Cabbage Pad Thai with Grilled Shrimp

cabbage pad thai

Pad Thai gets even more rad when you swap cabbage for noodles, which not only cuts calories, but adds crunch. You can find fish sauce at the grocery store on the international aisle. Just check labels for sodium, as some brands are higher than others.

INGREDIENTS

2 pitted dates
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 tablespoon boiling water
12 oz (375 g) shrimp, peeled and deveined
2 tablespoons canola oil
Salt and freshly ground pepper
½ small head cabbage
1 small red bell pepper, seeded and thinly sliced
1 large carrot, shredded
2 large cloves garlic, minced
1 serrano chile, minced
¼ cup (1/3 oz/10 g) finely chopped fresh cilantro leaves
1 cup (1 oz/30 g) bean sprouts
¼ cup (1½ oz/45 g) chopped peanuts, roasted, unsalted

INSTRUCTIONS

In a blender, combine the dates, lime juice, fish sauce, and boiling water and blend until combined.

Thread the shrimp onto metal or bamboo skewers. Brush with a little of the oil and sprinkle with ¼ teaspoon of salt and lots of pepper.

Core the cabbage and cut the leaves into long, wide ribbons about ¼-inch (6-mm) thick. (You should have about 6 cups/12 oz/375 g.) Preheat a large wok over high heat. Add the cabbage and 2 tablespoons water. Cover and steam, stirring once, until the cabbage ribbons are pliable but still a little crisp, about 1 minute. Transfer to a large colander and set in the sink to drain.

Preheat a grill or grill pan over medium heat. Place the shrimp over the hottest part of the grill and cook until curled and pink, 3 minutes per side.

While the shrimp are cooking, return the wok to high heat and warm the remaining oil. Add the bell pepper, carrot, garlic, and serrano and stir until the vegetables are tender-crisp, 2 minutes. Return the cabbage to the wok, along with the lime juice mixture and the cilantro, and stir to coat and warm through, 30 seconds.

Divide the vegetable stir-fry between bowls. Top with the bean sprouts, peanuts, and grilled shrimp, and serve warm.

MAKES 4 SERVINGS

Nutrition Facts (per serving)

Calories 257
Protein 17 g
Total fat 12 g
Saturated fat 2 g
Carbs 22 g
Fiber 6 g
Total sugars 14 g
Added sugars 0 g
Sodium 631 mg

RECIPE BY IVY MANNING