Lightened-Up Pad Thai Recipe
In a small bowl, whisk together the soy sauce, fish sauce, broth, sugar and cornstarch.
In another small bowl, beat the eggs.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the jalapeño, onion and pepper and cook, stirring frequently, until tender but still crisp, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer the vegetables to a plate.
Add the remaining 2 teaspoons of oil to the skillet. Add the cabbage and cook, stirring frequently, until tender but still crisp, about 5 minutes. Add the eggs and cook, stirring constantly, until just set, about 2 minutes.
Add the soy-sauce mixture, stir well, bring the mixture to a boil and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and peppers. Remove the pan from the heat and stir in the fresh cilantro.
From Eating in the Middle: A Mostly Wholesome Cookbook (Clarkson Potter) by Andie Mitchell.