Lotus Foods Traditional Pad Thai Rice Noodles Description
Our popular Traditional Pad Thai Rice Noodles are crafted from organic, heirloom white rice, giving it a lighter color and a milder flavor. These convenient, versatile noodles are perfect for making a more nutritious Asian-style dish, when you want the flavor of the sauce to be the star, or use them as a gluten-free replacement for pasta.
Directions
Step 1 - Bring 4-5 quarts of water to a boil.
Step 2 - Add noodles and boil 7 minutes or until tender stirring occasionally.
Step 3 - Drain and rinse under cold water.
Step 4 - Serve hot or cold.
Free Of
Additives, oil, top 8 allergens, gluten, GMOs, .
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz 56 g
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Total Fat | 1 g | 0% |
|
| Saturated Fat | 0 g | |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 45 g | 16% |
|
| Dietary Fiber | 1 g | 5% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | 0 | 0% |
|
| Protein | 3 g | 7% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 6 mg | 0% |
|
| Iron | 0.02 mg | 2% |
|
| Potassium | 43 mg | 0% |
|
Other Ingredients: Organic white rice.
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Thai Red Curry Noodles
[vc_row][vc_column][vc_column_text]If comfort food took a vacation to Thailand, it would come back as these Thai red curry noodles. Tender rice noodles, crisped tofu, creamy coconut milk, zingy lime and a gentle kick of spice make every bite a craveable balance of cozy and bold. The best part? This vegan noodle bowl comes together in just 30 minutes — no passport (or takeout container) required.
Thai Red Curry Noodles
- 8 oz. Pad Thai rice noodles (or stir-fry noodles)
- 2 Tbsp. avocado oil (divided)
- 14 oz. extra-firm tofu (cubed)
- 4 cloves garlic (minced)
- 1- in. piece ginger (grated)
- 2 green onions (chopped, white and green parts separated)
- 3 Tbsp. red curry paste
- 1 green bell pepper (thinly sliced)
- 14 oz. coconut milk
- 2 Tbsp. low-sodium tamari soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. sriracha (or chili paste)
- Salt (to taste)
- 1/2 lime (juiced)
- 1/2 cup cilantro (chopped)
- 1 tsp. sesame seeds (for garnish)
- Lime wedges (for serving)
- Wrap tofu block in clean kitchen towel or paper towels and place heavy skillet or plate on top. Let sit 15-20 minutes to remove excess moisture, then cut into cubes.
- Bring pot of water to boil. Cook noodles according to package instructions until tender (avoid overcooking). Drain and rinse immediately with cold water to stop cooking process. Toss with 1 teaspoon avocado oil to prevent sticking and set aside.
- Heat 1 tablespoon avocado oil in large pan or wok over medium-high heat. Add pressed tofu cubes and cook until golden and crisp on all sides, about 6-8 minutes. Remove and set aside.
- In same pan, add remaining tablespoon of avocado oil. Add garlic, ginger and white parts of green onions and sauté 30 seconds until fragrant. Stir in red curry paste and cook 2-3 minutes, stirring constantly, until it becomes aromatic.
- Add sliced green bell pepper and cook 2-3 minutes until slightly softened. Return tofu to pan and toss so curry paste coats it evenly.
- Add soy sauce, brown sugar and sriracha. Stir well to coat tofu and bell pepper, letting mixture cook another minute. Pour in coconut milk, stir to combine and bring to gentle simmer 3-4 minutes. Taste and adjust salt, if needed.
- Add cooked noodles and toss gently until evenly coated in curry sauce. Squeeze in lime juice and stir again.
- Remove from heat. Top with chopped cilantro, sliced green parts of green onions and sesame seeds. Serve warm with lime wedges on side.
Pick up the ingredients for this recipe (and everything else you love) at Vitacost.
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