Pad Suki Hang (Thai Sukiyaki Stir-Fry)
A bold and easy Thai sukiyaki stir-fry with glass noodles, protein, and vegetables. This pad suki hang is naturally gluten-free!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 3 cloves garlic (peeled)
- 2/3 cup chicken (thinly sliced, adjustable)
- 6 medium shrimp (deveined, adjustable)
- 1/3 cup squid (sliced, adjustable)
- 1 large egg
- 1/2 cup morning glory (roughly chopped)
- 1/2 cup Chinese cabbage (roughly chopped)
- 1/2 cup carrot (thinly sliced)
- 4 stalks green onions (chopped)
- 5 tbsp suki sauce
- 1 ounces dried glass noodles (soak and drain before using)
- 5 medium cloves
- 2 coriander root
- 6 chilies (adjust to taste)
- 1 oz fermented bean curd
- 1 tbsp sesame oil
- 3 tbsp chili sauce
- 3 tbsp white vinegar
- 3 1/2 tbsp white sugar
- 2 tbsp water
- 1/2 tsp salt
- 1/2 tbsp sesame seeds (adjust to your liking)
Instructions
- 1
Pound garlic, coriander root, and chilies into a paste with a mortar and pestle.
- 2
Pound in the fermented bean curd until everything is well mixed.
- 3
Transfer to a pot over low-medium heat along with water, sugar, chili sauce, vinegar, salt, and sesame oil. Bring to a boil until the sauce thickens.
- 4
Finish with sesame seeds and give it a final stir.
- 5
Preheat oil in a wok over medium-high heat and sauté garlic until fragrant.
- 6
Add proteins – seafood and chicken – and cook until nearly done.
- 7
Move everything to one side of the pan and crack an egg in the other. Scramble, then mix with the proteins.
- 8
Toss in the vegetables, suki sauce, and stir-fry until crisp to your liking. Make sure everything is well coated with sauce.
- 9
Toss in the pre-soaked glass noodles, stirring until they soak up all the flavors. Serve immediately and garnish and/or add extra suki sauce.