Thai-Style Tangy Chicken Noodle Stir-Fry

🥘 Ingredients

• black pepper
• chicken
  20 oz
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• lime
  2
• onion
  2
• peanuts
  2 oz
• ramen noodles
  9 oz
• salt
• sriracha
  2 tsp
• tamarind sauce
  8 oz

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and slice onion into 1/2-inch-thick wedges. I can let you quarter lime ; gently crush peanuts in a bag.

   onion: 2, lime: 2, peanuts: 2 oz
2. 

   2

   Open package of chicken and drain off any excess liquid. Heat cooking oil in a large pan over medium-high heat. Add chicken and the sliced onion; season with salt and black pepper . Cook, stirring occasionally, until chicken is browned, ⏱️ 2-3 minutes (the chicken will finish cooking in the next step).

   chicken: 20 oz, cooking oil: 1 tsp, salt, black pepper
3. 

   3

   Break ramen noodles in half into a the pan with the chicken mixture. Increase heat to high; stir in tamarind sauce and 2 cups water (3 cups for 4 servings). Cook, stirring constantly (separating noodles as you stir), until noodles are tender and sauce has thickened, ⏱️ 6-7 minutes .

   ramen noodles: 9 oz, tamarind sauce: 8 oz
4. 4

   When the noodles have 1 minute remaining, add coleslaw mix and juice from one of the lime wedges (two for 4) to the pan. Cook, stirring, until the veggies are just softened, ⏱️ 1-2 minutes . If the mixture seems dry, add a splash of water. Taste and season with salt and pepper if desired.

   coleslaw mix: 8 oz
5. 5

   Divide the stir-fry between bowls and squeeze juice from one lime wedge (two for 4) again. Sprinkle the peanuts from earlier over the bowls, and serve with sriracha and wedges on the side.

   sriracha: 2 tsp