Andie admits it’s not authentic pad thai, but it was authentic enough for me.
Sautéed cabbage replaces the noodles in this version, which considerably lightens the dish. Clocking in at less than 400 calories a serving, it makes for a healthy weeknight meal. I’d actually double the recipe—it makes two servings, but I definitely could’ve eaten more. I also recommend adding some extra protein—something like shrimp or chicken.
Three Years Ago: Salsa Verde Bake
Lightened Up Pad Thai
from Can You Stay for Dinner
-1 tbsp sesame oil
-6 cups shredded green cabbage
-1 1/2 cups mushrooms, sliced
-2 cloves garlic, minced
-3 tbsp soy sauce
-2 tsp sugar
-2 large eggs
-1 oz. dry roasted peanuts, chopped
-2 tbsp fresh cilantro, chopped
1. Set a large frying pan over medium-high heat. Add the oil and swirl to coat. Add the cabbage and cook, stirring frequently, until cabbage is tender crisp (7-10 minutes).
2. Add the mushrooms and cook for about 3 minutes, until softened.
3. Stir in the garlic, soy sauce, and sugar.
4. Add the eggs, stirring constantly, until scrambled into the hot cabbage mixture.
5. Top with peanuts and cilantro and serve immediately.