Cabbage Pad Thai


Using shredded cabbage in place of rice noodles makes this recipe healthy, grain free, gluten free, and guilt free. Seriously, have seconds or thirds. You will be licking the bowl clean, or is that just me?! LOL! I was a little skeptical about trying this because I have never had pad thai and the list of ingredients for the sauce sounded… well, not so good. So many people rave about pad thai though so I needed to see what all of the fuss about and now I understand. It is so freaking good. You won’t even miss the noodles!

Cabbage Pad Thai
Write a review
  1. 1 head red cabbage, shredded
  2. 2 cups green cabbage, shredded
  3. 2 carrots, grated
  4. 1/4 cup chopped green onions, for garnish
  5. 2 Tablespoons olive oil, divided
  6. 4 eggs
  7. optional: siracha or hot sauce for garnish
For the sauce
  1. 5 Tablespoons soy sauce
  2. 2 Tablespoons siracha or hot sauce
  3. 2 Tablespoons smooth peanut butter
  4. 2 Tablespoons organic ketchup
  1. In a large skillet heat one tablespoon of oil over medium heat. Cook shredded cabbage until it starts to crisp. Add in carrots, stirring for 1-2 minutes.
  2. Meanwhile, whisk together all ingredients for sauce. Pour sauce over cabbage mixture and cook for 1-2 minutes. Divide between two bowls.
  3. Heat second tablespoon of oil and cook the eggs to your liking. We like ours over easy.
  4. Top each bowl with two eggs and garnish with green onions and optional siracha or hot sauce.

11270497_938106632876091_4740869939714342167_o (2)

Leave a Reply

Your email address will not be published. Required fields are marked *