Healthy Pad Thai 15 Minute Meal

4.63 19 Published Feb 13, 2024, Updated May 30, 2024 The recipe comes from my friend Andie Mitchell’s cookbook, Eating in the Middle: A Mostly Wholesome Cookbook and it’s definitely a must-try! It comes together in 15 minutes (yes, you heard that correctly) and has all the delicious flavor of pad thai flavor, we’re just using cabbage noodles instead of regular pad thai noodles for a lighter option. Added bonus: you can still twirl the cabbage noodles with your fork!

Why You’ll Love This Recipe

Simple – With minimal prep and cooking time, this dish is on your table faster than takeout. Adaptable – Easily modify it to include your favorite protein or use what you have on hand for a custom twist. Dietary-friendly – With options for gluten-free and other dietary preferences, it’s a versatile dish everyone can appreciate.

Healthy Pad Thai Ingredients

soy sauce or tamari – the recipe called for soy sauce, but I used low-sodium tamari for a gluten-free option. You can also use coconut aminos if you prefer. fish sauce – adds the essential tangy-savory flavor unique to pad thai. low-sodium chicken broth – provides moisture without overpowering the sauce. Feel free to use vegetable broth instead. sugar – just a touch to balance the tanginess and spice. If you don’t want to use white sugar, you can use coconut sugar, maple syrup or honey instead. cornstarch or arrowroot powder – helps to thicken the sauce. Either cornstarch or arrowroot powder will work. large eggs – adds protein to this dish. olive oil – used for sautéing, though any neutral oil will do. jalapeño pepper – brings a mild heat; adjust according to your spice preference. small onion – for sweetness and texture. green bell pepper – adds crunch and a pop of color. garlic cloves – for that aromatic kick essential in pad thai. green cabbage – shredded finely, it’s the nutritious base of this noodle-free version. fresh cilantro or thai basil – brings freshness and a burst of flavor. dry-roasted unsalted peanuts – offers a crunchy finish and nutty flavor. flaky sea salt – a final sprinkle enhances all the flavors.

How to Make Healthy Pad Thai

Step 1: Make sauce by adding the soy sauce (or tamari), fish sauce, broth, sugar and cornstarch to a bowl. Whisk to fully combine. Step 2: In a separate bowl, beat the eggs with a whisk. Step 3: Add oil to a skillet and saute the jalapeño, onion and green pepper until crisp-tender, then add garlic briefly. Move veggies to a plate. Step 4: In the same skillet, add more oil, then add the cabbage and cook, stirring frequently, until tender but still crisp, about 5 minutes. Add the eggs, stir into the cabbage, and cook, stirring constantly, until just set, about 2 minutes. Step 5: Pour the sauce over the cabbage, heating until it thickens. Mix in the cooked veggies. Step 6: Off heat, stir in cilantro or Thai basil, then top with peanuts.

Dietary Substitutions

Gluten-free: Use tamari or coconut aminos instead of soy sauce to keep the dish gluten-free. Also, verify that the fish sauce and chicken broth are gluten-free. Vegetarian: Omit the fish sauce and substitute it with a vegan fish sauce alternative or add extra tamari. Also, swap the chicken broth with vegetable broth. Vegan: In addition to the above substitutions, replace the eggs with scrambled tofu to mimic the texture and protein content. Nut-free: If you have a peanut allergy or just don’t like them, then try swapping them for something like slivered almonds or pumpkin seeds to keep this recipe nut-free.

How to Store Leftover Healthy Pad Thai

In the refrigerator: Cool the pad thai to room temperature, then transfer it to an airtight container and store in the fridge for up to 3 days. To reheat: To reheat, warm the dish in a skillet over medium heat on the stove top, stirring frequently, until heated through. Alternatively, you can microwave it stirring occasionally, until warm.