Ingredients
Thai Peanut Sauce:
- 1 teaspoon grated Fresh Ginger
- 1 clove Garlic, chopped
- 1/4 cup Peanut Butter (see note)
- 3 Tablespoons Low-Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1/4 cup Water
- 1 Tablespoon Brown Sugar
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Sriracha Hot Sauce (optional; we like Sriracha, but any type will work)
Noodles / Stir-Fry:
- 6 ounces Instant Ramen Noodles (discard any flavor packets)
- 1 Tablespoon Cooking Oil (I like grapeseed, vegetable or peanut)
- 2 cups Vegetables, thinly sliced or chopped (see note)
- 2 cups Cooked Shredded Chicken (see note)
- 1/4 cup Roasted, Unsalted Peanuts, roughly chopped
- Chopped Cilantro, Green Onions, Lime Wedges, or Sliced Cucumbers (optional, for garnish)
Instructions
- Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
- Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
- Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
- Add peanut sauce and chicken and cook everything together for a minute.
- Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.
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