Quick Ramen Pad Thai

Steps

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1. 1
   Whisk together the fish sauce, rice vinegar, ketchup, brown sugar and peanut butter until the sugar dissolves.
   ▶ ≈0:19
2. 2
   Heat half the oil in a wok over medium heat, add the beaten egg with a pinch of salt, fry 15 seconds then scramble until about 90% cooked; set aside.
   ▶ ≈1:40
3. 3
   Add the remaining oil to the wok, then sauté the ginger paste, garlic paste and chile flake for about 30 seconds until fragrant.
   ▶ ≈2:31
4. 4
   Pour in the sauce and water, bring to a boil, then add the ramen block. Cook 1 minute to soften the bottom, flip it open, and simmer about 3 more minutes, stirring, until the noodles are tender and the liquid reduces to a thick glaze.
   ▶ ≈3:34
5. 5
   Fold the scrambled egg, chopped peanuts and scallions into the noodles, tossing until everything is well coated.
   ▶ ≈4:20
6. 6
   Transfer back to the bowl and top with extra chopped peanuts and scallions before serving.
   ▶ ≈4:41