Meal prepping isn’t necessarily a new concept, but it is a great way to spend time getting ahead of the week and planning meals out in advance. Between work and personal time, going to the gym, social hour and family schedules, it can be difficult to set aside time to prepare healthy meals for you and your loved ones. Meal prepping can be a tool in easing the difficulties of a busy lifestyle or even a way topractice self care.
Paleo meal prep is no different than any other type of meal prep. This Paleo Pad Thai makes an excellent meal, and can easily be turned into meal prep by preparing the ingredients properly. Instead of using traditional rice noodles for this Paleo meal prep recipe, we incorporated sweet potato noodles for a veggie-centric Pad Thai. Shredded carrots, onion and bell peppers make up the rest of the base and lean chicken is added for protein. For strict Paleo followers, the sauce can be made with almond butter, but peanut butter also makes a great sauce with more authentic Pad Thai flavoring.
Paleo meal prep can be done in many different ways that suit your lifestyle and schedule. Somemeal prep tips we have include: planning your week, planning the time to shop, and finding creative ways to store your meals. In order to make this Paleo Pad Thai prep-able, all you have to do is separate the cooked vegetables and chicken from the sauce. Store them in separate containers to prevent the vegetables from getting soggy in the sauce, especially if you want the recipe to last a few meals. For other recipe ideas for meal prep, check out thisarticle on meal prep and see how else you can get ahead of your week with just a little planning.
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Get a head start on your week with this Paleo Pad Thai!
Paleo Pad Thai with Sweet Potato Noodles
Yields 4 servings of Paleo Pad Thai
Ingredients:
- 1 medium sweet potato
- 1 T avocado oil
- 1 lb. chicken breasts, cut into 1-inch chunks
- 1 C shredded carrots
- ½ red onion, diced
- 3 bell peppers (orange, red, yellow), diced
- 3 green onions, thinly sliced
- Salt, to taste
- Pepper, to taste
Pad Thai Sauce Ingredients:
- ½ C almond butter (or peanut butter)
- 2 T honey
- 1 T sesame oil
- 2 T tahini
- 2 T coconut aminos
- 2 cloves garlic, minced
- 1 t ground ginger
- 1 T coconut vinegar
- 2 T lime juice
- 2 scoops Marine Collagen
- Water, as needed to thin out
Toppings:
- Crushed almonds or peanuts
- Cilantro
- Lime wedges
Directions:
- Using a spiral slicer or vegetable peeler, slice sweet potato into noodles and set aside.
- Place a large skillet over medium-high heat and add in avocado oil.
- Once oil is hot, add in sliced chicken breasts. Let sit for 3 to 4 minutes on one side, then flip once. Add salt and pepper as preferred.
- Once chicken has cooked through, remove from pan and set aside. In the same pan, add in shredded carrots, onion, bell peppers and green onions over medium-high heat. Stir frequently, until onions are translucent and vegetables begin to soften. Turn heat down to low.
- In a large pot, add in 4 quarts of water and bring to a boil. Add in sweet potato noodles and let cook for about 3-4 minutes.
- Combine all ingredients for the sauce in a separate bowl, add water a tablespoon at a time if needed to thin out.
- Add cooked chicken and cooked sweet potato noodles into the skillet with the other vegetables and toss together. Pour in the sauce and toss together until it is well mixed.
- Garnish with almonds, cilantro and lime wedges.
- FOR MEAL PREP: Store cooked vegetables and sweet potato noodles separately from the cooked chicken and store the sauce in a glass jar or container. When ready to eat, combine vegetables, chicken and the sauce and heat in desired method. Top with garnishes.
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- 1 medium sweet potato
- 1 T avocado oil
- 1 lb. chicken breasts, cut into 1-inch chunks
- 1 C shredded carrots
- ½ red onion, diced
- 3 bell peppers (orange, red, yellow), diced
- 3 green onions, thinly sliced
- Salt, to taste
- Pepper, to taste
- ½ C almond butter (or peanut butter)
- 2 T honey
- 1 T sesame oil
- 2 T tahini
- 2 T coconut aminos
- 2 cloves garlic, minced
- 1 t ground ginger
- 1 T coconut vinegar
- 2 T lime juice
- 2 scoops Marine Collagen
- Water, as needed to thin out
- Crushed almonds or peanuts
- Cilantro
- Lime wedges
- Using a spiral slicer or vegetable peeler, slice sweet potato into noodles and set aside.
- Place a large skillet over medium-high heat and add in avocado oil.
- Once oil is hot, add in sliced chicken breasts. Let sit for 3 to 4 minutes on one side, then flip once. Add salt and pepper as preferred.
- Once chicken has cooked through, remove from pan and set aside. In the same pan, add in shredded carrots, onion, bell peppers and green onions over medium-high heat. Stir frequently, until onions are translucent and vegetables begin to soften. Turn heat down to low.
- In a large pot, add in 4 quarts of water and bring to a boil. Add in sweet potato noodles and let cook for about 3-4 minutes.
- Combine all ingredients for the sauce in a separate bowl, add water a tablespoon at a time if needed to thin out.
- Add cooked chicken and cooked sweet potato noodles into the skillet with the other vegetables and toss together. Pour in the sauce and toss together until it is well mixed.
- Garnish with almonds, cilantro and lime wedges.
- FOR MEAL PREP: Store cooked vegetables and sweet potato noodles separately from the cooked chicken and store the sauce in a glass jar or container. When ready to eat, combine vegetables, chicken and the sauce and heat in desired method. Top with garnishes.
