Cabbage Pad Thai (Print Version)

Shredded cabbage replaces noodles in a tangy, savory stir-fry with peanuts, lime, and optional protein.

# What to Use:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 lb), cored and finely shredded
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, sliced; separate white and green parts
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Protein

07 - 2 large eggs
08 - 10.6 oz cooked protein (chicken breast, shrimp, or firm tofu), sliced

→ Sauce

09 - 3 tablespoons tamari (or soy sauce; use gluten-free tamari if required)
10 - 2 tablespoons fish sauce (or use extra tamari for a vegetarian version)
11 - 1½ tablespoons fresh lime juice, plus extra wedges for serving
12 - 1 tablespoon unsweetened peanut butter
13 - 1 tablespoon sweetener (erythritol, monk fruit, or honey)
14 - 1 teaspoon chili flakes or Sriracha, optional and to taste

→ Toppings

15 - 1.8 oz roasted unsalted peanuts (about 1/3 cup), roughly chopped
16 - Fresh cilantro leaves, to taste
17 - Extra lime wedges, for serving

# How to Prepare:

01 - Whisk together tamari, fish sauce (or extra tamari), lime juice, peanut butter, sweetener and chili flakes or Sriracha in a small bowl until smooth; set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat, add a splash of neutral oil, then sauté the minced garlic, grated ginger and the white parts of the scallions for about 1 minute until fragrant.
03 - Add shredded cabbage, julienned carrot and sliced bell pepper to the pan; stir-fry for 4–5 minutes until vegetables are tender-crisp.
04 - Push the vegetables to one side of the pan, crack in the eggs and scramble them gently until just set, then incorporate them into the vegetables.
05 - Stir in the sliced cooked chicken, shrimp or tofu, pour the reserved sauce over everything and toss to coat; continue cooking for 2–3 minutes until heated through and flavors meld.
06 - Remove from heat, then scatter the green parts of the scallions, chopped peanuts and cilantro over the top; serve with extra lime wedges.
07 - Plate promptly while warm to preserve crunch and serve family-style or individually.

# Expert Advice:

01 -
  • The peanut-lime sauce is just as addictive as the classic, but you feel lighter after eating.
  • Cabbage works magic by holding tenderness and crunch all at once so you never miss the noodles.
02 -
  • If you crowd the pan with too much cabbage at once, it’ll steam instead of stir-fry and lose its pleasant bite.
  • That dash of lime at the end is the difference between something good and a dish that sings—don’t skip it.
03 -
  • Slice your cabbage as finely as possible for that noodle-like twirl; a mandoline makes it easy and consistent.
  • Whipping the sauce in advance means you can taste and balance flavors before it ever hits the pan for perfect results every time.
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