A vibrant and flavorful Thai-inspired ramen stir-fry, perfect for a quick and satisfying meal.
Cook the ramen noodles in boiling salted water until tender, about 2-3 minutes. Drain and rinse with cold water, then set aside.
Rinsing the noodles with cold water prevents them from sticking together.
In a small bowl, whisk together sambal oelek, rice vinegar, sugar, soy sauce, water, lime juice, Thai fish sauce, and cornstarch until smooth. Set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat a large skillet over medium-high heat and spray with cooking spray. Crack the eggs into the skillet and scramble until just set. Remove and set aside.
Stir constantly to achieve soft, fluffy scrambled eggs.
Add a bit of oil to the skillet and stir-fry the carrots and sugar snap peas for 2-3 minutes until they begin to soften.
Cut the vegetables into similar sizes for even cooking.
Add the scallions and most of the peanuts to the skillet, stir-frying for another minute.
Reserve some peanuts for garnishing later.
Add the bean sprouts and garlic, cooking for an additional minute.
Add the garlic last to prevent it from burning.
Push the vegetables to the edges of the skillet and add the drained noodles to the center. Stir-fry for 1 minute, adding a bit more oil if needed.
Toss the noodles gently to coat them evenly with the oil.
Pour the sauce over the noodles and add the chicken. Stir-fry until the chicken is heated through and the sauce thickens slightly.
Stir continuously to prevent the sauce from sticking to the skillet.
Return the scrambled eggs to the skillet and mix everything together. Cook until heated through.
Break the eggs into smaller pieces for even distribution.
Serve the stir-fry hot, garnished with the reserved peanuts. Enjoy your meal!
Serve with lime wedges for an extra burst of freshness.
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