I LOVE Pad Thai but I don’t love all of the calories and sodium that accompany my Pad Thai takeout orders {sigh}. I was craving a Pad Thai dish that was both delicious AND nutritious. After doing a lot of research and a little grocery shopping, I ended up concocting a healthier version of my beloved Pad Thai take-out,- Quinoa Pad Thai- which I guarantee does NOT disappoint!
As you can probably guess from the title, this Pad Thai recipe uses quinoa instead of noodles. I know you’re probably thinking “you can’t have Pad Thai without noodles”, and this was the EXACT reaction I got from Greg the first time I made this. I promised him that he would like it and agreed that if he didn’t I would buy Pad Thai takeout for both of us. The pressure was on! But, sure enough after he took this first bite, I think the words that came out of his mouth were something along the lines of “I don’t like it…I LOVE it“. It was hard to tell because hardly stopped to breathe until he had finished his entire bowl! Success!
This recipe generously serves 4 people, meaning that depending on how hungry you are, you will probably have leftovers. This is one of my go-to recipes for when I know I’m going to have a hectic week because it reheats very well and lasts for about 5 days sealed in a Tupperware container. I like to make it towards the beginning of the week, usually on Sunday, and eat the leftovers on those days when I’m exhausted and/or get home from work too late to cook.
FYI, this is one of my FAVORITE recipes, and I’m excited to share it with all of you!
Before you get started, I want you to know that I designed this recipe to be made three ways. You can elect to make this recipe using 1) only chicken, 2) only tofu, or 3) half chicken, half tofu. I usually make half chicken and half tofu version. Be sure to pay close attention to the instructions for “all chicken or all tofu” or “half chicken, half tofu” highlighted in the recipe for serving sizes and directions so that you can confidently make the rendition of this dish that you prefer!
I would like to mention that regardless of the version you are making, you will cook the Quinoa and sauce FIRST. Once the Quinoa and Sauce are finished, you will cook your stir-fry, which you will add the Quinoa and sauce into later. If you are making the “half chicken, half tofu” version, please note that you will cook the tofu version first using half of the veggie mix, quinoa, and sauce.
Let’s get started!
- **If cooking only chicken- 2 chicken breasts
- **If cooking only tofu-2 (12 oz.)containers of cubed tofu, drained
- **If cooking half chicken, half tofu- 1 chicken breast & 1 (12 oz.) container cubed tofu
- For Quinoa-
- • 1 cup dry red Quinoa
- • 1 1/4 cup dry white Quinoa
- • 2 cups of low sodium Veggie Broth
- •3 cups of water
- For Sauce-
- • 4 Tbs light soy sauce
- • 1/2 cup brown sugar
- • 4 Tbs fish sauce
- • 4 Tbs water
- • 1/4 cup creamy peanut butter
- • 3 Tbs Sriracha
- For Stir Fry-
- • 2 Tbs extra virgin olive oil
- • 1 zucchini, thinly sliced or julienned
- • 1 cup shredded carrots
- • 3 cups of napa cabbage or pre-packaged Asian lettuce mix
- • 1/2 cup chopped green onions
- • 2 eggs
- For Garnish-
- • 3/4 cup chopped peanuts
- • 3/4 cup chopped fresh cilantro
- • Add quinoa, water and low-sodium veggie broth in a large pot and place on high heat. When quinoa comes to a rolling boil, stir with a wooden spoon, place lid on top and reduce to a low heat. Let sit until cooked.
- • Combine soy sauce, brown sugar, fish sauce, water, peanut butter, and Sriracha into a small saucepan
- • Place saucepan over medium heat and whisk all ingredients together. Heat until peanut butter is melted and brown sugar is dissolved, set aside.
- IMPORTANT: If you are making a tofu/chicken combo you will be using the same skillet for both. Cook the tofu first. Cooking raw chicken before the tofu, in the same dish will cause cross-contamination and possibly spread salmonella.
- · Combine carrots, zucchini, cabbage, and green onions into a large bowl
- NOTE: You will cook the tofu from start to finish and repeat the same process using chicken.
- **If cooking all chicken or all tofu use entire bowl of veggie mix // If cooking half chicken and half tofu divide the veggie mix evenly so that equal proportions are used for each**
- • Heat 1 Tbs EVOO in a large skillet and add veggie mix
- • Stir-fry veggies for about 3-5 minutes or until veggies soften and begin to turn translucent.
- For TOFU
- • Add 1 Tbs EVOO and tofu cubes into veggie mix. Stir-fry until sides of tofu begin to turn golden brown, reducing heat if needed or veggies start to burn.
- For CHICKEN
- • Add 1 TBS EVOO and chicken breast slices into veggie mix. stir-fry until chicken cooks all the way through, reducing heat if needed or veggies start to burn.
- **If cooking all chicken or all tofu, spoon in 6 cups of cooked Quinoa // If cooking half chicken and half tofu, spoon 3 cups of cooked Quinoa into each**
- • Stir Quinoa into veggie mixture for 1-2 minutes
- **If cooking all chicken or all tofu, stir in 2 cups of sauce // If cooking half chicken and half tofu, stir 1 cup of sauce into each**
- • Stir sauce until evenly dispersed amongst ingredients and absorbed by Quinoa
- • Create a circular well in the center of the stir fry mix so that the bottom of the pan is exposed.
- **If cooking all chicken or all tofu, crack 2 eggs in center of well // If cooking half chicken and half tofu, crack 1 egg into each**
- • Mix egg into mixture until fully cooked and remove from heat
- • Top with cilantro and chopped peanuts
- Enjoy!
