Spicy Ramen Skillet Thai Style

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 break 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.
• 2 mix all sauce ingredients in a small bowl and set aside.
• 3 spray 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.
• 4 wipe out pan if needed, and heat over high heat.
• 5 add cooking oil to pan.
• 6 add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
• 7 add scallions and 2/3rds of peanuts, stirfry another minute.
• 8 add bean sprouts and garlic and stirfry for about 1 more minute.
• 9 push 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.
• 10 add chicken and sauce mixture.
• 11 cook until chicken is heated through and sauce has thickened slightly.
• 12 stir in reserved eggs.
• 13 continue cooking until everything is heated through.
• 14 serve with remaining peanuts sprinkled on top.