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  • Writer's pictureCaroline Healy

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.

Details below...


For Sauce:

- 2 tbs coconut sugar

- 2 tbs coconut aminos

- 1/2 cup creamy peanut butter

- 1 tbs rice wine vinegar

- 1 tbs water (if needed)

For Noodles:

- 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!

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