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.
Lightened Up Pad Thai for Two
- 3 tablespoons soy sauce
- 2 garlic cloves minced
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 small head green cabbage finely shredded (about 5 cups)
- 1 ½ cups mushrooms chopped (any kind)
- 2 large eggs
- 1 ounce salted dry roasted peanuts chopped
- ¼ cup fresh cilantro or Thai basil chopped
- Sriracha optional, for serving
- In a small bowl, stir together the soy sauce, garlic, and sugar.
- Set a large frying pan or wok over medium-high heat. Add the oil and swirl to coat. Add the cabbage and cook, stirring frequently, until tender-crisp, 6 to 8 minutes. Add the mushrooms and cook until softened, about 3 minutes. Add the soy sauce mixture and stir well to combine.
- Add eggs and stir constantly, scrambling them into the hot cabbage mixture. Stir in the cilantro. Divide the pan among two large plates or bowls and top with the peanuts and plenty of Sriracha.