Quick Thai Noodle Bowl

Thai Noodle
Have you heard of konjac noodles? Over the past year they have become quite popular as a low carb, gluten-free and paleo/keto friendly pasta option. Made from glucomannan, a type of fibre that comes from the root of the¬†konjac¬†plant, these noodles are also (of course) high in fibre, and what I love the most about them is that you don’t have to cook them! Typically all you have to do is rinse them and then add them to your dish and let them heat up in the pan for about two minutes.
Now you can impress your family or friends (especially those adhering to specific diets or with food sensitivities/allergies) by whipping up simple dishes like my Quick Thai Noodle Bowl!
Quick Thai Noodle Bowl
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A low carb, gluten-free and paleo/keto friendly Thai-inspired dish. 

Servings: 1 person
  • 1 package NuPasta or konjac noodle brand of your choice
  • 1 cup cooked shrimp
  • 1 cup spiralled carrots (or shredded)
  • 1 tbsp green onion diced
  • 1/2 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 tsp red pepper chilli flakes
  • 1 tbsp almond butter
  • 1 tbsp sesame oil
  • 1 tbsp water if needed
  1. Add the avocado oil to a frying pan with garlic powder, green onion and carrots. Cook until the carrots start to soften

  2. In the meantime combine almond butter, chili flakes and sesame oil. If you need the sauce to be thinner you can slowly add some water or more oil. This amount of sauce will serve 1-2 people

  3. Once the carrots begin to soften, mix in konjac noodles and cooked shrimp. Let heat for a couple minutes. 

  4. Remove from heat and drizzle with almond sauce

Nicole VanQuaethem

Nicole is a Registered Holistic Nutritionist specializing in digestive issues and food sensitivities but with a passion for all things nutrition and wellness. Nicole also focuses her work on providing healthy cooking tools and resources, menu planning and working with a variety of special diets. With a Masters in Rural Planning and Development and focused research on local food, Nicole provides a unique perspective to nutrition and the food we eat.

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