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Instant Ramen Pad Thai
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Instant Ramen Pad Thai

This Instant Ramen Pad Thai delivers all the sweet, salty, tangy flavors of the classic dish in a quick and approachable way. Tender chicken, saucy noodles, fluffy scrambled eggs, and fresh crunchy toppings come together for a weeknight meal that tastes anything but instant.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Fusion
Keyword: fusion, instant ramen, pad thai, ramen
Servings: 2

Ingredients

PAD THAI SAUCE

  • 1 –1.5 tbsp tamarind concentrate
  • 1/4 cup boiling water
  • 3 tbsp palm sugar or brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce

CHICKEN

  • 1 chicken breast thinly sliced
  • 2 tsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 tsp black pepper

NOODLES

  • 2 packs instant ramen noodles seasoning discarded
  • 2 tbsp oil
  • 1 shallot diced
  • 5 garlic cloves minced
  • 3 eggs
  • 1 cup mung bean sprouts drained
  • 1 cup green onions roughly chopped

FOR SERVING

  • 1/4 cup crushed peanuts
  • Lime wedges
  • Extra sliced green onions

Instructions

  • In a small bowl, whisk together tamarind concentrate and boiling water until dissolved. Stir in palm sugar, fish sauce, and dark soy sauce, mixing until smooth and set aside.
  • Toss the sliced chicken breast with soy sauce, cornstarch, salt, and black pepper until evenly coated. Heat 1 tbsp oil in a large skillet over medium-high heat and sear the chicken for 3–5 minutes until golden brown and cooked through, then remove from the pan.
  • Add the remaining 1 tbsp oil to the skillet and sauté diced shallot and minced garlic for 2–3 minutes until fragrant and lightly softened. Stir frequently to prevent browning too quickly.
  • Add the cooked ramen noodles to the pan and pour in the prepared Pad Thai sauce. Stir continuously for 2–3 minutes as the sauce begins to bubble and coat the noodles, then reduce heat to medium.
  • Push the noodles to one side of the pan and crack in the eggs. Scramble gently until just set, then fold them fully into the noodles for even distribution.
  • Return the cooked chicken to the skillet along with mung bean sprouts and green onions. Toss everything together for 1–2 minutes until well combined and heated through, then serve immediately topped with crushed peanuts, extra green onions, and fresh lime juice.