To adapt the recipe, we just replaced the rice noodles with thin slices of sauteed cabbage. It was delicious, in fact so delicious that I'll never go back to the rice noodle version again. This version has 18 grams of Carbs and 330 calories for a generous 2 cup serving. The recipe below makes about 3-4 servings, depending on how much you love Pad Thai. For us, it was only 2 extra- large helpings.
Ingredients:
1 small head of cabbage (about 1 1/2 pounds), thinly sliced.
1 tbsp. butter
2 tbsp. oil
1 lb raw shrimp
2 eggs, lightly beaten
2 cloves garlic, minced
1 tbsp. grated fresh ginger
4 green onions, chopped
The sauce:
2 tbsp. fish sauce.
1 tbsp. soy sauce
1 tbsp. tamarind (or white vinegar)
1 tbsp. brown sugar
1/4 tsp. red chile flakes
Garnish:
cilantro sprigs
1/4 cup cashews, chopped (or peanuts)
1 cup fresh bean sprouts.
2 lime wedges
Sriracha (optional)
In a large saucepan, melt the butter over a low to medium heat. Add cabbage and saute until soft, stirring occasionally to avoid browning.
While your cabbage is sauteing, add oil, ginger, green onions and garlic to a separate saucepan. Saute over medium heat until soft. Add the beaten eggs and scramble ingredients until cooked through - resembling scrambed eggs. Remove the egg mixture from the pan and add the raw shrimp. Cook the shrimp over medium heat until pink.
In a separate bowl, whisk together the sauce ingredients. Set aside.
When the cabbage is soft with a noodle like consistency, add the cooked shrimp and egg mixture. Gently stir in the sauce and heat for just a few minutes to warm.
Garnish with fresh squeezed lime juice, bean sprouts, chopped nuts and cilantro. And if you prefer, a few drops of Sriracha.
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