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Pad Thai with Cabbage Noodles on a plate. A fork is holding up a bite.
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Lightened-Up Pad Thai

A 15-minute pad thai recipe that’s been lightened-up with low-carb cabbage noodles!
Prep Time7 mins
Cook Time7 mins
Course: Lunch/Dinner
Cuisine: Thaii
Keyword: lightened-up pad thaii
Servings: 2
Calories: 407kcal


  • 1 tablespoon soy sauce I used tamari
  • 2 tablespoons fish sauce
  • ¼ cup low-sodium chicken broth
  • 1 tablespoon sugar
  • 1 ½ teaspoons cornstarch I used arrowroot powder
  • 4 large eggs
  • 4 teaspoons canola oil
  • 1 jalapeño pepper ribs and seeds removed, finely chopped
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 4 garlic cloves minced
  • 5 cups finely shredded green cabbage about half a medium head
  • ½ cup packed roughly chopped fresh cilantro or Thai basil
  • 2 tablespoons finely chopped dry-roasted unsalted peanuts


  • 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.


Reprinted with permission from Eating in the Middle.


Serving: 1/2 of recipe | Calories: 407kcal | Carbohydrates: 29g | Protein: 21g | Fat: 25g | Fiber: 7g | Sugar: 15g