Ingredients
Pad Thai:
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4 cups low-sodium chicken broth
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2 cups quinoa, rinsed and drained
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1 tablespoon coconut oil, divided
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1 large boneless, skinless chicken breast, cut into thin strips
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2 carrots, cut into matchsticks
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2 green onions, chopped
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¾ cup shredded cabbage
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½ cup edamame
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¼ cup diced broccoli stems
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3 eggs
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1 teaspoon sesame oil
Thai Peanut Sauce:
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¼ cup natural peanut butter
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¼ cup reduced-sodium soy sauce
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3 tablespoons rice wine vinegar
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2 tablespoons chili garlic sauce
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2 tablespoons chopped fresh ginger
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3 cloves garlic, minced
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1 teaspoon sesame oil
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½ cup salted peanuts, chopped
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3 tablespoons chopped fresh cilantro
Directions
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Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
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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. Transfer chicken to a plate. Heat remaining 1 1/2 teaspoons coconut oil in wok. Add carrots, green onions, cabbage, edamame, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
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Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
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Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
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Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.
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Cook's Note:
You can tell when quinoa is cooked because it will increase in size and seem more translucent with a ribbon around the edges. Make sure all the liquid has been absorbed.
Nutrition Facts (per serving)
| 370 | Calories |
| 17g | Fat |
| 36g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 22% |
| Cholesterol 88mg | 29% |
| Sodium 648mg | 28% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 5g | 19% |
| Total Sugars 3g | |
| Protein 21g | 42% |
| Vitamin C 8mg | 9% |
| Calcium 58mg | 4% |
| Iron 3mg | 18% |
| Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
