Category: Veggie Bowls
Move over, Pad Thai: our spin on the takeout classic has a tangy twist and even more veggies! Perfectly cooked rice noodles are coated in a zesty tamarind sauce and tossed with crisp bean sprouts, carrots, and red cabbage. It’s topped off with baked tofu and crushed peanuts for extra protein. Indulgence you can feel good about.
The tamarind sauce is the real deal—tangy without being overpowering, and it clings to the rice noodles nicely. I grabbed this for a quick lunch and the portion felt generous, even for my appetite.
The bean sprouts stayed properly crisp even after I microwaved it, which never happens with takeout. That tangy tamarind sauce has a real kick that cuts through the noodles perfectly.
That tamarind sauce is the real deal—tangy without being sour, and it clings to every noodle. The bean sprouts still have a nice crunch, which makes the whole bowl feel fresh instead of heavy. Way better than my usual takeout lunch.
