Named after the island of Penang, off the West coast of Thailand, this shirataki noodle recipe is incredibly fragrant and an easy mid-week, low-calorie meal (only 275 calories per serving.)

We’ve used shirataki flat noodles, a zero-calorie ‘miracle’ noodle made from the roots of the ‘konjac’ plant in the taro family. Shirataki noodles have no flavour which is where Mae Sri Thai Panang curry paste comes in – it’s packed full of Thai lemongrass, galangal, kaffir lime and chilli which infuse the noodles. The shirataki flat noodles have a pleasantly chewy texture, found in lots of Chinese food. Before cooking drain away the fluid in the pack, rinse the shirataki noodles one or two times, and add to the simmering curry base.

Coconut milk is one of the highest calorie elements of curries, and also the ingredient that brings that delectable rich, creamy flavour. Instead of cutting the coconut milk out we’ve opted to use coconut milk concentrate sachets. The sachets make it easier to control the amount of coconut being added.  To keep this shirataki noodle recipe low-calorie we’ve made a light coconut milk by adding half a sachet to 170ml of hot water. The other half keeps well wrapped up in cling film and can be used in other dishes in weeks to come.

Panang Shirataki Noodle Recipe
Serves 2, 275 calories per serving
Preparation time: 20 minutes

1 tbsp sunflower oil
1 tbsp Mae Sri Thai Panang Curry Paste
100g chicken
1 red pepper, sliced
25g coconut milk concentrate (1/2 a sachet), 0r 170ml coconut milk
40g beansprouts
400g shirataki flat noodles (2 packets) drained and rinsed

To garnish
1/2 red chilli, sliced
1/2 lime, cut into wedges
Sprig of coriander, roughly chopped

  1. Heat the sunflower oil in a wok over a medium heat.
  2. Add the Panang curry paste, chicken and sliced red pepper and stir-fry until the chicken is cooked.
  3. Remove the chicken from the pan and set aside.
  4. Dissolve half a coconut milk concentrate sachet in 170ml hot water. Add to the wok along with the shirataki flat noodles.
  5. Simmer for 5 minutes until the red pepper has softened.
  6. Return the chicken to the wok and heat through for 2 minutes.
  7. Divide between bowls and garnish with slices of red chilli, lime wedges and chopped coriander.