SPICY RAMEN SKILLET THAI STYLE

Spicy Ramen Skillet Thai Style image

I came up with this recipe for "Dining on a Dollar". I love this because it' spicy, sweet, tangy, easy and quick to prepare, and best of all... inexpen$ive!

Provided by BETHANY T.

Categories Asian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

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
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

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.

Nutrition Facts : Calories 733.1, Fat 40.6, SaturatedFat 9.1, Cholesterol 164.6, Sodium 1231.9, Carbohydrate 55.1, Fiber 7.2, Sugar 14.4, Protein 42.6