This recipe has everything going for it. Not only is it quick, easy and healthy, it’s also spicy, salty AND crunchy. I can usually whip this up in under 20 minutes, or 10 if I use shrimp. It’s low in carbs and could be keto friendly with a couple easy tweaks, (omit sugar and choose lower carb veggies like celery rather than carrots). Regardless of what kind of diet you are on, it’s delicious.
Sometimes I like to cut the cabbage a bit thicker.
Phad Thai with Cabbage Noodles, serves 4 – or 2 hungry people with leftovers, takes about 20 minutes
- 1 medium cabbage
- 2 large carrots or small red pepper
- 3 stalks celery
- 7 oz shiitake mushrooms
- 1 pack of chicken thighs, about 8, boneless & skinless, or shrimp 4-6 per person
- ½ cup cilantro, chopped
- 2-3 Tbsp green onions, chopped
- 1-4 jalapeños or serranos, depending on how spicy you like it, diced
- 4 tbsp soy sauce, or coconut aminos
- 1-2 Tbsp of fish sauce
- 2 Tbsp of lime juice
- 1 Tbsp sesame oil
- 2-3 garlic cloves, minced
- 2 tsp sugar
- 3 tbsp coconut oil for frying
- Cashews for serving, or a fried egg, or both
Cut the cabbage in half and carefully remove the core. Place cabbage on the flat side and starting at the end with the core removed, thinly slice cabbage using a long knife. Thinly slice carrots, celery and mushrooms. Set aside. On a separate cutting board, cut chicken into smaller pieces. In a bowl mix the remaining ingredients together, minus the coconut oil and cashews.
Heat oil in a large pan or wok on high, add coconut oil and when hot add chicken. It’s nice if you can leave the chicken to get brown on one side before stirring. If you are using shrimp sear on each side till cooked, remove from the pan, then add the cabbage.
When chicken is brown add the cabbage, stir fry for a couple minutes until the cabbage starts to go limp. You may need to add a couple dashes of water if the chicken sticks, but also to help cook the cabbage. I like to have the heat very high so the cabbage gets a bit charred. Cook for about 5 mins then add the remaining vegetables and stir fry for a couple more minutes, adding water when necessary. Reduce heat a bit and add the sauce, stir fry until desired doneness.
Top with cashews and a fried egg if you like.