Quinoa Pad Thai Recipe
By Jodi MacKinnon (QFG) [MACJOD]
May 23, 2017
Quinoa and Yuzu Srirachi add delightful flavour and texture to this nutritious Pad Thai dish. A healthy way to add BIG flavour.
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Recipes
Quinoa Pad Thai Recipe
Course
Main
Cuisine
Thai
Servings
6
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- •
1/2 tsp kosher salt
- •
1/4 tsp ground black pepper
- •
2 Tbsp seedless tamarind paste
- •
1/4 cup organic cane sugar
- •
2 Tbsp fish sauce
- •
1 Tbsp yuzu pao sriracha-style hot sauce
- •
5 cups cooked tri-blend quinoa shredded
- •
1/2 cup cashews
toasted and chopped
Instructions
- 1
Combine chicken, kosher salt, cayenne, garlic powder, and black pepper.
- 2
In a small saucepan over a medium-low heat, whisk together tamarind, cane sugar, fish sauce, water, and yuzu pao sriracha and heat to melt the sugar.
- 3
Heat 1 Tbsp of oil in a wok over high heat. Stir-fry the garlic, half the green onions, and carrots for a few minutes and then remove from the wok.
- 4
Heat another Tbsp of oil in the wok and add the chicken. Stir-fry until cooked through and remove from the work.
- 5
Heat another Tbsp of oil in the wok and add quinoa. Stir-fry to heat through and then add half the sauce.
- 6
Make a well in the center of the quinoa and pour in the egg. Scramble the egg and then return the cooked chicken and carrot to the wok and stir-fry to heat through.
- 7
Add the bean sprouts, cashews, chopped cilantro and stems, and lime zest and continue stir-frying to heat through. Add more sauce to taste.
- 8
Serve garnished with the remaining green onion and lime wedges.