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Cabbage Pad Thai

Servings 4


  • 1/2 shredded cabbage (about 5 cups)
  • 3-4 sliced carrots
  • 2-3 tbsp sesame oil
  • 2 boneless chicken breasts (chopped)
  • chopped green onion, cilantro, cashews (for garnish) optional

Ingredients for the sauce

  • 1/4 cup almond butter
  • juice of one lime
  • 1 tbsp soy sauce/tamari
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1/4 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/3 cup water (depending on how thick or thin you want the sauce)


  1. Divide sesame oil among 2 pans. Heat the oil over medium heat. Add cabbage and carrots to one pan and the chicken in the other pan.

  2. Place a lid over the pan with the vegetables. Reduce heat to medium-low and cook for about 5 minutes to allow veggies to soften. Stir occasionally.

  3. At the same time, allow the chicken to completely cook, stirring occasionally.

  4. While the veggies are softening and the chicken is cooking, prepare the sauce. Add all sauce ingredients in a bowl and stir it up! 

  5. When the chicken is cooked add it to the pan with the veggies. Then pour the sauce in the pan and stir well to coat. Cook for about 5 more minutes to allow the sauce to flavour the veggies and chicken.

  6. While you wait for the sauce to do its magic, prepare the garnishes. In this case, chopped cashews, cilantro and green onion.

  7. Serve the pad thai topped with garnishes and enjoy!