Ramen Pad Thai
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 11:20pm

Ingredients




1 package Ramen (any flavor)
1 lime juiced
1 tablespoon sugar
2 tablespoons ketchup
1 teaspoon fish sauce
1 teaspoon of peanut butter
2 green onions
2 eggs
1 small handful of bean sprouts

Preparation

1 Place unbroken Ramen in a large bowl that holds three to four cups of water. Add two and a half cups of water and nuke in microwave for three minutes. 2 Separate noodles with a spoon, add green onions and bean sprouts, and nuke another two minutes. Remove from microwave and let it set. 3 In a cup, mix lime juice, sugar, ketchup and fish sauce. Nuke for two minutes, stir in peanut butter and nuke another minute. Remove sauce from microwave and set it aside. 4 Grease another cup (oil, butter, PAM, Crisco, etc.) and crack two eggs into it. Stir the eggs, being sure to break the yolks and nuke for two minutes stirring every thirty seconds. If the eggs are still runny, nuke and stir thirty seconds at a time until eggs are done. Break up eggs into half inch chunks and set aside. 5 Drain water from the Ramen and veggies, add the eggs, pour the sauce over the top and enjoy!  A little splash here and there greatly enhances the flavor on many dishes. It smells a lot fishier than It tastes!

About


NOTE: Fish sauce (Nam Pla) doesn’t have to be refrigerated! This recipe is from Wayne Abraham, from San Jacinto, CA, USA