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No-Reheat Thai Chicken, Zucchini and Carrot Bowls – Updated

June 1, 2018 by workweeklunch 1 Comment

No-Reheat-Chicken-Zucchini-Carrot-Bowls

Lunch-Meal-Prep-Recipe-No-Reheat-Thai-Bowls Healthy-No-Reheat-Thai-Bowl

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

View this post on Instagram

One of my favorite NEW no-reheat meal preps: Thai chicken bowls! . šŸ˜‹You can grab the full recipe in stories today or on workweeklunch.com (just search ā€œThai chickenā€) . šŸ˜I love these because they’re everything I crave about Thai takeout… without the waiting. And the $$. And the GIANT portions. . šŸ˜…Full disclosure, I put way too much noodles in my bowls. I’m so bad at eyeballing ā€œ2 ouncesā€ of noodles (which is what the serving size is on the package I used). Oh well! You live and you learn. . 😊I hope you enjoy this video! I’m currently running around NYC, seeing everyone I haven’t seen in over 6 months. It’s so fun and SO exhausting- you can watch all the action on my stories. Have a great one friends!

A post shared by Workweek Lunch by Talia Koren (@workweeklunch) on Jun 1, 2018 at 8:16am PDT

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 microwaveĀ or on the stove.

Happy prepping!

If you end up making this no-reheat Thai chicken bowl, send me a DM on Instagram @workweeklunch!

Print Recipe
No-Reheat Thai Chicken, Zucchini and Carrot Bowls
Votes: 14
Rating: 4.5
Rate this recipe!
Add to your meal planner:
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Cuisine Thai Inspired
Prep Time 10 mins
Cook Time 20 mins
Servings
servings
Ingredients
Chicken/tofu marinade
  • 1 TBSP brown sugar or agave
  • 1/2 cup soy sauce
  • 3 limes 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
Cuisine Thai Inspired
Prep Time 10 mins
Cook Time 20 mins
Servings
servings
Ingredients
Chicken/tofu marinade
  • 1 TBSP brown sugar or agave
  • 1/2 cup soy sauce
  • 3 limes 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
Votes: 14
Rating: 4.5
Rate this recipe!
Add to your meal planner:
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Instructions
  1. 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.
  2. Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
  3. Cook rice noodles/pasta according to the package.
  4. 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.
  5. 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.
  6. 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.
  7. 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).

Filed Under: Chicken, Free Recipes, Recipes, Top Rated Tagged With: chicken, meal prep, no reheat, recipe, thai

Reader Interactions

Comments

  1. Brandi S

    October 21, 2018 at 10:57 pm

    Did 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.

    Reply

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Workweek Lunch | Talia Koren
Instagram post 18016543645249040 What’s your favorite pasta meal? šŸ‘‡šŸ¼
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šŸAfter spending time in Mexico I definitely came home with a strong pasta craving for whatever reason. Last night I totally got my chicken noodle soup on. šŸ˜ I loooove making sauces from scratch and I can always go for an orzo skillet!
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šŸMeal prep and cooking helped me heal my relationship with pasta. I used to avoid it and restrict it (in my head it was labeled as ā€œunhealthyā€ for years) but my desire to have more variety in meals eventually brought me to cooking with pasta again and EMBRACING it. Life is just better with pasta involved yknow?
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šŸLooking forward to seeing your favorite pasta dishes in the comments!
Instagram post 17854050097693909 MEAL PREP FAQ! Here are the most common questions I got from yesterday’s Q&A post (with my answers!)
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ā“How do you reheat chicken?
āœ… Making sure you don’t have dry chicken is all about how you *initially* cook it - not really how you reheat it. Practice cooking chicken to perfection. If it’s juicy when you first cook it, it will be pretty juicy when reheated. When in doubt, fix it with sauces, dressing or a squeeze of lemon juice!
.
ā“How many days do you cook for in advance?
āœ… 3-4! Prepping for 3-4 days allows for more flexibility and it’s easier to manage.
.
ā“How do you not get tired of repeating meals after a few days?
āœ… The better your cooking is, the more you’ll look forward to repeating meals. This takes practice but it’s possible for each and everyone of you.  Choosing the right recipes helps too - we have you covered in the WWL Program with recipes MADE FOR meal prep! Learn more in my bio link.
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ā“How much time does meal prep really save you?
āœ… On average I spend about 4 hours cooking on the weekend which saves me around 2 hours a day during the week because I don’t have to choose meals/a restaurant, no waiting in lines, no cooking, no cleaning. Just eating!
.
ā“How do you multitask in the kitchen?
āœ… I always make a prep plan! Usually I deal with foods that have to be baked in the oven first, then deal with stove top items. I try to choose meals that are easy to multitask too. More on this in a future post!
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ā“How do you prevent sogginess when reheating meals?
āœ… the best way to do this is to let meals cool to room temp before you seal them and store in the fridge. Condensation inside the container causes sogginess! The other thing is to avoid using too much oil when roasting veggies. Lastly, it comes down to the type of meal you make. Not all meals work for prep.
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ā“How can I avoid getting overwhelmed with meal prep?
āœ… Start small! Seriously just prepping 3 lunches a week can make a huge difference. I’ve been doing this for over 4 years and am a pro, but I started with just 3-4 lunches a week.
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Hope this helps! Always happy to answer more questions in the comments. Meal prep can help you in so many ways and I hope these answers help motivate you!
Instagram post 18034586200225443 Would you eat a chili with beans, lentils, tomatoes and chocolate?! šŸ™‹šŸ»ā€ā™€ļø I’m obsessed with this one pot, freezer friendly vegan Rocky Mountain lentil chili I made last week and the recipe is coming to the WWL Program TOMORROW! Learn more or sign up today in my bio link.
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šŸ‘‰šŸ¼Couple things: the kidney beans and soyrizo didn’t actually make it into the chili. And it made 3 servings, not 2. I just ate one before snapping the ā€œafterā€ pic. To make this a meat recipe, simply use your favorite ground meat instead of lentils. Done.
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šŸ™šŸ¼This is a perfect lazy Sunday meal prep recipe that’s super cozy and filling as a lunch or dinner! Can’t wait for you to try it this weekend on the new meal plan.
Instagram post 17988759484286314 Last week’s prep was perfect! Not pictured are some of the servings we ate before I snapped this pic but I ended up with 13 meals from 4 different recipes.
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DeetsšŸ‘‡šŸ¼
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šŸ³Breakfast tortilla bake! The vegetarian version is already available in the WWL Program - vegan version is coming.
.
šŸ„—Crunchy spinach apple carrot salad with chicken! Recipe is already in the WWL Program
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🌶Vegan Rocky Mountain Chili - recipe coming to the WWL Program this week
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šŸ”Spinach feta turkey burgers with lemon dill rice (this was a winner) - recipe is already in the WWL Program!
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šŸ‘‰šŸ¼If you’re not a member of WWL yet, you can join to get access to all of these tested meal prep recipes + 300 existing ones in my bio link!
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āœ…Reheating: in the microwave as needed
āœ…Storage: in the fridge until we eat them
āœ…Calories: don’t know, don’t count, don’t care
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ā“Got questions about this prep or meal prep in general? Drop them below!
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šŸŒžToday is our last full day in Mexico and I’m feeling so inspired to cook when I get home tomorrow!! I always look forward to meal prep after a vacation because it helps my body get back in its regular feel-good groove.
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Have an amazing Monday!!
Instagram post 18119875405011786 I don’t count macros or calories! That’s one of many reasons why I don’t include them in my recipes, my program or my IG posts. (All recipes in this pic are featured in the WWL Meal Prep Program and are for members only- sign up in my bio link!)
.
šŸ‘‡šŸ¼Other reasons why I don’t include them:
.
1ļøāƒ£ macros tell us nothing about flavor, taste or satisfaction when it comes to meals. These are factors I’d rather focus on.
2ļøāƒ£ counting macros is still a form of dieting! As an intuitive eating advocate with an anti-diet approach to food, counting macros doesn’t align with my mission.
3ļøāƒ£ including macros makes us second guess our food decisions instead of listening to our gut/intuition
4ļøāƒ£ even if I included macros in recipes there’s NO WAY you’d replicate the recipe exactly the same in your kitchen, thus making the count inaccurate and kind of irrelevant
5ļøāƒ£ including macros would be very triggering to those who are dealing with or recovering from an ED or disordered eating. I want my page to showcase meal ideas in a way that’s safe for those who struggle(d) with this.
6ļøāƒ£ counting macros is simply too time consuming!! I’m meal prepping to save time, why would I add macro counting to the process?
7ļøāƒ£ I want people to see beyond the numbers. Does the meal look or sound appealing? What are the ingredients and are would they taste good? Is this easy to cook at home? Is this affordable? These factors matter.
8ļøāƒ£ even though I don’t count macros I still make sure there are macronutrients in each prep: protein, carbs and veggies as micronutrients. I don’t spend as much time on the fat aspect- but fats are there too if we look close enough. There’s a way to make sure all the macronutrients are present without counting.
9ļøāƒ£ my philosophy is... we simply have more important things to worry about in life than macros
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šŸ¤˜šŸ¼I get this question a lot but haven’t been able to fully explain it. If you do count and it helps you- that’s great. I’m not here to bash you. I’m just explaining my position on this topic - we don’t have to all agree here. As always I welcome discussion in the comments, but remember that there’s no right or wrong here!
Instagram post 18028238254244227 šŸ™…šŸ»ā€ā™€ļøMe: I don’t want to travel so much this year
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āœˆļøAlso me: *takes 7 plane trips in 2019*
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šŸ‘ˆšŸ¼Swipe left to see all my plane food grams! Not sure why, but you guys seem to love them. And yes, ALL of this food got through security (which is different than customs - this food was eaten on the plane not taken into other countries).
.
šŸŒTravel is a big part of my life and it’s one of the reasons I started meal prepping in the first place (to save money to use for trips). When I started prepping, I saved $260/month and all of that went toward travel and savings. It’s why I keep doing it!
.
ā˜€ļøThis year I went to California 3 times, Turks and Caicos, Toronto and Israel. And now I’m headed to Cancun with my amazing mom for a few days! Next year? Japan and maybe Spain or the UK with my partner.
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šŸŒWhy do I bring food on the plane? Having food I know I will enjoy makes my travel experience better AND I don’t have to spend so much money at the airport.
.
šŸ‘‡šŸ¼Products I travel with:
@stasherbag reusable bags
@gocontigo water bottle
@stojo collapsible cup
Containers vary, but I stick with plastic for plane travel because they’re lighter and won’t break.
.
Have an amazing Friday!
Instagram post 17890277281433577 These spinach feta turkey burgers with lemon dill rice were a hit! šŸ’ÆThe recipe for these and the vegan/vegetarian version is in the WWL Program for members as of today!!
.
āœ…If you’re a member, a new meal plan is already waiting for you in your inbox with this recipe in it.
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šŸ‘‰šŸ¼And if you’re not a member yet, you can sign up in my bio link for $7.99/mo to get weekly meal prep plans that change every week, a library of 300 tested meal prep recipes and access to our INCREDIBLE private Workweek Preppers FB group. Cancel anytime if it’s not for you.
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šŸ‹This recipe is bomb because the flavors compliment each other and it’s made with very simple, easy to find ingredients.
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ā„¹ļøIt’s not freezer friendly but it can last in the fridge for up to 4 days. It reheats well in the microwave or on the stove. I have no idea what the calories are because we don’t count here at WWL!
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šŸ¤˜šŸ¼Can’t wait for you guys to try this one. Have a kickass Thursday!
Instagram post 18076894759154473 We all screw up in the kitchen! Here are just of a few of MANY epic meal prep fails from this year:
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šŸ•Pizza quesadillas with a side salad - might come back to this. The quesadilla was just sad, not filling or flavorful enough. Side salad and dressing too much work for what it was.
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šŸ³Hashbrown egg cups - just wasn’t into this greasy mess of a meal at all! Everything about it was weird.
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🤨I think I attempted curry noodles and it all just clumped together. Super ugly meal, terrible texture, will probably try again because I love the flavors.
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🄘Quinoa sausage butternut squash skillet - these flavors go well together but not in skillet form. Was going for a one pot meal but it turned to mush. Might try again!
.
šŸ Turmeric tofu Thai stir fry. This combination of ingredients literally came to me in a dream šŸ˜‚ and might try again because I loved it, it just needs a sauce!
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šŸ”Vegan, GF black bean burgers. Guys I tried these 4 times with no luck. Bland, bad texture, just the wrong ingredient combos. Will definitely come back to it, but needed a break after so many failed trials.
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šŸ„žNot pictured: French toast. I tried sooooo many meal prep French toast recipes but they were all awful. Great in theory, terrible in practice.
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🄦Also not pictured: the epic broccoli soup fail you may have seen on stories 2 weeks ago
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šŸ¤˜šŸ¼I’m not here to be perfect. If you watch my lives and stories, you know that I screw up often, laugh it off and embrace it. It’s part of cooking. It’s impossible to learn how to cook without screwing up many times. šŸ‘‰šŸ¼The only way to learn is by DOING. Each ā€œfailureā€ is a lesson. Time and time again, mistakes lead to something awesome if we keep going.
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ā˜ŗļøCan’t wait to see what failures I come up with next year
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āœ…And if you want access to my meal prep success recipes, you can join the WWL Program in my bio link!! All the recipes that work out (Over 300) end up there for members only.
Instagram post 18078789757183769 Introducing the MVP of the week: this breakfast tortilla egg bake! šŸ˜I had it for breakfast this morning and I can’t wait to eat it again tomorrow and the next day (and the next!).
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šŸ‘ˆšŸ¼Swipe left to see what it looks like inside šŸ‘€šŸ¤¤šŸ¤¤ I added black beans at the last minute
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āœ… This breakfast is kind of like lasagna but with tortillas. It can last in the fridge for up to 4 days and in the freezer for 3-6 months (it’s all about how you store it!). I’m reheating it in the microwave, but the stove or oven (or toaster oven) would work just fine!
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šŸ™…šŸ»ā€ā™€ļøDont know what the calories or macros are because I don’t count and don’t encourage counting. We eat food, not numbers!
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šŸ¤˜šŸ¼Recipe, including the vegan version, will be in the WWL Program this week! To get access to new and existing meal prep recipes, join the WWL Program in my bio link for just $7.99/mo (less than the cost of 2 takeout breakfast sandwiches!!)
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About Workweek Lunch

Hey! I'm Talia Koren, founder of Workweek Lunch.Ā Here are the basics: I'm 27, I live in Queens, NY with my boyfriend and I've been meal prepping vegan, vegetarian, pescetarian and ...

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