Quinoa Pad Thai Recipe

Ingredients

• 1 lb chicken , thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp cayenne
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 Tbsp seedless tamarind paste
• 1/4 cup organic cane sugar
• 2 Tbsp fish sauce
• 2 Tbsp water
• 1 Tbsp yuzu pao sriracha-style hot sauce
• 4 Tbsp grape seed oil
• 2 large garlic cloves , finely chopped
• 1 bunch green onions , sliced
• 1 cup carrots
• 5 cups cooked tri-blend quinoa shredded
• 1 large egg
• 1 cup bean sprouts
• 1/2 cup cashews , toasted and chopped
• 1/2 cup cilantro , finely chopped
• Stems from 1 bunch of cilantro , chopped
• Zest of 1 lime
• Lime wedges

1. Combine chicken, kosher salt, cayenne, garlic powder, and black pepper.
2. In a small saucepan over a medium-low heat, whisk together tamarind, cane sugar, fish sauce, water, and yuzu pao sriracha and heat to melt the sugar.
3. Heat 1 Tbsp of oil in a wok over high heat. Stir-fry the garlic, half the green onions, and carrots for a few minutes and then remove from the wok.
4. Heat another Tbsp of oil in the wok and add the chicken. Stir-fry until cooked through and remove from the work.
5. Heat another Tbsp of oil in the wok and add quinoa. Stir-fry to heat through and then add half the sauce.
   
6. Make a well in the center of the quinoa and pour in the egg. Scramble the egg and then return the cooked chicken and carrot to the wok and stir-fry to heat through.
7. Add the bean sprouts, cashews, chopped cilantro and stems, and lime zest and continue stir-frying to heat through. Add more sauce to taste.
8. Serve garnished with the remaining green onion and lime wedges.