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Pad Thai Style Ramen
Appliance: Rice Cooker - 4 cup capacity and larger.
Rate it!    Average 3 / 1 Votes
This recipe is part of the Ramen Noodle and "Pulled" Chicken Collections
Ingredients
   1 1/2 cups water
   1 package chili lime or chili shrimp ramen
   1 tablespoon peanut butter
   1/2 teaspoon brown sugar or honey
   1/2 cup “Pulled” chicken or other pre-cooked, leftover chicken, cubed
   1 egg, beaten
   3/4 cup bean sprouts
   1 – 2 green onions, thinly sliced
   1 – 2 tablespoons chopped cilantro
   Srirachi or garlic chili sauce, to taste


Directions
Put water in the inner bowl of your rice cooker, cover and push Cook button. Use white rice setting, if applicable. When water has come to a boil, add the contents of the ramen flavoring packet and stir to break up any clumps. Add noodles and cook, stirring frequently to separate, for 2 minutes and 30 seconds.

Add peanut butter and sugar, and stir until peanut butter begins to melt. Add chicken and stir to combine. Add egg and cook, stirring frequently, until eggs are set, about a minute more. Stir in bean sprouts. Garnish with green onions, cilantro and chili sauce, to taste, and serve.

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