I used to get chicken pad Thai for work lunches sometimes.
Without fail, Thai takeout left me feeling sluggish and it was WAY TOO MUCH food for me.
So naturally, I set out to create an easy version I could make at home, like this no-reheat Thai chicken bowl.
The peanut sauce MAKES this dish.
The rest? You can change. Here’s how:
Not a fan of carrots or zucchini?
- Try bell peppers, sugar snap peas, peas, radishes or cabbage!
Vegan or vegetarian?
- Simply swap out the chicken for 1 package of firm tofu. The directions in the recipe will stay the same and this meal will be just as delicious.
- You could also use edamame or tempeh if you’re not into tofu. Please read the package for cooking instructions if using edamame. You don’t need to marinate it (but you can if you want!)
What about the noodles?
- This dish would work with any pasta of your choice, but rice noodles give it more of a Thai flavor and texture.
- I wouldn’t use rice or quinoa in this meal, but you technically could!
Allergic to peanut butter?
- I would try this with sun butter to replace the peanut butter in the sauce. You may have to heat up the sun butter to make it easier to mix into the sauce
Storage and reheating notes for this Thai chicken bowl:
This meal lasts in the fridge for up to four days. I didn’t test it in the freezer, but you’re welcome to! You don’t have to reheat this meal as it’s excellent cold, but if you did it’s best to reheat it in the microwave or on the stove.
Happy prepping!
If you end up making this no-reheat Thai chicken bowl, send me a DM on Instagram @workweeklunch!
Chicken
No-Reheat Thai Chicken, Zucchini and Carrot Bowls
Rating
Servings 3 servings
Ingredients
Chicken/tofu marinade
- 1 TBSP brown sugar or agave
- 1/2 cup soy sauce
- 3 lime 2 for the marinade, 1 for garnishes
Peanut sauce
- 1/3 cup soy sauce
- 1/4 cup nut butter
- 1 TBSP sriracha optional, if you like heat
- 1 TBSP rice vinegar
- 1 tsp sesame oil
- 2 tsp agave, maple syrup or honey add more as needed
everything else
- 6 oz rice noodles or any pasta
- 16 oz chicken breast chopped, sub shrimp if desired
- 1 zucchini sliced into long strips (or spiralized)
- 2 cups shredded carrots (can just use whole carrots, chopped)
- 3/4 cup green onion chopped
- 2 TBSP olive oil or coconut oil
- salt and pepper to taste
Instructions
- Mix the soy sauce, brown sugar and juice from 2 limes together (taste to adjust) and pour the mixture in a Ziploc bag with the chicken. Set aside.
- Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
- Cook rice noodles/pasta according to the package.
- Add 1 TBSP oil to a large skillet over medium heat, followed by the chicken. Cook for 7-10 mins (3-5 mins if using shrimp), stirring frequently until cooked through. Remove from pan and set aside.
- Add remaining oil to the skillet, followed by the zucchini, carrots and 1/2 of the green onions. Add salt and pepper to taste. Cook for about 5 mins, stirring, until tender-crisp.
- Add the cooked chicken, noodles and 1/2 of the peanut sauce to the skillet (reserve the rest). Reduce heat and toss to combine well.
- Divide the noodle mixture into three containers. Garnish with remaining green onion and a lime wedge. The remaining sauce should be stored in smaller containers or one larger one to be added to the meal right before eating (this helps get the noodles unstuck, if that happens).
Brandi S
October 21, 2018 at 10:57 pmDid I miss something here? The peanut sauce is REALLY salty. Luckily, I hadn’t poured it all in the zucchini noodles. I then made a sauce with more peanut butter and less soy sauce. Maybe the amounts are supposed to be switched with the peanut butter and the soy sauce? Other sauce recipes have a higher ratio of peanut butter to soy sauce.