Hi, y’all!

Hope everyone is having a fabulous weekend. Here’s a recipe that I frequently use for meal prepping. It involves some brown rice noodles and light sauce for a healthy chicken pad thai recipe.  I usually leave the eggs and the peanuts out of the recipe due to personal preference, but when I make it for Andrew, I’ll throw them in.  I also definitely add more than 1/4 cup sriracha, but it’s because I like my food really spicy! Additionally, if you don’t have coconut sugar, you can opt for an artificial sweetener.  If you haven’t ever tried coconut sugar, I suggest you do.  It. Is. Awesome.  I love cooking and baking with it!

This meal prepping recipe makes multiple lunch/dinner meals to last you through the week.

Chicken Pad Thai Recipe:

2 pounds thinly sliced chicken breasts, diced

8 oz brown rice noodles (or regular rice noodles)

1 large onion, diced

4 tbsp minced garlic

3 red bell peppers, chopped

1.5 cups of mushrooms, chopped

1 cup bean sprouts

1/2 cup green onion, chopped

1/4 cup shredded radish

2 tbsp crushed and chopped unsalted peanuts (optional)

2 eggs (optional)

 

Sauce Recipe:

1/3 cup rice vinegar

1/2 cup soy sauce

1/4 cup Sriracha (or more if you like it spicy)

2 limes, juiced

Salt and pepper to taste (be careful with the salt because soy sauce is salty!)

3 tbsp coconut sugar

1 tbsp of cornstarch mixed with a little cold water to thicken the sauce

 

Directions:

1) Boil a pot of water and cook rice noodles according to the instructions on the packet/box.  Set aside when drained, rinsed, and finished.

2) In a hot skillet, add some olive oil or non-stick spray.

3) Add onions to skillet and cook for about 5 minutes, and then add minced garlic.

4) Once sautéed, add chicken and cook thoroughly.

5) Add the remaining vegetables to the skillet and cook until veggies are tender.

6) In a separate hot pan, scramble 2 eggs (if desired).  Once cooked, add to the chicken skillet with the vegetables.

7) In a separate bowl, combine and whisk the ingredients for the sauce.  Then add the sauce to the skillet.

8) Cook for a couple more minutes, and then add 1 tbsp of cornstarch (that is already mixed with some cold water, allowing the sauce to thicken.

9) After a few minutes, turn off the heat.  Finally, mix the noodles in the skillet with everything.

10) Separate into multiple containers for the week OR leave in one massive container.

11) Garnish with diced green onions and crushed peanuts, if desired.

 

**This recipe was modified and adapted from Fit Men Cook.**