Spicy Ramen Skillet Thai Style

Recipe by BETHANY T.
READY IN: 35mins




  • 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.