Ramen Pad Thai
A comforting and quick meal that combines flavorful Ramen noodles with a creamy peanut sauce, perfect for busy weeknight dinners.
Ingredients
Noodles and Sauce Ingredients
- 3 packages Ramen Noodles (spice packet discarded, 3 ounces each) Use any flavor you like, just ditch the spice packets!
- 1/4 cup creamy peanut butter Can substitute with crunchy for added texture.
- 3 tablespoons low-sodium soy sauce Opt for tamari if gluten-free is needed.
- 1 tablespoon brown sugar Try coconut sugar for a different flavor.
- 1 tablespoon lime juice (freshly squeezed) Fresh is best for that zing!
- 1/2 tablespoon chili garlic sauce (or sriracha) Adjust the quantity to your heat preference.
- 2 teaspoons toasted sesame oil Adds a depth of flavor; do not skip!
- 2 teaspoons vegetable oil Any neutral oil will work.
- 2 large eggs (well beaten) Omit if making it vegan.
Garnish Ingredients
- 2 scallions (diced) Green onions can brighten up the dish!
- Crushed peanuts (for garnish) Adds crunch—feel free to leave it out if allergic.
- Lime wedges (for serving) A squeeze of lime brings it all together.
Instructions
Preparation
- In a large saucepan, cook the Ramen noodles according to package directions—typically 2 to 3 minutes until just tender. Reserve about 1/4 cup of the cooking water and drain the rest.
- In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, lime juice, chili sauce, sesame oil, and the reserved ramen water until smoothly combined.
- Place the saucepan back over medium heat and add a splash of vegetable oil. Add the beaten eggs and scramble until fully cooked.
Cooking and Serving
- Off the heat, add the cooked Ramen noodles and pour the sauce over the top. Toss together gently.
- Dish up immediately, topping with diced green onions, crushed peanuts, and lime wedges on the side.
Notes
For leftovers, this dish keeps well in an airtight container in the fridge for about 3 days. It can be reheated gently on the stove or in the microwave. Feel free to substitute the peanuts for sunflower seeds for a nut-free option, or add seasonal veggies like bell peppers or snap peas.