📝 About This Recipe
Escape to the vibrant streets of Bangkok with this low-carb masterpiece that pairs the 'miracle' of shirataki noodles with a rich, velvety peanut dressing. This dish is a masterclass in balancing the four pillars of Thai flavor: salty, sweet, sour, and spicy, all while remaining strictly keto-friendly. It’s a refreshing, fiber-rich meal that delivers deep umami satisfaction without the heavy carb load of traditional grain-based pasta.
🥗 Ingredients
The Noodles
- 16 ounces Shirataki (Konjac) Noodles (spaghetti or fettuccine style, drained and rinsed)
- 1 teaspoon Toasted Sesame Oil (for pan-searing the noodles)
Spicy Peanut Sauce
- 1/3 cup Creamy Peanut Butter (unsweetened and natural)
- 2 tablespoons Liquid Aminos or Tamari (gluten-free and keto-friendly)
- 1 tablespoon Rice Vinegar (unsweetened)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1-2 teaspoons Sriracha or Chili Garlic Sauce (adjust to your heat preference)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 clove Garlic (minced into a paste)
- 2-3 tablespoons Warm Water (to thin the sauce to desired consistency)
- 1/2 teaspoon Liquid Monk Fruit or Erythritol (optional, to balance the acidity)
The Crunch & Garnish
- 1/2 cup Red Bell Pepper (thinly julienned)
- 1/2 cup Cucumber (deseeded and sliced into matchsticks)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 tablespoon Roasted Peanuts (crushed for texture)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Drain the shirataki noodles into a fine-mesh colander and rinse them thoroughly under cold running water for at least 2 minutes. This removes the natural earthy scent of the konjac root.
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2
Bring a medium pot of water to a rolling boil. Drop the rinsed noodles into the water and boil for 3 minutes. This improves the texture, making them less rubbery.
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3
Drain the noodles again and pat them very dry with paper towels or a clean kitchen cloth. Moisture is the enemy of flavor absorption here!
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4
Place a dry non-stick skillet over medium-high heat. Add the noodles (no oil yet) and stir-fry for 5-7 minutes until they are completely dry and start to make a 'squeaking' sound against the pan.
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5
Drizzle 1 teaspoon of toasted sesame oil over the noodles in the pan, toss to coat for 1 minute, then remove from heat and set aside.
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6
In a medium mixing bowl, whisk together the peanut butter, liquid aminos, rice vinegar, lime juice, sriracha, grated ginger, and minced garlic until a thick paste forms.
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7
Slowly whisk in the warm water, one tablespoon at a time, until the sauce reaches a silky, pourable consistency that can easily coat a spoon.
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8
Taste the sauce. If you prefer it sweeter, add your keto sweetener. If you want more zing, add an extra squeeze of lime.
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9
Transfer the warm noodles into a large mixing bowl. Pour 3/4 of the peanut sauce over the noodles and toss with tongs until every strand is beautifully coated.
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10
Add the julienned red bell peppers and half of the green onions to the bowl, tossing gently to incorporate.
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11
Plate the noodles into two bowls. Top with the cucumber matchsticks, remaining green onions, cilantro, crushed peanuts, and sesame seeds.
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12
Drizzle the remaining sauce over the top and serve immediately while the noodles are warm and the vegetables are crisp.
💡 Chef's Tips
Rinsing and boiling the shirataki noodles is non-negotiable; it removes the scent and creates a better 'mouthfeel'. Dry-frying the noodles in a pan until they squeak is the secret to preventing a watery sauce; the noodles will soak up the peanut dressing like a sponge. If your peanut butter is too stiff, microwave it for 10 seconds before mixing to make it more pliable. For an extra spicy kick, add a pinch of red pepper flakes or a teaspoon of chili oil as a final garnish. If you are allergic to peanuts, almond butter or sunflower seed butter works as a fantastic 1:1 substitute.
🍽️ Serving Suggestions
Pair this dish with a chilled glass of sparkling lime water or a dry Keto-friendly Riesling. Serve alongside a side of air-fried crispy tofu or grilled tempeh for added plant-based protein. Start the meal with a light miso soup or a Thai ginger broth. A side of quick-pickled radishes or red onions provides a bright, acidic crunch that cuts through the richness of the peanut sauce.