Spicy Ramen Skillet Thai Style Recipe

Name: Spicy Ramen Skillet Thai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Ramen Skillet Thai Style falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Ramen Skillet Thai Style

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