Vegetable Ramen Pad Thai

Ramen noodles + frozen mixed veggies + savory peanut sauce = Delicious. MORE+ LESS-

By Girl Versus Dough

June 18, 2018

Ingredients

packages Ramen noodles (Oriental or Chicken flavors work best)

1 1/2

tablespoons vegetable oil

12-ounce bag frozen mixed vegetables

1/4

cup teriyaki or soy sauce

tablespoons hot water

tablespoons creamy peanut butter

1/4

teaspoon sriracha or any hot sauce

Hide Images

1

In a medium saucepan, bring water to a boil and cook Ramen noodles according to package directions, reserving flavor packets. Drain noodles and set aside.
2

Meanwhile, in a large skillet over medium-high heat, add oil, frozen vegetables and reserved flavor packets and cook until warm and cooked through, about 3 minutes. Remove from heat and add noodles to skillet.
3

Whisk together teriyaki or soy sauce, hot water, peanut butter and sriracha; toss with noodles and vegetable mixture. Sprinkle each serving with red pepper flakes, if desired.

*Percent Daily Values are based on a 2,000 calorie diet.

This is the easiest takeout fakeout you’ll ever make thanks to a head start of ramen noodles. This ramen pad thai takes all of the intimidation out of cooking a global dinner with familiar ingredients like creamy peanut butter, soy sauce and sriracha. Instead of the traditional rice noodles that most pad thai recipes use, this instant version uses ramen noodles, so it’s ready in 15 minutes. This ramen pad thai is a hearty vegetarian recipe but if you’re looking to add some protein, tofu or chicken is an easy addition. Use this recipe as a base and add in whatever ingredients you’re fond of like crunchy chow mein noodles on top. Making ramen noodles is about as simple as it gets, but we have a few tricks up our sleeves to make them perfect every time.