This healthy pad thai recipe is made with cabbage noodles instead of regular noodles. It's a 15-minute meal that's perfect for busy weeknights. Gluten-free + low-carb.
In a small bowl, whisk together the soy sauce, fish sauce, broth, sugar, and cornstarch.
In another small bowl, beat the eggs.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the jalapeño, onion, and pepper, and cook, stirring frequently, until tender but still crisp, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer to a plate.
Add the remaining 2 teaspoons of oil to the skillet. 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.
Add the soy sauce mixture, stir well, and bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and peppers. Remove the pan from the heat and stir in the fresh cilantro. Sprinkle the the peanuts over the top and serve.
Notes
Reprinted with permission from Eating in the Middle.