photo by Aran Goyoaga, from my cookbook, “Eating in the Middle”
I am obsessed.
Like, completely, overwhelmingly, not-gonna-stop-unless-you-make-me-and-even-then-it’s-iffy. I’ve been making this lightened up (and low carb) pad thai for…oh, I don’t know…ten days?
I’m using shredded cabbage as noodles in the recipe, which really does mimic the slippery, carb-like texture of the noodles. They still absorb the flavors of soy and sesame, and even give the dish a nice freshness, too, and who wouldn’t love that? For 300-ish calories, this portion is so big and filling; you’ll be shocked and so, so happy.
**Note that this recipe isn’t authentic. It’s simply a quick, easy meal to throw together that tastes a bit like pad Thai, with thin strands of cabbage serving as the noodles. It’s so delicious I’d call it blissful.