This Meal Prep Chicken Pad Thai with Sweet Potato Noodles is full of complex flavors and just a bit of a kick. It makes for an excellent packed lunch or family dinner!
For the Pad Thai:
- 1 pound boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 large sweet potatoes, peeled and spiralized
- 1 tablespoon olive oil
- 2 tablespoons coconut oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 2 large carrots, peeled and julienned
- 2 cups snap peas, thinly sliced on the diagonal
- 2/3 cup shredded red cabbage
- 3 large eggs
- 1 teaspoon coconut aminos, tamari, or soy sauce
- Chopped almonds or peanuts, lime wedges, and fresh cilantro, for garnish
For the Sauce:
- 1 clove garlic
- 1/4 cup fresh lime juice (about 2 limes worth)
- Zest of 2 limes
- 2 tablespoons coconut aminos, tamari, or soy sauce
- 2 teaspoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1” piece of fresh ginger, peeled
- Pinch of red pepper flakes
- 1/2 cup unsweetened, unflavored almond butter, peanut butter, or cashew butter
- 1/2 cup full-fat canned coconut milk
- Preheat the oven to 400°F. Liberally salt and pepper the chicken thighs on both sides, and then place on half of a baking sheet.
- Fill the other half of the baking sheet with the sweet potato noodles. Drizzle the olive oil over the noodles, and then season with salt and pepper.
- Bake in preheated oven for 12-15 minutes, or until the chicken thighs are cooked through and the sweet potato noodles are tender. Chop the cooked chicken into bite-size pieces, and then set both the noodles and chicken aside.
- While the thighs and noodles are cooking, combine all the ingredients for the sauce in a high power blender or food processor. Blend or process on high until smooth and creamy. Set aside.
- Heat the coconut oil over high heat in a large wok or high-sided skillet. Add in the onion and garlic, and sauté until just translucent and fragrant, about 3 minutes.
- Add in the bell pepper and carrots, and sauté until just beginning to soften, about 3 minutes.
- Add in the snap peas and cabbage, and sauté until just crisp-tender, about 2 minutes.
- In a small bowl, whisk together the eggs and coconut aminos, tamari, or soy sauce. Pour mixture into wok, and stir continuously until the eggs are scrambled, about 2 minutes.
- Turn the heat to low, add in the cooked chicken and sweet potato noodles, and then toss to combine. Pour over the sauce—you might not want to use all of it (see notes below). Stir until everything is well-coated and heated through, about a minute.
- Spoon Pad Thai into four glass food storage containers. Add chopped almonds or peanuts, lime wedges, and fresh cilantro.
- Just like with all stir-fries, it’s a good idea to make sure all your veggies are chopped before you start cooking—once you start adding stuff to the wok, it goes quickly!
- This makes enough sauce to make for a very saucy pad Thai. If you prefer it a little bit drier, just use less sauce and reserve the leftover sauce for something else (it’d make a great salad dressing).
- I’ve also made this with butternut squash noodles, and it’s equally delicious!
- For a more traditional pad Thai, use peanut butter in the sauce, but if you’re not eating peanuts, almost any unsweetened nut or seed butter will do (I usually make mine with cashew butter).
Keywords: entrees, lunch, dinner, chicken, meal prep