this world coming to!!
It’s true, this dish is vegan and yes I ate it. What I didn’t post was the pile of five spice spare ribs I crushed alongside these tasty low carb noodles. If we are being honest I used the butter flavored coconut oil only because I’d heard good things about it and I wanted to give it a try. I will say it’s quite tasty and I have used it often since this recipe.
Though there’s no meat in this dish. I find it is a great vessel to add chicken, shrimp, pork or steak. I like preparing dishes like this and adding whatever protein I want separately. These keto Thai noodles are perfect for meal prep. I often double or triple the recipe and Portion it out so I can add the protein later.
Making recipes to Meet your Macros
Everyone’s eating habits are different depending on your goals and nutritional needs. I am currently cutting weight so I keep track of my caloric intake fairly close. Eating 5-6 small meals and being constantly hungry was very hard for me. I’ve had much greater success cutting out the snacks and just eating 1-2 large meals a day.
By no means am I a doctor. I’m not telling you one method is better than another, I’m just telling you what has worked for me. Above all the key to any successful lifestyle change is sustainability. If you can’t maintain your diet and eating habits long term then your doomed before you even begin. I’ve met people that have lost weight using keto, vegan and everything in between. Though I have my own personal opinions on what I think is best it makes no difference if it cannot be sustained long term.
What Are these strange noodles?? What do they taste like?
There are a number of brands of shirataki noodles that I’ve tried and miracle noodle brand has been one of my favorites because they have a variety of different products including: angel hair, penne, fettuccine and rice. Having so many varieties is great for making a wide variety of dishes and cuisine ranging from Italian to Thai and everything in between.
In Japan people have been eating the konjac plant for over 1400 years in some form so this is nothing new to the food scene. Among the possible health benefits you may experience lowered blood sugar, weight loss and increased regularity. I personally love to use these noodles to bulk up meals so I feel full longer and can go longer between meals. The noodles I used today are Ready to Eat and don’t require rinsing or cooking ahead of time. Other varieties may be packed in a liquid solution that some say has a slight of putting smell. I personally don’t notice it but if you simply rinse the noodles under hot water for 30-45 seconds and they are good to go. I also recommend sauteing these noodles in oil or fat to dry them out as well as help the noodles tighten up for ideal texture.
Miracle Noodles, A Sponge for Flavor
When it comes to flavor and what konjac noodles taste like it’s a blank canvas. They have almost no flavor to speak of which to me is a good thing. It lets you decide what flavors you want to incorporate whether it’s a rich creamy sauce or adding the noodles to a flavorful broth. Konjac noodles act like a sponge absorbing the flavors of the seasoning and sauces they are combined with. I like to incorporate the noodles early in the cooking process so they have time to absorb all the flavors as well as tighten up while they cook.
I love konjac noodles especially in Asian inspired dishes like pad Thai, pho and ramen. The flavorful broth is able to shine and the noodles are just the vessel to bring the dish together and make it a more substantial meal. In this dish I combine the konjac noodles with lots of fresh veggies and chopped macadamia nuts to add bright colors and flavor. The crunchy veggies and nuts also add a texture contrast making each bite a perfect blend of flavor and texture.
Why are there so many ingredients in your dishes.
I know, I know. Well I believe that food tastes better when you layer textures and build flavors. Making sauces especially Asian ones seem to have a lot of ingredients but if you look at my recipes you’ll notice I use a lot of the same ingredients over and over. A small investment in your pantry ingredients can make a big difference in your tastebuds later. If you don’t have everything don’t fear, you can still make a tasty version of this dish. Substitute regular hot sauce for Sambal. Soy sauce packets for coconut aminos. Peanut butter for the Thai peanut seasoning.
I’m presenting you with my version of a dish using the ingredients I enjoy and use to optimize my health but by all means use what you have on hand. One ingredient I really enjoyed is the FBomb Macadamia nut butter and yes they were kind enough to send me a free case to use in some recipes but once I tried it I fell in love. It’s a perfect portion and is a great way to add healthy fats to your meals. It can be used as an ingredient or as a great on the go hunger suppressor. You don’t have to worry about one spoonful of nut butter turn into a half jar five bites later…god knows I’ve been there.
Have you tried this Recipe?? Let us know what you think.
I hope you enjoy these Keto Spicy Thai Noodles and give this recipe a try. It’s easy to prepare, absolutely delicious and a great dish for anyone who’s looking for a healthy Noodle recipe that’s not loaded with gluten and carbs. Leave a comment below and please reach out with any questions you may have.
Keto Spicy Thai Noodles
- 2 pack Miracle Noodles Angel Hair
- 1/2 Cup Bell Peppers
- 1 cup Zucchini Julienned
- 3 tbsp Coconut Cream
- 2 tbsp Sambal Oelek
- 1 tbsp Thai Peanut Seasoning Spiceology
- 1 tbsp Lime Juice
- 1 pack FBOMB Macadamia Nut Butter
- 1 tbsp butter flavored coconut oil
- 1 tbsp Fresh ginger Minced
- 1 tbsp Fresh Garlic Minced
- 1 tbsp Coconut Aminos
- 1 tsp Fish Sauce
- 1 Jalapeno Sliced
- 3 tbsp Scallions Sliced
- Prep all raw ingredients, slice peppers, scallions and jalapeño, chop macadamia nuts, mince ginger and garlic, julienne zucchini, cut lime in half and cut one slice for garnish
- In a Wok or large pan heat butter flavored coconut oil or avocado oil if you don’t have the flavored oil. Add ginger, garlic and scallions.
- Add bell peppers and jalapeños to wok stirring frequently for about 1-2 minutes. Next add the miracle noodles tossing the noodles and coating in oil so they separate. Cook for about 1 minute
- Add zucchini to wok and toss to combine with peppers and noodles. Next add Thai peanut seasoning and FBOMB macadamia nut butter w/ sea salt. Stir to combine.
- Add coconut aminos, fish sauce, Sambal oelek and lime juice. Let sauce reduce for 1-2 minutes. Once sauce has reduced stir in coconut cream to thicken the sauce and coat the noodles.
- Finish with chopped macadamia nuts, garnish w/ scallions, slice of lime and cilantro