Cabbage Pad Thai: Cuisine HELP

Are you looking for a tasty, low-carb dish that isn't dairy heavy like many keto recipes? This fresh, Asian inspired meal from Carolyn Ketchum may be just what you are looking for!

Lee and I have been enjoying this flavorful dish lately. It's easy to make and leftovers heat up well! Give it a try and let me know what you think!

Ingredients

Sauce

• 3 tbsp. brown Swerve
• 3 tbsp. coconut aminos
• 2 tbsp. fish sauce
• 2 tbsp. lime juice
• 2 tbsp. natural creamy peanut butter
• 1 tbsp. water
• 1/4 tsp. red pepper flakes

Pad Thai

• 1/4 cup avocado oil, divided
• 2 lbs. chicken thighs, thinly sliced
• 1/2 red pepper, thinly sliced
• 2 cloves garlic, minced
• 5 cups shredded cabbage (one bag)
• 2 large eggs, lightly beaten
• 1/4 cup salted peanuts, chopped (optional)
• lime wedges and green onions for garnish

Step-By-Step Instructions

Prep: 10 minutes | Cook: 20 minutes | Servings: 4-6

1. In a medium bowl, whisk all sauce ingredients and set aside.
2. Heat two tbsp. of the avocado oil in a large saucepan over medium heat. Add chicken and sauté until lightly browed and cooked through. Remove chicken from pan onto a plate.
3. Drain any liquid from the pan and add remaining two tbsp. of oil. When it's hot, add red pepper and garlic and sauté for two minutes.
4. Add cabbage and sauté until tender.
5. Push cabbage to the side and add the two eggs in the cleared side of the pan. Cook eggs until scrambled.
6. Add chicken back to your pan and pour in your sauce. Stir until warmed through. Remove from heat.
7. Top with green onions and chopped peanuts if desired and serve with lime wedges.
8. Enjoy!

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Lisa Aase

Member Experience Manager, Keto Cook, mom of six and grandma of 17.