Eat Real. Eat Good.

Pad Thai Style Cabbage

Easy, fast, and SO SATISFYING.

Ingredients

  • veggie stock (or chicken stock) 1 c.
  • coconut milk, 1/2 c.
  • high protein noodles (buckwheat or sprouted grain)
  • peanut butter
  • cayenne
  • peanuts, salted
  • hot sauce
  • bell pepper (optional)
  • garlic
  • baby fennel (optional)
  • ginger
  • green onions
  • cilantro
  • limes, 3
  • carrots, sliced
  • napa cabbage

Preparation

Start a pot of water for cooking buckwheat noodles.

Heat a large saute pan over medium heat. Add a dash of oil (I used canola) and 2 T minced garlic, plus 2 T. minced/grated ginger. While that's cooking, chop a small bunch of green onions (reserve some of the green parts, sliced, for garnish) and a baby fennel bulb. Add to saute pan, stir. Thinly slice some carrots, add to pan. Thinly slice a head of napa cabbage and a bell pepper (mine was yellow), set aside.

To the saute pan, stir in stock (about a cup) and coconut milk (1/2 cup). Add some lime juice and hot sauce. Add some spices (ginger, galangal, crushed red pepper, etc. Stir in 2 T or so of peanut butter.

In the meantime, when your water started boiling, add the noodles - they cook for 5 min.

Add cabbage and peppers to saute pan, stir and remove from heat. Drain noodles, add to pan and stir. Put in bowls, topped with sliced shallots, peanuts, and chopped fresh cilantro. Lime wedges on the side for squeezing over. Rock.