How to Make Italian Drunken Noodles. Step-by-Step. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments.
So I made these low carb drunken noodles! They were inspired by pad kee mao, a popular Thai dish that’s often eaten as a hangover remedy (kinda funny since they’re usually served with a cold brew). I replaced the rice noodles with Shirataki noodles which are well suited to this and other Asian dishes.
These egg-based fettuccine noodles will be the star of any meal. Not only are they low-carb, but they cook in just three minutes, so you’ll be able to whip up dinner on the fly. Per serving: 170 cal, 1.5 g fat (1 g sat fat), 24 g carb, 2 g sugar, 15 mg sodium, 7 g fiber, 15 g protein.
How to make Thai drunken noodles in the Instant Pot: Heat the oil in the Instant Pot using the saute function. When the oil is hot saute the garlic, red chili pods, mushrooms, and chicken for 2-3 minutes. Next add the noodles, coconut aminos, honey, and water to the Instant Pot. Add the carrots, bell peppers, and bok choy to the Instant Pot.