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Pad Thai Ramen with Egg
A ramen-twist on pad Thai with scrambled egg, tamarind sauce, peanuts, and crisp vegetables.
Peanut crunch, lime zing—Egg curls into noodle knots—Tamarind sings loud
Ingredients
- 4 portions ramen noodles, cooked and drained
- 2 large eggs, lightly beaten
- 1/2 cup fresh bean sprouts
- 1/4 cup shredded carrots
- 2 green onions, thinly sliced
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1/4 cup roasted peanuts, coarsely crushed (plus extra for topping)
- Lime wedges (for serving)
- Vegetable oil, for cooking
- Kosher salt and black pepper, to taste
Preparation
- Heat a splash of oil in a large skillet or wok. Add beaten eggs and scramble just until set; transfer to a plate.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and soy sauce until smooth.
- Add cooked ramen noodles to the skillet and pour the sauce over. Stir-fry over medium-high heat until noodles are evenly coated and heated through.
- Add scrambled eggs, bean sprouts, carrots, and green onions. Toss gently to combine, seasoning with salt and pepper as needed.
- Serve hot, topped with crushed peanuts and lime wedges, and finish with your choice of toppings: cilantro, chili peppers, fried shallots, pickled radish, sriracha, extra peanuts, and bean sprout salad.