Okinawan Style Pad Thai Recipes

PAD THAI QUINOA BOWL

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!

Provided by Lisa

Categories World Cuisine Recipes Asian

Time 1h

Yield 8

Number Of Ingredients 20

Pad Thai Quinoa Bowl image

Steps:

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.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g

Ingredients

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
¾ cup shredded cabbage
½ cup edamame
¼ cup diced broccoli stems
2 carrots, cut into matchsticks
2 green onions, chopped
3 eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice 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

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First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

Okinawan Style Pad Thai Recipes

PAD THAI QUINOA BOWL

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