Cabbage Noodle Pad-Thai (GF, VO)
Happy Thai-day Friday!
Here is a low-carb, blood sugar friendly, insanely satisfying take on one of my restaurant faves: Pad Thai. This recipe uses cabbage rather than rice noodles which provides an extra boost of vitamin C and many other gut-healthy and anti-inflammatory benefits.
- 2 tbs coconut sugar
- 2 tbs coconut aminos
- 1/2 cup creamy peanut butter
- 1 tbs rice wine vinegar
- 1 tbs water (if needed)
- 1 head of cabbage, thinly sliced into "noodles"
- 2 small-medium bell pepper, julienned
- 2 medium carrots, julienned
- 8 scallions, chopped (white and green parts divided)
- 2 cloves garlic, minced
- 2 inches fresh ginger, peeled and grated
- 3 eggs, beaten
- sesame oil, or coconut oil
- salt and pepper
- protein of choice (shrimp, chicken, tofu, etc.)
** Optional toppings: crushed peanuts, bean sprouts, cilantro, lime, red pepper flakes
- Cut cabbage in half, lengthwise, and slice into thin noodles. Set aside.
- Beat eggs in small bowl and set aside.
- Blend sauce ingredients in food processor or high-powered blender, and set aside.
- Heat a wok or large pan on high and add half the oil.
- Add uncooked protein (I used chicken) to wok, and cook until done (do not overcook!).
- Remove from pan and set aside.
- Add remaining oil, and add white parts of scallions and minced garlic.
- Cook for about 30 seconds and then add carrots, grated ginger, bell peppers, cabbage, sauce, pinch of salt, and green part of scallions.
- Stir frequently and cook until vegetables begin to soften (about 8 minutes).
- Slide vegetables to one side of pan and add beaten eggs. Let set for a minute and then scramble, mixing them into the vegetables.
- Add cooked protein, and toss to combine.
- Add more salt and pepper to taste.
- Serve with toppings of choice, and enjoy!