Are you craving some delicious, healthy pad Thai with a twist? Look no further than this amazing recipe for Vegetable Pad Thai with Cabbage from White On Rice! The dish features a unique combination of fresh vegetables and cabbage noodles, all smothered in a sweet and tangy sauce for a meal that is sure to become a household favorite.
The Ingredients You’ll Need:
For the Pad Thai:
- 1 small head of cabbage, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1/2 yellow onion, thinly sliced
- 1/2 cup of bean sprouts, rinsed and drained
- 1/4 cup of chopped cilantro
- 2 green onions, thinly sliced
- 1/4 cup of chopped roasted salted peanuts
- Crushed red pepper, to taste
For the Sauce:
- 3 tablespoons of tamarind paste
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of rice vinegar
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, peeled and minced
The Instructions:
1. Begin by preparing the sauce. In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, and rice vinegar. Set aside.
2. Bring a large pot of salted water to a boil. Cook the cabbage noodles in the boiling water for 2-3 minutes, or until softened. Drain the noodles, rinse them with cold water and set aside.
3. In a large skillet or wok, heat the oils over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant.
4. Add the julienned carrots, bell pepper, and onion to the wok. Cook, stirring frequently, for 3-4 minutes or until the vegetables have softened.
5. Add the cooked cabbage noodles to the wok, along with the bean sprouts, cilantro, and green onions. Pour the sauce over the top of the vegetables and toss to coat well.
6. Cook for an additional 2-3 minutes or until the vegetables are heated through and the sauce is slightly thickened.
7. Remove the pan from the heat and sprinkle crushed red pepper on top for a little added spice! Serve the Vegetable Pad Thai with a generous sprinkle of chopped roasted peanuts on top.
For an additional burst of flavor, try serving your pad Thai with fresh lime wedges or a drizzle of sriracha sauce. This dish is perfect for a healthy lunch or dinner option, and the crunchy cabbage noodles make it a unique twist on the classic Pad Thai recipe. Enjoy!
Chicken Pad Thai Noodles – The Perfect Meal Prep Recipe
If you’re looking for a dish that’s perfect for meal prep, look no further than this amazing recipe for Chicken Pad Thai Noodles from Life Made Sweeter! This delicious dish features tender, savory chicken paired with crispy vegetables and delicious Pad Thai noodles for a meal that will leave you feeling fully satisfied.
The Ingredients You’ll Need:
For the Pad Thai:
- 8 oz. pad Thai noodles
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 large carrot, julienned
- 1/2 cup of snow peas
- 2 eggs, whisked
- 1/4 cup of chopped peanuts
- 2 green onions, thinly sliced
For the Sauce:
- 3 tablespoons of fish sauce
- 3 tablespoons of brown sugar
- 3 tablespoons of soy sauce
- 2 tablespoons of freshly squeezed lime juice
- 1 tablespoon of peanut butter
- 1 teaspoon of sriracha sauce
The Instructions:
1. Begin by soaking the pad Thai noodles in warm water for 20-30 minutes, or until the noodles are softened and pliable.
2. In a small bowl, whisk together the fish sauce, brown sugar, soy sauce, lime juice, peanut butter, and sriracha sauce. Set the sauce aside.
3. In a large skillet over medium-high heat, heat the vegetable oil. Add the garlic and cook for 1-2 minutes, or until fragrant.
4. Add the sliced bell pepper, julienned carrots, and snow peas to the skillet. Cook, stirring frequently, for 2-3 minutes or until the vegetables have softened slightly.
5. Move the vegetables to one side of the skillet and pour the whisked eggs onto the other side. Scramble the eggs for 1-2 minutes, or until they are fully cooked.
6. Add the soaked pad Thai noodles to the skillet along with the sauce. Toss everything together to coat the noodles and vegetables with the sauce.
7. Cook the entire mixture for an additional 2-3 minutes or until the noodles are fully cooked.
8. Remove the skillet from the heat and sprinkle the chopped peanuts and green onions on top. Serve the Chicken Pad Thai Noodles with additional sriracha sauce or lime wedges for a little added flavor.
This recipe is absolutely perfect for meal prep as it can be made ahead of time and stored in the fridge for up to 4 days! Simply warm it up in the microwave or in a skillet and enjoy a tasty, healthy meal any day of the week. Give this Chicken Pad Thai Noodles recipe a try and you won’t be disappointed!
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