Mock Pad Thai

Mock Pad Thai

Pad Thai is a commonly served fried noodle street food in Thailand. While homemade can be a simple and quick dish to prepare...this recipe offers something more of a dressed up 'mock' Pad Thai. It skips the fry-in-wok, egg and the other protein options such as chicken or shrimp to instead offer a simple and quick instant noodle dish for one with an Asian flare. Adapted from MarthaStewart.com/ Ramen Noodle Upgrade.

Print Recipe
Servings 1
Calories 569
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients
  

  • 1 package instant ramen noodles
  • 2 tablespoons crunchy peanut butter
  • 2 teaspoons sriracha sauce
  • 1 teaspoon sliced scallions
  • 1 tablespoon low sodium soy sauce
  • 1 cup liquid soup, saved from boiled noodles

Instructions
 

  • In a small pot, cook ramen noodles according to package. Drain noodles but save 1 cup of soup liquid.
    1 package instant ramen noodles
  • Return noodles to pot and add rest of ingredients. Stir in reserved soup liquid a little at a time until desired consistency is achieved. Enjoy hot.
    2 tablespoons crunchy peanut butter
    2 teaspoons sriracha sauce
    1 teaspoon sliced scallions
    1 tablespoon low sodium soy sauce
    1 cup liquid soup

Notes

Brand of ramen noodle used to test this recipe:
  • Nongshim Shin Ramyun Spicy Beef Ramen Noodle 

Nutrition

Serving: 1 g | Calories: 569 kcal | Carbohydrates: 62 g | Protein: 17 g | Fat: 29 g | Saturated Fat: 9 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Sodium: 2602 mg | Potassium: 441 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 33 IU | Vitamin C: 7 mg | Calcium: 45 mg | Iron: 4 mg
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