Ramen has to be the ultimate broke food, and there are millions of ways to make it. Pad Thai Ramen is one of my favorites because the base mixture is easy to make, and good all by itself, but even better with some creative additions.
This is by no means haute cuisine, but it is hot, yummy food!
PAD THAI RAMEN BASIC RECIPE
1 package Ramen noodles
1 tablespoon soy sauce (prefer low sodium, but use what you have; packets from carryout food work great for this!)
1 tablespoon chunky peanut butter (creamy works, too)
2-3 dashes of Tabasco sauce
Sprinkle of red pepper flakes
Prepare Ramen noodles as on package. Drain 2/3 of liquid off noodles then stir in seasoning packet. Add remaining ingredients and stir until peanut butter is dissolved. Eat as is, or mix in additions.
ADDITIONS (Use as many or as few as you like, in any combination that pleases you)
Veggies: Cooked carrots, Lima beans, corn, edamame, snow peas, cooked bits of spinach, shredded cabbage, diced onions, sliced green onions, diced green pepper, diced celery, broccoli, or whatever you have that's available.
Meat: This is great for leftovers. Chicken, bits of rotisserie chicken, sliced leftover steak, cubed bits of ham, cooked pork, Spam (yes, really!), leftover shrimp (I know that's an oxymoron), and even browned hamburger meat. I have even taken several pieces of shaved deli meat, such as chicken or turkey, chopped it fine, and added to this. One or two well-scrambled eggs also work well as protein additions.
The creative possiblities are endless, and this is a great dish to use up little bits of veggies or meat left over from other meals. You can make larger portions by doubling or tripling the ingredients for enough to feed a family.
Add Egg Drop Soup (boiling chicken broth, whisk in 1 well-scrambled egg until cooked and separated in soup, 2 tablespoons soy sauce, dash of red pepper flakes, and sliced green onions), and you've got a full meal!