This meal is well-liked in Kerala, South India. It is a festive preparation that is highly nourishing, delicious, and full of vitamins and antioxidants. But the procedure of finishing the dish by frying the coconut to season it is essential to the dish. As a result, the curry has a distinctive flavor and scent.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 648 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Use half of quinoa in recipie.Use whatever veges you have in fridge. One could use different protein sources or just all vegetable.
My husband is on Chemo, and his tastes keep changing. He was buying frozen Pad Thai dinners the last few weeks, and loving them. I have been trying to minimize my gluten intake, due to thyroid issues. I stumbled upon this recipe, and decided to give it a try. I’ve never eaten or made Thai food before. I made this recipe, omitting cabbage, doubled the chicken, and used all frozen veggies and it WAS DELICIOUS! So much protein, and low in gluten! Thanks so much for sharing! I even posted the recipe to my Facebook page.
I love this recipe! It’s delicious, nutritious, and freezes well. I’ve made it with chicken (as written) and with ground pork and both are tasty. I prefer it with an extra egg or two and at least twice as much edamame.
Delicious!! I did add more veggies as per some reviews, added water chestnuts and snow peas. Used a cabbage,, broccoli and carrot slaw and mix. Family loved it and asked to keep it on file! Thanks for the recipe.
Decent flavor but the quinoa: veggie ratio is way off. Next time I would literally halve the quinoa and double the veggies.
Delicious! I used 3 C broth and 1 1/2C quinoa and made for a good proportion of quinoa to veggies.
Very good with nice flavor. I used small cut up firm tofu that I sauteed in sesame oil until it was slightly crunchy and seasoned with garlic powder instead of chicken. I didn’t have edamame so I used extra broccoli. I backed off a little on the fresh ginger (personal preference) about a 1/2 tablespoon; it had enough ginger flavor without it for me. The next time I make it, though, I may 1-1/2 times the peanut sauce as it was a little dry for us with all the quinoa.
It was close! The flavors are all there, but the proportions were a bit off for our preferences. We cut the quinoa in half, tripled the veggies, and doubled the sauce. We used napa cabbage for this recipe and added in the broccoli florets as well. Red bell pepper would’ve been great with it as well. If you don’t like the sauce tangy, add just a tsp or so of agave nectar. But it’s still a great sauce without it. We didn’t have salted peanuts, but instead added in some sweet chili pistachios because that’s what was in the pantry. Think it would’ve been similar without them though. Overall, this is a must-keep and make over and over again recipe, but again, for us, the proportions were a bit off, so we’d make it our way. Thanks for the great recipe!
This is so good!! It is comfort food! I made this with peas instead of the edamame, and added oj & honey to the peanut sauce. It’s absolutely fabulous!!
I used tofu instead of chicken; the peanut sauce is absolutely fabulous.
Excellent!! Even my husband who prefers rice loved it!!
My husband and I made this together. It was good. It was our first try at an Asian dish so we weren’t really sure how it was going to taste. I would have liked it better with more peanut butter and less soy sauce. My husband thought the soy sauce was fine but agreed it needed more peanut butter. We also didn’t have chili garlic sauce so that was omitted. We’re not tolerant of a lot of spice anyway so we didn’t add anything in it’s place.
Excellent! The sauce tastes authentic, even though there is no lemongrass in the recipe.
We liked it but I’d double the vegetables next time. Made it with shrimp instead of chicken and used veggie broth bc my daughter doesn’t eat chicken. Didn’t have chili garlic sauce so used 1 tbsp chili pepper paste and 1 tbsp ginger paste in place of 2 tbsp of the combo. Maybe a drop too much ginger, so maybe cut that down a bit. We put extra scallions on top with the peanuts. I may try a little more peanut butter next time too
TOO SALTY. use less soya sauce. I added enoki mushrooms and replaced the quinoa with fresh rice noodles.
I used quinoa that I made ahead and stored in the freezer. I also substituted chili infused olive oil for the chili sauce bc I didn’t have any. This dish is good day of and delicious as left overs! I will make this often
This was a nice solid recipe. Loved the level of spice/heat, liked that it is healthy. I made it as called for, but next time think I would make double the sauce so it is a little more saucy (or use a little less quinoa). I will likely make this again even though it felt like I was doing quite a bit of chopping. However, that actually makes it a great “prep-ahead” type recipe though…just cut everything the day or weekend in advance and then toss everything together as called for. I would think it would come together pretty quickly that way and make it an easy-ish weeknight recipe. The edamame I bought was still in the shell…somehow missed that when i purchased it. (Oops!) So, that took extra time shelling them. But, oh well. It does make A LOT so be prepared to feed a crowd, or cut the recipe in half.
As posted this is nearly a 2 star.
Great Recipe! I didn’t have any chicken so I used tofu and still worked great!
Wow! So great! I made it as is and LOVED it. Plus, it made a ton. My only tip is one that most people who don’t have much time already know, and that’s to buy a bag of mixed shredded carrots and shredded broccoli stems to save some time (I think I used the 365 Brand from Whole Foods). Thanks for the fantastic recipe!
I didn’t care for this recipe. Separately, I love all these ingredients. Together, I didn’t really care for the texture, and it was also quite salty. For the amount of time this took with the prep, there are other Thai recipes I’d rather focus on.