These Spiralized Pad Thai Chicken Meal Prep Bowls are low-carb with zucchini, carrots, red cabbage and Pad Thai inspired sauce!
How to make this recipe
Whisk ingredients for Pad Thai sauce together in a medium-sized glass bowl.
Heat olive oil on med-high heat. Saute onions until softened then add chicken and 3/4 of the Pad Thai sauce. Cook until chicken is fully cooked.
Saute zucchini noodles with remaining Pad Thai sauce. Remove from heat immediately after 30 seconds and add to glass meal prep bowls.
Add chicken, carrots and red cabbage to zucchini noodles.
Garnish dish with scallions, peanuts and cilantro.
Ingredients and substitutions
- Coconut oil – olive oil, vegetable oil, or grapeseed oil can be used in place of the coconut oil in this recipe
- Yellow onion – red onion, shallots or white onion can also be used in this recipe
- Chicken breast – chicken breast will be a leaner cut of meat but chicken thighs are a great alternative (and may even give a juicier cut of meat)
- Zucchini – spiralized or cut into matchsticks preferably. Any other vegetable that can be spiralized can be used in place of the zucchini noodles.
- Carrot – fresh carrots cut into matchsticks is recommended. Replace with another veggie of choice such as celery, cucumber, etc.
- Red cabbage – use another type of cabbage or leafy green if you don’t have red cabbage on hand.
- Peanuts – chopped peanuts are optional as a textured addition to this meal.
- Cilantro (to garnish)
- Scallions (to garnish)
Pad Thai Sauce
- Tamarind paste – vinegar and sugar mixture is commonly used to replace tamarind paste in pad thai. Ketchup with Worcestershire sauce, lemon juice, rice vinegar and brown sugar can also be combined together as a substitute.
- Soy sauce – use tamari or coconut aminos as a replacement for soy sauce.
- Peanut butter – if you have a peanut allergy, opt in another nut butter or a seed butter to make this recipe nut free.
- Garlic – fresh or jarred minced garlic is recommended.
- Fish sauce – oyster sauce is a great substitute for fish sauce but additional soy sauce or soy sauce substitute will also work.
- Lime juice – use fresh lime juice or bottled lime juice if you’re in a pinch
Storing and reheating
This recipe is the perfect meal prep option because it can refrigerate for up to 4-5 days. Since this dish is prepared instantly into meal prep containers, storing is quite simple! Put each individual serving into the fridge for up to five days. When you're ready to enjoy the dish, microwave the spiralized zucchini Pad Thai for 1 minute until fully warmed. You won't want to warm the dish for too long as that might make the zoodles soggy and lose their integrity.
Can you freeze zucchini noodles?
I don't recommend freezing any leftover zucchini noodles for later. When frozen, zucchini noodles tend to lose their flavour and become really soggy in texture. “Zoodles” take a few seconds to cook and can be bought pre-spiralized so it is best to use them fresh when ready to eat them instead of freezing them for later.
Freezing the chicken
If you have any leftover chicken, it can be frozen either raw or cooked for a future dish. If you're looking to freeze leftover raw chicken, you can marinate it and then place into an airtight container or a freezer-safe bag. After, store the chicken in the freezer for up to 2 months.
If you're freezing cooked chicken, make sure the chicken has cooled to room temperature to avoid any condensation in the container. Divide the chicken into individual portions or keep them altogether into airtight meal prep containers or freezer-safe bags. The chicken will last in the freezer for up to two months. When you're ready to enjoy the chicken, sprinkle water on it before microwaving to ensure it doesn't dry out.
More low carb recipes
Meal prep tools
- Get your square glass meal prep bowls here!
- This is the brand of tamari I like, and I love this low-sodium soy sauce!
- And of course I get all my free-range chicken breasts from Butcher Box!
Spiralized Pad Thai Chicken Meal Prep Bowls
- 1 tbsp olive or coconut oil
- 1 small yellow onion, diced
- 1 lb chicken breasts
- 4 zucchini, spiralized or cut into matchsticks
- 1 cup Carrot matchsticks
- 1 cup red cabbage, thinly chopped
- 2 scallions, sliced
- 2 tbsp chopped peanuts
- 1/3 cup finely chopped cilantro
Pad Thai Sauce
- 1/4 cup tamarind paste
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp peanut butter
- 2 cloves garlic minced
- 2 tsp fish sauce
- 2 tsp lime juice
- Whisk ingredients for Pad Thai sauce together in a medium-sized glass bowl.
- Heat olive oil on med-high heat. Add onions, sauteeing for 2-3 min until softened. Add chicken and 3/4 of the Pad Thai Sauce, stirring to combine and cooking for 8-10 min until chicken is fully cooked.
- Remove from heat and add zucchini noodles, sauteeing for 30 seconds with remaining Pad Thai sauce. Remove from heat immediately and add to glass meal prep bowls (I got mine from IKEA!)
- Add chicken, carrots and red cabbage to each bowl, garnishing with scallions, peanuts and cilantro. Refrigerate up to 4-5 days and take for work!