This low-calorie version of a Thai favorite combines rice noodles with veggies and healthy proteins.

Why we love it

I love Thai food, and one of my guilty pleasures is drunken noodles. This version is a lower-calorie recipe I can make at home when that craving comes along. I make it a skinny recipe by substituting rice noodles with House Foods Tofu Shirataki fettuccine-shaped noodles, which are only 40 calories for an 8 oz bag. I also substitute the large amount of oil that is used and lightly coat my skillet with cooking spray. The sauce ingredients are still high in sodium even when using lite or reduced-sodium options, so it definitely isn’t a recipe to make a few times per week–though I add more veggies and choose a healthy protein, making this a good alternative to greasy, high-calorie drunken noodles.


(1) Rinse and drain Tofu Shirataki noodles very well (this allows the sauce to better stick to the noodles for more flavor). Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and again pat dry. Cut noodles to convenient size if necessary. (2) Combine shrimp, scallops, corn starch, and water. Toss until evenly coated and set aside. (3) Over medium-high heat, spray a large wok or skillet with cooking spray. Add shallots, garlic, onions, chili flakes, and ½ of basil leaves, and stir until fragrant, about 3 minutes. (4) Add shrimp and scallops, and cook until shrimp begins to turn pink about 5 minutes. (5) Stir in soy sauce, oyster sauce, noodles, broth, brown sugar, sriracha (if desired), red bell peppers, spinach, and broccoli florets. Cook until vegetables are just soft. (6) Add remaining basil and, if necessary, add additional broth to moisten noodles. (7) Top with bean sprouts if desired.


Per serving – Calories: 400 | Total Carbs: 3g | Protein: 20g | Total Fat: 10g | Sodium: 1000mg


3 (8 oz) pkgs of House Foods Tofu Shirataki
(fettuccine shaped)

½ lb shrimp

½ lb baby or regular scallops (you can use chicken, beef, seafood, or tofu for this recipe)

1 T cornstarch

Non-stick cooking spray

¼ cup shallots, diced (or onion)

2 cloves of garlic, minced

½ yellow onion, sliced thinly

Pinch of chili flakes

¼ cup Thai basil (you can substitute with regular basil)

1½ tsp lite/low-sodium soy sauce

2 T oyster sauce

⅛ cup reduced-sodium chicken or vegetable broth

2½ tsp brown sugar (not packed)

½ red bell pepper, thinly sliced

½ cup spinach leaves

1 head of broccoli, chopped into florets

Bean sprouts (optional)

* If you like this recipe extra-spicy, add 1–2 T sriracha to the sauce.

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