Pad Thai is one of my favorite dishes, because it blends so much freshness with the satisfying flavor of peanuts. We didn’t have any sprouts (feel free to add them if you do) but we didn’t even miss them. Give it a shot on Monday – there’s hardly even any cooking!
- 1 tsp extra-virgin olive oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1/2 head of cabbage, sliced (about 2 cups)
- chopped kale leaves (about 3 cups)
- 1 cup tender garbanzo beans
- 1 cup chopped cilantro
- 1/4 cup peanut butter
- 1 tbsp lime juice
- 1 tsp fresh ginger, minced
- 1-3 tbsp water
- red chili flakes to taste
In a skillet over medium heat, drizzle olive oil and lightly saute onions for 2-3 minutes, add peppers and saute for another 2 minutes then remove from heat and set aside to cool.
Steam kale for 4-5 minutes, then rinse under cold water to stop the cook process. Air dry the kale, then combine it with the cabbage, cilantro, garbanzo beans, and finally the onions and peppers. And then it’s time to make the dressing – which is so easy. Whisk together the peanut butter (I find that microwaving it for a few seconds to liquefy it a bit), lime juice, ginger, and chili flakes. Add water to get the desired consistency.
Coat your veggies and serve. Enjoy!