Pad Thai Quinoa Bowl

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 peanuts and added a squeeze of fresh lime juice. The second time I added more green veggies.. I like more veggies .

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 the frozen steamer packs from Costco, used crunchy peanut butter in the sauce, and dry roasted peanuts instead if blanched on top after it was warmed up (gotta use what ya got!) I portioned it out into 6 whole bowls and kept in fridge for up to 4 days. Took this for lunch and it was so so so good. Healthy, filling, flavourful and packed with protein.

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 up a notch. Instead of the chile sauce I used approximately 3 tablespoons of Sriracha Sauce, 4 cloves of minced garlic, 3 tablespoons of fresh ginger, red pepper flakes (to taste) and just about a 1/2 fresh squeezed lime. As for the veggies you can use whatever you have in your fridge. Before serving squeeze the remaining lime, stir and add 3 chopped scallions. I also did not use the cilantro and peanuts because I did not have any; and used smooth peanut butter because that is what I had on hand.

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 prep time. I fry tofu in peanut oil in place of chicken. Use four eggs. Use the whole broccoli floret (the flower is the healthy part anyway!). Flavorful and filling!

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 a good basic recipe. I brought it to a friend who is not used to exotic food and as is she liked it very much. I had taken with me extra siracha-lime powder to add as taste. Next time I made it with shrimps instaed of chicken and as it happenned that I had no water chestnuts can in my pantry, I replaced it by hearts of palms and it was as good as the first time.

Very good just the right amount of spice.

Made this as per the recipe and it turned out great! My whole family loved it including my picky seven year old. The crunchy peanuts on top made it even better.

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

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 amount of quinoa and increase the vegetables next time.

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!

Loved this! Topped with more green onions and sriracha to taste. Next time I would either double the edamame or add some sliced water chestnuts for more crunch. I may try it with rice noodles instead of quinoa (for those in the family who are not crazy about quinoa). Definitely will be making this again.

One of the best recipe out there… specially the sauce which I was very thankful I had the Thai chili garlic sauce in my fridge. Thank you for sharing!

DON’T need that much quinoa… only need 1 or 1.5 cups at most. Used 2 chicken breasts (cut diagonally). Added: sliced baby bella mushrooms, thinly sliced red pepper, bean sprouts, sliced sweet onion For the sauce, added approx. 1 TBSP fish/oyster sauce and sriracha/red chili flakes Only used 2 eggs

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

I made a vegan version, without the chicken and egg. It was delicious! I love Thai food so this will become a recipe that I repeat frequently.

Very good with nice flavor. I used small cut up firm tofu that I sauteed in sesame oil until it was slightly crunchy and seasoned with garlic powder instead of chicken. I didn't have edamame so I used extra broccoli. I backed off a little on the fresh ginger (personal preference) about a 1/2 tablespoon; it had enough ginger flavor without it for me. The next time I make it, though, I may 1-1/2 times the peanut sauce as it was a little dry for us with all the quinoa.

Decent flavor but the quinoa: veggie ratio is way off. Next time I would literally halve the quinoa and double the veggies.

I browned the quinoa in butter before adding the home made chicken stock. I didn't have edamame or broccoli, so used red pepper. The sauce is delicious and pulls together the dish with a nice heat. Will definitely make again!

Per reccos..doubled the sauce (didn't use all but def need more than the recipe makes) and veggies. Loved it. My 7th grade picky daughter and her friends absolutely inhaled it!! Will make many times!

Delicious...I tried it with shrimp as well and it was soooo good

Great Recipe! I didn't have any chicken so I used tofu and still worked great!

Quinoa works perfectly for this recipe. You won't miss the traditional noodles.

Very tasty and made own chili garlic sauce.

I didn't have chili garlic sauce or cilantro. I used a little oyster sauce instead. And used rice instead of quinoa.

Delicious!! I did add more veggies as per some reviews, added water chestnuts and snow peas. Used a cabbage,, broccoli and carrot slaw and mix. Family loved it and asked to keep it on file! Thanks for the recipe.

Great dish, family loved it!

My family and I love this recipe and make it on Sundays for the upcoming weeks lunches. I like to replace the peanuts with cashews and will sometimes put it on spring mix lettuce for a cold salad. The lime is a must!

I doubled the veggies and the chicken it worked out well

This is the best Pad Thai recipe I've made yet! It's my favorite Thai dish and this is the best fresh recipe I've made. It was easy to substitute the hot ginger sauce with fresh ginger and spiracha sauce. I also used amino acid as substitute for soy sauce. I also loved it with quinoa!

I ended up doubling the sauce recipe. Great dish.

Made this recipe as is, except for the amount of quinoa (halved it, based on others suggestions). I also added half of an onion, thinly sliced. Will definitely be making again, but will double the amount of edamame/cabbage and add an extra egg. A lime for garnish sounds great too. Delicious

Absolutely fabulous! Only change I made is added some onion and garlic while cooking the quinoa. I'll be using this recipe a lot in the future!!

I used shrimp instead of chicken, but, since that was given as an option at the top of the recipe, I do not believe that is against the "rules" of following instructions exactly to do a rating. I also had to omit the garlic because of an allergy, but I try not to base my ratings on that omission because I've gotten used to the lack of garlic. This is a REALLY good recipe but there is WAY too much quinoa. Half of the quinoa would be plenty. This is why I went with four stars instead of five. It is a little bit spicy for my taste, but I'm a wimp.

Excellent!! Even my husband who prefers rice loved it!!

This was a nice solid recipe. Loved the level of spice/heat, liked that it is healthy. I made it as called for, but next time think I would make double the sauce so it is a little more saucy (or use a little less quinoa). I will likely make this again even though it felt like I was doing quite a bit of chopping. However, that actually makes it a great "prep-ahead" type recipe though...just cut everything the day or weekend in advance and then toss everything together as called for. I would think it would come together pretty quickly that way and make it an easy-ish weeknight recipe. The edamame I bought was still in the shell...somehow missed that when i purchased it. (Oops!) So, that took extra time shelling them. But, oh well. It does make A LOT so be prepared to feed a crowd, or cut the recipe in half.

I love this recipe! It's delicious, nutritious, and freezes well. I've made it with chicken (as written) and with ground pork and both are tasty. I prefer it with an extra egg or two and at least twice as much edamame.

Use half of quinoa in recipie.Use whatever veges you have in fridge. One could use different protein sources or just all vegetable.

We liked it but I'd double the vegetables next time. Made it with shrimp instead of chicken and used veggie broth bc my daughter doesn't eat chicken. Didn't have chili garlic sauce so used 1 tbsp chili pepper paste and 1 tbsp ginger paste in place of 2 tbsp of the combo. Maybe a drop too much ginger, so maybe cut that down a bit. We put extra scallions on top with the peanuts. I may try a little more peanut butter next time too

So Yummy! Can't wait to make again!!

I followed others advice and added more veggies. Didn't have edamame subbed peas. I cheated and bought broccoli slaw that had carrots and cabbage. I also used shrimp instead of chicken. It was so yummy, will defintely make his again.

Excellent sauce!!!! Highly adaptable to any type of veg or meat you care to use. Will make again. Thanks for the recipe!!

So good! Made this for the first time tonight and we both went back for seconds...not because we were still hungry but because it was so good! Doubled the chicken and used white wine vinegar instead of rice but it still turned out amazing!!

I used shrimp instead of chicken, but, since that was given as an option at the top of the recipe, I do not believe that is against the "rules" of following instructions exactly to do a rating. I also had to omit the garlic because of an allergy, but I try not to base my ratings on that omission because I've gotten used to the lack of garlic. This is a REALLY good recipe but there is WAY too much quinoa. Half of the quinoa would be plenty. This is why I went with four stars instead of five. It is a little bit spicy for my taste, but I'm a wimp.

As posted this is nearly a 2 star.

Absolutely DELICIOUS!!! Opted out on quinoa, went for the rice noodles, which meant I could also skip the chicken broth and the first step (with the exception of cooking the noodles to package directions, of course). Surprised I didn't see bean sprouts in this recipe...I thought that was iconic to pad thai! I sprung for the shrimp because it was on sale, sauteed them off real quick and followed the rest of the recipe to the letter.....BIG. FAMILY. HIT. I will make sure, however, next time I add the bean sprouts!

Excellent! The sauce tastes authentic, even though there is no lemongrass in the recipe.

There's too much quinoa and not enough veggies. Add lots more veggies.

So good! Two cups of quinoa though? I only added one after it was cooked. Also, next time I'd add larger amounts of the veggies.

Delicious! it may be a little too nutty for some as it was for my father in-law. Absolutely healthier than the traditional noodle pad Thai and in my opinion so much tastier!

Delicious! I used 3 C broth and 1 1/2C quinoa and made for a good proportion of quinoa to veggies.

TOO SALTY. use less soya sauce. I added enoki mushrooms and replaced the quinoa with fresh rice noodles.

I used tofu instead of chicken; the peanut sauce is absolutely fabulous.

I didn't care for this recipe. Separately, I love all these ingredients. Together, I didn't really care for the texture, and it was also quite salty. For the amount of time this took with the prep, there are other Thai recipes I'd rather focus on.

My husband and I made this together. It was good. It was our first try at an Asian dish so we weren't really sure how it was going to taste. I would have liked it better with more peanut butter and less soy sauce. My husband thought the soy sauce was fine but agreed it needed more peanut butter. We also didn't have chili garlic sauce so that was omitted. We're not tolerant of a lot of spice anyway so we didn't add anything in it's place.

I used quinoa that I made ahead and stored in the freezer. I also substituted chili infused olive oil for the chili sauce bc I didn’t have any. This dish is good day of and delicious as left overs! I will make this often

I was not impressed with this recipe at all.

We make this with shrimp and it’s delicious! We use a less chili garlic sauce and add some brown sugar to make it a little more kid friendly and the whole family devours it!!

One of the best meals I have made in a long time! Thank you!

Super yummy!

Wow! So great! I made it as is and LOVED it. Plus, it made a ton. My only tip is one that most people who don't have much time already know, and that's to buy a bag of mixed shredded carrots and shredded broccoli stems to save some time (I think I used the 365 Brand from Whole Foods). Thanks for the fantastic recipe!

No changes! Perfect as is! And my picky kids loved it! Loved it! Delicious!!!

I made a couple changes (cooked in a crockpot, substituted the vegetables in the recipe with whatever was in my freezer, added pineapple and coconut milk, and didn't measure the spices), but this is my husband's new favorite recipe--which says a lot!

So so so good!!! Turns out like a big casserole. Great flavor, healthy, and colorful. Will add more edamame next time.

Omg, I'm blown away!! And so was everyone else who ate it! I think it might be the best Pad Thai I've had. I did make a few changes. I wanted to double the recipe, and based on reviews, I doubled everything but the quinoa, which was a good call. So much quinoa! (also, I quadrupled the broccoli.) I also added a red pepper, and an onion. I didn't feel like edamame, and I hate cilantro, so I didn't add those ingredients. I also just served it on a bed of quinoa, rather than mixing it all together, just my preference. I absolutely LOVED this dish, and I'm definitely going to make this on a regular basis. Big thanks to the user who shared it!: :)

It was close! The flavors are all there, but the proportions were a bit off for our preferences. We cut the quinoa in half, tripled the veggies, and doubled the sauce. We used napa cabbage for this recipe and added in the broccoli florets as well. Red bell pepper would've been great with it as well. If you don't like the sauce tangy, add just a tsp or so of agave nectar. But it's still a great sauce without it. We didn't have salted peanuts, but instead added in some sweet chili pistachios because that's what was in the pantry. Think it would've been similar without them though. Overall, this is a must-keep and make over and over again recipe, but again, for us, the proportions were a bit off, so we'd make it our way. Thanks for the great recipe!

My husband is on Chemo, and his tastes keep changing. He was buying frozen Pad Thai dinners the last few weeks, and loving them. I have been trying to minimize my gluten intake, due to thyroid issues. I stumbled upon this recipe, and decided to give it a try. I've never eaten or made Thai food before. I made this recipe, omitting cabbage, doubled the chicken, and used all frozen veggies and it WAS DELICIOUS! So much protein, and low in gluten! Thanks so much for sharing! I even posted the recipe to my Facebook page.

This is so good!! It is comfort food! I made this with peas instead of the edamame, and added oj & honey to the peanut sauce. It's absolutely fabulous!!