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Pad Thai with Shredded Cabbage

I love pad thai and cabbage is in season and great for you, so here ya go— marriage made in heaven.

Source: Adapted from: Paintandtofu.com (Entered by Lara Rasmussen Anderson)
Serves: 4


Ingredients
1 head green cabbage
1.5 cups edamame (optional; other option fresh mung bean sprouts)
2 cups red cabbage
4 carrots
2 limes
5 Tbsp soy sauce
3 Tbsp sriracha
3 Tbsp peanut flour, chopped peanuts or peanut butter
3 Tbsp sugar (or maple)
3 Tbsp organic or homemade ketchup
2 tsp ground or zested fresh ginger
1 clove garlic, minced

Step by Step Instructions
  1. Finely shred green cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler.
  2. Finely shred green cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler.
  3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
  4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
  5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

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