Pad Thai Quinoa Bowl

This pad Thai quinoa bowl recipe uses quinoa, which is gluten free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute rice or noodles. Remove the chicken, add extra edamame, and you have a great vegetarian meal. You can also add shrimp if you like. This recipe is seriously good and versatile!

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course lunch/dinner

Cuisine south east asian

Servings 8 people

Calories 3249.9 kcal

Equipment

1 Saucepan For cooking quinoa
1 Wok or Large Skillet Essential for stir-frying and combining ingredients
2 Small Mixing Bowls For whisking eggs and preparing the sauce
1 Chef's knife For preparing chicken and vegetables
1 Whisk For emulsifying the sauce and scrambling eggs

Ingredients

Main

4 cups low-sodium chicken broth
2 cups quinoa rinsed and drained
1 tablespoon coconut oil divided
1 large boneless skinless chicken breast, cut into thin strips
2 carrots cut into matchsticks
¾ cup shredded cabbage
½ cup edamame
2 green onions chopped
¼ cup diced broccoli stems
3 eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons chili garlic sauce
2 tablespoons chopped fresh ginger
3 cloves garlic minced
1 teaspoon sesame oil
½ cup salted peanuts chopped
3 tablespoons chopped fresh cilantro

Instructions

Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

Notes

For optimal flavor, ensure quinoa is thoroughly rinsed to remove bitterness. Toasting the dry quinoa for a minute in the saucepan before adding broth can enhance its nutty profile. When sautéing vegetables, aim for a crisp-tender texture; overcooking will result in a mushy bowl. The chicken should be cooked quickly to prevent drying out; thinly sliced strips facilitate this. Don't skimp on fresh ginger and garlic for the sauce, as they are crucial for authentic Pad Thai essence. Adjust chili garlic sauce to your preferred spice level. A squeeze of fresh lime juice at the end brightens the entire dish, cutting through the richness of the peanut sauce. For presentation, garnish generously with chopped peanuts and fresh cilantro.