Home Health And Wellness Tips Cabbage Pad Thai with Grilled Shrimp

Cabbage Pad Thai with Grilled Shrimp

4 min read

Healthy recipe for cabbage pad thai with grilled shrimp

Cabbage Pad Thai with Grilled Shrimp

Recipe by Ivy Manning | Photo by Erin Kunkel

Pad Thai gets much more rad once you swap cabbage for noodles, which not only cuts energy, but adds crunch. You can discover fish sauce at the grocery store on the worldwide aisle. Just examine labels for sodium, as some manufacturers are greater than others.


2 pitted dates
2 tablespoons recent 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 pink bell pepper, seeded and thinly sliced
1 giant carrot, shredded
2 giant cloves garlic, minced
1 serrano chile, minced
¼ cup (1/three oz/10 g) finely chopped recent cilantro leaves
1 cup (1 oz/30 g) bean sprouts
¼ cup (1½ oz/45 g) chopped peanuts, roasted, unsalted


In a blender, mix the dates, lime juice, fish sauce, and boiling water and mix till mixed.

Thread the shrimp onto metallic or bamboo skewers. Brush with somewhat of the oil and sprinkle with ¼ teaspoon of salt and plenty of pepper.

Core the cabbage and reduce the leaves into long, large ribbons about ¼-inch (6-mm) thick. (You ought to have about 6 cups/12 oz/375 g.) Preheat a big wok over high heat. Add the cabbage and a couple of tablespoons water. Cover and steam, stirring as soon as, till the cabbage ribbons are pliable however nonetheless a bit of crisp, about 1 minute. Transfer to a large colander and set in the sink to drain.

Preheat a grill or grill pan over medium warmth. Place the shrimp over the most well liked part of the grill and prepare dinner until curled and pink, three minutes per aspect.

While the shrimp are cooking, return the wok to excessive heat and heat the remaining oil. Add the bell pepper, carrot, garlic, and serrano and stir till the vegetables are tender-crisp, 2 minutes. Return the cabbage to the wok, along with the lime juice combination and the cilantro, and stir to coat and warm by way of, 30 seconds.

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

Makes four servings

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