Chicken Satay Noodle

Chicken Satay Noodle

Chicken Satay noodles 

When you start out living a Keto lifestyle, you feel like your days of glorious pasta meals are over. You browse menus longingly, looking for something you can eat, and more often than not, it is a lettuce wrap burger paddy. Are we wrong?

This peanut satay recipe is created to fulfil your heart's desire with the delicious soul food of a steaming hot bowl of Peanut Satay Noodles while staying in Ketosis.

This recipe takes around 35-40 minutes of prep time, including standing time to allow the chicken to marinade in the bone broth mixture.

Trust us; it is worth the wait and time; your taste buds will be singing.

 Chicken Prep

  • 4 boneless chicken thighs or chicken breast
  • 2 tablespoons Fish Sauce 
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons natvia 
  • 1 tablespoon freshly grated ginger or pre grated 
  • 3 cloves garlic minced or pressed 
  • 1 teaspoon coconut aminos 
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or apple cider vinegar 
  • pinch cayenne pepper 
  • coconut oil for cooking
  • 2 scoops of The Keto Food Co Bone Broth with 250 mls of water

 Keto peanut satay sauce prep

Serving suggestions


  • Top tip: You can use this time to prepare the chicken marinade and peanut satay sauce simultaneously

For the chicken

  • Rinse and pat dry the chicken thigh or breast. (Chicken thigh is easier to cook and very tender)
  • In a bowl, mix all the ingredients until evenly combined and coated. Cover and refrigerate for at least 30 minutes, or ideally a couple hours (or overnight!).

For the keto peanut satay sauce

  • Combine all the ingredients in a medium bowl. Season to taste with coconut aminos and lemon juice. Make sure you mix well

To prepare the shirataki noodles

  • Drain noodles into sieve and wash well to remove smell of brine. Place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside. 

To assemble

  • Heat up coconut oil in a grill pan or skillet over medium heat. Add chicken breasts with all the juices and cook until fully seared and browned on both sides, about 5 minutes. Do not let the juices burn, and it they begin to just add-in a bit of the chicken stock to deglaze the pan. 
  • Pour in all the chicken stock once the breasts are browned, cover and cook for 7-12 minutes until fully cooked through. The chicken stock will evaporate as it cooks, so just keep an eye that you don't lose all the liquid completely. 
  • Once the chicken is cooked through, add in prepared shirataki noodles and coat well in the remaining juices. 
  • Serve right away over a bed of cauliflower rice (optional), with cucumber slices, cilantro, peanuts and topped off with the peanut satay sauce. 


Please note that nutrition facts for this dish may vary widely depending on veggies portions and pasta 


Calories: 206kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1129mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1.2mg

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