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Pad Thai Quinoa Bowl

Rated as 4.65 out of 5 Stars

"This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!"
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1 h servings 393
Original recipe yields 8 servings


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  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
  2. Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
  3. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
  4. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
  5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.


  • Cook's Note:
  • You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 393 calories; 17.9 37.3 23 88 651 Full nutrition

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Read all reviews 43
  1. 54 Ratings

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Most helpful positive review

Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanut...

Most helpful critical review

Was kinda on the bland side. Not bad, just not what I was expecting from other reviews

Most helpful
Most positive
Least positive

Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanut...

This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from t...

After reading all the "I made it" reviews and considering the comments that the recipe was bland I looked at a few other recipes online and made a couple alterations to the sauce and kicked it u...

Totally delicious and guilt-free!! I used a lot of ready made ingredients - shredded cabbage, matchstick carrots, frozen edamame, steamed broccoli, bottled pad thai sauce... really cuts down on ...

Actualy more a 4 and a half star for me because I found it better with less quinoa and more veggies, less garlic and more lime and peanut butter - but it is all about personal taste, so this is ...

Very good just the right amount of spice.

Great recipe for finishing up some odds and ends: I used some coleslaw mix, shredded carrots, a small orange pepper, increased the peanut butter, and sesame oil. Would probably cut back on the a...

Added pineapple, sugar snap peas, red bell peppers and carrots. And subbed regular peanut butter and it was still awesome!

I halved the recipe for two people and it was still so filling we ended up getting two dinners out of it. Stick to the ribs good!