About the Recipe
AND cooking time only 10 minutes once you’ve prepped your ingredients! 💃🏼
This noodle free Pad Thai doesn’t miss out on texture with shredded green cabbage and bean sprouts in place. Full of vitamins and minerals your body will love without the blood sugar spike 🫶
If you prefer a thicker sauce, just mix 1 tsp of arrowroot/tapioca with a tbs of water and stir through at the end!
This can easily be made vegan, just swap out the eggs for some firm cubed tofu (for protein and texture) and use a vegan fish sauce (there’s a few really great ones out there!).
Ingredients
Ingredients:
1/2 green cabbage, shredded
1/2 cup chopped spring onions (about 1 standard bunch)
2 zucchini, chopped into medium/large chunks
1-2 carrots, peeled and chopped
2 cloves garlic, minced
1 cup bean sprouts
2 Eggs beaten
Sesame oil
1/4 cup crushed peanuts, toasted
Lime
Spring onion greens to garnish, and any other herbs you love
Sauce:
3 Tbs fish sauce (you can use vegan friendly option)
1 Tbs tamari
2 Tbs lime juice
1 Tbs rice wine vinegar
1 - 2 Tbs any sweetener (I use monk fruit)
1 tsp tamarind paste (or you can add more lime juice)
1 tsp chilli paste (optional)
Preparation
Step 1:
Mix your sauce ingredients and set aside.
Step 2:
Add a drop of sesame oil to your beaten eggs and cook on hot pan for 1 min. Remove from pan and set aside.
Step 3:
On high heat grill your vegetables (and tofu if using) in a little oil for a couple of minutes until browning.
Step 4:
Add crushed garlic and mix through for just 30 sec.
Step 5:
Add the cabbage, turn down heat and mix through and allow to soften for a couple of minutes.
Step 6:
Mix through bean sprouts and spring onion as well as sauce.
Step 7:
Cook a further couple of minutes until sauce has thickened. Taste and season.
Step 8:
Serve with crushed peanuts, spring onion greens and wedge of lime.