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Thai Express Bowl - from R. Thomas' Deluxe Grill
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Thai Express Bowl (with Peanut Sauce and Rosemary Quinoa Salad)
From the Menu of ... R. Thomas' Deluxe Grill
1812 Peachtree St. N.W., Atlanta
404-872-2942
Q: I read with interest the recipes readers request from local restaurants, and I am always impressed when a chef is willing to share. I have such a request after dining at R. Thomas’ Deluxe Grill last night. I would love to be able to make the Thai Express Bowl at home. The spicy peanut sauce, vegetables with quinoa could become a weekly regular in my house. Could you please see if the chef would be willing to share? -- Dee Peters, Alpharetta
A: Cesar Villanueva, a longtime manager at R. Thomas, agrees with Peters that this recipe is a keeper. “It’s the best thing ever,” he says. The key is the Peanut Sauce, he says, which gets its kick from ginger and cayenne pepper. It’s mixed with stir-fried vegetables and the restaurant’s signature Rosemary Quinoa salad. “It’s different, and it’s gluten-free,” notes Villanueva.
Technically, this recipe isn’t really an “express” unless you happen to have the Rosemary Quinoa and the Peanut Sauce made in advance. But even if you don’t, it’s well worth the effort.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 20 minutes Total time: 20 minutes Serves: 4
Ingredients:
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1/4 cup extra-virgin olive oil
1 medium red onion, chopped
4 carrots, cut julienne
2 cups shredded red cabbage
2 bunches green onions, sliced on the bias
12 ounces cooked and pulled chicken or cubed tempeh
1 1/2 to 2 cups Peanut Sauce (see separate recipe listing)
4 cups Rosemary Quinoa (see separate recipe listing)
4 teaspoons chopped fresh cilantro
Instructions:
In a wok or large sauté pan over medium heat, add the olive oil. Add the red onion and carrots, stir-fry for 2 to 3 minutes, then add the cabbage and green onions and stir to fry 2-3 minutes. Add the chicken or tempeh and stir-fry until warmed through and the vegetables are just tender, 3 to 4 minutes. Add the Peanut Sauce and toss well to combine.
Meanwhile, warm the Rosemary Quinoa in the microwave or a steamer. Place 1/4 of the quinoa in each of 4 large bowls. Top with 1/4 of the vegetables. Garnish with chopped cilantro.
Meanwhile, warm the Rosemary Quinoa in the microwave or a steamer. Place 1/4 of the quinoa in each of 4 large bowls. Top with 1/4 of the vegetables. Garnish with chopped cilantro.
Nutrition:
Per serving (based on 4, entire recipe): 644 calories (percent of calories from fat, 39), 38 grams protein, 59 grams carbohydrates, 10 grams fiber, 28 grams fat (4 grams saturated), 49 milligrams cholesterol, 1,746 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: R. Thomas Deluxe Grill