Description
A delicious low-carb twist on traditional Pad Thai using cabbage instead of noodles.
Ingredients
Scale
- 1 small head of cabbage, shredded
- 1 tablespoon coconut oil
- 1/2 cup chicken breast, thinly sliced
- 1 egg, beaten
- 2 green onions, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon crushed peanuts (optional)
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the sliced chicken breast and cook until lightly browned and cooked through.
- Push the chicken to the side and add the shredded cabbage, stirring until it wilts.
- Push the cabbage to one side, then pour in the beaten egg and scramble it until cooked.
- Mix the chicken, cabbage, and egg together, then add the fish sauce, soy sauce, lime juice, and chili flakes.
- Stir well to combine and cook for another 2-3 minutes.
- Garnish with chopped green onions and crushed peanuts if desired.
Notes
- For a vegetarian version, replace chicken with tofu.
- Adjust the spices to your liking for more heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg