Nutrition Facts
Servings: 4 ServingCalories:310kcalTotal Fat:23gSaturated Fat: 4gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:18g
Spicy Thai Keto Noodle Salad
Sometimes we crave something that punches us in the taste buds—in a good way. That’s where this Spicy Thai Keto Noodle Salad comes in. Inspired by Thai peanut noodles, this dish gives us everything we love about Southeast Asian flavors—nutty, tangy, spicy, and just the right amount of sweet—without derailing our carb goals.
We love pulling this one out when we’re in the mood for something different than the usual keto meals. It’s got an energizing crunch from cabbage and bell pepper, a savory depth from the peanut-lime dressing, and a satisfying protein boost from shredded chicken. The cold noodle salad format makes it perfect for hot days or meal prep lunches that need zero reheating.
Instead of rice noodles, we use kelp noodles or shirataki fettuccine—both super low in carbs and excellent at soaking up flavor. It’s quick to throw together, and even quicker to disappear from the fridge. We’ve made this for backyard dinners, road trip lunches, and even festival weekends. It travels well and somehow always hits the spot.
Description
This Spicy Thai Keto Noodle Salad is all about bold flavor and craveable crunch. Tossed with low-carb kelp noodles, shredded chicken, veggies, and a creamy keto peanut dressing, it hits the sweet, salty, spicy balance perfectly. Just 310 calories per serving!
Ingredients
- 1 Package kelp noodles or shirataki fettuccine (12 oz)
- 1 cup cooked shredded chicken
- 1/2 cup shredded purple cabbage
- 1/2 red bell pepper, thinly sliced
- 1/4 cup shredded carrots (optional, adds ~1g net carbs per serving)
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1 tablespoon sesame seeds
- 1/4 cup unsweetened peanut butter
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 of Juice lime
- 1 clove garlic, minced
- 1/2 teaspoon ginger (fresh or ground)
- 1/4 teaspoon red pepper flakes (or more to taste)
- Water to thin as needed (1–2 tablespoons)
For the Salad:
For the Spicy Peanut Dressing:
Instructions
- Prep the Noodles: Rinse the kelp noodles thoroughly and let them soak in warm water for 10 minutes to soften. Drain and pat dry.
- Mix the Salad Base: In a large bowl, combine the noodles, shredded chicken, cabbage, bell pepper, green onions, carrots (if using), and cilantro.
- Make the Dressing: In a small bowl, whisk together all dressing ingredients until smooth. Add a little water to thin it to your desired consistency.
- Toss Everything Together: Pour the dressing over the salad and toss until everything is well coated.
- Garnish & Rest: Top with sesame seeds and let the salad rest for 5 minutes to soak up the flavors before serving.
Note
Substitutions & Variations:
- Nut-Free? Use sunflower seed butter or tahini instead of peanut butter.
- Vegetarian? Skip the chicken and sub in tofu or edamame.
- Don’t like spice? Omit the red pepper flakes and use a splash of lime zest for brightness instead.
- Want extra crunch? Top with chopped peanuts or crushed pork rinds.