1 medium head cabbage (about 2 pounds), sliced thin
2 Tablespoons (30ml) olive oil (divided)
2 large cloves garlic, minced or crushed
1 medium carrot, shredded or cut into very thin strips
1 red bell pepper, seeded and sliced thin
3 green onions, sliced in 1 pieces
1 large egg
about 2 cups (480ml) bean sprouts
1/3 cup (80ml) roasted peanuts
cilantro (optional)
2 Tablespoons (30ml) rice vinegar or distilled white vinegar
1 Tablespoon (30ml) fish sauce (or more to taste) use Tamari sauce for gluten free or soy sauce for
3 Tablespoons (45ml) ketchup
1 teaspoon (5ml) brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon chili garlic sauce (or more to taste)
Instructions
In a small bowl, combine the sauce ingredients
(vinegar, fish sauce, ketchup, brown sugar,
cayenne pepper, and chili garlic sauce), set
aside. Heat a large pan on medium-high heat.
Add one tablespoon of olive oil (reserve the
other half for later).
Then add sliced cabbage and cook for about 2-3
minutes or until cabbage is tender. Don't
overcook the cabbage. It should be slightly
crunchy with a tender bite. Remove the cabbage
from the pan into a bowl and set aside.
Carefully wipe the same pan and remove any
remaining pieces of cabbage, then re-heat the
pan on medium-high heat. Add the remaining
olive oil and garlic. Cook the garlic until
soft and translucent, about 1 minute. Add the
carrots, bell peppers, and green onions. Cook
for about 1-2 minutes or until tender.
Add the egg and stir in with the vegetables
until the egg is cooked. Add the cabbage back
into the same pan, then add the sauce. Cook for
about 1 more minute or until the cabbage is
heated and cooked through. Then stir in the
bean sprouts. Serve the warm cabbage pad thai
with roasted peanuts and cilantro.
Originally Submitted
10/17/2015
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