Cabbage Pad Thai (Printable)

Shredded cabbage in a tangy tamari-peanut sauce with lime and crushed peanuts for a bright, low-carb meal.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 lb), cored and finely shredded
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, sliced; keep white and green parts separate
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 (about 2 cups) — choose one

→ Sauce

09 - 3 tablespoons tamari (use gluten-free tamari if required) or soy sauce
10 - 2 tablespoons fish sauce (omit or 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 erythritol, monk fruit sweetener, or honey
14 - 1 teaspoon red pepper flakes or Sriracha, optional and to taste

→ Toppings

15 - About 1/3 cup roasted unsalted peanuts (≈1.75 oz), roughly chopped
16 - Fresh cilantro leaves, to taste
17 - Extra lime wedges, for serving

# Directions:

01 - Whisk tamari, fish sauce (or extra tamari), lime juice, peanut butter, sweetener and red pepper flakes or Sriracha in a small bowl until smooth; set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat, add 1 tablespoon neutral oil, then sauté the 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 to the pan and stir-fry for 4–5 minutes until tender-crisp, tossing frequently to prevent wilting.
04 - Push the vegetables to one side of the pan, crack in the eggs and scramble them until just set, then fold them into the vegetables.
05 - Add the chosen cooked protein to the skillet, pour the prepared sauce over everything and toss to coat; cook for an additional 2–3 minutes until heated through and flavors meld.
06 - Remove from heat and transfer to plates; scatter the green parts of the scallions, chopped peanuts and cilantro over the top and serve with lime wedges.
07 - Serve hot to preserve the vegetable crunch and enjoy immediately.

# Expert Suggestions:

01 -
  • It keeps that classic Pad Thai flavor while skipping the heaviness, making you feel great after dinner.
  • No more hunting specialty noodles: cabbage is surprisingly satisfying and comes together in a snap.
02 -
  • If you overcook the cabbage it turns watery, so keep your eye on it—it only needs to soften a little.
  • The difference between bland and delicious is the lime juice—never skip it and always squeeze extra at the end.
03 -
  • Slice the cabbage by hand with a sharp knife—sometimes a mandoline makes it too thin and mushy fast.
  • Once, I added a drizzle of toasted sesame oil at the end, and now I do it every time—the aroma is next level.
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