Lightened-Up Pad Thai Recipe
Photo: Aran Goyoaga
Serves 2
1 Tbsp. low-sodium soy sauce
2 Tbsp. fish sauce
1/4 cup low-sodium chicken broth
1 Tbsp. sugar
1 1/2 tsp. cornstarch
4 large eggs
4 tsp. canola oil
1 jalapeño pepper, seeded, ribs removed and finely chopped (about 2 Tbsp.)
1 small onion, thinly sliced (about 1 cup)
1 small green bell pepper, seeded, ribs removed and thinly sliced (about 1 cup)
4 garlic cloves, minced
5 cups finely shredded green cabbage (about half a medium head)
1/2 cup roughly chopped and packed fresh cilantro, or Thai basil
2 Tbsp. finely chopped dry-roasted unsalted peanuts
Directions
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.
Ingredients
Directions
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.
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