Cabbage Pad Thai (Printable Version)

Shredded cabbage tossed in tangy peanut-lime sauce with protein and crunchy peanuts for a low-carb Pad Thai.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage, cored and finely shredded (about 1.75 lb; yields approximately 8–9 cups shredded)
02 - 1 large carrot, julienned (about 1 cup)
03 - 1 red bell pepper, thinly sliced (about 1 cup)
04 - 3 scallions, thinly sliced, white and green parts separated
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Protein

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

→ Sauce

09 - 3 tablespoons tamari (use gluten-free tamari if required) or soy sauce
10 - 2 tablespoons fish sauce (or substitute an additional 2 tablespoons tamari for a vegetarian option)
11 - 1 1/2 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

→ Cooking fat

15 - 1 tablespoon neutral oil (vegetable or avocado) for stir-frying

→ Toppings

16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - Fresh cilantro leaves, to taste
18 - Extra lime wedges, for serving

# How To Make It:

01 - Whisk 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 the oil, then sauté the minced garlic, grated ginger and the white parts of the scallions for about 1 minute until aromatic.
03 - Add the shredded cabbage, julienned carrot and sliced bell pepper; stir-fry for 4–5 minutes, tossing frequently, 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 fold the eggs into the vegetables.
05 - Stir in the cooked chicken, shrimp, or tofu, pour the reserved sauce over the contents of the pan and toss continuously for 2–3 minutes until everything is heated through and evenly coated.
06 - Remove from heat, scatter the green parts of the scallions, chopped peanuts and cilantro over the top, and serve with lime wedges for squeezing.
07 - Divide among plates and serve immediately to retain crunch and fresh flavors.

# Expert Advice:

01 -
  • This dish soaks up sauce and crunches just like real noodles but feels refreshingly guilt-free.
  • Leftovers (if there are any) taste just as good cold the next day, trust me on that.
02 -
  • If you overcrowd the pan, the veggies will steam rather than stir-fry and lose their irresistible crunch.
  • Whisking the sauce until silky before adding prevents peanut butter clumps—no one likes a surprise glob.
03 -
  • Drain tofu or pat dry your shrimp before adding so the sauce clings instead of getting watery.
  • Adding a tiny dash of toasted sesame oil at the end will make the flavors pop—just don’t overdo it.
Go Back