Ramen Pad Thai features inexpensive ramen noodles coated in a simple but flavor-packed creamy peanut sauce that’s a little sweet and salty, with a bit of heat. This super easy cheater Pad Thai recipe is a weeknight dinner lifesaver – ready in just 10 minutes!
Quick & Easy Pad Thai with Ramen Noodles
I love my traditional Pad Thai recipe but more often than not I just want the flavors without all the work. This Ramen Pad Thai (or Poor Man’s Pad Thai as I affectionally call it) is quick, easy, and super cheap, but has the great Pad Thai taste that I crave.
The base of this recipe is a few ramen noodle packages – yes, those cheap 20-cent noodle packets we all survived on in college can be turned into a flavorful dinner you and the family will look forward to. (You can actually elevate those cheap packets quite easily – I’m lookin’ at you beef and broccoli ramen stir fry!)
Add some creamy peanut butter, lime juice, chili garlic sauce (or sriracha), and soy sauce and you have a super easy, flavorful dish. I used eggs as the protein to keep it quick and easy while still giving the dish substance, but feel free to add cooked chicken, pork, or shrimp.
Why You’ll Love This Easy Pad Thai Recipe
Here are a few reasons you’ll love this dish as much as my family does.
- Perfect for busy weekdays. This ramen pad Thai literally takes 10 minutes to make. Dinner doesn’t get faster than that!
- Cheap to make. Using ramen noodles as the base and ingredients you likely have on hand makes this pad Thai recipe not only easy to make, but cheap too.
- Easy to customize. Make it a little different each time, by increasing or decreasing the spice, adding leftover meat, etc. I’ve included several variation ideas below.
- Taste. It’s so delicious with tons of great flavor. Nothing matters if it doesn’t taste good, right?
This quick and easy cheater pad Thai recipe uses many of the same ingredients as traditional pad Thai, to achieve that same great flavor.
(Scroll below to the printable recipe card for details and measurements.)
- Ramen noodles – The spice packets are discarded so it doesn’t matter which flavor you grab.
- Creamy peanut butter – I prefer creamy, but chunky works too. Use your favorite brand.
- Soy sauce – I always use low sodium.
- Lime juice – Freshly squeezed lime juice brightens up the sauce and balances the flavors.
- Brown sugar – Adds the sweetness to the sauce and balances out the tart lime juice.
- Chili garlic sauce – It’s hot and tangy, with a punch of garlic. Adds flavor and a tiny bit of heat. You can also use sriracha, although you won’t get the hit of garlic flavor.
- Toasted sesame oil – Adds the classic nutty flavor.
- Eggs – Scrambled eggs add protein to this pad Thai.
- Vegetable oil – For cooking the eggs.
- Garnishes – I add scallions and crushed peanuts as a garnish and lime wedges for serving.
Here are a few ways to customize your ramen pad Thai.
- Add extra spice. If you want more heat, add in sriracha or some red chili flakes.
- Add or switch the protein. You can stir in some cooked chicken, pork, or shrimp at the end if you want a more substantial meal.
- Skip the egg. The egg can simply be omitted if there are egg allergies or if you want another protein without the egg.
- Try a different nut butter. If there are peanut allergies, I’ve also made this with almond butter and left off the crushed peanuts garnish. It’s still super delicious.
How to Make Ramen Pad Thai
This pad Thai recipe comes together in just 10 minutes! Quick, easy, and perfect for lunch or a busy weeknight dinner.
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Cook the noodles. Cook the ramen noodles according to the package directions, for about 2-3 minutes until just tender. Drain most of the water, reserving 1/4 cup.
- Make the peanut sauce. Whisk together all of the sauce ingredients and the reserved ramen water until smooth.
- Cook the egg. Heat the vegetable oil until shimmering, then cook the egg until scrambled.
- Assemble the pad Thai. Remove from heat then add the cooked noodles and peanut sauce to the eggs. Toss to coat.
- Enjoy. Serve immediately with diced green onions, crushed peanuts, and lime wedges.
Video: Ramen Pad Thai
What to Serve with Ramen Pad Thai
One important thing to note is that the noodles absorb the sauce very fast, so your ramen pad Thai should be served immediately.
How to Store & Reheat Leftovers
- Fridge. Store any leftover ramen pad Thai in an airtight container in the fridge. It’ll last for up to 3 days.
- Reheat. You can reheat this in the microwave or on the stovetop. Note that the noodles will have likely soaked up all of the sauce so I recommend adding a bit of chicken or veggie broth to avoid the dish being too dry.
More Ramen Recipes:
Ramen Pad Thai
- 3 packages Ramen Noodles , spice packet discarded (3 ounces each)
- 1/4 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice , freshly squeezed
- 1/2 tablespoon chili garlic sauce (or sriracha)
- 2 teaspoons toasted sesame oil
- 2 teaspoons vegetable oil
- 2 large eggs , well beaten
- 2 scallions , diced
- crushed peanuts , for garnish
- lime wedges , for serving
- In a large saucepan, cook the ramen noodles according to package directions, 2 to 3 minutes until just tender. Drain most of the water, reserving a 1/4 cup.
- 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 combined and smooth. Set aside.
- Place saucepan back on the heat over medium and add a bit of vegetable oil. Once shimmering, add the eggs and scramble until cooked through.
- Off the heat, add the cooked ramen, along with the sauce, to the pot with the eggs. Toss to coat.
- Serve immediately topped with diced green onions, crushed peanuts, and lime wedges on the side.