Tuesday, December 23, 2014

Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4
Ready in 30 minutes
Recipe from Paint + Tofu

1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger


  1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
  2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
  3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
  4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
  5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.