Fusion Ramen Pad Thai: A Simple and Delicious Homemade Recipe
Homemade Special Ramen Pad Thai
Introducing a fusion recipe that lets you enjoy the captivating flavors of Thai Pad Thai at home using convenient instant ramen! Create a wonderful meal using leftover vegetables and seafood from your fridge. The harmony of chewy noodles and the sweet, sour, and savory sauce is exceptional.
Essential Ingredients- 1 pack instant ramen (choose your favorite type)
- 2-3 stalks of bok choy
- 1/4 onion
- 1/4 squid (or shrimp, or other seafood)
- 1/2 spicy chili pepper (or peperoncino), to taste
- 1/4 white part of a leek
Special Pad Thai Sauce- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ketchup
- 1 Tbsp fish sauce
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ketchup
- 1 Tbsp fish sauce
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp water
Cooking Instructions
Step 1
Let’s make a wonderful fusion ramen Pad Thai using ingredients you have at home. While bean sprouts are typically included in Pad Thai, it’s perfectly fine to omit them if you don’t have any. Today, we’ll be using the vegetables and squid available in our kitchen.
Step 2
First, prepare the special Pad Thai sauce that is key to the flavor. For one pack of ramen, combine 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of ketchup, 1 tablespoon of fish sauce, 1 tablespoon of vinegar, 2 tablespoons of sugar, and 1 tablespoon of water in a small bowl. Stir well until the sugar dissolves. It’s important to balance the flavors with the right ratio of sweetness, sourness, and saltiness.
Step 3
Boil the instant ramen in boiling water for slightly less time than indicated on the package, aiming for an ‘al dente’ texture. If the noodles are overcooked, they can clump or become mushy when stir-fried later. Immediately rinse the cooked noodles under cold water to stop the cooking and drain them thoroughly.
Step 4
Heat a pan with a generous amount of oil. Add the chopped white part of the leek, thinly sliced onion, and thinly sliced chili pepper. Stir-fry over medium heat until fragrant and the vegetables become translucent, releasing their natural sweetness. Sauté until the vegetables are fragrant and slightly softened.
Step 5
Add the prepared squid to the pan and stir-fry quickly over high heat until cooked. Avoid overcooking the squid to prevent it from becoming tough. Cook just until the squid turns opaque.
Step 6
Pour the prepared special Pad Thai sauce into the pan. Bring it to a simmer over high heat, allowing the sauce to meld with the ingredients.
Step 7
Once the sauce starts to bubble, add the drained, al dente ramen noodles. Quickly toss everything together to ensure the noodles are evenly coated with the sauce and ingredients. This allows the noodles to absorb the delicious flavors.
Step 8
Finally, add the chopped bok choy and bean sprouts (if using). Stir-fry just until the vegetables are slightly wilted, preserving their crisp texture. It’s important not to overcook them at this stage.
Step 9
To prevent the noodles from becoming soggy and the vegetables from losing their freshness, stir-fry for only about 1-2 minutes over high heat. Be careful not to overcook, as this can lead to mushy noodles and wilted vegetables. Serve the finished Ramen Pad Thai beautifully plated. Enjoy!
