The Kitchen Files / Quinoa Pad Thai

ST Kitche Files_Pad Thai

I will be honest here…I do not enjoy cooking. The kitchen kind of intimates me.  I am lucky because my husband is an amazing cook and enjoys it more then I do (which means I end up always cleaning up).  This is something I am going to be working on in 2014 and I thought it would be fun to share my experiences and recipes with you in a new series called The Kitchen Files.  The goal here is try one or two fun, healthy, and semi-easy recipes each week.  Since 2014 is going to be a healthy year for us and I love Thai Food, I made Quinoa Pad Thai.  Really good, easy, and filling.  NOTES:  I forgot the coleslaw mix at the store (this is always something I am working on…) + washing and rinsing quinoa is messy if you do not have a cheesecloth….see recipe below!

ST_Kitchen Files_Pad Thai

Bowl: Juliska, Napkin: Stone Textile, Chopsticks: purchased on our trip to Asia last year


What you need:

1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix
1/2 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

What do to:

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

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