Spicy Ramen Skillet Thai Style

By á-4939

Ingredients

• 2 (3 ounce) packages ramen noodles (any flavor, discard flavor packet)
• 2 cups cooked chicken breasts (cut into strips or slices)
• 1 cup carrot, cut into matchstick sized pieces (about 3 carrots)
• 1/4 lb fresh sugar snap pea, trimmed and string removed
• 5 scallions, sliced
• 1 cup peanuts, chopped (divided)
• 1 (14 ounce) can bean sprouts, rinsed and drained
• 1 teaspoon minced garlic
• 2 eggs
• 2 tablespoons oil
• cooking spray
• for sauce
• 2 tablespoons sambal oelek
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 3 tablespoons water
• 1 teaspoon lime juice
• 1 teaspoon Thai fish sauce
• 1/4 teaspoon sesame oil
• 1 tablespoon cornstarch

Preparation

Step 1

1Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later.2Mix all sauce ingredients in a small bowl and set aside.3Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside.4Wipe out pan if needed, and heat over high heat.5Add cooking oil to pan.6Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).7Add scallions and 2/3rds of peanuts, stirfry another minute.8Add bean sprouts and garlic and stirfry for about 1 more minute.9Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute.10Add chicken and sauce mixture.11Cook until chicken is heated through and sauce has thickened slightly.12Stir in reserved eggs.13Continue cooking until everything is heated through.14Serve with remaining peanuts sprinkled on top.