Thai Lemongrass Noodles

This dish will taste just as delicious as the one you'd order from your favorite Thai restaurant, only this version is low-carb, low-calorie and gluten- and grain-free. It can easily be a vegan dish by swapping out the fish sauce for Asian plum vinegar and omitting the chicken. There will still be lots of protein even without the chicken since the sauce is made with silken tofu. We love this dish spicy, but if you can't take the heat, just don't add the crushed chilis. Feel free to customize this as you wish, if you don't like cabbage and/or snow peas, throw in your favorite veggies, just about anything will work. I use flat cabbage (an Asian variety) as it is more tender than regular cabbage. You can use any kind.


For:  2-3 Servings
  • 1 lb Ground chicken or turkey
  • 2 Cloves Garlic, minced
  • 1 Chunk of fresh ginger peeled and finely chopped
  • 2-3 tbsp Fresh lemongrass Minced
  • 1/4 Cup Unseasoned rice vinegar
  • 2 tbsp Fish Sauce (or plum vinegar)
  • Crushed red pepper flakes, to taste (optional)
  • 300-350g Organic silken tofu Pureed until smooth
  • 1/2 Cup Coconut milk powder
  • 1 Small cabbage Sliced
  • 2 Cups Snowpeas
  • 1 Bunch Green onions, sliced
  • 2-3 tsp Konjac powder
  • 2 1lb bags Asian-style shirataki noodles Rinsed and snipped


  1. Cook chicken in a large skillet or wok over medium heat, along with garlic, ginger and lemongrass. When meat is almost done, add vinegar, fish sauce, and spice. Toss cabbage and snow peas into skillet and stir, cooking until tender. Add in tofu and coconut milk powder. Turn heat down to low and simmer for about 10 minutes. Stir in green onions and konjac powder and continue to cook until sauce thickens. Add noodles and toss until they are fully coated by sauce. Serve immediately.