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Cabbage Vegetable Pad Thai

This recipe is the perfect alternative to satisfy your pad thai cravings without all the heavy noodles. There's crunch, texture and flavor to fill your belly with tons of vegetables. Granted, it's not exactly like the noodle pad thai you get in the restaurant. It's not supposed to be. Instead, this vegetable collage of pad thai flavor is to make you feel good and satisfied when all you need is something simple, light and satisfying.  You can use any type of cabbage that you love: regular, napa, savoy or purple cabbage. Enjoy!

Ingredients:

For the Sauce:

  • 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
  • 1 Tablespoon (30ml) fish sauce (or more to taste) use Tamari sauce for gluten free or soy sauce for vegetarians 
  • 3 Tablespoons (45ml) ketchup
  • 1 teaspoon (5ml) brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili garlic sauce (or more to taste)

For the Cabbage Pad Thai

  • 1 medium head cabbage (about 2 pounds), sliced thin 
  • 2 Tablespoons (30ml) olive oil (divided)
  • 2 large cloves garlic, minced or crushed
  • 1 medium carrot, shredded or cut into very thin strips 
  • 1 red bell pepper, seeded and sliced thin
  • 3 green onions, sliced in 1" pieces
  • 1 large egg
  • about 2 cups (480ml) bean sprouts
  • 1/3 cup (80ml) roasted peanuts
  • cilantro (optional)

Directions:

  1. Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.
  2. Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add sliced cabbage and cook for about 2-3 minutes or until cabbage is tender. Don't overcook the cabbage. It should be slightly crunchy with a tender bite. 
  3. Remove the cabbage from the pan into a bowl and set aside. 
  4. Carefully wipe the same pan and remove any remaining pieces of cabbage, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. 
  5. Add the carrots, bell peppers, and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
  6. Add the cabbage back into the same pan, then add the sauce. Cook for about 1 more minute or until the cabbage is heated and cooked through. Then stir in the bean sprouts.
  7. Serve the warm cabbage pad thai with roasted peanuts and cilantro.

Read more at http://whiteonricecouple.com/recipes/cabbage-vegetable-pad-thai/#b2dxxuMCCJivtfgs.99