Aug 09, 2016

Thai Peanut Cabbage Noodles ~ plant-based, oil-free!


thai peanut cabbage noodles

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!

Healthy trails,






Thai Peanut Cabbage Noodles 1

Thai Peanut Cabbage Noodles 2

Thai Peanut Cabbage Noodles 3

Thai Peanut Cabbage Noodles 4

Thai Peanut Cabbage Noodles 7

Thai Peanut Cabbage Noodles 6


Thai Peanut Cabbage Noodles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 2 as a main dish, 4 as a side

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


  1. 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.
  2. 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.
  3. While the cabbage is cooking, shred your carrots and cut your onions.
  4. 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.
  5. Add the sauce and toss to combine.
  6. Serve with chopped peanuts and some extra green onion slices.
  7. Enjoy!
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8 responses to “Thai Peanut Cabbage Noodles ~ plant-based, oil-free!”

  1. Bethery says:

    I’d bet it would also be good with the cabbage raw, as a salad.

    • helynskitchen says:

      Funny enough, we had the leftovers today as a cold salad. It was wonderful, though the cabbage did leak a lot more of its water so the sauce was a little watered down. Still yummy though! 🙂

  2. debbie says:

    Hi Helyn,
    This sounds delicious. I am always looking for cabbage recipes as cabbage seems to be a veggie that we frequently receive in our CSA box.
    What kind of chili powder are you using? Is it the generic kind with a few ingredients or a specific chili powder like ancho or cayenne.
    thanks so much

    • helynskitchen says:

      Hi Debbie,
      I use a Kashmiri red pepper which is so good. It’s the only one I ever use anymore. It’s particularly good in Indian dishes. Has a deep, round heat and a beautiful bright red color. Here is a link to it in my Amazon store: KASHMIRILAL Thanks for your feedback and enjoy! 🙂

  3. AJ says:

    Thanks for this recipe! I made it last week and our whole family loved it! We made Happy Herbivore’s Thai Crunch Salad sometimes and it is a huge favorite. This has most of the same flavors but its a lot easier and cheaper to make! And hot obviously lol. I added edamame and that was very nice. Next time I think I’ll cook the “noodles” in the pressure cooker and see how it goes. There isn’t quite enough room in my big skillet for the cabbage to get turned enough, but it should work in the instant pot. Thanks again! This will be in our rotation from now on!

  4. Kim jackson says:

    Just found your web page and super excited. Thank you so much for sharing all of your wonderful recipes. For this recipe in particular will you please suggest some different types of vinegar? Also is the coriander powder essential?

    • helynskitchen says:

      Hi Kim! I’m glad you are seeing some recipes to your liking. 🙂 You can use any light vinegar you like in this, or lemon juice would work too. No, the coriander powder is not essential at all. You can leave it out. Enjoy! xx

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