Serves 4
30 min
Thai Cabbage Stir-Fry
Recipe GLPR7afc652e9d467b
A vibrant and fresh Thai-inspired vegetable stir-fry featuring shredded cabbage, bell peppers, and carrots tossed in a tangy lime-soy sauce with a touch of heat from sriracha. Topped with crushed peanuts, fresh mint, and cilantro, then served over soft rice noodles with cooling cucumber slices on the side. Light, flavorful, and perfect as an appetizer or light main.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 head cabbage, shredded
1/2 cup shredded carrots
1 red bell pepper, diced
1 cucumber, sliced
2 cloves garlic, minced
1/2 cup low-sodium soy sauce
3 tablespoons fresh lime juice
1 tablespoon sesame oil
1 teaspoon sriracha sauce
1/2 cup roasted peanuts, crushed
1 handful fresh cilantro, chopped
1 handful fresh mint leaves, chopped
4 ounces rice noodles
2 cups boiling water for noodles
Directions
Pour the rice noodles into a heatproof bowl and cover with 2 cups of boiling water. Let soak for 3-4 minutes until tender, then drain and set aside.
Heat a large wok or skillet over medium-high heat. Add the crushed peanuts and toast for about 1-2 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.
In the same wok, add the sesame oil and minced garlic. Sauté for about 1 minute over medium-high heat, stirring constantly, until the garlic becomes fragrant and just begins to color.
Pour in the soy sauce, sriracha sauce, and lime juice. Stir well to combine all the flavoring components.
Add the diced bell pepper and shredded carrots. Stir-fry for 1 minute over medium-high heat until they begin to soften slightly.
Add the shredded cabbage and toss everything together using two utensils or a wok spatula. Cook for 2-3 minutes, stirring occasionally, until the cabbage is tender but still retains a slight firmness. Do not allow it to wilt completely. Taste and add extra soy sauce if desired.
Transfer the stir-fry to a serving platter. Divide the drained rice noodles among four serving bowls and top each portion with the cabbage stir-fry mixture.
Garnish each bowl generously with the toasted crushed peanuts, chopped fresh mint, and chopped cilantro. Arrange sliced cucumber and lime wedges on the side for serving.
Serve warm. Guests can squeeze additional lime juice over their portions and enjoy the fresh, bright flavors of this Thai-inspired dish.
