I love pad thai but not the calories. This version, made with cabbage, has 319 calories per serving and is quick to make. It satisfies my craving for Asian food and the cabbage has so many nurturing health benefits like vitamin C and K. Mushrooms always helps me think I’m having meat in a meal, as they add such a richness to any meal but again, saving on calories. This meal boosts my mood just by knowing I am eating something healthy.
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 small head green cabbage, finely shredded (about 5 cups)
- 1 ½ cups mushrooms, chopped (any kind)
- 2 large eggs
- 1 ounce salted dry roasted peanuts, chopped
- ¼ cup fresh cilantro or Thai basil, chopped
- Sriracha (optional, for serving)
- In a small bowl, stir together the soy sauce, garlic, and sugar.
- Set a large frying pan or wok over medium-high heat.
- Add the oil and swirl to coat.
- Add the cabbage and cook, stirring frequently, until tender-crisp, 6 to 8 minutes.
- Add the mushrooms and cook until softened, about 3 minutes.
- Add the soy sauce mixture and stir well to combine.
- Add eggs and stir constantly, scrambling them into the hot cabbage mixture.
- Stir in the cilantro.
- Divide the pan among two large plates or bowls and top with the peanuts and plenty of Sriracha.
Source: Eating in the Middle