CABBAGE VEGETABLE PAD THAI

CABBAGE VEGETABLE PAD THAI image

Number Of Ingredients 17

For the Cabbage Pad Thai
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 vegetarians
3 Tablespoons (45ml) ketchup
1 teaspoon (5ml) brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon chili garlic sauce (or more to taste)

Steps:

Make the Sauce: 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.