• Course

    Main Course

  • Prep time

    40 Mins

  • cook time

    3 Mins

  • servings



  • 3 Lotus Foods Tom Yum Rice Ramen Noodle Soup
  • 1 tbsp vegetable oil
  • 2 carrots, shredded or julienned
  • ½ cup bean sprouts
  • 1 small bell pepper, julienned
  • 2 small bok choy, sliced in half lengthwise
  • 1 cup tempeh or baked tofu
  • 1 cup cooked mushrooms
  • ½ cup sliced and baked lotus roots (optional)
  •  cup roasted peanuts
  •  cup green onions, chopped
  • 1 lime, cut into wedges

Pad Thai Sauce

  • 3 tbsp vegan fish sauce
  • 3 tbsp brown or dark soy sauce
  • 3 tbsp brown sugar
  • 2 seasoning packets from the ramen noodle soups
  • 2 tbsps rice vinegar
  • 1 tbsp sriracha
  • 1 tsp minced garlic
  • 2 tbsp creamy peanut butter

product used in the recipe

Tom Yum Rice Ramen Noodle Soup

  • 1

    Combine pad Thai sauce ingredients in a bowl and whisk until smooth. Set aside.

  • 2

    Cook ramen noodles according to directions on package. Do not add the seasoning. Strain set aside.

  • 3

    In a preheated wok, stir fry carrots, bell peppers and mushrooms in the oil. Add bok choy and quickly stir fry with the vegetables. Remove bok choy once cooked.

  • 4

    Add pad Thai sauce to the wok with the vegetables and bring to a fast boil. Lower heat, add noodles and stir fry everything until noodles are well coated in sauce. Add roasted peanuts, green onions, and lime wedges.

  • 5

    Divide noodles between two bowls. Add the bok choy, lotus roots, tofu or tempeh, and lime wedges. Sprinkle noodles with more peanuts.

product used in the recipe

Tom Yum Rice Ramen Noodle Soup