This Pad Thai sweet potato meal prep is inspired by my Pad Thai zucchini noodles but simpler because it’s a meal prep and because I’m older and lazier. It’s recipe #3 in healthy meal prep series, preceded by teriyaki chicken meal prep and healthy breakfast meal prep. You can actually make any of iFOODreal’s recipes into a meal prep for your chance to win Cosori pressure cooker.
I decided to keep it vegetarian in an effort to eat less meat. With all the Instant Pot frozen chicken and Instant Pot fried rice recipe testing going on lately, we need to watch our animal products intake. But you can add chicken, instructions below. My healthy Pad Thai sauce is super simple, it takes just minutes to spiralize sweet potatoes. If you are not a huge fan of yams like me, you will love them more in a shape of noodles. And what you will love more is a fridge full of healthy lunches and dinners for a week!
Embrace the meal prep and you will see how much easier your life with work and kids will become! Check out how I do weekly meal prep for our family of 4.
Make This Recipe and Win Cosori Pressure Cooker
1. Throughout February make any iFOODreal’s recipe as a meal prep and take a picture.
2. Then post on Instagram, Facebook page or Facebook group using #ifoodreal and #ifoodrealmonthly hashtags (you must use both).
3. Bonus entry – tag at least 2 friends in the comments of your post.
Easy-peasy. Read full rules here.
How to Make Pad Thai Sweet Potato Meal Prep
First, spiralize sweet potatoes. Don’t peel to save time and consume vitamins and nutrients contained in the skin. North American produce is well pre-washed, so all it needs is another mild wash and scrub at home.
If you don’t have a spiralizer, you can chop sweet potato into 1″ cubes.
Next, in a small bowl, whisk the eggs, water, salt and pepper. Scrambled eggs come out fluffier with water.
Load large skillet with sweet potato noodles, might look like a lot but they will shrink. Cook until noodles shrink a bit and are cooked to your desired doneness, about 5-7 minutes. You don’t want them too mushy but rather with some crunch. The only seasonings I use are soy sauce, fish sauce and maple syrup.
Make scrambled eggs. Self-explanatory.
Now, if you would like to add chicken to your sweet potato meal prep, cook it now after the eggs. I would use cubed chicken breasts or thighs, and pan fry with salt and pepper until cooked through.
With meal prep you layer ingredients on top of each other: sweet potato, eggs, bell pepper, peanuts, cilantro, green onion, red pepper flakes.
Place lids in place and refrigerate for up to 5 days. That’s it!
PrintPad Thai Sweet Potato Meal Prep
Make 4 or 8 healthy Pad Thai Sweet Potato Meal Prep containers in 20 minutes. Can be vegetarian or with chicken, topped with eggs, peanuts, pepper, cilantro and simple sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 containers 1x
Ingredients
- 2 lbs sweet potato*
- 2 tbsp avocado or coconut oil, divided
- 1 garlic clove, grated
- 2 tbsp soy sauce (I used Bragg liquid aminos)
- 1 tbsp fish sauce
- 1 tbsp maple syrup
- 4 large eggs
- 2 tbsp water
- Pinch of salt and pepper
- 2 large bell peppers, chopped
- Small handful cilantro, finely chopped
- 3 green onion sprigs, finely chopped
- 1/2 cup unsalted peanuts, chopped
- Red pepper flakes
Instructions
- Prepare 4 plastic or glass meal prep containers. In a small bowl, whisk together eggs, water, salt and pepper; set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp of oil to coat. Add sweet potato, cover and cook for 5-6 minutes or until al dente, stirring a few times. Add garlic, soy sauce, fish sauce and maple syrup; stir a few times and divide between meal prep containers.
- Return skillet to the stove, swirl 1 tbsp of oil and add egg mixture. Cook until scrambled, stirring (folding) constantly. Divide between meal prep containers. If you would like to add chicken, cook it now. I would use cubed chicken breasts or thighs, and pan fry with salt and pepper until cooked through.
- Top each container evenly with bell pepper, cilantro, green onion, peanuts and red pepper flakes.
Store: Refrigerate for up to 5 days.
Notes
*Pick large and wide yams that are easier to spiralize. I used 2 large ones.
Did you make this recipe? Please give it a star rating in the comments.
