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!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: easy pad thai, pad thai with ramen noodles, ramen pad thai
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.
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Notes
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.