A low-carb pad thai twist using shredded cabbage, tangy lime, peanuts, and choice of chicken, shrimp, or tofu.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage (about 1 3/4 lb), cored and finely shredded
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, sliced (separate white and green parts)
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Protein
07 - 2 large eggs
08 - 10 1/2 oz cooked chicken breast, cooked shrimp, or firm tofu, sliced (choose one)
→ Sauce
09 - 3 tablespoons tamari or soy sauce (use gluten-free tamari if needed)
10 - 2 tablespoons fish sauce (or extra tamari for vegetarian)
11 - 1 1/2 tablespoons fresh lime juice
12 - 1 tablespoon unsweetened peanut butter
13 - 1 tablespoon erythritol, monk fruit sweetener, or honey
14 - 1 teaspoon red pepper flakes or Sriracha, or to taste (optional)
→ Toppings
15 - About 1/3 cup roasted unsalted peanuts, roughly chopped
16 - Fresh cilantro leaves, for garnish
17 - Extra lime wedges, for serving
# How to Make:
01 - In a small bowl, whisk together tamari or soy, fish sauce (or extra tamari), lime juice, peanut butter, chosen sweetener, and red pepper flakes or Sriracha if using; set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat, add a splash of neutral oil, then sauté the minced garlic, grated ginger, and the white parts of the scallions for about 1 minute until fragrant.
03 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the pan; stir-fry for 4 to 5 minutes until the vegetables are just tender but retain some crunch.
04 - Push the vegetables to one side of the pan, crack the eggs into the empty space and scramble until just set, then incorporate the eggs into the vegetables.
05 - Stir in the cooked chicken, shrimp, or tofu, pour the reserved sauce over everything, and toss to coat; cook for another 2 to 3 minutes until the protein is heated through and the sauce is evenly distributed.
06 - Remove from heat, scatter the green parts of the scallions, chopped peanuts and cilantro over the top, serve with lime wedges and enjoy immediately.
