Cabbage Pad Thai (Print View)

Shredded cabbage stir-fried with veggies, tossed in a tangy peanut-lime sauce and topped with chopped peanuts and cilantro.

# Components:

→ Vegetables

01 - 1 medium green cabbage (about 1 lb 12 oz), cored and finely shredded
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, white and green parts separated and thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Protein

07 - 2 large eggs, beaten
08 - 10.5 ounces cooked chicken breast, or cooked shrimp, or firm tofu, sliced (choose one)

→ Sauce

09 - 3 tablespoons tamari or soy sauce (use gluten-free tamari to keep gluten-free)
10 - 2 tablespoons fish sauce (or extra tamari for vegetarian)
11 - 1 1/2 tablespoons fresh lime juice (about 1 lime)
12 - 1 tablespoon unsweetened peanut butter
13 - 1 tablespoon erythritol, monk fruit sweetener, or honey
14 - 1 teaspoon chili flakes or Sriracha, optional

→ Toppings

15 - 1.75 ounces roasted unsalted peanuts, roughly chopped
16 - Fresh cilantro leaves, to taste
17 - Extra lime wedges, for serving

# Directions:

01 - In a small bowl, whisk together tamari or soy sauce, fish sauce (or extra tamari), lime juice, peanut butter, chosen sweetener, and chili flakes or Sriracha if using. Set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat and add a splash of neutral oil. Sauté the minced garlic, grated ginger, and the white parts of the scallions for about 30–60 seconds until fragrant.
03 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the pan. Stir-fry for 4–5 minutes, tossing frequently, until vegetables are tender-crisp.
04 - Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble gently until just set, then combine the eggs with the vegetables.
05 - Add the cooked chicken, shrimp, or tofu to the pan. Pour the prepared sauce over everything and toss continuously for 2–3 minutes until heated through and evenly coated.
06 - Remove from heat and fold in the green parts of the scallions. Transfer to plates and top with chopped peanuts, fresh cilantro, and lime wedges.
07 - Serve hot for best texture and flavor, offering extra lime and chili at the table for individual adjustment.

# Expert Advice:

01 -
  • The swap for cabbage keeps things light and leaves you feeling energized, not weighed down.
  • Each bite bursts with a sauce that clings beautifully to the crunchy veggies.
02 -
  • If you cook the cabbage too long, it’ll turn watery and limp—aim for just-tender, not fully soft.
  • The sauce clings best if you let the pan get really hot before tossing everything together at the end.
03 -
  • Slice all your vegetables before you start, because the cooking moves fast and waiting ruins the texture.
  • Get your skillet or wok smoking-hot before adding anything; it’s the secret to those coveted charred veggie edges.
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