Cabbage Shrimp Pad Thai

Name: Cabbage Shrimp Pad Thai
Total time: 15 min
Yield: 598 g
Ingredients: bean sprouts 120 g; frozen shrimp 100 serving (3-4 pieces); The King Crabs 35 g; onion 70 serving (1/2 piece); fresh garlic 15 clove; fresh enoki mushroom 90 g; fresh cabbage 150 g; Sriracha sauce 3 g; tuna extract 5 g; low-sugar oyster sauce 10 g

Cook 15 min Difficulty EASY 253 kcal

#low sugar #high protein #low calorie #low carb

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Ingredients

Main ingredients

bean sprouts 120 g
frozen shrimp 1 serving (3-4 pieces)
The King Crabs 35 g
onion 1 serving (1/2 piece)
fresh garlic 5 clove
fresh enoki mushroom 90 g
fresh cabbage 150 g

Seasonings/Sauce

Sriracha sauce 3 g
tuna extract 5 g
low-sugar oyster sauce 10 g

Nutrition summary

Carbohydrates 37.57 g 52%

Protein 32.76 g 45%

Fat 0.98 g 3%

Serving size 598g

Cooking steps

1

Clean and prepare the cabbage and shrimp.
2

Shred the cabbage into thin slices.
3

Heat cooking oil in a pan and stir-fry the shrimp first.
4

Once the shrimp is cooked, add the cabbage and Pad Thai sauce, then stir-fry together.
5

Add bean sprouts and eggs if desired, and quickly stir-fry.
6

Once all the ingredients are cooked, transfer to a serving plate.

Cabbage Shrimp Pad Thai

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