healthier pad thai

I loveeee ordering Pad Thai, so figuring out a way to lighten it up AND make it easy for meal prep was a no brainer. This "Lazy Girl Pad Thai" has simple ingredients and minimal prep, and is ready in under 30 minutes. Perfect for busy weeknights, meal prep for lunch, or when you're just not in the mood for a kitchen marathon! Serves 4!

MACROS per serving: 31g p / 57g c / 11g f

Ingredients:

• 8 ounces Pad Thai brown rice noodles

• 12 ounces frozen, cooked chicken (or 1 lb raw if you're making your own)

• 2 large eggs

• 1 tbsp minced garlic

• 1 1/4 cups shredded carrots

• 2 cups spiralized/shredded zucchini (I used 1 box of frozen zucchini from whole foods)

• 1/2 bunch chopped green onions

• 1/3 cup chopped cilantro

• 2 tbsp crushed peanuts

• 1 lime, cut into wedges

• 1 tbsp soy sauce

• for the sauce:

• 1/4 cup PB Fit Peanut Butter Powder

• 1/4 cup reduced-sodium soy sauce

• 3 Tbsp lime juice

• 2 tbsp water, more if needed

• 1 tbsp minced garlic

• ½-1 tsp sriracha

• 1 tsp ginger powder

• 1 tsp honey

Directions:

Start by preparing your noodles. Prep according to the package. Set aside.
Prepare your veggies. In a very large skillet, sauté your zucchini (if it's frozen, start with it alone and then drain any excess water before adding the carrots in the pan) minced garlic, and carrots until softened (about 5-7 minutes). In the same skillet, if you're using precooked chicken, add that and cook until cooked through. If you're not using precooked chicken, make sure you prep your chicken ahead of time! I use either sauteed chicken or grilled. Once everything is cooked and softened, move aside and quickly scramble the eggs.
While your veggies are cooking, whisk together the sauce ingredients in a small bowl or measuring cup.
Once all of your Pad Thai ingredients are cooked and ready, push your chicken and veggies mixture to the side of the pan and add in your noodles to the middle and half of the sauce. Stir fry until the noodles have soaked up the sauce, about 3-4 minutes.
Mix everything together until it is all coated, add in about 1 tbsp of soy sauce and the other half of your peanut sauce, and cook a little more. The rice noodles and protein should soak up most of the sauce, but you can add more water or soy sauce if things look too dry.
Once everything is all cooked, measure out your portions for your meal prep containers. I like to weigh out the entire recipe first, divide that by 4 and then weigh each serving into my containers.
Top each serving with about .5 tbsp of crushed peanuts, cilantro, and add in a lime wedge to squeeze when ready to eat!
To reheat leftovers, add in about 1 tsp water before microwaving to help separate the noodles again.

Enjoy!!