Thai Cabbage Noodles

Wednesday, October 16, 2013

Anyone who knows me will tell you that I have an absolute weakness for any ethnic food whatsoever.  I especially love anything of the Asian persuasion.  If there is Thai food around, look out!  I will be all over that like a fly on, well, you know.

I have two go-to Thai-inspired (since neither is truly authentic) recipes.  Since my husband is NOT a Thai fan (what's WRONG with him?  ha!), I only get to make them when he is either out of town or out with the guys.  The first one is this one:  Thai Cabbage Noodles.  It's so easy, and it has all my favorite Thai flavors:  spice, peanuts, and cabbage.  Try it; you will NOT be sorry!  So here you go:

Thai Cabbage Noodles


12 oz box whole wheat pasta
6 Tbsp low sodium soy sauce
6 Tbsp orange juice
6 Tbsp apple cider vinegar
6 Tbsp peanut butter (either creamy or crunchy)
1 1/2 tsp ginger
1 small head of cabbage, shredded
1/4 - 1/2 tsp red pepper flakes 

  1. Cook pasta according to package directions.
  2. Shred your cabbage in a food processor if not using bagged cabbage.
  3. Mix soy sauce, orange juice, vinegar, peanut butter and ginger in sauce pan over medium heat.  
  4. Once sauce is well-combined, add cabbage and continue cooking until just tender, about 5 minutes.
  5. Add sauce to pasta, and sprinkle with red pepper flakes to taste.

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