Mexican‑Style Pad Thai with Cabbage Noodles

Ingredients

• 1/2 head green cabbage
• 12 oz boneless skinless chicken breast
• 2 tbsp olive oil
• 1 tbsp chipotle in adobo sauce
• 1 tbsp tamarind paste
• 1 tbsp lime juice
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Thinly slice the cabbage into noodle‑like ribbons using a sharp knife or a mandoline; set aside.

2. 2

   Cut the chicken into thin strips, then season with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium‑high heat; add the chicken and sauté for 4‑5 minutes until cooked through; remove and set aside.

4. 4

   In the same skillet, add minced garlic and chipotle, cooking 30 seconds until fragrant.

5. 5

   Stir in tamarind paste and lime juice, creating a smoky‑tangy sauce; cook 1 minute.

6. 6

   Add the cabbage noodles to the skillet, toss quickly for 2‑3 minutes until just wilted but still crisp.

7. 7

   Return the chicken to the pan, mix everything together, and heat for another minute.

8. 8

   Remove from heat, garnish with chopped cilantro, and serve immediately.