Thai-Inspired Sweet and Spicy Plant-Based Protein Shreds
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Thai-Inspired Sweet and Spicy Plant-Based Protein Shreds

Thai-Inspired Sweet and Spicy Plant-Based Protein Shreds

with Cilantro-Lime Rice and Peanuts

Sweet and spicy is a classic pairing we can't get enough of! Thai-inspired flavours of peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

200 g

Plant-Based Protein Shreds

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

¾ cup

Jasmine Rice

7 g


1 unit(s)

Mini Cucumber

56 g

Spring Mix

1 unit(s)


1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

0.38 tsp


0.13 tsp


2.5 tbsp


½ tsp



Nutrition Values

Calories850 kcal
Fat44 g
Saturated Fat5 g
Carbohydrate95 g
Sugar18 g
Dietary Fiber4 g
Protein26 g
Cholesterol0 mg
Sodium1970 mg
Trans Fat0 g
Potassium225 mg
Calcium75 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Small Bowl


Cook rice
  • Using a strainer, rinse rice until water runs clear. Drain well.
  • Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once water is boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
Prep and make vinaigrette
  • Meanwhile, cut cucumber into 1/4-inch rounds.
  • Roughly chop cilantro.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Cook plant-based protein shreds
  • Heat a large non-stick pan over medium-high heat.
  • Meanwhile, add plant-based protein shreds, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat. 
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
Finish plant-based protein shreds
  • Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
  • When plant-based protein shreds are done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats plant-based protein shreds, 1-2 min. Season with pepper.
Make salad and finish rice
  • Add cucumbers and spring mix to the bowl with vinaigrette, then toss to combine.
  • Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
Finish and serve
  • Divide lime-cilantro rice between plates, then top with plant-based protein shreds. Squeeze a lime wedge over top.
  • Sprinkle peanuts and remaining cilantro over top.
  • Serve salad alongside.
Modularity step (under step 3)

If you've opted to get plant-based protein shreds, cook it the same way as the recipe instructs you to cook the chicken, tossing occasionally until cooked through, 6-8 min.**

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