I adore shrimp pad thai. The variety of flavors and colors. But I am trying to cut back on the amount of carbs. It is a struggle and a learning experience on how to reteach myself to eat. More protein, the right type of protein, minimal carbs, more fresh fruits and veggies. So I was very happy to find this recipe
for Cabbage Noodle Pad Thai. I've had cooked cabbage before but as a stuffed cabbage, or in borscht and of course cole slaw. The dish was easy to put together, and tasted even better than traditional pad thai.
for Cabbage Noodle Pad Thai. I've had cooked cabbage before but as a stuffed cabbage, or in borscht and of course cole slaw. The dish was easy to put together, and tasted even better than traditional pad thai.
Cabbage Noodle Pad Thai
Ingredients
2 oz or about 2 tbs tamarind paste
1/2 cup boiling water
4 tbs coconut sugar
3 tbs fish sauce
1 tbs rice wine vinegar
2 small-medium bell pepper, julienned
2 medium carrots, julienned
8 scallions, chopped (white and green parts divided)
2 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 medium sized head cabbage, sliced into "noodles"
3 eggs, beaten
1 lb wild caught shrimp
sesame oil, or coconut oil
salt and pepper
For serving
crushed peanuts
lime
cilantro
bean sprouts
crushed red pepper
Directions
Add tamarind paste and boiling water to a bowl. Allow to sit and soften while you prepare vegetables and peel shrimp.
Press the tamarind paste through a fine mesh strainer, scraping with a spatula or back of spoon. Discard remaining fibers.
To strained tamarind paste add coconut sugar, vinegar, and fish sauce. Stir to dissolve coconut sugar.
Heat a wok or large pan to high heat and add a bit of oil. Season peeled shrimp with salt and pepper and add to wok, cooking just until opaque. Remove from pan and reserve.
Add a little more oil, and add white parts of scallions and minced garlic. Cook for about 30 seconds and add carrots, grated ginger, and a pinch of salt. Cook for several minutes and add bell peppers, cabbage, sauce and green part of scallions. (add half of the bean sprouts now, if using) Stir frequently and cook until vegetables begin to soften, 8-10 minutes.
Slide vegetables to one side of wok or pan and add beaten eggs. Let set for a minute and then scramble, incorporating into the vegetables. Add cooked shrimp and toss to combine. Add more salt and pepper to taste.
Transfer to a serving dish and serve with peanuts, cilantro, lime, bean sprouts, and crushed red pepper.
Ingredients
2 oz or about 2 tbs tamarind paste
1/2 cup boiling water
4 tbs coconut sugar
3 tbs fish sauce
1 tbs rice wine vinegar
2 small-medium bell pepper, julienned
2 medium carrots, julienned
8 scallions, chopped (white and green parts divided)
2 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 medium sized head cabbage, sliced into "noodles"
3 eggs, beaten
1 lb wild caught shrimp
sesame oil, or coconut oil
salt and pepper
For serving
crushed peanuts
lime
cilantro
bean sprouts
crushed red pepper
Directions
Add tamarind paste and boiling water to a bowl. Allow to sit and soften while you prepare vegetables and peel shrimp.
Press the tamarind paste through a fine mesh strainer, scraping with a spatula or back of spoon. Discard remaining fibers.
To strained tamarind paste add coconut sugar, vinegar, and fish sauce. Stir to dissolve coconut sugar.
Heat a wok or large pan to high heat and add a bit of oil. Season peeled shrimp with salt and pepper and add to wok, cooking just until opaque. Remove from pan and reserve.
Add a little more oil, and add white parts of scallions and minced garlic. Cook for about 30 seconds and add carrots, grated ginger, and a pinch of salt. Cook for several minutes and add bell peppers, cabbage, sauce and green part of scallions. (add half of the bean sprouts now, if using) Stir frequently and cook until vegetables begin to soften, 8-10 minutes.
Slide vegetables to one side of wok or pan and add beaten eggs. Let set for a minute and then scramble, incorporating into the vegetables. Add cooked shrimp and toss to combine. Add more salt and pepper to taste.
Transfer to a serving dish and serve with peanuts, cilantro, lime, bean sprouts, and crushed red pepper.
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