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Pad Thai with Shredded Cabbage
From Farm Where Life is Good
<p>I love pad thai and cabbage is in season and great for you, so here ya go— marriage made in heaven.</p>Source: Adapted from: Paintandtofu.com (Entered by Lara Rasmussen Anderson)
Serves: 4
Ingredients
1 head
green cabbage
1.5 cups
edamame (optional; other option fresh mung bean sprouts)
2 cups
red cabbage
4
carrots
2
limes
5 Tbsp
soy sauce
3 Tbsp
sriracha
3 Tbsp
peanut flour, chopped peanuts or peanut butter
3 Tbsp
sugar (or maple)
3 Tbsp
organic or homemade ketchup
2 tsp
ground or zested fresh ginger
1 clove
garlic, minced
Step by Step Instructions
- Finely shred green cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler.
- Finely shred green cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler.
- While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
- Pour sauce over cabbage and cook for an additional 1-2 minutes.
- Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.