Quick and dirty pad thai

Stir fish sauce, rice vinegar, ketchup, brown sugar and peanut butter together in a bowl.

Chop the peanuts three times and sift out the dust in a fine mesh strainer.

Cut the whites off the scallions and slice the greens thinly on a slight bias.

Heat oil in a hot wok over medium high, add the lightly scrambled egg with a pinch of salt and let it set 15 seconds.

Scramble the egg until about 90% cooked and scoot it into the serving bowl.

Add oil, the ginger and garlic pastes and a pinch of chili flake to the wok over medium and saute 30 seconds, keeping them moving.

Add the ketchup sauce and the water and bring to a boil.

Drop in the block of ramen and simmer one minute, then flip it open like a book.

Stir to separate the noodles and cook about three more minutes until mostly tender and the sauce has reduced to a bubbly glaze.

Return the egg, add sliced scallions and chopped peanuts and stir; the texture should be saucy, thick and a little sticky.

Tip into the bowl and top with more chopped peanuts and fresh scallions.