These Spiralized Pad Thai Chicken Meal Prep Bowls are low-carb with zucchini, carrots, red cabbage and Pad Thai inspired sauce!
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How to make this recipe
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Whisk ingredients for Pad Thai sauce together in a medium-sized glass bowl.
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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.
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Saute zucchini noodles with remaining Pad Thai sauce. Remove from heat immediately after 30 seconds and add to glass meal prep bowls.
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Add chicken, carrots and red cabbage to zucchini noodles.
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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
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
Bobbie Hill says
This looks delicious and I can’t wait to try it for myself. I do have one question my husband is not a big fan of cabbage and any kind is there anything else I can use to replace it
Taylor Stinson says
Hi Bobbie! You could just spiralize some extra zucchini in place of the cabbage 🙂
Nichole says
Just made these and so excited to try at work this week! Question… do I microwave these, even with all the ingredients in the bowl? Thanks!
Taylor Stinson says
You can microwave or eat them cold 🙂
Leeron says
Looks delicious! Do you think it would still taste good if I omitted the fish sauce?
Taylor Stinson says
Hey Leeron – it would definitely still taste good without fish sauce! Give it a try 🙂
Pia says
a packet of carrot sticks is pretty vague – how many grams are we talking about here? Or how many medium size carrots?
And I am glad you pointed out that tomato sauce could be used as a substitute because there is no tamarind sauce in any of the supermarkts where I live.
Taylor Stinson says
Should be about 2 cups of shredded carrots/matchstick carrots 🙂
Erin Harrison says
If I am using the Thai Kitchen Pad Thai sauce, how much should I use?
Taylor Stinson says
I would go based on taste – if I were to guess maybe 1/3 to 1/2 cup?
Ciana says
Yum!!! I want to make this looks amazing ! Just wondering if anyone has the nutritional info on this meal?
Taylor Stinson says
Hey Ciana! Most of my older recipes don’t have nutritional info (it’s just impossible for me to go back and add it to everything because I think I have more than 200 recipes in my archives lol!). I’ve gone ahead and added it for this recipe though since you’ve asked. Hope that helps 🙂
Taylor Stinson says
I believe they are the 1 L size 🙂 Thanks so much!
Jacinda says
Just made this! Although the i used tofu and left the veggies raw:) it’s delish and meal prepping is great when you have a newborn!
Raena says
Just made this. One question, is it supposed to be reheated or eaten cold?
Taylor Stinson says
Hey Raena! I usually zap it in the microwave at work if I’m I’m travelling with it. You can eat it cold but reheated in the microwave or a frying pan is best!
Raena says
Thanks so much! Your recipes look so beautiful. I can’t wait to try more.
Taylor Stinson says
Aww thank you so much!!!! You’ve made my day <3
Real Food with Dana says
Oh my gosh this looks amazing. Making this asap!! Great meal prep tips too. Just found your blog and now I’m OBSESSED with all your recipes and photography!! 🙂
Taylor Stinson says
Thank you so much Dana 🙂 It’s definitely one of my fave meal prep bowls – and thank you so much for the kind words!!!! You seriously made my day! I’ll have to check out your blog – the real food angle sounds right up my alley!
Carmy says
Looks delish! I really need to dust off my spiralizer and use it!
Taylor Stinson says
Heheh right? I swear I don’t have enough excuses to use mine! Thanks Carmy!