Submitted by Mike H.
One of the constant challenges for diabetics is what I’d term, food satisfaction. That is to say, how can we prepare or purchase meals that are both delicious and will not raise our blood sugar too much. As a glass-half-full person, I’ve used my diabetes as a catalyst to get creative in the kitchen. I love to eat. Period. And finding a way to recreate some of my favorite, high-carb dishes in a low-carb form, has been an excellent challenge. One of my success stories is “Pad Thai.”
When I think about what makes this dish delicious in it’s high-carb form, it’s really the blend of coconut and peanut butter and lime that makes my taste buds do back flips. When you think about it closely, the noodles really don’t taste like anything at all, and there in lies the opportunity to turn this glucose bomb dish into a low-carb, low-glycemic goodie.
As you can see, I’ve substituted cabbage for noodles. Cabbage does not taste like anything either, but it does have the consistency of noodles. Score one for designer impostors. Once you’ve got that foundation out of the way, it’s time to add the fat and protein: coconut milk and peanut butter/peanuts. Sprinkle on some sprouts for authenticity and there you have it.
Region: Asia
Recipe Origin: Thailand
Ingredients
Servings: 4, active time 15, total time 30
- Chopped cabbage, ideally into longish strips
- Tofu (I use a whole block)
- Mushrooms
- Peanut flour
- Unrefined peanut oil
- Sriracha sauce
- Chili oil (optional)
- Salt
- Stevia (optional)
- Unsweetened coconut flakes (optional)
- Chopped peanuts
- Lime (optional)
- Bean sprouts (optional)
Preparation
This recipe can be as sweet, savory, or spicy as you’d like. Personally, I like to break a sweat when I eat this, so I add powdered green chili.
In a pot of water, water boil the cabbage until it reaches your desired tenderness; add Sriracha to taste. Let sit. In a large skillet, sauté cubed tofu, mushrooms, and coconut flakes in peanut oil (add chili oil if you choose). When water begins to drain from mushrooms and tofu, add peanut flour. Cook until desired consistency or browning is reached, continue to stir in peanut flour. Add a pinch of salt and stevia if you choose.
Drain cabbage into a colander; do not rinse. Place cabbage “noodles” in a bowl (or plate) place tofu/mushroom mixture from skillet on cabbage. Add chopped peanuts. Garnish with bean spouts and lime wedges.
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This sound Great, Thank you and have a sugarless day, Steve
Thanks for taking a look, Steve. The updated recipe is clever and we hope it comes in handy for those looking to eat this popular Thai dish.
A thanks to Mike for sharing his recipe-half-full approach and taste bud flipping, diabetic-friendly dish.