SPICY RAMEN SKILLET THAI STYLE

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.