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.
This recipe for Thai-style drunken noodles is great for a hangover, and it's good for entertaining too! Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
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.
Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes. Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.