Aug 09, 2016
Thai Peanut Cabbage Noodles ~ plant-based, oil-free!
Oh, yum!!! Are you a fan of Thai food? This different take on Pad Thai is spicy, slightly sweet, creamy and loaded with fabulous Thai flavors. I used cabbage to make noodles instead of using traditional rice noodles and made the sauce from scratch. Thanks to my bff, Lynda, for the idea! She made it for a recent potluck and—you know me—I just had to make it for myself. Mountain Man calls it the “cruciferous version of Pad Thai.” Ha! We both found it to be wholesome, nourishing and very satisfying!
This Asian yumminess gets its full flavor from the peanut butter and the coconut milk. By the way, I found a REALLY good light coconut milk over at Trader Joe’s. It’s a new product of theirs and here’s the best part: it’s just coconut and water. No fillers, stabilizers or thickeners. Yes, please. Thank you. Be sure to use a good peanut butter without added salt, sugar and oil. I found a wonderful brand over at VitaCost here. Jeez, if I had a dime for every time I referred someone to T. Joe’s or VitaCost…. 🙂
Hope you enjoy this dish as much as we have!
Thai Peanut Cabbage Noodles
A wonderful alternative to Pad Thai, using cabbage noodles!
- 1 small head of white cabbage (about 2 pounds)
- 1 large carrot, shredded or finely julienned
- 2 green onion stalks, chopped
~ for the sauce
- 1/3 cup smooth peanut butter
- 1 can light coconut milk (14 oz.)
- juice of ½ lime
- 1" knob fresh ginger, rough chopped
- 1 clove garlic
- 3 pitted dates (or 2 TBS any minimally processed sweetener you prefer)
- 1 tsp light vinegar (I used coconut vinegar)
- ½ -1 tsp chili powder (depending on how hot you like it)
- 1 tsp coriander powder
- 1 tsp tamari or other low sodium soy sauce
~ for garnish
- chopped peanuts and sliced green onion
- Start by making your sauce. Add all ingredients to a blender and blend until smooth. Transfer to a sauce pan and heat on LOW until warm, stirring occasionally. The sauce will thicken a bit as it heats. Don't boil it or it will become too thick.
- Remove the core of the cabbage and slice it into "noodles" about ½" thick. Rinse well after slicing. Transfer to a pot, add ¼ cup water, COVER and heat on medium-low, stirring often. You don't need to add too much water, as the cabbage will leak its own juices.
- While the cabbage is cooking, shred your carrots and cut your onions.
- When the cabbage is tender, drain off as much water as you can and add the carrots and onions. Remove from heat and let stand, covered, until the carrots wilt a bit.
- Add the sauce and toss to combine.
- Serve with chopped peanuts and some extra green onion slices.