Tofu Shirataki Drunken Noodles with Shrimp

All the flavors you can expect from a traditional drunken noodle dish like Thai basil, fish sauce, red peppers and other fresh veggies but made with shirataki noodles.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    20 Min

Cooking Directions

  • Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and pat dry. Cut noodles to manageable size.
  • Combine shrimp, corn starch and water. Toss until evenly coated and set aside.
  • Heat oil in a large wok or tilting skillet over medium-high heat. Add shallots, garlic, onions, chili flakes and ½ of basil leaves and stir until fragrant, about 3 minutes.
  • Add shrimp, cook until shrimp begins to turn pink, about 5 minutes.
  • Stir in fish sauce, oyster sauce, noodles, chicken stock, red bell peppers and spinach. Cook until vegetables are thoroughly hot.
  • Add remaining basil and if necessary add additional stock to moisten noodles.

This recipe was created by Chef Mai

In this Recipe


  • 3 pkgs. House Foods Tofu Shirataki Spaghetti
  • ½ lb. shrimp
  • 1 Tbsp. corn starch
  • 2 Tbsp. vegetable oil
  • ⅛ cup water
  • ¼ cup shallots diced (or onion)
  • 2 cloves of garlic, minced
  • ½ yellow onion sliced thinly
  • pinch of chili flakes
  • ¼ cup Thai basil
  • 1 tsp. fish sauce (or soy sauce)
  • ⅛ cup oyster sauce
  • ⅛ cup chicken stock
  • ½ red bell pepper, julienned
  • ½ cups spinach leaves


Amount per serving
Calories 240
% Daily Value*
Fat 12g
Saturated Fat 1g
Cholesterol 70mg
Sodium 910mg
Carbohydrates 19g
Fiber 7g
Sugar 3g
Protein 14g

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