These easy Thai peanut noodles recipe is low carb and gluten free. It’s perfect for weeknights since it’s SO quick to make. Shredded cabbage is topped with a generous amount of this addictive peanut sauce and garnished with a fried egg. Each bite is full of spicy sauce, tender “noodles” and rich egg yolk. You can use any low carb zoodle or noodle you prefer – just adjust carbs accordingly.
For this recipe you’ll need: butter, cabbage, egg, cilantro, green onions, homemade Thai peanut sauce
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I think one of the things I miss most on a low carb eating plan is the Asian food – and especially Thai food. Thai uses many of the same seasonings as Tex-Mex – cumin, cilantro, hot peppers – so maybe that’s why I like it so much.
But Thai food often adds peanuts or peanut butter – or both. Peanut butter is my kryptonite. I can’t resist it. I think I first started battling with my weight when the kids were old enough to eat “real food” and I made them peanut butter and jelly sandwiches. Between licking the knife and sneaking a spoonful or ten of peanut butter I gained a little. Nothing terrible but once my thyroid divorced me those pounds let me know they were here to stay.
So, I have to be very careful with peanut butter because it can trigger me. Who knows why, it’s crazy.
This Thai peanut noodles dish lets me get the flavor of peanut butter with out the trigger. It’s got so much flavor that I am satisfied without feeling the need to go dip a spoon in the peanut butter tub.
I had the idea for this dish and worked on it a few times with just the cabbage. I thought, at first, that it’d be a good side dish or base for grilled chicken. It wasn’t until I added the easy over fried egg that I felt like the recipe was ready to share. OMG! It’s just that good. It was like eating REAL Thai peanut noodles.
My 4th child, who isn’t a child anymore, shares my love for Asian food – and especially Thai. I always tried to get at least one day a month alone with each of the kids to go shopping, eat lunch, and have space to talk. It doesn’t sound like much but it was 4 hours or more of heavy duty quality time. When you’ve got a big family you have to come up with ways to keep up with the kids as individuals rather than see them as a group. That was my way.
Anyway. He and I used to go to a Thai place about 30 minutes away. It wasn’t fancy and it wasn’t the best in the world but it satisfied our cravings for those bright, spicy flavors. When he was first stationed in Florida I flew out there to drive his car back home because he was going to be deployed for an extended period of time. When he picked me up at the airport the first thing we did is stop for Thai!
If you keep a jar of the spicy Thai peanut sauce (the link is in the ingredients but it’s the recipe just before this one) in the fridge you’ll be eating this in about 10 minutes. I love it with cabbage because there’s a texture that I like but you could use zoodles or my low carb egg noodles recipe if you wanted to.
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I like to use a spicy chili oil in place of all or part of the butter in this. I think it tastes more authentic. You can make your own chile oil by adding hot chile peppers to a bottle of sesame oil. You won’t need much.
Thai Peanut Noodles with Egg
- Melt the butter and oil together in a heavy pan
- Saute the cabbage until tender but not too limp.
- Remove the cabbage to a plate and spoon the peanut sauce over the top, mixing with a fork..
- Keep warm.
- Add a little more butter or oil to the pan if necessary.
- Fry the egg, easy over or sunny side up.
- Place the egg on top of the cabbage.
- Sprinkle with cilantro, chopped peanuts, and/or green onions - or whatever low carb toppings you prefer.
- Serve immediately.
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