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Cabbage Vegetable Pad Thai
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20 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
ketchup
brown sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 83.1% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.6% of RDA
• Calories: 29.5% of RDA
• Carbs: 30.6% of RDA
• Fat (total lipid): 25.4% of RDA
• Fiber: 83.1% of RDA
• Fructose: 5.2% of RDA
• Protein: 29.3% of RDA
• Sodium: 43.3% of RDA
• Sugar: 51.6% of RDA
• Vitamin A (IU): 200% of RDA
• Vitamin B6: 50.3% of RDA
• Vitamin C: 104% of RDA
• Iron: 3.7% of RDA
• Magnesium: 77.4% of RDA
• Manganese: 32.8% of RDA
• Niacin: 28.7% of RDA
• Potassium: 53.7% of RDA
• Zinc: 25.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
84.1
g
Calories
589
 
Fiber
23.3
g
Iron
0.696
mg
Protein
33.0
g
Sodium
584
mg
Sugars
16.1
g
Fat (total lipid)
15.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
Can use distilled white vinegar.
 
1
tbsp
+
-
 
(or more to taste) use Tamari sauce for gluten free or soy sauce for vegetarians.
 
3
tbsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
tsp
+
-
 
more to taste.
 
1
head
+
-
 
medium size, sliced thin.
 
2
tbsp
+
-
 
divided.
 
2
cloves
+
-
 
crushed or minced.
 
1
whole
+
-
 
shredded or cut into very thin pieces.
 
1
whole
+
-
 
seeded and sliced thin.
 
3
whole
+
-
 
sliced in 1" pieces.
 
1
whole
+
-
 
 
2
cups
+
-
 
 
1/3
cups
+
-
 
 
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PREPARATION
1.
Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add sliced cabbage and cook for about 2-3 minutes or until cabbage is tender. Don't overcook the cabbage. It should be slightly crunchy with a tender bite.
2.
Remove the cabbage from the pan into a bowl and set aside.
3.
Carefully wipe the same pan and remove any remaining pieces of cabbage, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute.
4.
Add the carrots, bell peppers, and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
5.
Add the cabbage back into the same pan, then add the sauce. Cook for about 1 more minute or until the cabbage is heated and cooked through. Then stir in the bean sprouts.
MAKING THE SAUCE
6.
In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce).
7.
Serve the warm cabbage pad thai with roasted peanuts and cilantro (optional).
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 589
Protein 33.0 g
Carbohydrates 84.1 g
Iron 0.70 mg
Fiber 23.3 g
Calcium 25.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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