• 8 ounces dried, wide, and flat rice noodles (pad thai noodles)
  • 1/4 tsp raw honey
  • 3 tbsp fresh lime juice, plus wedges for serving
  • 4 tbsp soy sauce or 2 tbsp Bragg’s liquid amino’s soy sauce alternative
  • 2 tsp coconut oil
  • 3 scallions, white and green parts separated and thinly sliced
  • 1 medium onion diced
  • 1 large red bell pepper thinly sliced
  • 1 & 1/2 cup green cabbage thinly sliced
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 1/2 tsp Sriracha sauce (add more if you would like it more spicy)
  • 2 large eggs (optional), lightly beaten
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped roasted, salted peanuts


  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together honey, lime juice, and soy sauce.
  3. In a large nonstick skillet, heat oil over medium-high.
  4. Add onion and cook until translucent, then add one clove garlic and red bell pepper and stir fry for 2 min.  Then add green cabbage and ginger and stir fry for an additional 3 min.  Add 1/4 of soy sauce mixture and cook for additional 2 min. Transfer to a plate.
  5. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. If not using eggs, just stir fry scallion whites and garlic and set aside.
  6. Add noodles and remaining soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add veggies and egg mixture (or just scallion whites and garlic if not using eggs) and toss to coat, breaking eggs up gently. Add Sriracha sauce and mix well.
  7. Serve noodles with lime wedges, garnish with scallion greens, cilantro, and peanuts.
Prep Time and Cook Time: 35 min
Serves: 4