quinoa & shrimp {pad-thai-style}

quinoa & shrimp {pad-thai-style}

tri-color quinoa, jumbo shrimp, pad thai chili sauce
garlic scrambled egg, cilantro, peanut, pickled thai chili, lime

It must be the plethora of quinoa recipes on Pinterest. I have quinoa on the brain. Here I took a perfectly good Pad Thai recipe and made it with quinoa. And actually, it was a nice twist on the classic. Not that I’m in anyway tired of the classic…

 Pickled Thai Chilies

I used my favorite bottled pickling liquid from the Korean market called yoricho (cooking vinegar). These pickled chili peppers are HOT, but a bit sweet and sour too…

Sauce

• 2/3 c. chili sauce
• 1/4 c. brown sugar
• 2 T. tamarind juice (mix tamarind paste with warm water)
• 2 T. fish sauce
• 1 T. low-sodium soy sauce
• 2 t. grated ginger

Combine ingredients in a bowl, set aside.

Method

• shrimp, cooked (peeled, tail-on, deveined)
• tricolor quinoa, cooked
• eggs, beaten
• peanut oil
• garlic cloves, minced
• fresh cilantro, sprigs
• scallion, thinly sliced
• roasted peanuts
• lime wedges
• pickled thai chilies

Briefly sauté garlic in a bit of oil, add egg and scramble lightly, then set aside. Spread warm quinoa on a platter, drizzle with sauce. Top with scrambled egg, sprinkle sliced scallion over the egg. Arrange shrimp, cilantro, and lime wedges over the egg and quinoa. Garnish with peanuts and pickled chilies. Serve with extra sauce on the side.