Pad Thai quinoa bowl

    (39)
    1 hour

    This recipe uses quinoa which is gluten free, high in protein and fibre and has a nice nutty flavour. But you can always use rice or noodles. Take out the chicken and add extra edamame beans and you have a great vegetarian meal instead. Or add prawns if you like. A really good, versatile recipe!


    1 person made this

    Ingredients
    Serves: 8 

    • 1 L reduced salt chicken stock
    • 350g quinoa, rinsed and drained
    • 1 tablespoon coconut oil, divided
    • 1 large boneless, skinless chicken breast, sliced into thin strips
    • 50g thinly sliced cabbage
    • 130g edamame beans
    • 20g diced broccoli stems
    • 2 carrots, cut into matchsticks
    • 2 spring onions, sliced
    • 3 eggs
    • 1 teaspoon sesame oil
    • Thai peanut sauce
    • 60g peanut butter
    • 4 tablespoons reduced-salt soy sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons chilli garlic sauce
    • 2 tablespoons chopped fresh ginger
    • 3 cloves garlic, minced
    • 1 teaspoon sesame oil
    • 75g salted peanuts, chopped
    • 3 tablespoons chopped fresh coriander

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring chicken stock and quinoa to the 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 pan 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 spring 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 centre; pour eggs in and stir to scramble, about 3 minutes.
    4. Combine peanut butter, soy sauce, rice vinegar, chilli 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 coriander and serve.

    Tip:

    You can tell when quinoa is cooked because it will increase in size and all the liquid has evaporated.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (31)

    by
    2

    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 .  -  22 Jan 2016  (Review from Allrecipes US | Canada)

    by
    1

    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.  -  13 Nov 2016  (Review from Allrecipes US | Canada)

    by
    0

    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!!  -  12 Feb 2018  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate