This gut-friendly Thai Shirataki Noodle recipe features healthy konjac noodles, colorful veggies, and a spicy, savory peanut stir fry sauce.
What are Shirataki Noodles?
Shirataki noodles are translucent noodles made from konjac yams. Also known as konjac noodles or “miracle noodles”, shirataki noodles are low in calories and carbohydrates. They are also gluten-free, making them a popular choice for those following low-carb, keto, and gluten-free diets.
Shirataki noodles have a gelatinous, somewhat chewy texture that resembles glass noodles. They are very versatile, and absorb seasonings and flavors well. You can use them in almost any recipe that calls for noodles.
In order to use them in this recipe, thoroughly rinse the noodles and dry them really well to avoid a watery sauce.
How is Shrimp Shirataki Noodle Stir-Fry Healthy?
Shirataki noodles contain glucomannan fiber, which acts as a prebiotic, feeding beneficial bacteria in the large intestine. Glucomannan does not break down in the stomach, serving as a food source for gut flora.
Flourishing gut flora can support digestion, nutrient absorption, and mood and body weight management. We will likely see more research on these noodles’ impact on human health.
Shrimp provide high protein content, healthy fats, vitamins, and minerals, including iron, phosphorus, selenium, potassium, zinc, magnesium, and iodine.
Shrimp also contains an antioxidant called astaxanthin, which may help protect against inflammation by preventing free radicals from damaging your cells. It’s been studied for its role in reducing the risk of several chronic diseases.
The mix of spinach, carrots, bell pepper, and green onions offers fiber, antioxidants, and high vitamin content including A, C, K, folate, iron, and calcium.
Ingredients
For the shrimp and noodle stir fry, you’ll need:
- shirataki noodles
- medium shrimp
- avocado or coconut oil
- bell pepper, julienned
- medium carrot, julienned
- chopped fresh spinach or shredded napa cabbage
- cloves garlic, minced
- stalks green onion, thinly sliced
- potato or cornstarch
For the Thai peanut stir fry sauce, you’ll need:
- rice wine vinegar
- oyster sauce
- soy sauce
- peanut butter
- honey
- sriracha
- ground ginger
- crushed red pepper
- cilantro or chopped peanuts, for garnish (optional)
Scroll to the recipe card below for exact quantities.
How to Make Thai Shrimp Shirataki Noodle Stir-Fry
Whisk all Thai stir-fry sauce ingredients in a small bowl. Set aside.
Drain and rinse shirataki noodles in a colander under running water for a minute or so. Dry completely to avoid watery sauce. Set aside and let it dry in the colander until ready to use.
Preheat avocado or coconut oil in a large pan over medium-high heat. Add white parts of green onion and garlic and stir fry for about 1 minute.
Add bell pepper, carrots, and napa cabbage or spinach to the pan and fry for 2 more minutes.
Add shrimp to the pan and stir fry until the shrimp turn pink.
Finally, add shirataki noodles and stir fry sauce. Mix well. If the sauce needs thickening, mix a slurry of 1 tsp corn starch with a bit of water in a small bowl, then stir it into the pan.
Transfer the stir fry to a serving plate and garnish with green parts of your green onion, chopped peanuts, and cilantro.
Recipe FAQs
Are shirataki noodles gluten-free?
Yes, shirataki noodles are naturally gluten-free, making them suitable for individuals with gluten sensitivities or those following a gluten-free diet.
Can I customize the vegetables in this recipe?
Absolutely! Feel free to mix and match your favorite vegetables or use whatever you have on hand to create a colorful and nutritious dish.
Can I make this recipe ahead of time?
Yes, you can prepare the components of this dish in advance and store them separately. When ready to eat, simply assemble the noodles, vegetables, and peanut sauce for a quick and convenient meal.
Are shirataki noodles suitable for low-carb diets?
Yes, shirataki noodles are very low in carbohydrates and calories, making them an excellent choice for those following low-carb or keto diets.
How long does this dish last in the refrigerator?
Thai Shirataki Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Just be sure to reheat thoroughly before serving.
Can I make this recipe vegan?
Absolutely! Simply omit the shrimp or substitute it with tofu, tempeh, or your favorite plant-based protein for a delicious vegan version of this dish.
Thai Shrimp Shirataki Noodle Stir Fry
Ingredients
- 20 oz shirataki noodles drained weight (not packaged weight with water)
- 12 oz medium shrimp
- 1 Tbsp avocado or coconut oil
- 1 bell pepper, julienned
- 1 medium carrot, julienned
- 2 cups chopped fresh spinach or shredded napa cabbage
- 2 cloves garlic, minced
- 2 stalks green onion, thinly sliced separate white and green parts
- cornstarch to thicken sauce (optional) if needed
- cilantro and chopped peanuts, for garnish (optional)
Thai Stir Fry Sauce:
- 2 Tbsp rice vinegar
- 2 Tbsp oyster sauce
- 2 Tbsp peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1.5 tsp sriracha
- 1/4 tsp ground ginger
- 1/4 tsp crushed red pepper
Instructions
- Whisk all Thai stir-fry sauce ingredients in a small bowl. Set aside.
- Rinse shirataki noodles in a colander under running water for a minute or so. Drain completely to avoid watery sauce (you can even dab with a paper towel if necessary). Set aside and let it dry in the colander until ready to use.
- Preheat avocado or coconut oil in a large pan over medium-high heat. Add white parts of green onion and garlic and stir fry for about 1 minute.
- Add bell pepper, carrots, and spinach or cabbage to the pan and fry for 2 more minutes.
- Add shrimp to the pan and stir fry until the shrimp begins to turn pink.
- Finally, add shirataki noodles and stir fry sauce. Mix well. If the sauce needs thickening, mix 1 to 2 tsp potato or corn starch with a bit of water and stir it in.
- Transfer the stir fry to a serving plate and garnish with green parts of your green onion, chopped peanuts, and cilantro.
2 Comments
A lot of good flavor from the sauce. Made tofu on the side.
Super flavorful, quick and easy dish that is perfect for a weeknight. I prepped in advance, so it only took about 10 minutes to get the dish on the table. I could not find shirataki noodles so substituted brown rice udon noodles which worked well.