Cabbage Pad Thai (Printable version)

Shredded cabbage tossed in tamari-lime sauce with peanuts and chili for a quick, low-carb Thai-inspired meal.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage, cored and finely shredded (about 28 oz / 1 3/4 lb; roughly 9 cups shredded)
02 - 1 large carrot, julienned (about 1 cup)
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, sliced and separated into white and green parts
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Protein

07 - 2 large eggs
08 - 10.6 oz cooked protein (chicken breast, shrimp, or firm tofu), sliced or shredded (about 2 cups), choose one

→ Sauce

09 - 3 tablespoons tamari or soy sauce (use gluten-free tamari if required)
10 - 2 tablespoons fish sauce (substitute extra 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, monkfruit, or honey)
14 - 1 teaspoon chili flakes or Sriracha (optional, to taste)

→ Toppings

15 - 1/3 cup roasted unsalted peanuts, roughly chopped
16 - Fresh cilantro leaves, for garnish
17 - Extra lime wedges, for serving

# How-To Steps:

01 - In a small bowl, whisk together tamari (or soy), fish sauce (or extra tamari), lime juice, peanut butter, chosen sweetener and chili flakes or Sriracha until smooth; set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat, add 1 tablespoon neutral oil, then sauté minced garlic, grated ginger and the white parts of the scallions for about 1 minute until fragrant.
03 - Add the shredded cabbage, julienned carrot and sliced bell pepper; stir-fry, tossing frequently, for 4 to 5 minutes until vegetables are tender-crisp.
04 - Push the vegetables to one side of the pan, crack in the eggs and scramble 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 everything and toss to coat; cook for 2 to 3 minutes until heated through and the sauce clings to the vegetables and protein.
06 - Remove from heat and scatter the green parts of the scallions, chopped peanuts and cilantro over the top; serve with extra lime wedges.
07 - Divide among plates and serve immediately while hot and crisp.

# Expert Advice:

01 -
  • Using cabbage means you can heap your bowl sky-high and still feel light afterward.
  • The creamy, savory sauce hugs every veggie strand, delivering classic Pad Thai comfort with much less work.
02 -
  • Once, I made the mistake of adding the sauce too early—cabbage releases water, so timing is key to avoid sogginess.
  • Switching to smooth peanut butter instead of crunchy was a game changer for that silky finish in the sauce.
03 -
  • Slice the cabbage as thinly as you can for the best noodle-like texture.
  • I’ve learned letting the garlic mingle in oil at the start lays a delicious foundation you’ll taste in every bite.
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