Pad Thai Quinoa Bowl

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

960 g	4 cups low-sodium chicken broth
	2 cups quinoa, rinsed and drained
14 g	1 tablespoon coconut oil, divided
1800 g	1 large boneless, skinless chicken breast, cut into thin strips
122 g	2 carrots, cut into matchsticks
68 g	0.75 cup shredded cabbage
	0.5 cup edamame
300 g	2 green onions, chopped
23 g	0.25 cup diced broccoli stems
150 g	3 eggs
4 g	1 teaspoon sesame oil
64 g	0.25 cup natural peanut butter
64 g	0.25 cup reduced-sodium soy sauce
45 g	3 tablespoons rice vinegar
17 g	2 tablespoons chili garlic sauce
12 g	2 tablespoons chopped fresh ginger
9 g	3 cloves garlic, minced
4 g	1 teaspoon sesame oil
73 g	0.5 cup salted peanuts, chopped
19 g	3 tablespoons chopped fresh cilantro

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“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 pep” — a cook, 4★

“After reading all the "I made it" reviews and considering the comments that the recipe was bland I looked at a few other recipes online and made a couple alterations to the sauce and kicked it up a notch. Instead of the chile sauce I used approximately 3 table” — a cook, 5★