Wednesday, November 28, 2012

Skinny Pad Thai

Looking for something to fill you up but not make you feel guilty about it?   Here you go.

Don't mind the lack of photography skills.   I was hungry.

Skinny Pad Thai
(Adapted from Can you Stay for Dinner)


1 medium head of cabbage
1 Tbs. Sesame Oil
2 Cups Mushrooms
2 Cloves of Garlic
3 Tbs. Soy Sauce
2 Large Eggs
1 tsp. Brown Sugar
1 tsp. Crushed Red Pepper (optional)

Chopped Peanuts (For Garnish)
Green Onion (For Garnish)


Chop up the cabbage.   In a wok, add your Sesame Oil.   Once warm, add the chopped cabbage and cook for 7-9 minutes, until starting to cook down but still crisp.

Add the mushrooms and cook until they start to soften.

In a bowl, combine the brown sugar, soy sauce, crushed red pepper and garlic.   Whisk to combine.   Once the mushrooms are softened, pour into wok and stir to coat.

 With the cabbage and mushrooms still in the wok, make a well in the center of the wok.  Crack the eggs open and put into the center of the wok.   Scramble the eggs in the pan and let cook a little before combining the eggs with the cabbage on the outside of the pan.   Once the eggs are fully cooked, serve with a garnish of peanuts and green onions.


  1. Yummm this looks good. I am going to have to try this.

  2. This is totally going on my meal plan. I LOVE pad thai!