Peanut Pad Thai With Cabbage Noodles

Peanut Pad Thai With Cabbage Noodles

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I love peanut pad thai, and have been making it frequently with ingredients I had around the house, but I ran out of noodles, and we had a head of cabbage in the fridge that we trying to use up. I was eating it over rice with soy sauce and PB2, and I realized I was nearly making pad thai anyway. I wrote about PB2 in my last post, but to give a quick introduction: PB2 is powdered peanut butter with the oil taken out. A friend requested that I post the pad thai recipe, so here it is!

Cabbage has been shown to lower cholesterol, provide you with plenty of fiber (18% of daily requirement in this recipe), and tons of vitamin k, but if you want to get all gluten-y about it (joke, who doesn’t love noodles?), you can use noodles instead of cabbage. I found this actually really filling but also light, and I wasn’t bummed out at all that I was eating cabbage instead of noodles. Because soy sauce has gluten in it, this dish isn’t completely gluten free anyway, but you can find gluten-free soy sauce at most stores now.

I used tempeh here, but I usually use tofu. I think I like tofu better with it because it absorbs more of the flavor. I also used an egg (or actually soy milk and an egg yolk I didn’t want to waste from a recipe that called for egg whites), but to make it vegan, just use more tofu or tempeh and skip the egg. I don’t think it really needs the egg, and I usually skip it, but the more protein the better.

This would be at least $4.50 (assuming this is around half of a giant plate of pad thai) from a take-out restaurant, and it would have a whole lot more grease. The version I made costs $3.67 (at the most), and has much, much less fat (no deep fryer involved) and calories. It only took me about 30 minutes to make, and it is made from things I usually have in my kitchen. You can add whatever other veggies you have lying around. I would usually have put some bean sprouts in this, and a handful peanuts would have been a nice addition.

Servings: 1

You will need

  • Pan
  • Steamer basket (or metal colander or strainer, and if nothing else just a pot of water)
  • Cutting board + knife


This is really all mostly to taste, but here are some rough guidelines

  • 1/2 t Sriracha sauce (I used more like a 1.5 t, but if you’re not good with spice start with 1/2 and add more if you want)
  • Juice of 1/4 lime
  • 1/8th head of cabbage, which is about 1 cup shredded
  • 2 T soy sauce
  • 1/3 c unsweetened almond/soy/rice milk
  • 1 t brown sugar
  • 1/2 t rice vinegar
  • Handful of chopped cilantro
  • Handful of chopped green onion
  • 2 T peanut butter or PB2 powdered peanut butter
  • Dash of ground ginger
  • Dash of cayenne
  • Dash of black pepper
  • 1 t sesame oil
  • 1/3 cup cubed tofu, tempeh or meat of choice
  • 1 egg (optional)
  • Handful of chopped peanuts (would have been a nice addition)
  • Bean sprouts (would also have been nice)

To Make

  1. Chop tofu/tempeh into bite-size pieces and lightly fry in sesame oil on all sides
  2. While the tofu is browning, shred cabbage to a fettuccine noodle size and steam it for 15-20 while you’re making the rest of the meal
  3. Add the egg in the tofu pan and scramble it
  4. Add in the spices, peanut butter, soy sauce, Sriracha, vinegar, sugar, and milk and let the sauce simmer a bit while you…
  5. Chop the cilantro and the greens
  6. Toss the cabbage into the tofu pan and add the lime
  7. Garnish with cilantro and greens and more hot sauce

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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