• Course

    Main Course

  • Prep time

    40 Mins

  • cook time

    3 Mins

  • servings



  • 3 Lotus Foods Tom Yum Rice Ramen Noodle Soup Cup
  • 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 chopped green onions
  • Lime wedges 1 lime

For the Pad Thai Sauce:

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

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

  • 2

    Cook the noodles according to the directions on the cup. Do not add the seasoning. Strain the water and set the noodles aside.

  • 3

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

  • 4

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

  • 5

    Assemble your Buddha Bowls: Divide the noodles into 2 bowls. Add the cooked bok choy, baked lotus roots, baked tofu or tempeh, and lime wedges. Sprinkle the noodles with more peanuts and enjoy!