Thai Curry Shirataki Noodle Stir Fry

A PKD-friendly shirataki noodle stir fry featuring bold flavors with just 5 ingredients in under 15 minutes for easy weeknight dinners.

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Course: Main

Cuisine: Asian

Keyword: Keto, Low Calorie, Low Carb, Low Oxalate, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Diet Type: CKD, PKD, VLPD

Servings:

Calories: 269kcal

Author: Clarissa S. Paimanta

200 g wet shirataki noodle
1/2 cup coconut cream or coconut milk
2 tbsp green curry paste
4 cups coleslaw mix or about 3 1/2 cups shredded green and purple cabbage with 1/2 cup shredded carrots
1/2 tsp fish sauce to taste
Optional garnishes: a squeeze of lime, sprig of Thai basil or cilantro and a few slices of green or red chili for color

Optional step to remove the smell from packaged shirataki noodles: after rinsing and draining, boil the noodles in fresh water for about 3 minutes, then drain. Add to a dry sauté pan and stir fry over medium heat for about 5-10 minutes or until you remove all excess moisture. Remove from the pan and set aside.
Heat coconut milk or cream in a sauté pan over medium heat. Let simmer gently for 3-5 minutes or until slightly thickened and reduced.
Stir in curry paste and allow to simmer gently for another 5 minutes while stirring occasionally, until the color darkens slightly and the sauce thickens.
Add coleslaw mix along with the shirataki noodles. Toss and continue to cook for another 5 minutes or until the vegetables are cooked to your desired tenderness and the sauce clings to the noodles.
Season with fish sauce to taste, give a final toss, and divide into two bowls. Add any optional garnishes and enjoy!

Optional flavor boosters: garlic or lemongrass
You can use any vegetables you have leftover, from fresh bok choy, eggplant or zucchini and even frozen sliced pepper mix for a pop of yellow and red in your curry stir fry.
For more protein, add some crispy baked tofu, a fried egg, or even some pan-fried fish filet.
Add some crunch with chopped macadamia or fried shallots.
Add freshness with extra lime juice, some lime zest, Thai basil leaves, or cilantro

Oxalate Estimate: 23 mg per serving. Estimate calculated using Harvard's published oxalate list.

*Fish sauce may be high in purines and may not be recommended for those with high uric acid levels.

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