Quinoa Pad Thai
Serves: 4
  • 2 tablespoons tamarind paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons water
  • 1 tablespoon sriracha
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup shredded napa cabbage
  • 2 large garlic cloves minced
  • 1 bunch green onions, sliced thinly and divided
  • 1 pound chicken sliced very thinly
  • 5 cups cooked quinoa
  • 1 egg
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • Salt
  1. Make sure to have all of your ingredients ready to go.
  2. In a small saucepan over a medium low heat, whisk together tamarind, brown sugar, fish sauce, water, and sriracha. Heat just until brown sugar is dissolved, set aside.
  3. In a large skillet or wok heat 1 teaspoon of canola oil over a high heat.
  4. Quickly stir-fry carrots, bean sprouts, cabbage, garlic, and half of green onions, about 1-2 minutes.Remove from pan, and set aside.
  5. Heat another teaspoon of oil in pan, and add chicken, stir-fry until cooked through, about 3-4 minutes, remove from pan.
  6. Heat another teaspoon of oil in pan, add quinoa, stir fry about 1-2 minutes. Add veggies and chicken into the quinoa.
  7. Add half of sauce, stir-fry until sauce has been absorbed, about 1 minute, taste to see if you need more sauce.
  8. Make a well in the center of the pan and scramble eggs, combine with quinoa.
  9. Serve with chopped peanuts, remaining green onion, cilantro and lots of fresh lime.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/quinoa-pad-thai/