Spicy Ramen Skillet Thai Style Recipes

Steps:

• 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.
• Mix all sauce ingredients in a small bowl and set aside.
• 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.
• Wipe out pan if needed, and heat over high heat.
• Add cooking oil to pan.
• Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes).
• Add scallions and 2/3rds of peanuts, stirfry another minute.
• Add bean sprouts and garlic and stirfry for about 1 more minute.
• 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.
• Add chicken and sauce mixture.
• Cook until chicken is heated through and sauce has thickened slightly.
• Stir in reserved eggs.
• Continue cooking until everything is heated through.
• Serve with remaining peanuts sprinkled on top.

Steps:

• Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
• Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
• Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.