Transforming a classic Thai stir-fried noodles into a healthy refreshing Pad Thai flavoured salad. We substitute the rice noodles with thinly sliced cabbage that guarantee to save at least 100 more calories in your diet.
for 2 servings
2 tbsp peanut oil, divided
4 large eggs, beaten
½ head cabbage, thinly sliced
10 shrimps, peeled and deveined
1 carrot, shredded
A handful of mint, thinly sliced
A handful of Thai sweet basil, thinly sliced
1 tbsp white sesame seeds
2 tbsp peanut oil
¼ cup lime juice
1 tbsp fish sauce
1 tbsp ketchup
1 tbsp brown sugar
¼ tsp chilli flakes
½ tsp salt, divided
½ tsp pepper, divided
Roasted peanuts, crushed
Green onions, chopped
Heat 1 tbsp of peanut oil in a large nonstick pan over medium-heat.
Use kitchen paper to spread and thin the oil.
Add beaten eggs. Fry about 1 to 2 minutes on each side or until fully cooked on both sides. Set aside. Once cooled, slice thinly.
Clean the pan.
Using the same pan, heat 1 tbsp of peanut oil over medium-heat.
Add shrimps. Sear about 1 minute each side or until lightly browned. Set aside.
In a small bowl, mix together peanut oil, lime juice, fish sauce, ketchup, brown sugar and chilli flakes. Set aside.
In a large mixing bowl, add cabbage, fried eggs, carrot, mint, basil, shrimps, sesame seeds and the dressing. Toss until well mixed.
Divide salad into 2 equal portion. Top with crushed peanuts and green onions. Enjoy!