Is NOODLED RIBBON-CUT CARROTS WITH A SPICY THAI-STYLE COOKING SAUCE THAI BASIL TAKEOUT, NOODLED Pescatarian?

This product may or may not be pescatarian as it lists 2 ingredients that could derive from red meat or poultry depending on the source. We recommend contacting the manufacturer directly to confirm.

Why it's a maybe for pescatarian

  • natural flavor
  • lactic acid

natural flavor

Dietitian note

Natural flavors can include both animal and plant sources. If the label does not provide a source, we recommend calling the manufacturer to confirm.

Note by Rhyan Geiger, RDN

lactic acid

Every flagged ingredient, explained

Notes and swaps for all 2 flagged ingredients, plus pescatarian products to buy instead.

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Ingredients

Carrots, Spicy Thai-Style Cooking Sauce [Water, Soy Sauce [Water, Soybeans, Salt, Sugar, Alcohol, Vinegar, Lactic Acid], Onion, Brown Sugar, Sunflower Oil, Ginger, Thai Basil, Chili Sauce [Red Chili Peppers, Distilled Vinegar, Garlic Powder, Sugar, Salt, Spice], Rice Vinegar [Rice Vinegar, Sugar, Salt], Garlic [Water, Garlic], Sake Cooking Wine [Sake Wine, Salt], Organic Caramel Color, Basil Flavor Oil, Canola Oil, Natural Flavor (Spice Extractives, Celery Seed Extracts)], Natural Flavor [Potato Maltodextrin, Natural Flavor, Gum Arabic]).

Check NOODLED RIBBON-CUT CARROTS WITH A SPICY THAI-STYLE COOKING SAUCE THAI BASIL TAKEOUT, NOODLED against your own diets in the app.

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Often paired with Pescatarian

Lactose FreeYes

Yes! We believe this product is lactose free as there are no lactose ingredients listed on the label.

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Oat FreeYes

Yes! We believe this product is oat free as there are no oat ingredients listed on the label.

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Where to buy

NOODLED RIBBON-CUT CARROTS WITH A SPICY THAI-STYLE COOKING SAUCE THAI BASIL TAKEOUT, NOODLED is available at 1 retailer

H-E-B

About this product

Vegetable · Pouch

Flavor
SavorySpicySalty
Texture
TenderSoft
Commonly used for
Side DishMeal Prep
Pescatarian? NOODLED RIBBON-CUT CARROTS WITH A SPICY THAI-STYLE COOKING SAUCE THAI BASIL TAKEOUT, NOODLED | Spoonful