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My review
Pad Thai Quinoa Bowl
2
Lisa
"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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Ingredients
1 h servings 393Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Footnotes
- 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.
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3746 Ratings
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Most helpful positive review
11/14/2016
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...
Most helpful critical review
4/10/2017
Was kinda on the bland side. Not bad, just not what I was expecting from other reviews
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11/14/2016
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...
1/22/2016
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...
1/9/2018
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 ...
2/11/2018
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 ...
1/9/2018
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.
9/15/2017
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...
7/22/2018
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!
7/8/2018
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 thi...
5/24/2018
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.