Cabbage Vegetable Pad Thai
The last few weeks were loaded with so many meat photo-shoots, we easily wanted to transition to becoming temporary vegetarians. With over 300 hot dogs, hundreds of strips of bacon and a fair share of pork shoulder and steak, all we were craving were salads, veggies, anything that was green. If it had color, leaves, stems or roots, we were devouring as much as we could to cleanse ourselves of being surrounded by so much protein.
use any type of cabbage you love: regular, savory, napa or red cabbage
Video: Cabbage Vegetable Pad Thai Recipe
We never ate any of the meat that was on set, but just being surrounded by it felt like we were slowing digesting all this protein via osmosis. Without any appetite for being carnivores, we want to whip up a batch of our favorite zucchini noodle pad thai. Though we didn’t have any zucchinis in the studio, we had a huge head of savoy cabbage leftover from shooting stock images along with all the ingredients needed to cook up a batch of colorful food to cleanse our souls.
Easy Vegetable Pad Thai Recipe
This cabbage vegetable pad thai is the perfect alternative to satisfy your pad thai cravings without all the heavy noodles. There’s crunch, texture and flavor to fill your belly with tons of vegetables. Granted, it’s not exactly like the noodle pad thai you get in the restaurant. It’s not supposed to be. Instead, this vegetable collage of pad thai flavor is to make you feel good and satisfied when all you need is something simple, light and satisfying.
And of course, if you’re loving your zucchini noodles, try our zucchini noodle pad thai recipe. It’s still light and healthy!
diane and todd
More healthy zucchini noodle recipes you might enjoy:
Cabbage Vegetable Pad Thai
For the Sauce:
- 2 Tablespoons rice vinegar or distilled white vinegar(30ml)
- 1 Tablespoon fish sauce (30ml) (or more to taste) use Tamari sauce for gluten free or soy sauce for vegetarians
- 3 Tablespoons ketchup (45ml)
- 1 teaspoon brown sugar (5ml)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili garlic sauce (or more to taste)
For the Cabbage Pad Thai
- 1 medium head cabbage (about 2 pounds), sliced thin
- 2 Tablespoons olive oil (30ml) (divided)
- 3 cloves garlic , minced or crushed
- 1 medium carrot , shredded or cut into very thin strips
- 1 red bell pepper , seeded and sliced thin
- 3 green onions , sliced in 1" pieces
- 1 large egg
- 2 cups bean sprouts (480ml)
- 1/3 cup roasted peanuts (80ml)
- cilantro (optional)
- salt , to taste
- black pepper , to taste
- Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.
- Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add sliced cabbage and cook for about 2-3 minutes or until cabbage is tender. Don't overcook the cabbage. It should be slightly crunchy with a tender bite.
- Remove the cabbage from the pan into a bowl and set aside.
- Carefully wipe the same pan and remove any remaining pieces of cabbage, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute.
- Add the carrots, bell peppers, and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Add the cabbage back into the same pan. Add the sauce. Cook for about 1 more minute or until the cabbage and sauce is heated and cooked through. Stir in the bean sprouts and season with salt & pepper, if desired.
- Serve the warm cabbage pad thai with roasted peanuts and cilantro.