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Thai Cabbage Pad Thai Recipe

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This recipe for Thai Cabbage Pad Thai is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Canola or sesame oil
1 Small Napa cabbage - sliced thinly like noodles
10 baby portobello mushrooms - sliced
2 c. snow peas
1 lb. stir-fry beef slices
1/2 c. soy sauce
2 tbsp. minced garlic
2 tsp. sugar
1 tbsp. chili-garlic sauce
1/4 c. lime juice
1 c. bean sprouts
1 c. crushed peanuts
Directions:
Directions:
In a small bowl, stir together soy sauce, garlic, sugar, chili-garlic sauce, and lime juice.

Heat oil in a wok or large frying pan over medium-high heat. Add thinly sliced Napa cabbage, toss with a bit more oil, and stir frequently to cook until tender about 5-7 minutes.

In a separate skillet, heat oil over medium-high heat. Lightly salt and pepper beef strips. Add to skillet and quickly brown both sides, about 2 minutes per side of strips. Turn off heat.

In the large frying pan, add mushrooms and snow peas, stir to combine and cook for another 2-3 minutes. Add beef strips and sauce mixture to large frying pan, stir to combine and cook for another 2 minutes until hot. Serve in large bowls and garnish with crushed peanuts, bean sprouts, and a dash of lime juice.
Personal Notes:
Personal Notes:
This is a favorite low-carb option that allows for a lot of variety in the flavors — just get creative with the sauce mixture. Try adding peanut butter powder, or swapping the sugar with honey, or go with a can of coconut milk and 1 tbsp. red curry paste for a creamier, more spicy, more saucy take on this dish.

 

 

 

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