Pad Thai Ramen
Pad Thai Ramen
This peanut dish is a perfect meal for two. You can substitute chicken for shrimp, beef, or tofu. Click here for more ramen upgrades
Servings
2
Ingredients
- 2 packages instant ramen, without the spice packet
- ½ cup unsweetened peanut butter
- ½ cup fresh lime juice
- ¼ cup soy sauce
- 1 cup coconut milk
- 1 to 2 tablespoon brown sugar to taste
- garlic powder to taste
- 2 tablespoon red chili paste (optional)
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into strips
- 2 eggs
- salt and pepper to taste
- 1 cup unsalted peanuts, roughly chopped
Directions
- Cook ramen according to instructions on package, without the spice packet. Drain, rinse, and set aside in a warm place.
- In a blender or food processor, add peanut butter, lime juice, soy sauce, coconut milk, brown sugar, garlic powder, and red chili paste. Blend until smooth and well combined. Set aside.
- Heat olive oil in a large skillet. Cook chicken breast strips over medium-high until fully cooked and no longer pink, around six to eight minutes.
- Beat eggs in a small bowl and add to cooked chicken. Scramble until eggs are fully cooked, around two to three minutes.
- Add peanut sauce to chicken mixture and continue to cook for one minute until heated through and chicken is well coated. Turn off heat.
- In a large bowl, toss noodles and chicken peanut mixture until well combined. Season with salt and pepper to taste.
- Divide noodles between two plates and top with chopped peanuts.