• 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
    Prep Time and Cook Time: 35 min
    Serves: 4