Friday, April 10, 2015

Lightened Up Pad Thai Cabbage Stir Fry

I'm never one to durn down a bowl of pasta, let alone a heaping serving of pad thai. But with my upcoming wedding come lots of parties and I plan on looking my best. So instead of noodles I tried my hand at replacing them with sliced cabbage. Now I am in no way stating that cabbage is better than pasta. It's just better for my waist line. This lightened up version of pad thai is perfect for bikini season and you can feel like you are indulging without the guilt. You can even add some grilled chicken into the mix if you like! Best part is, this makes a huge batch and it is delicious both hot and cold. So make it fresh and piping hot for dinner one night, then have it cold for lunch the next day. Win-win!

Lightened Up Pad Thai Cabbage Stir Fry

  • 2 tbsp. olive oil
  • 1 head green cabbage, thinly sliced
  • 1 cup shredded brussels sprouts (optional)
  • 2 large carrots, peeled with a vegetable peeler
  • 1/2 red cabbage, chopped
  • 2 tbsp. fresh cilantro, chopped
  • 3/4 cup edamame beans
  • 1/2 cup chopped peanuts
  • 1 lime, quartered
Pad Thai Sauce
  • 1 lime, juiced
  • 4 tbsp. soy sauce (coconut aminos for soy/gluten-free)
  • 3 tbsp. sriracha hot sauce
  • 1 tsp. sesame oil
  • 3 tbsp. chili sauce
  • 3 tbsp. peanut butter
Heat the olive oil in large skillet or cast iron pan over medium-high heat. Add in the sliced cabbage and brussels (is using). Season with salt and pepper and cook until tender, about 8-10 minutes.

Meanwhile, in a large bowl, toss together the carrots, red cabbage, cilantro, and edamame. Set aside.

In a medium bowl, whisk together all of the pad thai sauce ingredients and add to the cooked cabbage "noodles". Cook for another 2 minutes, tossing to cover the cabbage in the sauce. Then pour the hot ingredients into the large bowl with the rest of the vegetables. Toss well and add chicken if using.

Plate onto bowl or medium sized plates and garnish with chopped peanuts and lime quarters. Serve warm.

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