Low-carb Pad Thai using shredded cabbage, crisp veg, eggs or tofu, tossed in a savory peanut-lime sauce.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage (about 800 g), 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 - 300 g cooked chicken breast, shrimp, or firm tofu, sliced (choose one)
→ Sauce
09 - 3 tablespoons tamari or soy sauce (gluten-free if needed)
10 - 2 tablespoons fish sauce (or extra tamari for vegetarian)
11 - 1 ½ tablespoons lime juice, plus extra wedges for serving
12 - 1 tablespoon unsweetened peanut butter
13 - 1 tablespoon erythritol, monkfruit, or honey
14 - 1 teaspoon chili flakes or Sriracha (optional, to taste)
→ Toppings
15 - 50 g roasted unsalted peanuts, roughly chopped
16 - Fresh cilantro leaves
17 - Extra lime wedges
# How-to Steps:
01 - In a small bowl, whisk together tamari, fish sauce, lime juice, peanut butter, sweetener, and chili flakes or Sriracha (if using). Set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil, then sauté the garlic, ginger, and white parts of the scallions for 1 minute until fragrant.
03 - Add the shredded cabbage, carrot, and bell pepper. Stir-fry for 4–5 minutes, until just tender but still crisp.
04 - Push the vegetables to the side. Crack the eggs into the pan and scramble until just set, then mix with the vegetables.
05 - Add your choice of cooked chicken, shrimp, or tofu. Pour the sauce over everything and toss well to coat, cooking for another 2–3 minutes until heated through.
06 - Remove from heat. Top with green parts of scallions, chopped peanuts, fresh cilantro, and extra lime wedges.
07 - Serve immediately.
