Chicken Pad Thai Meal Prep
30 min495 kcal each
Garlicky chicken tossed with brown rice noodles, crunchy vegetables and bean sprouts in a sweet-sour lime and chili sauce. Three meal-prep boxes, lighter than the takeaway.
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Plan this recipeIngredients
for 3 servings- Chicken breast, boneless and skinless510 g
- Brown rice noodles, dry140 g
- Garlic15 clove
- Red bell pepper1 piece
- Mushrooms70 g
- Bean sprouts156 g
- Spring onions100 g
- Fresh coriander8 g
- Rice vinegar4 tbsp
- Coconut aminos2 tbsp
- Chili sauce2 tbsp
- Coconut sugar2 tbsp
- Lime juice2 tbsp
- Coconut oil½ tsp
Method
Prep 15 min · cook 15 min- Cook the noodles according to the packet, drain and set aside.
- Slice the pepper, mushrooms and spring onions and cut the chicken into small pieces.
- Mix the rice vinegar, coconut aminos, chili sauce, coconut sugar and lime juice.
- Heat a non-stick pan with the coconut oil, add the crushed garlic and the chicken and cook for 6–7 minutes until done.
- Add the noodles, vegetables, bean sprouts and sauce and toss over the heat for 1–2 minutes.
- Divide among 3 containers and top with coriander.
- Keeps 4 days in the fridge. Reheat with a splash of water for 90 seconds.
Nutrition
per servingCal
495
Protein
44g
Carbs
64g
Fat
6.7g
Of 6.7g of fat per serving, 2.1g is saturated.
