Thai peanut satay sauce is one of the most amazing renditions of peanuts I’ve ever come across. This dish is inspired by that flavor using peanut butter and ramen that you already have in your pantry instead.
Fried eggs make it fancy and voila: hangover cured.
Thai Peanut Ramen Stir-Fry with Shrimp and Tofu
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- 4 oz cooked shrimp
- 4 oz firm tofu
- 1 cup spinach
- 1 tablespoon peanut butter
- 1 package of ramen
- 1 tablespoon chili paste
- 6-8 carrots
- 1 egg
- 2 teaspoon garlic salt
- 2 teaspoon pepper
- 1/4 of an onion
- Avocado oil (for frying)
Fry onion and carrots in avocado oil until carrots start to soften.
Make ramen according to package directions and set aside.
Add sliced tofu and de-tailed shrimp. Cook until shrimp starts to coil tightly.
Add ramen, peanut butter and chili paste.
Add spinach once peanut butter is well combined.
Serve with a fried egg cooked in the same pan.
#SpoonTip: Fry the perfect runny egg covered in a pan for 3 minutes.