Shin Ramyun Vegetable Pad Thai
● 2 tablespoons lime juice
● 2 tablespoons coconut sugar
● 1 tablespoon fish sauce
● 1 teaspoon rice vinegar
● 2 tablespoons soy sauce
● ½ teaspoon chili paste
● 2 tablespoons vegetable oil
● ½ an onion, thinly sliced
● 1 bell pepper, thinly sliced
● ½ broccoli, chopped
● 2 cloves garlic, minced
● ½ packet Shin Ramyun soup base
● 2 eggs, whisked
● 1 cup shredded carrots
● 1 cup bean sprouts
● 2 packages Shin Ramyun noodles, cooked
● ¼ cup peanuts, chopped
● Fresh cilantro and lime slices for garnish
1. In a small bowl, whisk together lime juice, coconut sugar, fish sauce, soy sauce,
rice vinegar and chili paste. Set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell
pepper and broccoli and cook until soft.
3. Add the soup base to the vegetables and toss to coat. Add the garlic and cook
until fragrant, about 1 minute.
4. Push the vegetable to the side of the pan and add the eggs. Scramble until just
set, then mix with the vegetables.
5. Stir in the bean sprouts, carrots, ramen noodles and sauce and saute for a few
minutes more.
6. Top with cilantro, chopped peanuts and limes.