Quinoa Pad Thai

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I've seen various Quinoa Pad Thai recipes floating around the internet and decided to try my hand at making it.  I started with a basic recipe but quickly threw it out when I didn't have some of the main ingredients.

Also, we've been calorie counting so I'm giving you the measurements as I measured them ... in grams.   (If your kitchen scale is like mine, it should measure in both ounces and grams!)

This was a hit.  All four of us really liked it.  Even the kids, who will swear up and down that they don't like quinoa ... except tonight they are all "oh, yeah, I like that one quinoa dish with haloumi in it."  ... "And this one ..."  and I'm sure there are more, they just can't remember right now!!

Here's what you need:

4.5 cups cooked quinoa (I did two cups raw in my rice cooker)
70g bean sprouts
175g wombok (chinese cabbage), thinly sliced
120g grated carrots
45g sliced spring onions (and more to serve)
2 eggs
1 chicken breast, cooked and diced
4 cloves garlic, minced
2 tsp canola oil

3 Tablespoons brown sugar
4 Tablespoons lime juice (I used bottled because I only had one lime- you may not need as much with fresh limes)
zest of one lime (I added this because it wasn't limey enough ... you may not need it at all)
3 Tablespoons fish sauce
1 teaspoon chili garlic sauce

1/4 cup chopped peanuts, to serve
1/2 cup cilantro (fresh coriander), to serve

Here's what you do:

Mix sauce ingredients and set aside.  You'll want to taste as you mix with this.  If it's too sweet, add more lime juice.  You want it to be more lime than sweet, I think, though.  And you don't want the fish sauce to be too overpowering.   If you are in the States, you may want to start with way less fish sauce.  Ellie told me that fish sauce is much stronger there than it is here ...

In a large frying pan, heat 2 tsp oil over medium heat.  Add minced garlic, cook for a couple of minutes until just starting to brown.  Add bean sprouts, wombok, carrots and spring onions.   Cook for 2-3 minutes or until beginning to soften.  Add chicken, quinoa and sauce.  Stir to combine.  Cook for a bit, letting the bottom lightly brown and then stirring to the top, letting the bottom brown just a little bit each time. (Like when you make fried rice ...)  In the meantime, beat the two eggs in a bowl and pour into a small, heated non-stick frying pan.  Cook a thin 'omelet'.

Slice 'omelet' into long thin strips.

To serve.  Put quinoa on a nice serving platter, top with omelet strips, peanuts, cilantro and extra spring onions.  Drizzle with a bit of lime and serve with two halves of lime on side of platter.

This fed our family of 4 quite nicely.

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